FAMILY:
Rubiaceae

GENRE:
Coffea

SPECIES:
Arabica

VARIETY:
Typical

ORIGIN:
Slopes of the Blue Mountains. North-eastern area of the island. More precisely north of the capital Kingston

ALTITUDE:
1200-1800 m. above sea level

SIEVE:
17

HARVEST PERIOD:
August-September. Handpicking method (by hand)

PREPARATION:
By wet way with fermentation. Later it is exposed to the sun for drying. A “washed” coffee is obtained. It is considered the best coffee in the world. The plantations enjoy a climate characterized by regular rains, fog and sun; they are close to the homonymous mountain range. The pedoclimatic environment allows the fruit to mature slowly, in about 10 months. Packed in barrels, 90% of production is required by the Japanese market.

DESCRIPTION:
Fine hazelnut-colored cream with ebony streaks and reddish reflections. Intense, intoxicating aroma, with a complexity of hints hardly identifiable. Averagely intense acidity, very elegant with a not very marked density. Through the retro-olfactory way, this “poliedric” personality is perceived, in which nothing stands out, confirming a “liquorosity” and a tactile balance of unique flavours: tobacco, vanilla, rum…