The Growing Process
Blue Mountain coffee uses a proprietary wet processing technique on its coffee beans. The beans are immersed in waterjust after picking them, which makes it easier filter as bad beans float up to the top with mature beans sinking. The beans are then washed and pulped before being laid out on big tables and being raked repeatedly throughout the day. This prevents mildew from growing on the drying beans.
The Blue Mountains are actually the tallest mountain ranges in Jamaica and the Caribbean and promote a unique set of environmental conditions. These include loads of rain to water the coffee beans, very rich soil and a warm climate.
Small local farmers produce most of the beans and only a few variety exists, however, each farmer claims to have her or his own secret procedure in regards to the picking, preparing, drying and ultimately roasting the coffee beans. There are thus a number of levels that result when the coffee beans are categorized according to their size. For example, Blue Mountain No. 1 have the largest sizes of beans (17/20 screen size), No. 2 is slightly smaller (16/17) and No. 3 even smaller (15/16/17), with Peaberry being the smallest of all (10). There is also Triage coffee that offers a mix of all possible coffee bean screen sizes. In each case except for Triagecoffee, there can’t be anymore than 2% of beans withsignificant defects.
Jamaican Blue Mountain coffee is a world-class coffee that enthusiasts from all over the world can sip and love all the way up to the last drop. The time consuming and tiresome work of coffee growers in planting, picking and processing the coffee is truly astounding. Most coffee plants rely on the region’s climate where they’re grown, and this contributes to the distinguishing flavor of this unique coffee.