Crisp Chocolate, Orange Peel, Butterscotch

Jamaica

Blue Mountain

Fully Washed & Sun Dried

Medium or Light

Typica

Espresso, Filter

High in Jamaica’s Blue Mountains, over 2,000 feet above sea level, grows one of the world’s rarest and most coveted coffees—so exceptional it carries its own trademark. Protected by the Jamaican Commodities Regulatory Authority (JACRA), each batch of these unique beans undergoes rigorous quality control to ensure every sip captures the serenity and lush beauty of Jamaica’s landscape.

While Blue Mountain coffee is cultivated in regions like St. Andrew, St. Thomas, and Portland, the beans in this offering come from a single, storied source: Mavis Bank, located in the eastern rural hills of St. Andrew. Here, across 12 acres of mountain terrain, more than 4,000 farmers dedicate themselves to cultivating and processing the beans at Jamaica’s only fully integrated Blue Mountain coffee facility.

JACRA plays a vital role in ensuring excellence—beans for export must meet strict criteria: no more than 2% defects and a moisture content between 11% and 12.5%. Beans that don’t make the cut are reserved for local use or sold as lower-grade roasted coffee within the country.

Only the highest-quality beans are packed into wooden barrels, accompanied by a certificate of origin, sealed, and marked by the International Coffee Organization (ICO). The name of the registered exporter and official importer is stencilled on each barrel, ensuring full traceability and authenticity.

In the cup, this rare treasure reveals its complexity: notes of butterscotch, refreshing fruity undertones, and crisp chocolate are brightened by a twist of orange-peel acidity. Every sip is like discovering a rare gem—an exquisite addition to any coffee lover’s palate.

Please note: this coffee is roasted to order. Your order will be dispatched in 1-2 working days.

This coffee is best enjoyed black – our recipes for this coffee are geared toward clarity and complexity.  

Espresso (Lungo) 

Espresso: 20g dose of coffee to make 100g of espresso in 18-22s. This makes a lungo. 

Filter: We like to use V60 for this coffee:

• Add a filter paper to the V60 and pre-wet the filter paper under the tap.
• Add 22g of medium-coarse sized coffee grounds to the V60 and place it on your cup (350ml capacity minimum). Set your cup onto some scales and set their reading to zero.
• Shake the V60 to level the grounds, start a timer, and gently pour 66g of water in concentric circles on top of the coffee grounds.
• After 45 seconds, pour more water in concentric circles onto the coffee until the scale weight reaches 250g. This pour should finish at 1 minute.
• At 1 minute 30 seconds, pour the last of the water in concentric circles onto the coffee until the scale weight reaches 350g.
• Give the brewer a gentle swirl and wait for all the water to pass through the coffee into your cup before removing the V60 and enjoying.

The best recipe for any coffee depends on the equipment, water and preparation being used to make it. We encourage you to experiment and fine tune our suggestions to your preferences.