Melted butter, cocoa and tobacco
Fine and exclusive with elegant floral notes and hints of vanilla, almond, butter, cocoa and tobacco; fresh acidity with a long-lasting aftertaste and notes of cocoa
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Based on the roasting style of our roasters Andrea and Fabrizio, we suggest two recipes, for espresso and for filter (V60), which you can use as a starting point to emphasise the flavours of this specific batch. You can also enjoy this coffee with other extraction methods, using our suggestions as a starting point to obtain your preferred sensory nuances, to be adjusted according to the grinding level, the water characteristics and the equipment used.
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Wallenford Estate
Having left for Jamaica in 1746 as admiral of the British navy, the Irishman Matthew Wallen settled in the Blue Mountains to dedicate himself to his passion as a botanist; he began growing coffee and purchased the property he called Wallenford Estate which, with its 250 years of history, is the oldest and largest on the island. The company currently manages approximately 5,000 acres of land for the production of Jamaica Blue Mountain Coffee, partnering with farmers and offering support to their businesses and surrounding communities. One of Wallenford’s key social projects is providing infrastructure and resources to help farmers improve crop yields and support their families with education and health programs. The improvement in the well-being of the communities has been reflected over time with a constant increase in the quality of the coffee produced.
Jamaica
The history of coffee in Jamaica began in 1728 when Sir Nicholas Lawes introduced the first plant in the St. Andrew area, starting the cultivation of coffee; the main production area is in the Blue Mountains, the mountain range located in the eastern part of the island, with plantations reaching 2300 metres above sea level. Over the years, cultivation spread to other parts of the island, becoming one of the country’s main agricultural activities.
The Blue Mountains are an ideal place for coffee cultivation due to the fertility of the soil, abundant rainfall and the formation of night mists that hydrate the plants. The main varieties grown in Jamaica are Blue Mountain and High Mountain, both appreciated for their rich and aromatic taste, balanced acidity and velvety body; the aftertaste is very persistent and gives sweet and complex aromas in the cup.
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Blue Mountains The Blue Mountains are the most important coffee growing region in Jamaica, with their high altitudes reaching up to 2300 meters a.s.l.; the area extends over four areas of Jamaica, St. Andrew to the south, Portland to the north, St. Mary to the west and St. Thomas to the east. The cool, foggy climate, abundant rainfall and rich soil contribute to the development of the complex and unique flavors characteristic of coffee from this area. The plantations are located among the mountain peaks, surrounded by lush vegetation and protected from wind and sun, creating an ideal environment for the growth of coffee plants. With an impressive elevation of 2,350 metres, the Blue Mountains are some of the highest mountains in the Caribbean and offering breathtaking views within the region. The combination of all these elements makes the Blue Mountains one of the best areas in the world for growing coffee. |
Only coffee grown in this specific geographical region is certified “100% Jamaica Blue Mountain”, the brand of which is protected globally given the certification issued by the Coffee Industry Board of Jamaica.
Typica / Jamaica Blue Mountain
Typica is one of the original native varieties of Ethiopia that helped develop coffee cultivation around the world; brought to India around 1700, in 1706 a single Typica plant was brought from Java to Amsterdam and housed in the Botanical Garden; from there a plant was shared with France in 1714. In 1719 from the Netherlands the variety was sent on the colonial trade routes to Dutch Guiana, then to Martinique in 1723, Jamaica in 1730, Santo Domingo in 1735 and Cuba in 1748.
Since the variety has a low yield and is highly susceptible to major coffee diseases, it was gradually replaced in most of the Americas but is still widely cultivated in Peru, the Dominican Republic and Jamaica, where it is called Jamaica Blue Mountain.
Washed
Coffee cherry harvesting
The coffee cherries are harvested by hand to ensure the fruit is perfectly ripe and delivered to the washing station for processing on the same day.
Peel and pulp removal
The first processing step consists of mechanically removing the skin and pulp of the fruit in order to separate the green coffee beans, which are then fermented in water. The processing waste, peel and pulp, will be used as natural compost for plant nutrition.
Fermentation in water
The coffee beans are immersed in water in fermentation tanks, where they will remain for a period of 12 to 24 hours depending on the climate outside. After fermentation, the coffee beans are passed through special rinsing channels where the remaining mucilage will be removed.
Drying
The coffee beans are now placed on raised beds (African bed) and dried in the sun for a period of 3 to 4 weeks. This slow procedure results in homogenous beans with a final moisture content of between 10% and 12%.
Packaging and humidity reduction
After drying, the coffees will be packed in jute sacks and stored in the warehouse for about 1 month; this process helps to further standardise the moisture percentage, thus avoiding the risk of mould formation during sea transport.
Decortication
Once the right degree of moisture has been reached, the parchment is removed from the coffee bean through a roller machine. Afterwards, the coffee is finally placed in jute bags and made ready for shipment.
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