Arguably the world’s most delicious, Jamaican Blue Mountain coffee can be told apart from its many rivals by its unusually good balance of flavours. Its gentle, smoky bitterness, delicate acidity and earthy, nutty aftertaste are often imitated but never quite surpassed. However you define the taste, it is a far cry from any of the sour, bland fare you’ll find on the high street and it certainly won’t need disguising with gallons of semi-skimmed!

The coffee is produced on small estates between Port Maria and Kingston on the lower slopes of the Blue Mountains, where growing conditions are closer to being naturally perfect than anywhere else in the world; fertile volcanic soil, warm sun interspersed with mountain shadows, high humidity and rainfall and traditional, ecological farming methods leave little room for poor results.

Coffee arrived in Jamaica with the British in 1728, when the Governor, Sir Nicholas Lawes, had coffee planted on the lower mountain slopes at St. Andrew. When slavery was abolished, ex-slaves set up their own farms and the lush, green land deep within the Blue Mountains began to be utilised as the industry grew, bringing worldwide fame to the product.

Greenwich Blue is a good brand to try; it is a family business that grows, sun-dries, roasts and packages its own beans and what is more, they claim that their estate’s processing facility was the very first to have been fully-integrated and totally environmentally friendly.

Available online here.

Written by  larapiegeler.

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