About Us

Shenika Ramsay, Director

Michael Ramsay, Director

Donald Salmon, Director

Our Chairman, Donald is also the current President of the Jamaica Coffee Grower's Association, a body representing eighty percent of the annual Blue Mountain Production.

Donald has been a champion for the Blue Mountain Coffee Producers. He used his elected position to lobby the Government of Jamaica to deregulate the coffee industry allowing the farmers to sell their crops directly to the international markets.

Consequently in 2013, after successful lobbying in collaboration with the Jamaica Coffee Growers’ Association, a license to export Blue Mountain Green Beans was granted by the Coffee Industry Board of Jamaica (now Jamaica Agricultural Commodities Regulatory Authority).

Currently, we are a vertically integrated coffee company and our coffee is imported globally, through our international company Da Finest Coffee Ltd, with locations in the US and UK.

KEY POINTS:

• Origin: Blue Mountains of Jamaica

• Producer: Sir John’s Peak Estate

• Acres in production: 50

• Sir John’s Peak Estate, St. Andrew

• Bangor Ridge, Portland

• Variety: Arabica Geisha

• Grade: #1

• Screen Size: 17+

• Process: Washed/Wet

• Altitude: 5000 Ft

• Climate: Sub tropical

• Soil: Nitrogen and Phosphorous Volcanic Soil

• Team members: 20 seasonal and full time

• Harvest season: Commence in August with two peak periods - April and November

• Certification: Jamaica Agricultural Commodities Regulatory Authority (JACRA)

• Annual Output of Blue Mountain is 250,000 to 300,000 boxes. 1 million kilograms.

• The Jamaica Coffee Growers Association produces 80% of Blue Mountain Coffee. Over 5000 small farmers.

• Our Coffee Estate can supply 20 tonnes of Coffee annually. But as we are apart of the Association, we can supply up to 100 tonnes providing support for other neighbouring farmers. 1 tonne is 1000 kilo.

• Lead time – This is based on Order size. Under 1 tonne we stock in the UK. Otherwise, 2 – 3 months by air and 3 – 4 months by Sea.

Jamaican Blue Mountain Coffee - Flavour Profile:

• Silky Smooth

• Sweet Flavour

• Well Balanced

• Hints of Chocolate

• Nutty

• Very Rich

• Low Acidity

• Low Bitterness

• Bold Aroma

• Fruity Notes

• Orange Peel Notes

Production Process of our Jamaica Blue Mountain Coffee Beans

Step 1 - Careful Germination: The seeds are planted by hand, in specially certified Blue Mountain Coffee nurseries

Step 2 - Transplantation of Trees: It is not until the 10th month that the seedlings are transplanted, after which, it then takes a minimum three (3) years before they begin producing coffee berries.

Step 3 - Picking of Berries: The handpicked red berries are floated in water on the farm.

Step 4 – Pulping: Placed in large holding tanks and thoroughly inspected to eliminate any overly fermented, green, or insect infested berries. Then berries are washed to remove the mucilage, a sugary substance on the outer section of the bean. The product left after washing is a creamy, brown bean known as the wet parchment.

Step 5 - Sun Drying: The wet parchment is placed on large concrete slabs called barbeques where they are sun dried until the moisture content of the beans reach 10.5%-11.5%. This process takes up to five (5) days.

Step 6 – Resting: The dried parchment is bagged and warehoused for approximately three (3) months.

Step 7- Hulling: Removal of the outer shell or ‘husk’. After hulling, the bean is polished to remove the silver skin on the outer layer.

Step 8 – Sorting: All beans are sorted by size and density. Graded according to size: Grade I, Grade II, Grade III, and Peaberry beans.

Step 9 - Cupping and Final Inspection: Taste tested (cupped) against stringent requirements regarding taste, body, and colour. Cupping score of 85 and over.

Step 10 – Shipping: Barrels made from Aspen wood. Each barrel is sized for net weight of either 15, 30, or 70 Kilogram for export.

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