Blue Mountain Coffee: Origin and Classification
Blue Mountain Coffee, otherwise known as the Jaimacan Blue Mountain Coffee, was originally from Yemen, a Middle East country. According to legend, it just suddenly sprouted in the Blue Mountains of Jamaica through the plants brought in by a French king in Maritinique. Because of this, the boom in Jamaican coffee industry came about. However, only coffees raised and harvested in the parishes of St. Andrew, St. Mary, Portland, and St. Thomas are considered Blue Mountain. Although there are other coffee growers in other parts of the island, only coffee beans grown in these areas are considered a true Blue Mountain Coffee.
Additionally, this sought after, expensive and ultra-premium specialty coffee can only be considered a true Blue Mountain Coffee if it grows between 3,00 to 5,500 feet of elevation. Those coming from an elevation lower than 3,000 feet up to 1,500 feet are called Jamaica High Mountain and those coming from an elevation lower than 1,500 feet elevation are called Jamaica Supreme or Jamaica Low Mountain. Although quality and origin is of primary consideration, as stated in this case, altitude is given prime importance, too, because the higher the altitude, the better is the moisture content of both the environment and soil as well.
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With these things in mind, a distinctive and quality produce can be attained and sustained. In the coffee industry today, there are a variety of classifications for coffee coming from the Blue Mountains of Jamaica. There are a total of five classifications as approved by the Coffee Industry Regulation Act, namely: Blue Mountain numbers 1 to 3; the Peaberry; and Triage. All of these qualifications give consideration to the bean screen size and defects, if any.
Today, Blue Mountain Coffee has been one of the most widely acclaimed specialty coffee in terms of taste and aroma by various coffee experts. Much of this has been due to the fact that where these coffee originated, the climate is perfect--not even requiring a shaded farm because of the altitude. Much has been credited, too, to the farm growers and of course the consistent sustainability of the ecology of Jamaica.
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