About Jamaica Blue Mountain Clifton Mount
Arrived mid November 2013 having just arrived in the US. Repeat of a sell out from last season.
Clifton Mount coffee plantation began production in the early to mid 18th century and land records suggest coffee growing there in 1810 making it the oldest functioning coffee estate in Jamaica. For the past 35 years it has been owned by the Sharp family who have modernized processing with an eye toward ecology and environment. Clifton Mount is the only coffee plantation in the Blue Mountains to be Rainforest Alliance certified, attesting to their land management practices.
Jamaica Blue Mountain is an appellation, much like the French have done with their prized wine regions. In order to be called Jamaica Blue Mountain the coffee must come from the parishes of Portland, St Andrew, St. Mary or St Thomas which are in eastern part of the island. This entire area is quite small as a growing region, only about 15,000 acres in its entirety. Roughly 85% of the tiny production is exported to Japan.
Jamaica's Blue Mountain coffee has long held a reputation as being one of the world's best coffees and certainly one of its most expensive; whether deserving or not is of much conjecture. Perhaps twenty five or more years ago this may have been true, but today, with artisanal crops being grown in several parts of the world, it is certainly not alone. In September 1988 Hurricane Gilbert wreaked havoc on Jamaica, its people and its coffee industry, destroying 70 percent of the trees there. The hurricane, one of the most intense ever recorded, became a category 5 storm as it passed over the island. Winds were in excess of 155 mph and the mountains had 27 inches of rainfall. That singular weather event essentially ended quality coffee production which took nearly two decades to fully recover.
This single plantation Jamaica Blue Mountain coffee was the first we had in many years, having offered for the first time last year. We are pleased to offer it again this year and have now the pleasure of meeting brothers Jason and Richard Sharp. It has the signature smoky, nearly hickory flavor characteristic we remember from the pre-hurricane Gilbert era, and, its price is reasonable and certainly in line with its quality and reputation.
Region: Newcastle, St. Andrew Parish
Processing: Fully washed, traditional fermentation
Drying: Patio, 100% sun dried
Altitude: 4300 average
All growing and processing is done on the plantation. The estate's wetmill was designed to minimize water usage.
Cup Characteristics: Classic Jamaica Blue cup. Smooth, sweet and very clean. Full body, very well balanced, delicate. Signature, naturally smoky note with flavors of chocolate and honey. Floral, mildly acidic. Long, dry white wine finish.
Roasting Notes: We found roasting this coffee to at least City+, approaching, but not expanding into second crack, brought out the velvety mouthfeel. If roasting on a Behmor, you might like P2, B as a suggestion.
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