Classic Line
The distinctive acidity is supported from an intense citric and floral flavour.
A well balanced cup with an impressive aftertaste.
Jamaica Blue Mountain
Arabica washed grade 1
Even though coffee has been cultivated in Jamaica since 1725, it is only in the 1990, that it became one of the world most famous coffees. The carefully handled processes gua-rantee an excellent cup.
Traceability
Country
Jamaica
Location
Blue Mountain region
Estate
Various small and medium estates
Average altitude
940 to 1‘120 meter above sea level
Topography
Hilly, light mountaineous
Soil type
Fertile, acidic soil, medium content of organic matter
Temperature
19 to 25 °C
Humidity
75 %
Particularities
Many small and medium size growers. The coffees are classi-fied and certified by the Coffee Industry Board of Jamaica.
Botany
Botanical species
Arabica
Botanical variety
Typica, Geisha High Bread
Harvest methode
Handpicking
Harvest time
1st September to January / 2nd February to June
Export
From December
Screen size
17/18
Prepariation
Fully washed
Bag size
Wood barrels of 70 kg, 30 kg and 10 kg
Roasting & Blending
Degree
Light to medium roast
Blends
Excellent as single origin. Also used in high quality blends as a flavour intense base with mild but distinctive acidity.
Sensory
Fragrance, Aroma
Floral
Flavour
Floral, nutty, fruity
Acidity
Citrus-like
Aftertase
Toasty
