Jamaica Blue Mountain … A History

The history of coffee in Jamaica is epic …In 1728, Sir Nicholas Lawes, the then Governor of Jamaica, imported coffee into Jamaica from Martinique. The country was ideal for this cultivation and nine years after its introduction 83,000 lbs. of coffee was exported. Between 1728 and 1768, the coffee industry developed largely in the foothills of St. Andrew, but gradually the cultivation extended into the Blue Mountains. Since then, the industry has experienced many rises and falls, some farmers abandoning coffee for livestock and other crops. In order to save the industry, in 1891 legislation was passed “to provide instructions in the art of cultivation and curing coffee by sending to certain districts, competent instructors.” Efforts were made to increase the production of coffee and to establish a Central Coffee Work for processing and grading. This effort to improve quality, however, was not very successful: until 1943 it was unacceptable to the Canadian market, which at the time was the largest buyer of Jamaican coffee. In 1944 the Government established a Central Coffee Clearing House where all coffee for export had to be delivered to the Clearing House where it was cleaned and graded. Improvement in the quality of Jamaica’s coffee export was underway. In June 1950 the Coffee Industry Board was established to officially raise and maintain the quality of coffee exported.

Worldwide, Jamaica is associated with reggae music, Bob Marley, Sean Paul and is also a popular tourist destination with recognizable resorts at Montego Bay, Ocho Rios, Port Antonio and Negril. Jamaica is also famous for producing some of the finest coffee found anywhere in the world. What makes this little island such a prime spot for growing a world-class coffee? As in real estate, it’s “Location, Location, Location” and in this case, that location is the Blue Mountains. Coffee plants need to be well watered, well drained and experience periodic coolness during some stages of development. To be called “Blue Mountain Coffee”, it must be grown at altitudes between 2,000 and 5,000 feet in the Parishes of Portland, St. Andrew and St. Thomas and, most importantly, be grown on the estates of; Mavis Bank, Silver Hill, Moy Hall or Wallenford.  Demand is high and supply is low. It is estimated that a mere 9000 acres which lie above the minimum requirement of 2000 ft above sea level within the Blue Mountains, are considered within the legal bounds for the growing of Blue Mountain Coffee. Additionally, it is extremely labor intensive as each cherry has to be individually hand-picked on dangerous mountainous terrain. Coffee grown elsewhere in the Blue Mountains or anywhere else in Jamaica cannot be called “Blue Mountain Coffee.

Prior to export, the coffee then undergoes quality control measures including appearance checks and cup testing to ensure the cup- quality of the beans.  Only after undergoing this rigorous quality control process is the coffee then issued a certificate of authenticity by the Coffee Industry Board of Jamaica.Jamaica Blue Mountain green coffee is the only coffee in the world that is shipped in oak barrels.  Similar to fine wines, oak barrels preserve and maintain the characteristics of the green coffee.

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