This was not what I expected. I thought it was similair to blue mountain. Which it is far from smelled burnt
About this coffee
AT A GLANCE
The facts, plainly
- Coffee
- Jamaican coffee (not Blue Mountain coffee)
- Roaster
- Jamaica High Mountain
- Roast
- Medium
- Form
- Whole Bean
- Size
- 16 oz bag
- Tasting notes
- Mild, balanced · Floral and nutty · Hint of sweetness (roaster’s notes)
- Origin
- Blue Mountains, Jamaica
- Delivery
- Ships directly from Jamaica, 7–15 days
THE PLACE
Where it’s from
Hillsides just below the Blue Mountain region.
Follow a cup back to the mountain →THE PROOF
How it’s labelled
Jamaica High Mountain. A different designation from Blue Mountain coffee.
See our Certified Distributor certificate →WHOLE BEAN OR GROUND?
Grind it just before you brew
For the best cup, choose whole bean and grind it right before brewing. The aroma stays locked inside the bean, and once coffee is ground it fades much faster.
Ground is here for convenience: if you don’t have a grinder, or the coffee is a gift. Keep the bag sealed, store it somewhere cool and dark, and enjoy it within a couple of weeks of opening.
HOW TO BREW IT
Getting the best cup
Start with about 2 tablespoons (10 g) of coffee per 6 oz of water just off the boil. Grind whole beans just before brewing: medium for drip, coarse for French press. Taste it black first: a mild, clean Blue Mountain coffee rarely needs sugar.
Using an AeroPress? Try about 15 g (2 rounded tablespoons) ground medium-fine, 7 oz of water just off the boil, a gentle stir, 1½ to 2 minutes of steeping, then press slowly for about 30 seconds. It gives a clean, smooth cup that shows off Blue Mountain coffee’s mild sweetness.