Small-Batch Cooperative Lot Release
Micro-Roasted to Order | NET WT 12 OZ (340 G)
This Jamaican Blue Mountain offering is a composed, understated expression of one of coffee’s most storied growing regions. Sourced from a cooperative of small producers within Jamaica’s Blue Mountains, it emphasizes balance, refinement, and natural sweetness—qualities that have long defined coffees grown in this highland environment.
Carefully washed and gently dried, this lot produces a smooth, creamy cup with soft chocolate, toasted nut tones, and subtle fruit nuance. Acidity is restrained and rounded, allowing sweetness and texture to take the lead. The result is a calm, polished coffee that prioritizes harmony over intensity, offering a classic Blue Mountain–style profile rooted in approachability and elegance.
The Farmer Details
This coffee is sourced from a cooperative of smallholder farms located in Jamaica’s Blue Mountains, spanning portions of St. Andrew, Portland, St. Mary, and St. Thomas parishes. Farms are situated at elevation in cooler, mist-influenced conditions that support slow cherry maturation and naturally balanced cup profiles.
Roast Level & Flavor Profile
Medium Roast — The classic profile: soft chocolate, toasted almonds, gentle fruit notes, and a creamy, buttery body.
The Coffee Details
Origin — Jamaica (Blue Mountains growing region)
Region — Blue Mountains (St. Andrew, Portland, St. Mary, and St. Thomas parishes)
Altitude — 1,000–1,600 m (Grown at high elevation for slow cherry maturation and complexity)
Processing — Fully Washed (Traditional washed method emphasizing clarity and smoothness)
Drying Method — Sun-Dried on Raised Patios (Carefully monitored to maintain even moisture loss)
Cultivar Detail — Typica (Traditional variety associated with smooth body and gentle acidity)
Grade — Grade 1 (Highest export grade)
Screen Size — 17+ (Exceptionally large beans for a refined, high-quality cup)
Appearance — 0.0 Primary & Secondary Defects Per 12 OZ (340 G) Bag (Competition-grade quality, exceptionally clean)
Storage Method — Individually Double Vacuum Sealed (Ensuring maximum freshness and protection from moisture, oxygen, and flavor loss)
Resting Period — Whole bean rests best 7–10 days post roast—ground coffee can be opened upon delivery
