Our first single estate Jamaican coffee and we are thrilled that our Jamaican relationships keep getting better and better.
The Flamstead farm stands 3,300 feet above sea level and lies in an area traditionally associated with the production of high quality Jamaica Blue Mountain coffee. It is oftentimes covered by the cool mists of the Blue Mountains.
In 2014, Flamstead Estate Management made the decision to replace mechanical washing with fermentation. The benefits experienced include favorable color results, improved body, and enhanced flavor. They are pioneers in the Jamaican industry with tray drying (also known as African Beds). The benefits are: less pre hulling, clean taste, gentler drying process. If done successfully the flavor is enhanced. This is the big part of why these beans shine over your traditional Gr. 1 JBM.
All Jamaican Blue Mountain Coffee must be certified by the coffee industry board of Jamaica. The regulations are very strict and much of the coffee is rejected.
Have questions? We have answers! Check out our Jamaican Blue Mountain blog here:
Q&A On The World’s Best Coffee: Jamaican Blue Mountain
A wonderfully complex cup of coffee. A bit of lemony brightness upfront. Soft edges on this cup with a chocolate/nutty/caramel darker tone. Lighter roast accentuate the more nutty floral like tones. Medium you start getting more nutty caramel, darker gets pretty chocolaty. A little soft fruit when roaster before 2nd crack. Complex earthy balance as the cup cools, almost reminiscent of a nice scotch.
I would avoid the light roast mark, although the acidity and nuttiness do balance, it can come off as slightly woody with more exotic tones developing when pushing it further. Going to a city plus to right before 2nd crack seems like the sweet spot – we slow down the roast a little to convert some of that lemony acidity into a hint of caramel.
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