Description
New Crop! The original super premium coffee.
A wonderful super fresh lot: air freighted to New Jersey, than a quick truck to Wisconsin! Direct from our friend Stephen Dunkley whose family runs the estate. With logistic and import help from good friend Edgar Munn who’s family ran the Mavis Banks mill for generations before it was privatized and sold. Edgar is likely the #1 JBM coffee authority in the US and a good buddy of Burman Coffee, he is the one who introduced us to Stephen. JBM coffee is in both of these guys blood. We are proud to offer their best coffee, fresh as can be, to our home roasting family!
New 2025 crop! Flamstead is not your average Jamaican Blue Mountain. This is Jamaica’s first and most renowned coffee estates. Originally planted in 1764. This estate is what made Jamaican Blue Mountain coffee so famous. Guaranteed, these are not the original trees from 1764, but the estate has been producing coffee ever since and only top grade certified Blue Mountain. Top grade beans only come around once a year from Flamstead and the only other place to get these wonderful beans is roasted by Edgar himself. This is a wonderful treat even for strictly JBM drinkers.
In 1728, the Governor of Jamaica, Sir Nicholas Lawes introduced coffee seedlings in the parish of St. Andrew; coffee production was first reported at Flamstead, St. Andrew, in 1764. Flamstead is the original Jamaican Blue Mountain, rich with heritage and the best beans in the country.
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 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.
Tasting Notes:
Light to dark this is one tasty cup. Full of sweet and incredibly smooth nutty and chocolate like tones: a little hint of caramel/toffee, a little hint of floral/island acidity. Medium bodied cup with great mouthfeel and lower acidity. Lighter roasts are very delicate and mild, accentuating the nuttier tones. With a longer setup gives the best hints of caramel/toffee. Medium to dark roasts increase the strength of the cup leaning it more towards the chocolate/cocoa side of things, which might be wise if you traditionally like a more potent brew. Darker roasts are a bit roasty tasting, still very sweet, but is almost a shame when it loses its delicate edge. Creamy, smooth, and more chocolate like with just a hint of unique JBM island character, shows more as the cup cools, or as the tastes linger on the tongue.
Roasting Notes:
Even roasting with low chaff levels. At a very light roast level it can come out a little underdeveloped woody/earthy, can still be quite tasty with a longer setup. Medium roast to as dark as you want to go are pretty bulletproof with these beans. I tend to like a quicker roast to a city + (strong light roast, lighter medium roast, however you like to say it) to see it shine, give it 4-5 days before drinking. Alternatively, many will like it a little better pushing closer to 2nd crack or dragging the roast out a bit at lower temps.
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