Most Jamaica Blue Mountain coffee is a blend of various growers beans. However, the Resource (RSW) Estate, which has been continuously producing since the mid-1700s and is one of the oldest functioning coffee estates in Jamaica, is so meticulous in the way they are growing, harvesting and processing their exquisite coffee, that it is recognized in Europe and Japan as producing the very finest of all Jamaican Blue Mountain coffees.
It is lovely at the RSW estates, with the highest peaks of the Blue Mountains behind the farm and mist and rainbows drifting through the gaps in the hills. The temperature is moderate and the trees are shaded. All you can hear is the rustling of the breeze and the occasional barking of neighbourhood dogs or early morning roosters.
Their dedication and hard work has brought up to date equipment and methods but not to the detriment of quality. Cherries are processed the day they are picked, or if delivered in the middle of the night, the morning of the next day. After the skins are removed the parchment is fermented for approximately 24 hours before being washed and rinsed. Due to the cool tanks and cover, 24 hours is the optimum time at this location.
The wet parchment is then spread on a stainless steel mesh above a squirrel cage fan where ambient temperature air at 3500 cubic feet per minute removes the surface moisture in about 24 hours. Only then is it spread on patios for sun drying which takes from 5-10 additional days. The parchment is raked every half hour during the day. In the event of rain, the parchment is covered with tarps. All drying parchment is bagged and covered nightly to avoid dew. It is then spread again in the morning after the sun has warmed the patio.
This Blue Mountain coffee is a complex one, with fruity notes of grapes and apple, pair with hints of almond on the mid tone, soothing creamy mouthfeel and sweetness that gives a great satisfaction on every sip. An exceptional cuppa to slowly sip in the evening.
Brewing Recipe :
1 : 15
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