Jamaica Blue Mountain Mavis Bank Grade 1
In the St. Andrews region of the misty Jamaica Blue Mountains, you'll find the quiet rural community of Mavis Bank. Here at the local mill, aptly named Mavis Bank Coffee Factory, some 6000 local smallholder farmers bring their cherry for processing. Since 1923, MBCF has refined their sorting and processing to bring the classic Blue Mountain profile to every cup. This coffee is exceptionally clean and balanced with a smooth texture and relaxed vibe. Look for mellow, sweet notes of tangerine marmalade, rich caramel and fresh herbs with a floral and nutty undertone.
Jamaica Blue Mountain established itself as a well-regarded coffee region very early in the short history of specialty coffee. In fact, you could say the Blue Mountains were producing specialty coffee before that was even a popular thing to do. Producers in the region recognized early on that unique terroir and exacting processing leads to a superior coffee which gave this region a leg up as the specialty coffee world went mainstream. We now think of JBM as an early adopter, even a “classic” and between that reputation and relatively low seasonal yield keep coffee from this historic region exclusive and expensive.
Often imitated but never duplicated, Jamaican Blue Mountain Coffee is a globally protected certification mark, meaning only coffee certified by the Jamaica Commodities Regulatory Authority can claim this title. In order to qualify for this coveted certification, a coffee must be grown at 910 to 1,700 meters above sea level and must be grown in one of the 4 recognized parishes in the Blue Mountains region: St. Andrew, St. Mary, St. Thomas and Portland. There are separate classifications for coffees grown below that elevation such as Jamaica High Mountain or Jamaica Supreme, which is what you’ll often find getting passed off as JBM in lower priced coffees. Sneaky marketing practices are a tale as old as time, after all! Also, look out for blends containing a majority of JBM, in small print of course. Finally, keep in mind there are several different recognized grades of JBM with grade 1 being the largest size with the least number of defects, making it the least common and most sought after of them all.
Located in the small town of Mavis Bank in St. Andrew parish, Mavis Bank Coffee Factory has been processing the local communities’ harvest since 1923. After careful washing, drying and milling, the coffee is hand sorted by grade for defects and by size. As a grade 1, this coffee is a perfect representation of the historic Blue Mountain terroir. The cup has vibrant yet gentle acidity along with mellow sweetness, harmonious balance and a pleasant, lingering finish. The cup is super clean with subtle notes of tangerine marmalade, rich caramel, florals and just a hint of nuttiness. The aroma is really the star of the show with this cup so breathe deep to really take in the florals and mellow sweetness! Overall, the mood of this coffee is mellow and relaxing. Nothing intense about this coffee – it’s got chill hammock vibes.
Reminder! This coffee is raw, you must roast it before brewing
Arrival Date: May 23rd, 2024. Harvest year: 2023-2024, packed in GrainPro and barrels
Acidity & Brightness: Vibrant and mellow sweetness
Balance & Finish: Harmonious balance with a lingering but clean finish
Body & Texture: Full body and creamy, smooth texture
Flavors: Tangerine marmalade, caramel, florals & nuts
Grade: Grade 1, grown at 1,500 masl
Processing: Fully washed (wet) processed
Grower: Smallholder farmers in Mavis Bank Community | Mavis Bank Coffee Factory
Region: Mavis Bank, St. Andrews, Jamaica
Varieties: Typica and Caturra
Recommended Roast Range: City to Full City (light to medium)
Jamaica Blue Mountain coffee is a very mild coffee with subtle flavors so we recommend keeping your roast medium or lighter. Most roasters will find the best balance of body and flavor at City+ (light-medium) or as first crack begins to trail off. At full medium (after 1st crack ends but before 2nd crack begins) the cup will exhibit more body and creamy mouthfeel, though you may miss some of the more subtle floral tones. Light roasts close to the beginning of 1st crack will have the brightest acidity and florals at the expense of body. Gentler roast curves with slower temperature ramping will give the mildest cups, but beware of crashing the roast. Faster roasts will exhibit more crisp acidity but be sure to closely monitor the roast as it hits 1st crack, otherwise the development can take off too quickly.
Mavis Bank Coffee Factory - "The origin of Blue Mountain dates back to the early 18th century when, in 1728, a few precious Arabica coffee seedlings were brought from Hispaniola by the British Governor of Jamaica. This gave birth to coffee cultivation on the island. One thing had become clear to those who settled in this area – the coffee grown in the Blue Mountain was unlike any other. The Blue Mountains slowly became the focal point of those who began to take notice of the unique special qualities of the coffee produced there. The Blue Mountains area spans four of Jamaica’s parishes, St. Andrew to the south, Portland to the north, St. Mary to the west and St. Thomas to the east. Arising 2,300 meters (7,500ft) they are some of the highest mountains in the Caribbean. The climate of the region is cool, misty with high rainfall and generous cloud cover. The soil is rich, with excellent drainage.
The Mavis Bank Coffee Factory has historically been central to that continued tradition. We are located in the lofty Blue Mountains in eastern Jamaica in Mavis Bank, a small rural town. We have been in continuous operation since 1923 and dedicated farmers in our community who cultivate the coffee, boast a long lineage between their families – Mavis Bank Jamaica Blue Mountain coffee. While the factory may have grown in size over the years, it has remained true to its origins. Every single cherry is still treated with the same degree of care and patience that has ensured the quality of our coffee for so many years.
All of our green coffee is shipped in Grain Pro Bags. 100% of our export coffee is certified by the Coffee Division (Formerly Coffee Board) of the Jamaica Agricultural Commodities Regulatory Agency (JACRA), and, depending on the grade, are shipped either in 70kg, 30kg, 15kg Barrels or in 60kg Bags. We also produce roasted coffee beans and roasted ground coffee.”
