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Blue Mountain Coffee – The Taste Of Jamaica


Coffee beans get their flavor from the climate where they are grown. The Blue Mountains in Jamaica offer some of the finest coffee beans ever found. The Blue Mountains are named for the blue mist that hovers over the mountains at all times.

Located on the beautiful island of Jamaica, these mountains offer the perfect climate for growing fantastic coffee beans. This lush, tropical region benefits from plenty of rainfall, giving the soil the rich quality needed for growing the gourmet Blue Mountain coffee.

The beautiful Blue Mountains stand at almost 7,500 feet above the sea and make a stunning backdrop for the pristine white beaches These mountains house over 194,000 acres which are protected as part of the rain forests. There are many species of birds and plants which can only be found in these mountains.

Blue Mountain coffee beans were originally brought to the Jamaican Islands by Sir Nicholas Lawes who hoped the climate would prove productive for these special beans. Since 1728 these beans have continued to produce extremely well and today coffee is the biggest export of these islands. Blue Mountain coffee is one of the most sought after coffees in the world and Japan imports a large part of this coffee.

Blue Mountain coffee offers a bold, rich taste which is also smooth and sweet. It is grown on small farms instead of being mass-produced. Often it is difficult to obtain because of the high demand for the succulent flavor which can only be found in the Jamaican mountain ranges. It is often referred to as the champagne of coffees because of its bold, rich taste. It is also one of the most expensive coffees in the world.

Blue Mountain coffee is closely monitored by local Jamaican officials to insure the supreme quality associated with its name. These officials grade the quality of the coffee bean before they place it in specific categories. There is close regulation with strict rules which must be met before the coffee bean is offered for sale.

Recent climate changes have posed a threat to Jamaica’s most precious resource. Hurricane Ivan posed a real threat to not only the coffee industry, but the islands themselves. Ivan is just one of a long line of hurricanes which have threatened the islands over the span of only a few years. In 1988 Hurricane Gilbert caused considerable damage to the coffee crop which resulted in a drastic price increase. Each time the island sustains a hit it takes longer for them to rebound which in turn makes the Blue Mountain coffee almost as precious as gold.

Hawaiian Coffee



When it comes to coffee, Hawaii has it all – everything from seed to cup. The islands are blessed with a combination of geographical and weather elements that are conducive to growing excellent coffee: year round warm, sunny weather, rolling hillsides, rich volcanic soil, ample rain, and tranquil trade winds – so it’s no wonder that Hawaiian coffee is one of the best in the world.

Hawaiian coffee is harvested every year, with harvest season starting as early as July and finishing as late as January in some places although the months of September through December bear the bulk of Hawaii’s harvest. The annual production of Hawaiian coffee is 7 million pounds, making it the biggest and only coffee-producing state in the United States.

Although the Big Island’s Kona coffee is still the best known, Hawaiian coffee is also grown on each of the major islands. Below are short descriptions of the different types of Hawaiian coffee currently produced and sold in the market:

Kona Coffee

As already mentioned, Kona coffee is the best known Hawaiian coffee. The Kona coffee plant is exclusively grown within the borders of North and South Kona, located on the Big Island of Hawaii. In contrast to foreign coffees which have a harsher, sharper flavor, 100% Kona coffee is more delicate and smoother. Its aromatic flavor makes it a perfect blend for other coffees.

Kauai Coffee

Coming in at close second to Kona coffee as the best known Hawaiian coffee is Kauai coffee which is increasingly becoming popular among coffee drinkers. In fact, many prefer its mild acidic flavor to Kona’s sometimes too-delicate taste. At any rate, Kauai coffee guarantees a flavorful cup.

Ka’anapali Maui Coffee

Described by gourmet coffee drinkers as a medium-bodied, smooth finish Hawaiian coffee, Ka’anapali Maui coffee tends to have slightly more body than Kona coffee but less dry than say, Moloka’i coffee.

Haleakala Maui Coffee

A type of Arabica coffee known as Catuai, the Haleakala Maui coffee is Hawaiian coffee unique in its geographic region – it is grown on the slopes of the 10,000 ft. Mt. Haleakala. It is described as a rich and aromatic coffee.

Moloka’i Coffee

Made from the washed and completely sun dried Arabica beans, Moloka’i coffee is rich-bodied and medium roasted Hawaiian coffee. At the finish, it has a luscious hint of chocolate, which acts as the perfect complement to its mild acidic flavor.

Waialua Coffee


Grown only on the island of Oahu, specifically on the beautiful North Shore of Oahu, Waialua coffee come from Hawaiian coffee trees planted on both sides of Kamehameha Highway between the towns of Wahiawa and Waialua. It is farmed in the Kona tradition – that is, it is handpicked, fermented, and washed before the beans are sun dried and then roasted.

Different Kinds of Costa Rican Coffee

How would you know that your cup of coffee is perfect? Is there such a thing as perfect coffee? That is the critique labeled on Costa Rican coffees. They categorized their type of coffee as the classic cup, the traditional balanced coffee that has no defects or flaws. But there’s more to a Costa Rican coffee, for they are prized for their exceptionally- bright citrus or berry-like flavors in the acidity and in the best cups they fade into chocolate or spice flavors in the aftertaste.

Costa Rica sets the standards for fine wet-processed coffee for the rest of Central and South America. The most famous Costa Rican coffees by region are Tarrazú, Tres Rios, Herediá, and Alajuela. Most Costa Rican coffees come from a hybrid called caturra, a mutation of Bourbon discovered in Brazil, and is characterized as bright and full-bodied. Other popular varieties are Mondo Novo and Catuai. The best coffees that are grown above 3, 900 feet are designated or classified as strictly hard bean, while the good hard bean are those grown from 3, 300 to 3, 900 feet.

The Tres Rios region near the pacific coast produces coffees that are mild sweet and bright. The Tarrazú region, which is situated in the interior mountains of Costa Rica, produces a fairly heavy coffee with more aromatic complexity. The La Minita estate is the most much loved coffee in all Costa Rica. What about the kinds of coffees that Costa Rica is so proud of?

The different kinds of coffee in Costa Rica are characterized by their type and from what zone they are harvested from. Let’s take a look at the different kinds of Costa Rican Coffee:

Cafe La Carpentira– This coffee is strictly classified as hard beans grown in La Carpentira Hill, Tres Rios, where perfect for producing the best quality coffee possible.

Cafe Atarazu– This bean comes from the volcanic mountains of Dota off the Great Mountain Range named Talamanca with rocky ladders and fertile valleys. It is classified as strictly hard beans from Tarrazú region.

Cafe El Gran Vito– This coffee has a string taste, and at the same times it is light and grateful like the mountains and forests that surround the city. It is classified as medium hard bean for Coto Brus region.

Cafe Zurqui– This coffee is cropped in one of the oldest plantation areas due to kindness of the soil and the excellent bean quality that it produces. On the slopes of Zurqui Hills is where this unique coffee with high acidity, very good body and aroma in produced. It is strictly hard bean from Herediá.

Cafe Ujarraci- This coffee grew on a beautiful landscape, fertile valley, and a lake with crystal clear waters near the zone of Cachí in the reventazón River Basin. This type of Costa Rican coffee is classified as High grown Atlantic from Cachí zone.

Cafe Buena Vista- This coffee has good aroma and body with a delightful acidity form San Isidro Del General and is a medium hard bean type.

Coffee is a popular beverage served in two ways: hot or with ice. It is naturally prepared from the roasted seeds of a coffee plant, and these seeds are known as “coffee beans”. The beans originate from an evergreen tree which has grown and has been cultivated in a number of subtropical areas around the world, including Latin America, the Caribbean Islands, Africa, Arabian Peninsula, Indonesia and other regions in Southeast Asia.

Being cultivated and produced in a number of countries, coffee comes in varieties. Each variety has its distinctive quality and differs according to flavor, acidity, amount of caffeine, and mouth feel. All of these characteristics are highly dependent on the environment where the coffee plants are grown, as well as on the way they are processed and produced.

There are three major varietals of coffee: the C. Robusta, C. Arabica, and the Blended types. Below are short descriptions for each type. Read on.

* C. Robusta – Known scientifically as coffee canephora, the Robusta variety naturally contains 40 to 50 percent of caffeine and is cultivated in some major areas in the world where the second variety, C. Arabica, will not thrive. This type has a bitter taste and has little flavor. Its aroma is deemed as something similar to that of brunt rubber or wet cardboard. And, one of the very pricey and unusual subtype of this species is the Indonesian Kopi Luwak and the Kape Alamid, which is known and highly valued in the Philippines.

* C. Arabica – Noted to have originated from the Arabian Peninsula, the Coffee Arabica is the older type of coffee known to man. It is thought to be indigenous to Ethiopia, and is widely known for its richer flavor and taste. Some of the well-known subtypes of C. Arabica are Colombian, Colombian milds, Costa Rican Tarrazu, Guatemala, Hawaiian Kona, Jamaica Blue Mountain, Ethiopian Harrar, Ethiopian Yirgacheffe, Sulawesi Toraja Kalossi, Tanzania Peaberry, Sumatra Mandheling, Sumatra Lintong, Java, and Kenya AA.

* Blends – As the name implies, this coffee variety is a combination of both C. Arabica and C. Robusta. Blends are generally considered mainly to create a sense of balance and complexity. With this idea, a number of blends are available nowadays and one of the oldest is the Mocha Java, which is but a combination of coffee beans belonging to the same name. This blend is noted for its chocolate flavor, leading to the blending of the known Café Mocha.

Several other varieties of coffee exist nowadays. All of these varieties are prepared from the blends, which are mixed with other less expensive varieties to provide a new taste and flavor. The Jamaica Blue Mountain and the Hawaiian Kona are but two of the most prominent examples of these recent coffee blends.

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