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Бесплатная доставка свыше 50 евро.
Expiry date: 2026/04/03
Melted butter, cocoa and tobacco
Precious and exclusive with elegant floral notes and hints of vanilla, almond, melted butter, cocoa and tobacco; delicately acidic with a persistent aftertaste and notes of cocoa
COFFEE DATA
Quality score: –
Variety: Typical
Processing: Washed
Region: Blue Mountain
Harvest: November – April
Altitude: 1800 – 2350 m
Farm: Wallenford Estate
Producer: George McPherson (CEO)
RECOMMENDED RECIPE
Based on the roasting style of our roasters Andrea and Fabrizio, we suggest two recipes, for espresso and for filter (V60) that you can use as a starting point to emphasize the flavors of this specific batch. You can also enjoy this coffee with other extraction methods, using our suggestions as a starting point to obtain the sensory nuances you prefer, to be adjusted based on the degree of grinding, the characteristics of the water and the equipment you use.
THE PRODUCER
Wallenford Estate
Having left for Jamaica in 1746 as an admiral in the British Navy, Irishman Matthew Wallen settled in the Blue Mountains to pursue his passion as a botanist; he began growing coffee and purchased the property he called Wallenford Estate, which, at 250 years old, is the oldest and largest on the island. The company currently manages approximately 5,000 acres of land for the production of Jamaica Blue Mountain Coffee, working with farmers and supporting their businesses and the surrounding communities. One of Wallenford's key social projects is to provide infrastructure and resources to help farmers improve their yields and support their families with education and health programs. The improved well-being of the communities has been reflected over time in a steady increase in the quality of the coffee produced.
THE NATION
Jamaica
The history of coffee in Jamaica began in 1728 when Sir Nicholas Lawes introduced the first plant in the St. Andrew area, starting the cultivation of coffee; the main production area is located in the Blue Mountains, the mountain range located in the eastern part of the island, with plantations that reach 2300 meters above sea level. Over the years, cultivation spread to other areas of the island, becoming one of the main agricultural activities of the country. The Blue Mountains are the ideal place for growing coffee thanks to the fertility of the soil, abundant rainfall and nighttime formation of fog that hydrates the plants. The main varieties grown in Jamaica are Blue Mountain and High Mountain, both appreciated for their rich and aromatic taste, balanced acidity and velvety body; the aftertaste is very persistent and gives sweet and complex aromas in the cup.
THE REGION
Blue Mountains
The Blue Mountains are Jamaica's premier coffee growing region, with high elevations of up to 2,300 meters above sea level; the area spans four parts of Jamaica, St. Andrew in the south, Portland in the north, St. Mary in the west, and St. Thomas in the east. The cool, foggy climate, abundant rainfall, and rich soil contribute to the complex and unique flavors that are characteristic of coffee from this area. Plantations are located between the mountain peaks, surrounded by lush vegetation and protected from the wind and sun, creating an ideal environment for coffee plants to grow. Rising to an impressive 2,350 meters, the Blue Mountains are some of the highest mountains in the Caribbean, providing breathtaking views of the region. The combination of all these elements makes the Blue Mountains one of the world's best coffee growing areas.
CULTIVAR
Only coffee grown in this specific geographical region is certified “100% Jamaica Blue Mountain,” a trademark protected globally by certification issued by the Coffee Industry Board of Jamaica.
Typica / Jamaica Blue Mountain
Typica is one of the original Ethiopian landraces that helped develop coffee cultivation around the world; brought to India around 1700, in 1706 a single Typica plant was brought from Java to Amsterdam and housed in the botanical garden; from there a plant was shared with France in 1714. In 1719 from the Netherlands the variety was sent on the colonial trade routes to Dutch Guiana, then to Martinique in 1723, Jamaica in 1730, Santo Domingo in 1735 and Cuba in 1748.
Because the variety is low-yielding and highly susceptible to major coffee diseases, it has gradually been replaced in much of the Americas but is still widely grown in Peru, the Dominican Republic and Jamaica, where it is called Jamaica Blue Mountain.
THE PRODUCTION PROCESS
Washed
Harvesting the drupes
The coffee drupes are hand-picked to ensure the perfect level of ripeness of the fruit and delivered the same day to the washing station for processing.
Peel and pulp removal
The first processing phase consists in the mechanical removal of the peel and pulp of the fruit in order to separate the green coffee beans that will be subsequently fermented in water. The processing waste, peels and pulp, will be used as natural compost to nourish the plants.
Fermentation in water
The coffee beans are immersed in water in fermentation tanks, where they will remain for a period that varies from 12 to 24 hours depending on the external climate. After fermentation, the coffee beans are passed through special rinsing channels where the mucilage still present will be removed.
Drying
The coffee beans are now placed on raised beds (African bed) and left to dry in the sun for a period of time that varies from 3 to 4 weeks. This slow procedure will allow to obtain homogeneous beans with a final humidity percentage between 10% and 12%.
Packaging and moisture reduction
After drying, the coffees will be packed in jute bags and stored in the warehouse for about 1 month; this process helps to further standardize the percentage of humidity thus avoiding the risk of mold formation during sea transport.
Decortication
Once the right level of humidity is reached, the parchment is removed from the coffee bean through a roller machine. The coffee is then placed permanently in jute bags and made ready for shipping.
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Политика возврата
Вы можете вернуть большинство новых, неоткрытых товаров в течение 30 дней с момента доставки и получить полный возврат средств. Мы также оплатим стоимость обратной доставки, если возврат произошел по нашей ошибке (вы получили неправильный или дефектный товар и т. д.).
Вы должны рассчитывать на получение возмещения в течение четырех недель с момента передачи посылки обратному отправителю, однако во многих случаях вы получите возмещение быстрее. Этот период времени включает время доставки, необходимое нам для получения вашего возврата от отправителя (от 5 до 10 рабочих дней), время, необходимое нам для обработки вашего возврата после его получения (от 3 до 5 рабочих дней), а также время, которое потребуется ваш банк обработает наш запрос на возврат средств (от 5 до 10 рабочих дней).
Если вам нужно вернуть товар, просто войдите в свою учетную запись, просмотрите заказ, используя ссылку «Выполнить заказы» в меню «Моя учетная запись», и нажмите кнопку «Возврат товара(ов)». Мы уведомим вас по электронной почте о возврате средств, как только получим и обработаем возвращенный товар.
Перевозки
Внутренние перевозки (Кипр): Бесплатная доставка: заказы на сумму более 50 евро. Заказы до 50 евро: 2,50 евро за доставку до двери, бесплатно для ACS. Заказы до 20 евро: 2,50 евро за доставку до двери, 1,50 евро до ACS. Срок доставки: 1-2 рабочих дня
Международный доставка: Доставка по ЕС: 19,90 евро, 5-7 рабочих дней. Доставка по всему миру: 29,90 евро, 10–12 рабочих дней.
Важная заметка: Сроки доставки могут увеличиваться в праздничные дни.
Таможенная информация: Клиенты из ЕС: Никаких таможенных сборов. Клиенты, не входящие в ЕС: могут взиматься таможенные пошлины. Подробности уточняйте в местной таможне.
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