The Coffee Recipe posted a picture of some ready-made coffee with sweet packaging called Bizzy a little while back. I tried to order for both of us and we were going to do dual reviews on it- both sites rocking the Bizzy. Well, that plan didn’t work out and you can read all about it if you want to. However, a Plan B quickly developed and it looked like this: The Coffee Recipe would send me some of their favorite coffee and I would send some of ours. We would still review the coffees, each for their own site, like before. It wouldn’t be the same coffee, but we could still broaden our individual coffee horizons by tasting each other’s favorites.
I sent The Coffee Recipe a naturally processed Ethiopian Yirgacheffe from the Konga mill region. It was roasted by one of my all time favorite coffee brands- Press Coffee. They reviewed it on their site, and enjoyed it. They sent me some Jamaica Blue Mountain Coffee, one of their favorites. I’d never tried Jamaica Blue Mountain coffee before, so I was very excited. The coffee did not disappoint- it was delicious. But what is Jamaica Blue Mountain coffee?
I didn’t know Jamaica produced coffee, but it makes sense. The weather is perfect for coffee, and the Blue Mountain is over 7,400 feet. The soil has excellent drainage, and some consider it the perfect coffee growing environment. JBM is known for it’s smooth taste and lack of bitterness. I can attest to that fact as well. Like many important exported commodities, JBM is regulated by the Coffee Industry Board of Jamaica. They make sure the coffee is grown where it says it is, so that it can maintain it’s position as a premium brand.
Coffee grown between 3,000 and 5,500 feet is called Jamaica Blue Mountain. Coffee grown between 1,500 and 3,000 feet is called Jamaica High Mountain, and coffee grown lower than 1,500 feet in elevation is called Jamaica Low Mountain or Jamaica Supreme. On a little side note, JBM was one of the coffees available on my little visit to Starbucks to try out their Clover Brewer. I haven’t seen it for sale as a single origin pour over many other places.
The Packaging. The packaging was very cool. The bag of coffee came in a burlap sack that looked like a miniature version of the bags green coffee beans come in. Very cool. Around that burlap, there was a cardboard brand sleeve that told you where the coffee was from, how it was roasted, and how much was in it. The bag containing the coffee itself didn’t have an off-gassing valve or re-sealable strip or anything. That could present some problems, but I drank it so fast it didn’t really matter.
The Coffee. The coffee was very smooth and didn’t last long at the house. My wife and mom both really enjoyed the brew. It came pre-ground, so I had to stick to single serving pour-overs instead of trying it with different brew methods. It was ground too fine to make a French Press or a Chemex. But still, the taste was terrific and smelled great during preparation. I think it would have done great in a batch brewer as well. The coffee stood up well to cream and didn’t compete with raw sugar in the cup.
The Conclusion. I really enjoyed the coffee and was so very thankful that The Coffee Recipe would share one of their favorites with us. I would describe it as a more traditional flavor, and one very worthy of your consideration.