Altitude: +/- 4000 to 5000 ft.
Date Established: 1970
Variety: Arabica Typica
Process: Washed & Natural
Cupping Notes: Honey, Floral, Creamy Hazelnut, Soft, Well Balanced
Acidity Level: Low to medium
Body: Voluptuous
Certification: Rainforest Alliance
LEARN MORE
Altitude: +/- 3000 feets ASL
Date Established: 1728
Variety: Arabica Typica
Process: Washed & Natural
Cupping Notes: Honey, Floral, Creamy Hazelnut, Soft, Well Balanced
Acidity Level: Low to medium
Body: Voluptuous
LEARN MORE
JA Coffee
4810 Jean-Talon O. #203
Montréal, Québec
H4A 3J4
514-298-7587 felix@jacoffee.caFinding legit Jamaican coffee used to be very hard, we are happy we found JA Coffee, our customers are happy!
Interested in visiting the Blue Mountain® Coffee estate and want to learn more about farming practices in Jamaica? We organise coffee roaster tours.
Looking for fresh green beans or roasted beans of Blue Mountain® Coffee? We sell green beans direct to roasters or put you in touch with an established coffee roaster for roasted Blue Mountain® coffee
Interested in creating something fresh with Blue Mountain® Coffee? We can connect you with cold brew producers for your cold brew Blue Mountain Coffee projects.
We have partnerships with various K-Cups producing companies. Whether you are looking for your own branded K-Cups or looking to buy Blue Mountain® K-Cups in bulk we can help.
Our coffee comes from equitable and sustainable farms at the heart of the Jamaican Blue Mountains, where a sense of respect and community is just as important as our best growing practices.
Coffee is at the heart of the Jamaican economy and helps thousands of people live a decent living wage for them and their family.
We are proud of our coffee, and producing it responsibly makes us even prouder.
Chemex + Blue Mountain® Coffee = Great Coffee. It allows for all the aromas and flavors to be highlighted and balanced in your cup. You will need: your Chemex, Chemex filter, digital scale with timer and a kettle with a narrow spout for a precision poor.
Grind your Blue Mountain® beans to a a sandy grind, not too large but not to fine either. Measurements of coffee to water for your ideal coffee brew is 52 grams for 700 grams of water. Add a little bit more water to warm up your Chemex and rinse your filter.
Open a filter into a cone shape so that one side of the cone has three layers, and place it into the top of the CHEMEX®. The thick portion should cover the pouring spout to reinforce it.
Rinse of your filter and heat up your Chemex with a little bit of that extra water.
Drop your coffee grind into your Chemex
Once your water is boiling, remove it from the heat and allow it to stop boiling vigorously. Pour a small amount of water over the coffee grounds to wet them, and wait for about 30 seconds for them to “bloom”, releasing the most desirable coffee elements from the grounds.
After the grounds bloom, slowly pour the brewing water over the grounds while keeping the water level well below the top of the CHEMEX® (quarter inch or more).
Slowly pour the remaining water over the grounds, using a circular or back-and-forth motion to ensure an even soaking of the grounds.
Be careful.. it may create addiction.
Bring your water to a boil then let it cool for about 1 minute. You're aiming for something in between 79°C and 51°C.
Assemble the AeroPress with a paper filter inside the cap and place on top of a mug or cup. Drizzle a little warm water in to wet the filter. This is good to clear any excess particles left on the filter.
Place the funnel on top of the cup and pour in the coffee. Remove the funnel.
Pour the water in coffee until it comes up to the top line of your AeroPress.
Use a spoon to stir once, briefly.
Insert the plunger. Firmly press down the plunger until you hear a long hiss.
Taste the coffee and if desired add more water. The AeroPress produces a concentrated cup of coffee. If needed, you can share this amount between two cups and add a little more hot water.
Measure 1.10z or 30 grams of Blue Mountain® Coffee. Set the grinder to grind some coarse grounds. They should have the same size and consistency as kosher salt.
As water is the second most important ingredient to this great cup of Blue Mountain® Coffee, try to use water that taste great. Tap water may be fine but you might also want to try natural sourced water to get best results. Measurements: For 30 grams of coffee you should add 0.61 Litres of water. Bring water to boil and let rest for 30 seconds.
Mix the grinded Blue Mountain® Coffee with the hot water
Press the filter down slowly. You should not have to press to hard. If you did, perhaps the coffee was grinded to thinly.
Serve and enjoy your fresh Blue Mountain® Coffee
