Introduced to Jamaica in 1728 and grown in a specially designated area of the Jamaican Blue Mountains between Kingston to the South and Port Antonio to the North at a height of between 910m and 1700m.
The coffee has a globally protected certification mark from the Jamaican Commodities Regulation Authority.
The climate in the mountains is cool and misty with high rainfall, and the soil is rich with excellent drainage. This combination is considered ideal for coffee and goes to produce one of the most sought after coffees in the world, where 80% is exported to Japan, and some goes into the flavouring of Tia Maria.
The coffee has good acidity, intense aroma, fairly good body, and is especially prized for its clean taste and lack of bitterness.