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Jamaica Blue Mountain coffee from the Mavis Bank Estate has become recognized for its clean, mild, qualities and good body. The Mavis Bank Estate uses only spring water to sort the green beans, which are then allowed to age for three to four months at 3,000 feet. When the coffee beans develop a greenish blue color, we know it's ready to ship to our roaster.
Profile: Light-bodied with a spicy aroma, balanced flavor and a complex finish. Typical soft lush Caribbean profile with less acidity than Kona, but more complex.
Place: Blue Mountains, Jamaica.
People: Established in the 1930's by Victor Munn, Mavis Bank was rebuilt by Munn's nephew Keble Munn in the late 1950s. The Munn family still presides over the operations today, processing fruit from the original property along with fruit delivered by thousands of nearby farmers.
Process: Fully washed and 100% patio dried in the sun, most Jamaican Blue Mountain is comprised of fruit from different farms over a broad region. The beans are processed at Wallenford Estate, a facility owned by the Coffee Board. Like Kona, the use of the name is affiliated with a specific region by law. Our Jamaican is a more specific product processed at the Mavis Bank Central Factory at the proper elevation.
Pairing: Fresh Peaches or strawberries, blueberry muffin.
- 8 oz: Makes approximately 25 cups of coffee
- 12 oz: Makes approximately 35-40 cups of coffee
- 16 oz: Makes approximately 50 cups of coffee
- 20 oz: Makes approximately 60-65 cups of coffee
- 32 oz: Makes approximately 90-100 cups of coffee
: Use cold, filtered water and a clean machine.
only as much as you need for one cup or one pot of coffee.
the correct grind. Fine for espresso, medium for automatic drip, coarse for French Press.
ground coffee to taste. Start with two level tablespoons of ground coffee per six ounces of cold filtered or bottled water.
in an airtight container to protect the flavor and aroma and ensure rich, fresh tasting coffee. Do not freeze or refrigerate.
We source our coffee from the best family coffee farms around the world and buy only the top 1% of Arabica Beans.
We hand roast our coffee daily in small batches to a traditional, smooth taste profile. This is the way we've done it since 1963, when we opened our first store in Brentwood, CA.