In Jamaica there are essentially 2 types of coffee

farm: on the one hand, relatively large, usually

centrally administered farms which are typically
under the ownership of a few very rich families or
foreign investors - often from Japan or China.

Most of the coffee, however, is grown by

smallholders who often cultivate only very small
plots. As they are not allowed to process the coffee
themselves, these smallholders have to sell the raw
coffee cherries to the large coffee processors at
relatively low prices who then in turn blend the
coffee they have received and sell it under their own
brand. The largest and most well-known of this kind
of company include, for example, the „Mavis Bank
Coffee Factory“ with their „Jablum“ brand or the
„Wallenford Coffee Company“ which has its roots in
the colonial system.

Jah B did not want to resign himself to simply being a

coffee cherry supplier to these conglomerates. When he
was given the opportunity in 2009 to cultivate the
„Radnor Estate“ coffee farm which had been lying fallow
for 20 years, little by little he began to cultivate the farm
again despite the most humble means.
When we saw Radnor Estate for the first time in
November 2011, we were immediately wowed by
this special place. Historical wall remains, an ancient
water wheel, coffee and banana plants in the midst
of an unspoilt landscape characterised by steep
hillsides.

Over the following days we worked together with Jah

B on a concept to make the farm more productive
and for it to be in line with the necessary demands
for licensing. To the extent of our means, we were
also able to make a financing commitment to
 support this development and to secure fair wages
for the employees on the farm.

This enabled the farm to develop magnificently in 2012

until finally in October hurricane „Sandy“ raged across the
East of Jamaica. This damaged many plants and, worse
still, a new disease known as „Coffee Leaf Rust“ spread
through the coffee plants after the hurricane.
This disease, brought in by the hurricane and
benefiting from the very damp climate in the Blue
Mountains, affected the bulk of the coffee plants in a
short space of time.

It was only after several months that the attack

could be repelled with the use of plant-
strengthening agents. As coffee is a very slow-
growing plant - it takes years until a newly
cultivated plant produces coffee cherries -
everything was undertaken to help the remaining
stock of plants recover.

At the same time hundreds of seedlings were lifted and

after a few months of pre-growth they were planted out on
the farm.
After 4 years of hard work, an important milestone
was reached in November 2013: the farm finally met
the demands of the licensing authorities, the Coffee
Industry Board of Jamaica, and Jah B received
approval to market and export his coffee himself.

This also provided the pre-conditions to request an

import licence for our company Grow City. After
overcoming a number of bureaucratic hurdles, in
November 2014 we were the first Austrian company
to hold the coveted licence in our hands.
 Jamaica Blue Mountain Coffee belongs in the top
drawer of coffee specialities. The coffee trees are
grown between 910 and 1700 metres in altitude.

The growing area is just about 6,000 hectares. The

mist, cool temperatures and strong rainfall are the
main factors for a special climate in the Blue
Mountains.

The coffee cherries therefore ripen very slowly and

develop a wonderfully balanced and full-bodied aroma.

Jah B Coffee is lovingly cultivated by hand and carefully

processed in the best growing area in the Blue
Mountains. Our farm - Radnor Estate - lies at 1000 m
above sea level near the Blue Mountain Peak.

Jamaica Blue Mountain Coffee is generally suitable for

any method of coffee preparation. To experience the
full spectrum of aromas, we recommend preparing it
with an AeroPress, a French Press or a Chemex
Coffeemaker.

Coffee Circle offers an overview of various preparation

methods .
PRODUCTION
Jah B
Radnor Estate, Hagley Gap, St. Thomas,
Jamaica
+1 876 377 5206
farmhillcoffee@yahoo.com

IMPORT
Grow City GmbH
Industriestrasse D 5
2345 Brunn/Gebirge - Austria
+43 2236 31 55 69
DISTRIBUTION
Bushplanet Distribution GmbH & Co KG

An old trail, between two historic coffee properties: Wallenford Coffee Works–now Heritage Garden of Cold
Spring–and Clifton Mount Coffee Estate.The trail gently follows the contours of the mountain, gradually
ascending 1000 feet, and is a lovely 1-hour nature walk. Clifton Mount is one of the finest Blue Mountain Coffee
Estates in Jamaica and the largest exporter of Jamaica Blue Mountain Coffee by a privately owned
company.Hear the Clifton Mount story and walk the farm, which also grows flowers commercially.
Afterwards, relax in the garden, surrounded by spectacular views with a delicious picnic lunch and a cup of the
world’s most prized coffee.

Clifton Mount Estate's 100% Jamaica

Blue Mountain Coffee
Clifton Mount Estate's 100% Jamaican Blue Mountain Coffee is grown on the slope of
Catherine's peak in the Blue Mountains; this coffee keeps the traditional great taste of
Jamaica Blue Mountain Coffee. Characteristics include full aroma, medium acidity,
quick finish, and a perfectly balanced cup. This coffee is a must for every decerning
coffee drinkers Bucket List!!
Offered in a Medium Roast.
Shipping is included to the 48 contiguous states. Hawaii, Alaska, and International
shipping are extra

Blue Mountain Coffee has a full flavor, balance, prominent fruit flavors, acidity and provides all the
satisfaction one could want with a strong and intense aroma. A drift of chocolate and florals with a rich
taste. This is the Rolls-Royce of coffees regarded by many as the best coffee in the world.

 Medium roast

 Roasted when you place your order

 Single Estate

 100% Certified Blue Mountain Coffee

In the heart of Jamaica's Blue Mountains is Clifton Mount Estate with cool and misty slopes of Catherine's
Peak. The Clifton Mount Estate is one of the oldest coffee plantations in Jamaica, Clifton Mount has been
producing beans of quality coffee beans since the 1790's.

JAMAICA BLUE MOUNTAIN "CLIFTON MOUNT ESTATE" -

PEABERRY
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$70.00

OVERVIEW
per pound (also available by the half pound)

For over a hundred years, Jamaican Blue Mountain coffee has been the world’s
most prized coffee, fetching the highest prices. And, it is deemed by the coffee
experts of the world to possess all characteristics in perfect balance in the cup.

The Clifton Mount coffee greets you with an waft of chocolate and florals. It has
a rich taste and is rounder in the mouth than the Wallenford, which we also carry.
It is, like most Blue Mountain coffees, so well-balanced that even those of us
used to adulterating our coffee with sugar or milk will find that this coffee is
supremely smooth when drunk black.

Clifton Mount Estate is located in the heart of Jamaica's Blue Mountains on the
cool and misty slopes of Catherine's Peak. One of the oldest coffee plantations in
Jamaica, Clifton Mount has been producing beans of rare quality and aroma
since the 1790's. Encouraged by John Martinez, in 2004, a mill was built to
process the coffee on the property so that it could be offered as an estate
coffee.

Peaberry only

Available in both Medium and Dark Roasts.

Information about our packaging information here

Clifton Mount is the oldest continually functioning coffee estate in

Jamaica and is recognized for producing the very finest
quality Jamaica Blue Mountain Coffee. The farm with its elegant Great
House is located in the Newcastle region of the island and is situated
on the Eastern slope of Catherine's Peak at 1300 metres above sea
level.

Tasting Notes
This rare speciality coffee has all characteristics that make Jamaica
Blue Mountain a world famous coffee - smooth, with a mild acidity,
sweet creamy aftertaste, hints of chocolate and with floral overtones.
Certified Jamaica Blue Mountain
Renowned throughout the world for it's incomparable standard of
quality, Jamaica Blue Mountain Coffee must meet stringent regulations
and be grown under specific conditions. Which is partly why this
particular gourmet coffee is considered one of the best coffees in the
world.
Clifton Mount is a well managed coffee farm owned by the Sharpe family which has created a
vertically integrated business serving the entire spectrum of coffee buyers, from the premium green
bean wholesale importers in Japan, to local hotels and direct exports. The company's Coffee Traders
brand is among the most respected of all Jamaica Blue Mountain Coffee estates, and its Café
Blue coffee shops are among the island's most popular pit stops for the well-heeled on their way to
work, or for a light lunch. Tours can be arranged at Clifton Mount when guides are available to
welcome visitors and show them around the smart light industrial processing facility and the historic
family house overlooking the northwestern peaks of the Blue Mountains.
Clifton Mount Estate is the only Jamaican Blue Mountain Coffee to be
Rainforest Alliance Certified and Single Estate.

 Clifton Mount is the oldest continually functioning coffee estate in

Jamaica.

 100% Jamaica Blue Mountain.

 Blue Mountain is smooth, with a mild acidity, sweet creamy

aftertaste, hints of chocolate and floral overtones.

BREW METHOD
Keurigs may be quick and French presses may be fancy, but the best way to brew
your coffee is by using the pour-over method.

So says Jason Sharp, managing director of Clifton Mount Estate, which is one of a
handful of producers of Jamaica’s prized Blue Mountain coffee, and also sells the
brew at three Café Blue coffee shops on the island.
“Blue Mountain coffee is the champagne of coffee,” said Sharp, as he gave a
private tasting for guests of Sundown Villa in Discovery Bay recently. And as
such, the beans, which grow in their own microclimate at between 2,000 and
5,000-feet high and retail for around $60 a pound, must be treated with respect.

Here are Sharp’s top tips for making the perfect cup:

1. A cup of coffee is 98 percent water, so start with the very best. Sharp
recommends either purified or spring water.

2. Water should be between 196 and 198 degrees Fahrenheit. Any hotter and it
will burn the beans; too cold and the flavors of the beans won’t be fully extracted.
No thermometer? Just bring the water to a boil, turn it down, wait a minute to
two, and it should be just right.

3. Grind the beans immediately before brewing. Grinding releases the flavors and
aromas of the coffee, so the longer the gap between grinding and brewing, the
less flavorful the cup. You should also grind according to the brewing method:
coarser for a French press, for example, and finer for espresso.

4. Use a kettle with a gooseneck-shaped spout, which will release the water in an
even stream when you pour. The pour-over method is simply that: pouring water
over the beans, which then percolates through a filter into a vessel below.

5. Pour the water more slowly for an intensely flavored cup, or more quickly for a
lighter sip. Enjoy immediately.

Coffee absorbs smells, so to store, Sharp advises freezing in an airtight/vacuum-

sealed container And he cautions Blue Mountain shoppers to beware of imitators
“Always look for the 100% Blue Mountain designation on the package,” Sharp
says; high mountain coffee and Blue Mountain coffee are definitely not the same.

The one thing Sharp won’t tell you is how to drink your coffee. With sugar or
without, milky or black, it’s all about your personal taste, he says. So go ahead
and reach for the condensed milk. If a few spoons of Betty makes it better, Sharp
won’t judge you.