Jamaican coffee can refer to a variety of coffee varieties grown on the island. When coffee from Jamaica is mentioned, it is usually in reference to Jamaican Blue Mountain coffee, which is one of the most sought-after (and expensive) coffees in the world. Other types of Jamaican coffee are also enjoyable to drink and deserve to be mentioned, even if they lack the prestige of Blue Mountain.
Coffee was first grown in Jamaica in the 18th century, but not in the Blue Mountain region at the time. The name “Blue Mountain” is now used to refer to coffee grown in high-elevation areas of Jamaica. The Jamaican Coffee Board regulates the names and types of all coffees grown in the country, and the Blue Mountain designations (of which there are several) are only given when the coffee is grown in specific areas, at specific elevations, and meets certain quality standards. Bean type is less important than region and elevation, and most Jamaican coffees are Arabica beans.
The Blue Mountain names can be perplexing. Some coffees sold outside of Jamaica may contain a blend of Blue Mountain and other types of coffee, which should be clearly stated. There are also some Blue Mountain coffees on the market that may or may not contain any coffee grown or roasted in Jamaica, but are said to taste similar.
Other types of Jamaican coffee exist, as previously mentioned. High Mountain coffees can be grown at high elevations outside of the Blue Mountain region, or at elevations below the specific elevations where Blue Mountain beans are grown. Another type of coffee that can be grown anywhere in Jamaica is prime coffee.
Taste and pricing differ significantly due to the wide variety of Jamaican coffee varieties grown. Most types are known for having a mild flavor with little bitterness, and there are some valid comparisons to be made between Kona coffee and Jamaican styles. This mildness and smoothness, which doesn’t sacrifice flavor and has an almost sweet quality, is especially noticeable in the island’s higher-priced coffees.