True Jamaican Blue Mountain coffees are full-bodied, moderately acidy and richly complex, though occasionally marred by a slight mustiness, which is characteristic of many Caribbean coffees.

The Jamaican coffee market has had its share of setbacks from worker shortages around turn of 20th century to complete shut down of production for two years due to hurricane devastation in 1988. Early in exportation of Jamaican coffee, Canada was largest consumer with over 60% of all coffee exports bound for this country. In 1943 Canadian government declared quality of Jamaican coffee unacceptable and stopped all importation.

In 1944 Jamaican government established Central Coffee Clearing House, where all coffee bound for export was cleaned, inspected and graded, in an attempt to raise standard of Jamaican coffee. In 1950 Jamaican coffee growers established their own governing body, Jamaican Coffee Industry Board, to improve and maintain quality and reputation of Jamaican coffee.

The JCIB successfully accomplished its goal through setting and enforcing standards for growing, harvesting, processing and marketing of its product. Today, Jamaican coffee is known for its high-quality. Annual production of Jamaican coffee stands around 6,600,000 lbs. of which about 85% is exported to Japan. The remaining 15% is distributed mostly between U.S. and U.K. gourmet specialty markets where it can fetch up to US$40/lb.

© Copyright Randy Wilson, All Rights Reserved.

© Copyright Randy Wilson, All Rights Reserved.

Control heat It is important to start with a cold pot and to check heat throughout cooking process. If heat is too high, steam will evaporate and destroy food and possible cookware. When one cooks according to waterless method, we strongly recommend to maintain MEDIUM heat.

Get a vapor seal Start cooking at medium heat. When slightest puff of steam escapes on side of lid lower heat to low or simmer. After this, you may start counting for cooking time. The lid now has formed a natural seal with pot. We recommend to use 3-5 tablespoons of water in beginning.

Don’t peek Every time cover is removed during cooking period, heat and steam are allowed to escape, which will lengthen cooking period and dry out food. If you can’t resist urge to peek, never forget to add a few extra tablespoons of water. Be specific: If recipe calls for 10 minutes, don’t start looking after 5 minutes.

Follow these simple steps and you should be fine!