Coffees come in various characteristics and flavors. While the origin characteristics influence the look, taste and smell of the coffee, the roast degree also influences the end product. In this case, Jamaican Coffee is no different.

A coffee's flavor category is determined based on the combination of its origin and roast degree. Coffees of Jamaica are the light and subtle coffees. Established in 1885, they are also known as the Jamaican Blue Mountain. They are named so because the coffees are grown in the Blue Mountains of Jamaica. These mountains rise from 3000 feet to 7500 feet and the climate of the region is just sufficiently cooling and misty with high rainfall. Furthermore, the soil is equipped with excellent drainage system. With these two factors combined, the coffees can be ideally grown to their perfection.

They are one of the few coffees that are wet-processed. On average, there are washed and then dried, cured, rated and then sorted after they have been reaped from the coffee farms. Then, they are 'put-to-sleep' for a minimum of six weeks as to ensure their consistencies. Being one of the few countries worldwide that does this, Jamaica also makes sure that their well renowned coffee undergoes quality control measures which include appearance check and cup testing. These methods are used to ensure the quality of the beans produced.

Presently, coffees of Jamaica are able to sustain their place amongst the highest graded and consumed gourmet coffees in the world. In Jamaica, season after season, a lot of people in the second highest commodity of the world today, particularly coffee farmers, always ensure that their coffees are well grown, harvested, processed and graded in order to meet a challenging demand of the current market worldwide. Billions of people throughout numerous countries are just blessed with this one-of-its-kind coffee.