ras hit the nail on the head- where the difference really comes in is that the small purchaser/farmer is dealing with a single source for the bean. there aren't a lot of 'estate' coffees available because of how the CIB structures their deals- so most small farmers will exchange or contract for fertilizer and supplies...meaning that the generally available commercial stuff is a mix of different farms and they all send their boxes. this isn't necessarily a bad thing, and for most people you wouldn't notice it.Originally Posted by Ras Walleye
I've spent quite a bit of time on coffee farms up in the blue mountains, and if you want a really good coffee experience, it's just like wines or cigars. You have to hunt out the prime spots, like the one Ras mentioned, Hagley's Gap is another great spot. Also, cocoa from the blue mountains is awesome.
There are some excellent JBM coffees available from larger estates, like Old Tavern. I will try and dig up some of my pics if anyone is interested. Lots of people mentioned some great coffee available in Negril.
You want it roasted within about 4 to 5 days of when you plan to drink it- right after roasting the coffee will do what is called degass, I've found that with many of the JBMs mentioned here it's about that time- I like to roast my own, you can get an awesome home roaster called an I-Roast that let's you program roasting curves. If anyone wants those I have a few that are great for JBM and also for African coffees.
that's why a lot of the vacuum bags have the one way valves. You want to have the coffee roasted into what is called second crack, JBM dark roasted like a starbucks roast is a waste, you might like it, but you will be killing all the things that make it distinguishable as JBM so have a care. If you can, you might want to ask to help roast it yourself, it's a great experience.
In Negril, about the best coffee I have had so far hands down is available at Sunrise Club. They have a rare Faema espresso machine that is seriously dialed in.
At home, I wouldn't put it into anything less than a French Press. 2.5 minutes, coarse ground, stir, then another 2.5 min, and plunge. See too if you can find what's called 'wet' sugar.
