Jamaica Blue Mountain – Green
No outright defects were cited for this Jamaican coffee, but panelists found little to praise. "No there there," wrote one; "mild to a fault," wrote another. The only panelist to give this coffee a decent rating praised its sweetness and balance. Three detected a slight off taste, applying outdoorsy terms like grassy and woody to it, terms that suggest the coffee may not have been rested long enough after drying.
Wet-processed at the Wallenford mill, the coffee had no outright defect, but there is little to praise. Slight off taste. Originally reviewed by a panel as a green coffee. The Wallenford name describes coffee from the Blue Mountain region of Jamaica wet-processed at the Wallenford mill. The coffee itself comes from a variety of microclimates and elevations. The current Wallenford mill uses a type of wet-processing method.
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This review originally appeared in the July, 1998 tasting report: Caribbean Coffees