Jamaican Blue Mountain Coffee beans are grown near Saint Andrews Parish, in Eastern Jamaica. Jamaican coffee beans from the Blue Mountains are grown thousands of feet above sea level. As such, the family-owned farms responsible for producing Clydesdale Estate Jamaican coffee enjoy the protected designation of origin (PDO) status.

To be certified as Blue Mountain Coffee, the beans must be cultivated at an elevation of between 1,800 and 5,000 feet. At this elevation, the Blue Mountains are 85% forest. Towering above Kingston, the single-origin Arabica coffee is grown in a wholly unique microclimate.

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Cooler than the rest of the nation, the Jamaica Blue Mountains are constantly exposed to moisture from the North East Trade Winds. The mist-like cloud cover at these high elevations, along with the shade provided by the dense forest, delays cherry development. The extended maturation period, coupled with the high elevation, results in noticeably dense coffee beans that are extremely aromatic.  

Clydesdale Estate produces Arabica Jamaican coffee widely regarded as some of the world’s best coffee. This is because processing Blue Mountain Jamaican coffee beans is a bona fide labor of love, that must meet rigid quality requirements.


Subjected to meticulous oversight by the Jamaica Coffee Industry Board, the beans are fully washed and dried in the sun, under the careful supervision of the Board. They are then rested for eight weeks. The beans are hulled before roasting and transported in wooden barrels, rather than bags to maintain freshness before being roasted.


Harvested from October through February,  the Jamaican government supervises each stage of cultivation. From same-day de-pulping, drying, hulling, and sorting before grading, this wet-processed coffee is in a class of its own.  


Boasting the most sophisticated sustainable technology in Jamaica, including treated recycled water, Clydesdale Estate Blue Mountain Coffee employs hundreds of low-income families and invests in dozens of schools.

The cool climate, sufficient rainfall, and nutrient-rich volcanic loam soil at these high elevations result in Jamaican coffee beans that produce creamy, sweet, richly aromatic coffee. Notably, Jamaican coffee grown in the Blue Mountains lacks any undertone of bitterness, resulting in an extraordinarily clean, low-acidic flavor.


Bold, yet balanced, with hints of fruit (perhaps due to being intercropped with banana and mango), all exports are quality tested and must be approved to be certified by the Jamaica Coffee Industry Board before shipment.


The combination of elevation and meticulous attention to detail by not only the farmers, but the Jamaica Coffee Board ensures that each cup of Jamaica Blue Mountain Coffee is exceptional.

A Protected Designation of Origin (PDO) is an exclusive label designating a highly specific region or area to produce certain foods. Products such as Jamaican Blue Coffee that boast the PDO are recognized by the government as having been grown only in the Blue Mountains. 

Jamaica Blue Mountain coffee is ranked amongst the world’s best coffee. Grown in a relatively small region, under difficult conditions, Jamaican Blue Mountain coffee requires a long maturation process and painstaking care through every step of the cultivation process. Each batch is taste-tested to ensure it meets the high standards set by the Jamaica Coffee Industry Board.