CATERING: SERVING NJ, NY & PA

© 2012 DESSERTBREAKAST LLC d/b/a Jerk-n-Grind

Taste the Quality


Imagine what you could accomplish if you were surrounded by every element you needed to ensure your success. DESSERTBREAKFAST has found a coffee estate that makes this their reality, live, work and play in the Jamaica Blue Mountains. For over 50 years, more than 6,000 farmers have made the cultivation of Jamaica Blue Mountain coffee their bread and butter. We have the tradition, the environment, the commitment, to meet the challenge of cultivating a new generation of Jamaica Blue Mountain® coffee.

 

Quality Assurance

Besides our high quality standards, the Jamaica Coffee Industry Board (JCIB) plays an intricate role in maintaining quality and integrity, by active regulations that bite when compliance is out of sync.
The JCIB specify where coffee must be grown to be classified as Jamaica Blue Mountain® along with other strict protocols:

Some Mandates We Follow:

  • Coffee must be grown in the parishes of Saint Andrew, Saint Thomas, Portland and Saint Mary at an altitude above 3000 feet
    to be called Jamaica Blue Mountain®.

  • Coffee grown at elevations from 1500 to 3000 feet are called Jamaica High Mountain.

  • Coffee grown at elevations below 1500 feet are called Jamaica Lowlands or Jamaica Supreme.

Exclusive

Jamaica Blue Mountain Coffee

Grading and Classification:

  • Blue Mountain No. 1: 96% of beans must have a screen size of 17/20. No more than 2% of the beans may have significant defects.

  • Blue Mountain No. 2: 96% of beans must have a screen size of 16/17. No more than 2% of the beans may have significant defects.

  • Blue Mountain No. 3: 96% of beans must have a screen size of 15/16. No more than 2% of the beans may have significant defects.

  • Blue Mountain Peaberry: A naturally grown berry with one whole bean with a more intense flavor, usually the size of a pea.

  • Blue Mountain Triage: A mixture of grade 1, 2, 3 with up to 4% defect.

  • Elephant Beans: These beans are not allowed neither black nor sour beans

Lab Testing

Before every shipment the following must be done:

  • Cupping

  • Moisture content test

  • Defect count