An Introduction
According to the Coffee Industry Board of Jamaica (CIBOJ) – coffee was first introduced to Jamaica via trading with Hispaniola, now Haiti (1728). Governor, Sir Nicholas Lawes first introduced the coffee to the parish of St. Andrew. The fertile hills of Jamaica were the perfect planting grounds for the strain of coffee.
Coffee was now very lucrative. Coffee Business started blossoming on the Island due to free labor from slavey.
After slavery was abolished coffee production scaled back, which in my opinion was a good thing. Farmers could now focus on the quality of the coffee instead of the quantity. Since the Emancipation of Slavery in 1838, Jamaica has been putting out quality coffee
Trade War
During the 1930s – 1940s Jamaica was in a trade war with both Canada and the United States who refused to purchase coffee from the Island. This war was due to both countries wanting to mass-produce JA coffee without putting importance on the quality. Both the US and Canadian markets closed their doors but the European markets were open and had their doors wide open for business.
World war 2
During WW2, Jamaica began trading with several European countries boosting production for the country. Jamaica began re-investing in itself; employing more farmers, better technology, smarter manufacturing – finding new markets and trade partners to sell and promote their coffee. After WW2 Jamaica had its first serious partner, Japan: a developing country recovering from a terrible war looking to springboard their markets with the highest quality products and services.
Japan
Eventually, trade negotiations were concluded with both Canada and the US resuming trade with Jamaica. It was at this time the Japanese began serious trade talks with the Caribbean Island.
The Japanese were willing to pay substantially more than the North American market, and this sealed the deal. Jamaica agreed to sell the majority of its coffee to Japan.
The Coffee Board
To help regulate the demand for Jamaican coffee, the Coffee Industry Board of Jamaica (CIBOJ) was formed (1950) and had their rules woven in the Jamaican Constitution. Quality was at the top of the list, specific guidelines must be followed by farmers and companies producing coffee within the Blue Mountain area. If these standards were not met then their products would not receive a stamp of approval from the CIBOJ.
Inspection
The CIBOJ has a rigorous inspection for all who cultivate coffee in the Blue Mountain hills. The coffee beans must be free from all blemishes. Coffee beans are also placed in water to test the quality of the beans. “The Jamaica Blue Mountain bean is mostly Arabica Typica. The cherries are mainly delivered to the various producer-processor buying stations scattered around the Blue Mountains where they are subjected to float testing in specially built tanks…
Jamaica Blue Mountain coffee is wet-processed – normally by employing aqua pulpers…” (https://www.bluemountaincoffeejamaica.com)
Location
“To be called Jamaica Blue Mountain coffee, it must be grown at altitudes of up to 1,800 meters in the Parishes of Portland, St Andrew, St. Mary and St Thomas.” (https://www.bluemountaincoffeejamaica.com)
References
- Bluemountaincoffeejamaica
- CIBOJ
- JACRA
