Producers

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We represent the main processor producers namely Clydesdale,  Mavis Bank and  Wallenford Coffee Company, as well as the two principal estates with export licenses, Clifton Mount Estate  (with Rainforest Alliance certification)and Sherwood Estate.
 
Mavis Bank
are an old and revered name in Jamaican coffee. So too are Wallenford Coffee Company,  which used to be the Commercial Division of the Coffee Industry Board of Jamaica, but are now independent of the CIB.  Mavis Bank maintain their pulpery and dry mill jointly in St.Andrews in the Blue Mountains.  Wallenford have their pulperies in the Blue Mountains and their dry mill close to Kingston at Tarentum. Wallenford run their own farms but principally purchase cherries from independent farmers throughout the Blue Mountains, as do Mavis Bank.

Mavis Bank Coffee Factory were acquired by the Lee Chin group, who also own Wallenford, in 2016. They have brought a wealth of marketing & management expertise to Mavis Bank & Wallenford as well as financial stability. The Mavis Bank factory was upgraded recently to an even higher standard.

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Although dating from the late 1700's, when the original farm was established by a certain Dr.Colin McClarty, Clydesdale are, relatively speaking, the new producers on the block & are owned by Coffee Traders Ltd.(of the distinguished Sharp family; famous in the history both of Jamaica & its coffee).  Together with Mavis Bank they are now the largest exporters of Jamaica Blue Mountain - an impressive achievement in just a few years. Pulping is done in the mountains at their Clifton Mount facility.  The processing is undertaken at the Blue Mountain Coffee Processors Ltd. facility in Kingston.

The above producers & processors control around 80 percent of the Jamaican Blue Mountain green coffee exports. We also represent two estates.

These are  Clifton Mount Estate  and Sherwood Estate

Clifton Mount 093ppClifton Mount Estate,   which belongs to the Sharp family, a distinguished name in the world of Jamaican coffee, is situated in St. Andrew in the most spectacularly beautiful location in the Blue Mountains on the Eastern slope of St. Catherine's Peak.  It has a beautiful early 19th century house, surrounded by formal showpiece gardens in which peacocks roam, enjoying incredible views and surrounded by vineyard-like stands of well ordered coffee trees. The estate was founded in the mid-18th century and a Robert Hamilton was in possession and working coffee in 1810 according to an official land survey of the time. Clifton Mount Estate comprises 112 hectares of which 72 hectares are under coffee standing at 1,300 metres above sea level. 

If you manage to visit Kew Gardens in London, you should go to the Marianne North Museum, which, in its own right, is a jewel. Marianne North was a late Victorian botanist painter and, in her collection at the museum, may be seen the most charming watercolours of different parts of the world including Jamaica. Among her paintings of the Blue Mountains, is a wonderful portrayal of the Clifton Mount Estate surrounded by the spectacular mountains.

In 2011, Clifton Mount Estate received Rainforest Alliance certification and their Jamaica Blue Mountain coffee is the only Jamaican coffee with such certification to be exported to Europe.Rainforest Alliance Certified™ farms are required to meet comprehensive standards for sustainable agriculture that help protect wildlands, waterways, wildlife habitat and the quality of life, rights and welfare of workers, their families and communities. For a full description of Clifton Mount Estate,  Click here

Sherwood Estate (Sherwood Coffee Estate)is one of the largest intact original Blue Mountain coffee plantations and coffee has been grown there almost continuously since the late 1700' s.  Most of Sherwood's plantings are scattered in the tree shaded valleys through which run seasonal springs. The early 19th century house, pulpery and dry mill, including the original 19th century drying barbecues, almost rival Clifton Mount for their spectacular location. Please read the full description which follows.:- 

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Jamaica Blue Mountain coffee from Sherwood Coffee Estate. Sherwood Coffee Estate is a small family owned and operated entity. They produce only 60,000 lb a year—about 2% of the entire Blue Mountain crop. Our hand processed coffee is consistently cited as the best in Jamaica, and has been selected as "Presentation Quality" by The Coffee Industry Board (CIBJ) on several occasions. Sherwood Coffee Estate and the factory date from around 1797, and was in continuous operation except from 1940 to 1961, when the father of the present owner (Dr.Charles Deichman) purchased it, and replanted many of the original acres ranging in elevation from 2,500’ to 4,500’. In 1999, they completely reequipped the factory and began processing their own artisanal green bean coffee using modern equipment, but employing old world techniques, and with strict environmental controls. All their employees are from the local village area. They employ ~50% men and women, and have supported the district for over 55 years. Freshly hand reaped cherry coffee is delivered to Sherwood Works from their own farm and a small handful of others within 3 miles of their factory high in the Blue Mountains. These include plots on Arntully, and Moy Hall, some of the other famed Blue Mountain Estates from the 18th Century. They do not get our coffee from unknown sources or "off the street". 90% of their cherry coffee is grown within one mile of Sherwood Works. Freshly reaped cherry coffee is immediately pulped, fermented for 24 hours to enhance the flavour, and then 100% sun dried to 11.5% moisture content. They do no mechanical drying, and do not use scrubbers to remove mucilage. Dry parchment coffee is rested in their temperature and humidity controlled vaults for at least 8 weeks prior to hulling and finishing. They employ two commercial dehumidifiers and a 2 ton air conditioner in an underground vault. Temperature is kept at ~67 F, and a relative humidity of ~52%. They emphasize small lot processing to customer order. Their hand processed coffee consistently holds its colour characteristics and cup quality for at least one full year. They rarely process and store for later sales. During dry milling, green bean coffee is returned to the storeroom each night and stored there until taken/consigned to the CIBOJ which thoroughly inspects all shipments by: bean size, defects, moisture content; colorimetric testing; and cup testing for taste. The finished export grade coffee is sold under the SFCC (Sherwood Forest Coffee Company) barrel stamp. This same coffee was previously sold as “RSW Estates JBM”. They now ship coffee to one company each in the USA, Europe and Japan and Taiwan for their further distribution to specialty roasters.