 An Ice Coffee Beverage Unique to Any Other
Facts of Jablum Coffee Beverage:
Same Jamaica Blue Mountains
Same Select Beans
Same Critical Bean Selection
Same Quality Assurance
Each Bottle is Individually Handcrafted and Cooked to Perfection.
Fresh Roasted Jamaica Blue Mountain Beans.
All Natural, Gravity Drawn using only Purified Water.
Homogenized, Bottled, Sealed & Cooked in Pressurized Retort Cookers.
Smooth Jamaica Blue Mountain Coffee & Sweet Cream Beverage.
Extended Shelf Life (2 Years) - Serve Chilled Over Ice or Heated.
24/9.5 FL OZ (281ml)/Units per case
Case Weight: 28.43 lbs Unit Weight: 1.15 lbs
Case (L X W X H): 16.37 X 10.88 X 7.50 Unit (L X W X H): 7.12 X 2.63 X 2.63
Case Cube: 0.773 Unit Cube: 0.029
Pallet Cube: 62.778 UPC: Unit 6-47026-40100-0
Pallet Configure (Ti X Hi): 7 X 10 4 Pack: 6-47026-40101-7
Case/Pallet: 70 Case: 6-47026-41100-9
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 Cafe Bustelo "Cool"
#1 Selling Espresso Coffee in the USA*,
Cuban Style Espresso & Sweet Cream Ice Coffee Beverage
Unit 0-74471-101500-9 Case 0-74471-11500-6,
Cafe Pilon "extreme"
#1 Selling Espresso Coffee in the Southease USA*
Cuban Style w/Mocha, Espresso, Sweet Cream & Cocoa, Mocha Ice Coffee Beverage
Unit 0-74471-10150-4 Case 0-74471-11150-3
Medaglia D'oro
#1 Selling Italian Espresso Coffee in the USA*
European Style Espresso & Sweet Cream Ice Coffee Beverage
Unit 0-74471-00500-0 Case 0-74471-10500-7
(*As measured by IR Nielson)
Handcrafted Espresso base Ice Coffee Beverage.
Fresh Roasted Espresso Beans processed within 48 hours of roasting.
All Natural Espresso Extract, gravity drawn using only purified water.
Homogenized, canned, sealed & cooked in pressurized retort cookers.
Rich Espresso & Sweet Cream beverage.
Each blend unique to each brand.
Each can is individually handcrafted and cooked to perfection.
Extended shelf life (2) years.
Served Chilled, Over Ice or Heated.
24/8 FL OZ (237ml)/Units per case
Case Weight: 13.75 lbs Unit Weight: 0.57 lbs
Case (L X W X H): 13.13 X 8.63 X 5.38 Unit (L X W X H): 5.18 X 2.17 X 2.17
Case Cube: 0.353 Unit Cube: 0.014
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About Jamaica Blue Mountain Coffee
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 (1) What is Jamaica Blue Mountain Coffee?
Toward the eastern end of the beautiful island of Jamaica runs the majestic range of hills known as the Blue Mountains. At 5,500 feet the land is thickly wooded and maintained as Forest Reserve. Below this line, the terrain, the rainfall pattern, the Blue Mountain mist, and the overall conditions are blessed by God to be perfectly suited for the cultivation of the world’s most distinguished and delicious coffee; Jamaica Blue Mountain Coffee.
Jamaican coffee has been internationally famous from as far back as the eighteenth century and gained particular prominence in the nineteenth century when many of the natives turned to growing the crops on their own land. Most of those farmers chose the mountains, including the rugged and very steep slopes of the Blue Mountains for planting. |
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 (2) Why buy Jamaica Blue Mountain Coffee?
Nestled deep in the Blue Mountains at an elevation of approximately 3000 feet is the only fully integrated processing facility for the production of Blue Mountain coffee from the berry to the cup. Cecil Augustus Munn first cultivated and processed Blue Mountain coffee at Strawberry Hill, and his son Victor expanded the business when he built the Mavis Bank Central Factory in 1920. Victor’s nephew, Keble has carried on this family tradition and heritage. Mr. Keble Munn is a former Minister of Agriculture, Jamaica’s first Certified Cup Tester, and most recently the recipient of the Specialty Coffee Association of America’s prized Lifetime Achievement Award.
Under the leadership of Mr. Munn with support from Mr. Norman Grant, Certified Cup Tester and Operations Manager, the Mavis Bank facilities have been upgraded through the years and now handle forty percent of the island’s Blue Mountain Coffee production. With expertise and passion, the Munn family produces coffee of the highest quality, with the green beans being marketed under the M.B.C.F. (Mavis Bank Central Factory) mark and roasted beans being marketed under the Jablum label.
To ensure that consumers get value and quality, the Jamaican coffee industry has legislation in place demarcating the geographical boundaries, which define the coffee classified as Jamaican Blue Mountain. This is reinforced by rigid inspection of the Jamaican Coffee Industry Board that certifies production and export of Jamaican Coffee. Edgar Munn, Keble’s nephew, is approved by the Coffee Industry Board to import and sell Jamaica Blue Mountain Coffee as per the Trademark Licensing agreement. He trades under Blue Mountain Coffee, Inc. as the Mavis Bank Central Factory |
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 (3) Who buys Jamaica Blue Mountain Coffee?
Over seventy percent of the coffee produced by Mavis Bank Central Factory is exported; the majority in coffee barrels clearly marked M.B.C.F.
This trademark, over many decades, has been recognized for its quality and continues to be in high demand by connoisseurs and distinguished coffee houses the world over. The remainder of the coffee is handed to professional roastmasters who meticulously roast selected beans to a medium roast. The Jablum label defines perfection insisting upon consistency, hand picking, and the nurturing of every bean it packages.
With this family history dating back to 1885, the Munn Family has been producing the world’s finest and most expensive coffee for four generations.
Today, Edgar Munn continues this family tradition by bringing Export Grade 100% Jamaica Blue Mountain Coffee directly to you.
Jamaica Blue Mountain Coffee attracted attention from the England royal family and celebrities all over the world. |
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 (4) The Story of Jamaica Blue Mountain Coffee
Up in the lofty Blue Mountains of eastern Jamaica, where daybreak must sift through the early morning mist, lies Mavis Bank, a small rural town. This is the site of Jamaica's exalted "black gold", the home of the Mavis Bank Central Factory, the domain of the world's beloved Blue Mountain Coffee, JABLUM.
The Mavis Bank Factory was built on just five acres of land in 1920, when Victor C. Munn, an English planter and processor, established what would become a family business for generations. But the origin of Blue Mountain Coffee dates further back to the early 18th century when, in 1720, a few precious Arabica coffee seedlings were brought from Hispanola by the British Governor in Jamaica. This gave birth to coffee cultivation on the island, but its subsequent extraordinary growth could be attributed to the diligence of Haitian coffee growers who fled their island during its 1790 revolutions, and the enterprise of newly freed Jamaican slaves who retreated to the quiet of the Mountains to start new lives. The latter, now free to cultivate crops on their own lands, immediately claimed their share of the coffee trade. One thing had become clear to those who settled in the area- the coffee berry grown in the Blue Mountains was unlike any other. The Blue Mountains slowly became the focal point of those who began to take notice of the unique special qualities of the coffee produced there. Indeed, the dedicated farmers who cultivate the coffee berry boast of a long lineage between their families and the JABLUM's Blue Mountain Coffee.
Mavis Bank remains a place where time seems to stand still. It is a corner of the world where modern conveniences sit quietly amid unspoiled terrain, where simple sounds and the slightest temperature changes are amplified. Favored by the ultimate combination of the ideal altitude, mineral-rich soil, gentle cloud cover, mountain shade and ample sunlight, the berry grown in the Blue Mountains takes longer than other to mature. More time, some claim, for its rich flavor and aroma to develop. Others argue, for its signature character to evolve.
Coffee aficionados agree- the JABLUM taste is wonderfully exotic- a balanced medley of fleeting richness, sweetness and tempered acidity. But it is the lingering experience, the haunting aftertaste that still defies description. JABLUM's coffee experience, after all, has been cradled in well-guarded tradition for generations.
Today, JABLUM maintains its rank as the world's most sought-after coffee……….
The coffee experience beyond compare! |
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 (5) Jamaica Blue Mountain Coffee - the Black Gold
Jamaica Blue Mountain Gourmet Coffee is known as one of the best gourmet coffees in existence. Some have even called it “Black Gold”.
American coffee lovers usually pay prices above $5 in the US for a bottle of Jablum - Jamaican Blue Mountain Coffee. Compared to many premium coffee bar prices, that makes it inexpensive for this recognized premium coffee that has been called the best coffee in the world. Coffeehouses routinely charge more for just average coffee.
Jamaica Blue Mountain coffee originated back in the eighteenth century when the governor of Jamaica Sir Nicholas Lawes brought a few Arabica coffee seedlings back with him from the Island of Martinique. The climate and government support of the industry led to the popularity of Jamaica Blue Mountain coffee in the nineteenth century and beyond.
The Queen of England still gets her coffee by mail order from Jamaica. The Japanese currently import 85% of all Blue Mountain coffee produced, according to the Jamaican government. Japanese prices can approach as much as $62 a pound.
On the eastern end of Jamaica is the Blue Mountain range. At altitudes of 5,500 feet up to 7,400 feet the land is wooded and preserved as a Forest Reserve. Below that is where the “magic” happens.
You see Jamaica Blue Mountain coffee is not a brand, but a recognized growing region on the island between 2000 and 5000 feet elevation in the Blue Mountain region.
What makes Jamaica Blue Mountain gourmet coffee so special are the conditions where it is grown. The growing conditions in the Blue Mountain range are considered ideal for coffee with cool misty conditions and incredibly rich soil with high rainfall and excellent drainage to contribute to the smoothest coffee produced anywhere in the world
We have tried several different brands of Jamaica Blue Mountain coffee. We believe the JABLUM brand is superior by far so JABLUM Jamaica Blue Mountain Coffee is the only brand of Jamaica Blue Mountain coffee we carry.
JABLUM brand Jamaica Blue Mountain gourmet coffee is grown at altitudes of 3,000 feet and is the only fully integrated processing facility for producing Blue Mountain coffee.
Although the Munn family history of coffee growing dates from 1885 it was in 1920 the Mavis Bank Factory was started by Victor C. Munn. Now four generations later headed by Mr. Keble Munn, with the only fully integrated processing facility for production of Jamaica Blue Mountain coffee. JABLUM is known as the finest Jamaica has to offer.
It is worth noting that Mr. Keble Munn is not only a Jamaica’s first Certified Cup Tester He is a former Minister of Agriculture and a received the Specialty Coffee Association of America’s prized Lifetime Achievement Award.
The Jamaica Coffee Industry Board was formed in 1950 to oversee and assure quality processing and production techniques and verify growing regions. No beans grown below 2000 feet elevation or outside the Blue Mountain range can be labeled Blue Mountain Coffee. The quality controls assure the highest standards of gourmet coffee production and guarantee the richest, most flavorful, low acidity coffee with a hint of sweetness and exquisite bold aroma. Most Jamaican coffee is grown by small farmers throughout the mountainous region.
All shipments of Jamaica Blue Mountain coffee must be approved and certified by the only certifying agency, the Jamaica Coffee Industry Board.
The people from JABLUM say it is “The coffee experience beyond compare”. We couldn’t agree more.
JABLUM Jamaica Blue Mountain gourmet coffee is backed by our risk free 100% satisfaction guarantee. Order Jamaica Blue Mountain Gourmet Coffee today.
The surge in demand for this coffee has resulted in some coffee purveyors selling other coffees under the Jamaica Blue Mountain label. As a result, all shipments of Jamaica Blue Mountain coffee must be approved and certified by the only certifying agency, the Jamaica Coffee Industry Board.
Jamaica Blue Mountain is exported in roasted and green form. The large bluish green beans are shipped in the signature 154 lb. wooden barrels with certification and are marked with the source. Roasted coffee is available in a variety of packaging and is always accompanied by a Coffee Industry Board certificate of authenticity. |
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The Industry - Consumption Facts
* Coffee is the second largest commodity in the world.
* Coffee is second only to oil in world trade employing more than 25 million people in the industry.
* Coffee is the most popular drink worldwide with 1.4 billion cups consumed every day.
* Coffee grows in more than 50 countries and is the second largest export in the world after oil (in dollar value).
* 2.4 billion pounds of coffee are sold per year in the United States, representing 1/3 of all coffee exported.
* The USA is the world's largest consumer of coffee.
* Coffee is the world's most popular stimulant: 4 out of 5 Americans drink it, consuming more than 400 million cups a day.
* The average American adult consumes over 10 lbs. of coffee per year.
* 75% of all the caffeine consumed in the U.S. comes from coffee.
* 57% of all coffee is consumed at breakfast.
* More than half of the United States population consumes coffee typically drinking 3.4 cups of coffee a day.
* Canadians drink over 15 billion cups of coffee a year, making coffee Canada's favorite hot beverage.
* Last year in Britain, £623 million was spent on coffee. Britain consumes 500g of coffee per person per year.
* Australians consume 60% more coffee than tea, a six-fold increase since 1940.
* Scandinavia has the world's highest per capita annual coffee consumption, 26.4 pounds.
COFFEE I.Q. QUIZ
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1. How long from planting does it take for a coffee tree to bear fruit?
A. one year
B. two years
C. three-four years
Answer: C. Once coffee is planted it takes 3-4 years for the tree to bear fruit. This means a significant up-front investment for farmers with a very slow return. It does take five years for the coffee plant to really contribute to the farm's production.
2. How much coffee does one coffee tree produce per year?
A. one pound
B. four pounds
C. ten pounds
Answer: A. A coffee tree produces only one pound of coffee per year. Every pound you buy is a year's worth of work for one plant!
3. What combination of elements is absolutely essential to coffee growing?
A. high altitude (over 3,000 feet) and afternoon cloud cover
B. shade trees and young volcanic soil
C. moderate tropical climate and adequate rainfall
Answer: C. A moderate tropical climate and adequate rainfall are the absolutely essential elements of all coffee growing. Coffee can grow at lower altitudes, but coffee grown at high altitudes is generally tastier. Usually coffee trees enjoy either cloud cover, shade trees or a combination of both--one or the other is not necessarily essential. Young volcanic soil is nice, but excellent coffee is grown in many areas where there is not current volcanic activity.
4. After flowering, the coffee fruits reach maturity in...
A. four months
B. seven - nine months
C. twelve months
Answer: B. Oddly enough, it's at 9 months after flowering that the little coffee cherries are ripe for the picking!
5. Peaberries (a round bean formed when only one half of the coffee bean develops inside the fruit) represent this percentage of all coffee harvests:
A. 1%
B. 10%
C. 0% (they only grow in certain places, like Tanzania)
Answer: B. Peaberries, genetic mutants of the coffee world in which one bean instead of two develop inside a cherry, are a part of every coffee harvest. Sometimes they are sorted out and sold separately, but often you will see them alongside the other beans.
6. In the wet process method of preparing the coffee beans, time spent in fermentation tanks...
A. enhances acidity
B. cleans fruit from the beans
C. both
Answer: C. Fermentation during the wet process serves both to cleanse the coffee beans of their fruit and to enhance their acidity and flavor.
7. Coffee is handpicked because...
A. machines aren't selective to ripe fruit
B. farmers can't afford machines
C. it's traditional to pick by hand
Answer: A. Whether farmers can afford machinery or not is often irrelevant, as the fine coffees we purchase are most often grown on severely steep slopes that would not allow the ascent of farm equipment. Coffee ripens unevenly; typically you will see flowers, green immature fruit and ripe red fruit all on the same branch. Only human hands are discriminating enough to pick only the ripe fruit. While it may be traditional to handpick, it also makes the most sense.
8. Roasting coffee...
A. increases acidity
B. caramelizes sugars and converts acids
C. increases caffeine content
Answer: B. During the roasting process natural sugars present in the bean caramelize as harsh chlorogenic acids transform into tastier acids. Acidity on the whole decreases during the course of the roasting process, rendering lighter roasts bright and snappy and darker ones smooth and silky. Caffeine content decreases slightly as coffee is roasted.
9. During the roasting process coffee...
A. loses up to 21% of its weight
B. nearly doubles in volume
C. both
Answer: C. Both! As water locked in the structure of the bean reaches boiling temperatures it exerts steam pressure that causes the bean to puff up and nearly double in size. As this water becomes steam and exits, the bean will lose anywhere from 15-21% of its weight.
10. Different coffees have innately different flavor characteristics...
A. depending on who roasts them
B. due to additives and artificial flavors
C. due to many variables such as soil and processing methods
Answer: C. While added flavors and different roasting styles definitely affect the flavor of coffee, its innate differences are due to many factors starting with the variety of bean that is planted and ending with its storage conditions |
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