Starting June 2015 we are offering 12oz Blue Mountain coffee instead of 16oz.  We feel this will help our customers with a smaller initial outlay of $.  Fortunately the cost per oz is basically the same when purchasing the 12oz instead of the 16oz.

Keeping the price the lowest we can

As you probably know there is quite a shortage of Jamaican Blue Mountain coffee.  Added to the worldwide increased demand the farmers now have to deal with the coffee borer and coffee rust.  They estimate the shortage will start to ease in approx 2 yrs.

In the meantime we are dealing with almost monthly price increases.  As of this date - April-1 we have not passed on 2 increases but were forced to do so with the other 4 we have rec'd since Nov 2014.
We have been dealing with the same roaster for 15 yrs and he is doing his best to keep us supplied.
In the next few months we will be moving to 12oz 100% Blue Mountain coffee from the 16oz size

Will keep you updated

June 24, 2015 - no new price increase so we are holding firm to our pricing!!

 

Jamaican Blue Mountain Coffee is Born

Governor Sir Nicholas Lawes planted arabica seeds and plants on his estate Temple Hall in 1728.  He was able to plant on the hills which were unsuitable for sugar cane production. Two thirds of the island was this type of terrain so large coffee plantings utilized land not previously widely cultivated.
England had high coffee importation duties to encourage tea drinking but these duties were reduced in the 1790's.  The unique flavour of the Jamaican coffee grown on the eastern Blue Mountains (where most of the production was centered) caused a coffee boom.  Production reached 34 million pounds in 1814 and this yearly quantity has not been duplicated since.
Many coffee planters were ruined when trade was disturbed by the British/American war of 1812/1814 and the abolition of slavery in 1838.  Failed plantations were cut up and leased or sold to peasant farmers.
In 1948 the Jamaican Coffee Board was formed to create a system to optimize the growth, processing, grading and exportation of this amazing and unique coffee.
Next time we will talk about modern changes and how Japan has helped the Jamaican Coffee industry.

 

YOUR NEW RECIPE  !

 

The prep time is a little long but WOW it is worth it !!!

HAZELNUT COFFEE TRUFFLE TART

1/3 cup hazelnuts

1/2 cup icing sugar

1/3 cup butter, softened

1 egg yolk

2/3 cup all purpose flour

White mocha truffle layer

1/3 cup whipping cream

1/4 cup fresh Blue Mountain coffee beans

6 oz white chocolate, chopped

2 tbsp. butter, softened

Bittersweet chocolate truffle layer

1/3 cup whipping cream

6 oz bittersweet chocolate, chopped

2 tbsp. butter, softened

2 tbsp. hazelnut liqueur

 

Preparation:

In small baking pan, toast hazelnuts in 350 degree F (180 C) oven until fragrant and skins crack, about 8 minutes.  Transfer to tea towel; rub briskly to remove as much of the skins as possible.  Transfer to food processor, pulse until finely ground.  Set aside.

In large bowl, beat sugar with butter until fluffy, beat in egg yolk.  In small bowl, whisk flour with ground hazelnuts, pour over butter mixture and stir to combine.  Press onto bottom and sides of 14 x 4 inch rectangular or 9 inch round tart pan with removable bottom.  Refrigerate until firm approx. 1 hour.

Line tart shell with foil, fill with pie weights or dried beans.  Bake in bottom third of 400 degree F (200 C) oven until golden, about 15 minutes.  Remove foil and weights.  Bake until dark golden, about 5 minutes.  Let cool on rack.

White truffle layer

Meanwhile in saucepan, heat cream with BM coffee beans just until boiling.  Remove from heat and let stand 1 hour.

Strain cream into white chocolate in bowl.  Place over saucepan of hot (not boiling) water and melt, whisking until smooth.  Whisk in butter, scrape over crust spreading evenly.  Refrigerate until firm, about 1 hour

Bittersweet chocolate truffle layer

In saucepan, heat cream just until boiling, pour over bittersweet chocolate in bowl and whisk until smooth.  Whisk butter and liqueur, scrape over crust and spread evenly, smoothing top.  Refrigerate tart until firm, about 2 hours.

Will keep in the refrigerator up to 2 days

 

 

 

 
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