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Jamaica Blue Mountain | Flamstead Estate| Peaberry Grade 1 Washed

Upcoming Roast / 160g
$49.00
$49.00
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Jamaica Blue Mountain | Flamstead Estate| Peaberry Grade 1 Washed

Jamaica Blue Mountain | Flamstead Estate| Peaberry Grade 1 Washed

This coffee has run out and is no longer roasted — kept here for archival purposes. Browse current coffees

View the history of our coffee stock status here

Origin and Sourcing

Varietal: Peaberry
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Peaberry is a rare, naturally occurring coffee bean anomaly where only one round, pea-shaped bean develops in a coffee cherry instead of the usual two flat-sided beans, resulting in a denser, more flavorful cup often with brighter acidity and intense fruity/sweet notes, though quality varies by origin like Kenya, Tanzania, or Kona. It's not a distinct variety but a unique form found in any coffee type, separated manually, which adds to its premium price and specialty appeal.
Processing Method: Washed
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In the washed process, coffee cherries are depulped to remove the skin and pulp, then fermented to eliminate the mucilage before thorough washing. This method produces a clean, bright cup with pronounced acidity and clarity, highlighting the coffee’s intrinsic flavors. It’s widely used in regions with ample water resources, such as Colombia and East Africa.
Farm: Flamstead Estate
Region / Area: St Andrew Parish
Altitude: 1188 MASL
Harvest Period: October – February 2025
Sourcing Partner: Coficom
Coffee Storage: Frozen
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For our exotic coffee, we store all the green beans frozen at -22°C in commercial freezers. This locks in freshness, halting enzymatic reactions that degrade flavor. Upon arrival we separate into small 2-3kg vacuum-sealed lots and freeze so that our greens do not age and we can sell these exotic coffees for years to come or until sold out.

Roast Details

Roast Style: Filter
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Filter roasts are lighter with a shorter development time, designed to highlight clarity, acidity, and fruit-driven complexity — perfect for black coffee and filter methods. These roasts can also be used for espresso, especially if you enjoy brighter, more vibrant shots. Try longer brew ratios or turbo shots to tame acidity and bring out sweetness. Espresso roasts, on the other hand, are developed further to encourage deeper caramelization and Maillard reactions, producing richer, chocolatey, and nutty flavours that shine in milk and offer a fuller-bodied espresso. We don't usually roast omni (one roast for all brew methods) — in our experience, it tends to be a compromise that's average at both. But occasionally, for larger lots or versatile blends, we may do an omni roast to suit both black and milk drinkers.
Roast Level: Light
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This is a more accurate reflection of the actual roast level rather than internal & external colour readings and is based off roasting weight loss %. <11% is Nordic ultra-light; 11–13% is Light with balanced acidity and sweetness; 14–16% is Medium for rounded body and caramel; 16–20% is Dark for rich, chocolatey intensity; 20%+ is Starbucks/Italian for bold, smoky depth. Some would say the higher the %, the 'stronger' the coffee.
Roasting Weight Loss: 11.4%
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Coffee roasting weight loss refers to the significant reduction in the mass of green coffee beans during the roasting process, typically ranging from 9% to 25% depending on the roast level. This phenomenon primarily occurs due to the evaporation of moisture, which constitutes about 9–13% of the bean's initial weight.
Internal Agtron: 113
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This is a more accurate reflection of the actual roast colour than external as it's measured after grinding. Internal Agtron reveals how far into the bean the roast has penetrated. Our filter roasts often score over 100, preserving acidity, florals, and the unique vibrant characteristics of each origin and process. Please bear in mind that grind coarseness can affect the internal colour readings, so it is impossible to compare from roaster to roaster using this colour reading.
External Agtron: 83
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This refers to the surface colour of the whole roasted bean, but it's not always a reliable indicator of roast level. Some of our most vibrant and lightly roasted coffees, like our Ecuadorian Sidra, may appear medium-dark (Agtron 50–60) due to their surface colour, yet are in fact light roasts with minimal development time. Surface colour can be affected by the original green colour, bean type, density, and moisture — so don't judge a bean by its exterior.
Agtron Spread: 30
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The Agtron spread is the difference between the colour of whole beans and ground coffee, showing how deeply the coffee is developed. A spread of 0–10 usually indicates very dark, oily roasts typical of Italian-style, which we don't offer at our Roastery. Spreads between 11–20 and 21–30 represent the roast levels you'll find in our espresso coffees, balancing sweetness, acidity, and body. Spreads above 30 make up most of our filter coffee range, featuring very light, bright roasts that highlight fruity, floral, and complex flavours. Within this, spreads from 31–40 offer clarity and vibrancy, while spreads of 40–50 showcase ultra-light roasts with delicate acidity and nuanced character.
Roasted On Machine: Roest L100 Ultra
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The ROEST L100 Ultra is the most advanced sample roaster in its class, combining the precision of the L100 Plus with next-generation hardware upgrades and new airflow technology. A redesigned, fully perforated drum with reversible rotation introduces a counterflow mode that channels air directly through the bean mass—allowing faster, more efficient heat transfer and enabling lighter roasts or second crack in under 90 seconds. With upgraded 5 GHz Wi-Fi, a faster processor, built-in pressure sensor, and refreshed UI matching the P3000, the Ultra offers better batch consistency (even at 50g), improved airflow calibration, and lower energy consumption. It’s a serious tool for roasters wanting unmatched control, speed, and repeatability—while still fitting neatly on the benchtop.

Taste Profile

Tasting Notes: Dark chocolate, cherries, almonds, watermelon, lychee
Cupping Score: 86.0
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Our coffees are scored using the Specialty Coffee Association (SCA) protocol by Q Grader–certified cuppers. A score of 80+ qualifies as specialty grade — clean, well-processed, and high quality. 80–84 coffees are more common and often used in blends. 85–87 are brighter, more complex, and better suited for high-quality filter brews. 88–90 are exceptional, and 90+ coffees are ultra-rare, often Cup of Excellence (COE) winners — the best in the world.
Suitable with Milk? Yes
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Some of our light roasted filter coffees are bursting with bright, fruity acidity — think citrus, berries, or tropical notes. While these flavours shine on their own, they don't always play well with milk. The acidity can clash with milk's natural sweetness and creaminess, sometimes creating sour or chalky flavours.
Decaffeinated? No
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Jamaica Blue Mountain | Flamstead Estate| Peaberry Grade 1 Washed - When is peak flavour?

Light Roast - Roasted on Roest L100 Ultra

Other Information

Certifications: Grade 1 JACRA Certified Blue Mountain Coffee
Screen Size: 13 Up

About Flamstead Estate

Coffee production at Flamstead, located in St. Andrew, Jamaica, was first recorded in 1764 and quickly became a favorite within the British Empire. Over the years, various British governors owned portions of the estate, enjoying the premium quality of its coffee. In 1982, Ambassador Carlyle Dunkley, founder and Chairman of Blue Mountain Coffee Venture Limited (BMCV), acquired part of the Flamstead property and began coffee farming.

Today, his sons, Stephen and Graham, manage the company, continuing its legacy of excellence. Their hands-on approach ensures that Flamstead Estate stands out in every step of the coffee production process, from plant to cup.

In 2000, BMCV installed a modern coffee pulpery at Flamstead, allowing cherries to be pulped the same day they are picked. The facility uses minimal water during processing to conserve resources. After pulping, the beans are sun-dried on elevated wooden trays, where they are carefully monitored and frequently turned to avoid overexposure or damage. One expert with over 20 years of coffee drying experience praised the handling of the parchment coffee as “excellent, almost like handling a baby.”

At the estate's dry mill, state-of-the-art equipment and dedicated staff oversee the sorting of beans by size and density. Afterward, beans are hand-sorted to remove any defects. The coffee undergoes a thorough internal inspection before being packaged in wooden barrels and sent to the Jamaica Agricultural Commodities Regulatory Authority (JACRA) for final evaluation.

Flamstead Estate is also dedicated to environmental responsibility by:

  • Practicing sustainable agriculture to conserve water and soil
  • Harvesting rainfall
  • Recycling water
  • Reusing tires to build retaining walls
  • Reusing paper and cardboard
  • Composting coffee pulp
  • Creating wetlands for native wildlife
  • Planting native trees
  • Additionally, BMCV has supported local community efforts, including aiding the recovery of Guava Ridge Basic School after Hurricane Beryl. When the school lost its roof and suffered other damage, Stephen and two local companies contributed materials and labor, allowing classrooms to reopen.

Jamaica is world famous for its Blue Mountain coffee, grown in a cool, misty, high altitude region that produces slow ripening cherries and a clean, refined cup profile. The combination of volcanic soil, steady rainfall, and careful hand selection has built a reputation for exceptional quality and very low bitterness. Production is small, labour is intensive, and much of the harvest is exported to Japan, which keeps Jamaican coffee rare and premium. Farmers in the Blue Mountains often rely on traditional processing methods, tight quality controls, and meticulous grading, which all contribute to the coffee’s smooth, sweet character.

Within this context, Jamaican peaberry is a highly sought after grade. Peaberries form when only one seed develops inside the cherry instead of two, creating a small round bean that is separated during milling. Many roasters value peaberries for their density and even shape which helps with uniform heat transfer in the roaster. Jamaican peaberry lots often show a slightly brighter and more concentrated expression of the classic Blue Mountain profile, with delicate sweetness, citrus hints, gentle florals, and a silky finish. They are limited in volume because peaberries only make up a small percentage of any harvest, which adds to their rarity and appeal.

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