Washed and roasted coffee beans. - file

Trees grown from seedlings provide economic yields within four years of planting and are considered mature and at the peak of production within seven years. Seedlings are obtained from nurseries which are certified by the Coffee Industry Board (CIB). Seedlings are planted in rows approximately 10 ft apart for a recommended density of 872 trees to the acre.

The CIB monitors the quality of the seedlings by providing seeds and recommending a specific variety of coffee, Arabica Typica. Private nursery production is usually able to supply the average replacement and new establishment needs. During 2003, approximately 300,000 seedlings were produced by 10 approved nurseries and two operated by the CIB. Since August 1, 2003, CIB ceased nursery operations.

Holes dug by hand

Coffee cultivation is a low-technology, labour-intensive operation. Required inputs are fertilisers, pesticides, herbicides and applicators, and small tools for digging, weeding and pruning. Holes are dug by hand (mainly by men) for seedlings, which are planted mainly by women. Seedlings require shade before the trees become well established. Compatible (temporary) cash crops such as bananas and plantains are grown to provide both shade and an alternate source of income until the coffee trees bear.

Permanent shade trees are planted as well, including Inga vera, Leucena and Calliandra. Some shade trees are leguminous nitrogen fixing species which add nitrogen to the soil critical for healthy leaves. CIB has been promoting agro-forestry and planting of timber trees. More progressive farmers are planting timber trees as a longer-term future source of income. These are obtained from the Forestry Department, or from private nurseries.

Application of fertilisers, (also carried out mainly by women), takes place two to three times per year and the CIB advises farmers to conduct soil tests in order to determine the right mix of inorganic nutrients. Organic forms of fertilisers, such as chicken manure, have been traditionally used. However, farmers are also increasingly recycling coffee wastes (i.e. the skin and mucilage separated from the beans during processing). Through a process known as vermi-composting, the decomposition of the coffee pulp is increased by introducing earthworms to the pulp.

The decomposed pulp is added to the soil. This reduces waste and adds vital nutrients to the soil. Other cultural practices include 'cutting-back' where trees are cut down to the stump every seven years. This encourages new growth and higher yields.

Major concerns

Pests and diseases are major concerns to coffee farmers, as they result in reduced yields and bean quality. The major pest is the coffee berry borer (CBB), a small beetle which bores a hole on the underside of the coffee berry.

Females deposit 31 to 74 eggs. The coffee berry provides food and shelter to the developing male and female larvae. The mature males fertilise the females who fly away, leaving male larvae to die. The average infestation rate over the past 10 years for Blue Mountain Coffee and High Mountain has been 12.5 per cent and 13.9 per cent respectively. Damage from CBB results in reduced bean quality, reduced earnings and increased sorting costs.

This level of infestation resulted in an average loss to the industry of J$57.5 million (US$0.96 million) and J$18.47 million (US$0.3 million) for Blue Mountain Coffee and High Mountain respectively.

Other pests include leaf miner, (which destroys the leaves), and black ants. Diseases include fungal diseases, sooty mould, Anthracnose, coffee leaf rust, and American leaf disease. These are largely controlled by the application of commercial systemic or foliar pesticides and cultural practices.

Pest and disease control is mainly carried out (usually by men) using a combination of chemical control, cultural practices and increasingly, biological and mechanical control.

Coffee harvesting and processing

Ripe, red coffee or 'cherry' berries are reaped 'by hand' (usually by women) and undergo a preliminary selection based on weight. The peak reaping seasons for Blue Mountain Coffee are late September to November; and late February to April. For High Mountain Coffee, the peak reaping period falls from September to October. 'Light' berries are separated from the more desirable heavier berries.

Cherry berries are pulped and washed using mechanical pulpers that remove the red skin and sticky mucilage. The coffee, now known as 'wet' parchment, is then sun-dried or mechanically dried to the desired moisture level of 11-12.5 per cent.

Beans polished

The 'dry' parchment is rested for a period of eight weeks. After this resting period, the parchment is removed by a mechanical process known as hulling. The coffee beans are further polished to remove a thin silver skin, and are then graded according to size and weight. The higher density and larger beans are then hand-sorted (by women) prior to certification and export as 'green beans'.

Coffee farmers are paid on the basis of cherry deliveries to a processing facility. Farmers deliver berries to pulperies licensed by the CIB. Farmers are paid in three instalments as shown in the table below.

The high quality and reputation of Jamaican coffee are due largely to the maintenance of strict quality standards, monitored and enforced by the CIB. Prior to export, green beans are delivered to CIB for testing by the quality assurance department.

The beans are assigned a grade according to standardised characteristics for appearance (size, colour) and taste in the cup. Higher quality grades attract a higher (value) price and CIB will certify and ship only that coffee which meets the standard for export.

The quality of the coffee is to a large extent determined by farm practices as well as handling during processing. Green beans are first classified according to the following characteristics:

• Cleanliness
• Colour (high quality Blue Mountain beans are blue/green)
• Defects
• Size
• Moisture
• Samples are then roasted and the coffee graded according to the following criteria.
• Roast quality
• Aroma
• Flavour (brewed)

The combination of green bean and roasted coffee characteristics determines the final grade of the coffee. There are separate grades for Blue Mountain and High Mountain Coffee, with each grade demanding a different price.

A small portion of exportable coffee is roasted locally and exported in roasted form or sold at premium price in the domestic market. Non-exportable coffee is mainly roasted for domestic consumption, or used as raw material for value added products.

The Market for Jamaican coffee

Export quality green beans are shipped primarily to Japan, the United Kingdom and the United States. Japan has traditionally been the largest importer of Jamaican coffee and from 1998 to the present, imported on average, 89 per cent of Jamaican green beans by volume (representing 74 per cent of the value) of green bean exports.

Of the total coffee exports, green beans represent 98 per cent of the export value. Roasted and soluble coffee products combined account for the remaining two per cent.

Because of its mild taste, Jamaican coffee is considered an excellent blending coffee. Because of its high value, much of Jamaica's coffee is mixed with coffees from other origins. Coffee exported as green beans allows roasters to develop special blends using Blue Mountain Coffee which increases the profitability to overseas roasters.

Jamaican Coffee is packaged and sold as 100 per cent Jamaican roasted whole or ground beans, roasted blends in speciality stores; or as loose roasted beans for home use. Jamaican Blue Mountain Coffee is also served brewed in high-end coffee shops.

Constraints to coffee production

Under normal conditions, the constraints to coffee cultivation include:

• High costs of inputs
• Mountainous terrain
• High transportation costs
• Pests and diseases
• Shortage of labour
• Availability of seedlings
• Lack of supporting infrastructure (e.g. roads)
• Competition for land space from bauxite mining
• Insecurity of land tenure
• Disintegration of co-operatives, resulting in fewer services to farmers

Profile


The Jamaican coffee industry is regulated by the Government of Jamaica thorough the Coffee Industry Board (CIB), which was established under the Coffee Industry Regulations Act (CIRA) in 1948.

The agency was created to rehabilitate and expand the coffee industry and protect the quality of Jamaican coffee after the unprecedented decline of its reputation internationally.

The mission of the CIB is to encourage the development of the Jamaican coffee industry, promote the welfare of persons engaged in the industry and protect the quality and integrity of Jamaican coffee.

Payment schedule for cherry coffee

Lowland coffee	Blue Mountain Coffee
1st payment	On delivery - 45%	On delivery - 55%
2nd interim payment	February - 35%	March - 30%
Final payment	July - 20%	August - 15%