The Blue Mountains region stretches across four of Jamaica’s parishes: St. Andrew to the south, Portland to the north, St. Mary to the west, and St. Thomas to the east. Reaching elevations of up to 2,300 meters (7,500 feet), these are among the highest mountains in the Caribbean. The area is known for its cool, misty climate, consistent cloud cover, and abundant rainfall. Volcanic soils, rich in organic matter and well-drained, provide favorable conditions for Arabica coffee cultivation. Jamaica Blue Mountain coffee is typically grown from the Typica variety and processed using the washed method. One of the most established production zones within this region is Wallenford, where coffee is cultivated on steep terrain between 900 and 1,200 meters above sea level. Wallenford has played a key role in the country’s coffee infrastructure for decades, with farms and processing facilities that follow long-standing practices of manual harvesting, sorting, and traceability. The work of local producers reflects a strong commitment to maintaining the region’s coffee-growing heritage, ensuring continuity in both quality and tradition. Coffee from this area is regulated under the Jamaica Coffee Industry Board, ensuring that production meets the standards required for Blue Mountain designation.