Am I the only person who doesn’t like the taste of Blue Mountain Coffee? I’ve tried it a few times now, and although the price imparts

Am I the only person who doesn’t like the taste of Blue Mountain Coffee? I’ve tried it a few times now, and although the price imparts a perceived luxuriousness, it has a peculiar sourness or acidity that puts me off.

You can check the answer of the people under the question at Quora “where does blue mountain coffee come from

0 thoughts on “Am I the only person who doesn’t like the taste of Blue Mountain Coffee? I’ve tried it a few times now, and although the price imparts”

  1. Justin, everyone’s taste in coffee is different. You just have to find a blend you like. For example I don’t like Columbian Supremo, one of the most popular premium coffees. I much prefer African coffees like Sumatra, Ethiopian, and Java. My wife is the opposite.

  2. I used to wonder what the big deal was about Kona coffee, as it seemed insipid to me. Then I went to Kona Joe’s plantation in Hawaii and their coffee was great.
    They said that by law, anything sold as “kona” coffee only has to contain a certain percentage of kona beans. The rest can be any variety of coffee. I don’t remember what the legal percentage is, but it wasn’t high enough for a fair assessment. The coffee served at the plantation is 100% Kona, and very mellow.
    The same thing applies to Jamaica Blue Mountain. It may be that JBM is too acidic to be palatable, but odds are the coffee you were served contained the bare minimum. And that’s without taking processing into account.
    My favorite coffee is dark-roasted Sumatra, from Peet’s or Starbucks.

  3. We would have to know more about the coffee you tried.
    Jamaica Blue Mountain coffee encompasses more than one cup, or one brand. It’s a plantation in Jamaica, prized for its unique coffee, but the green beans are purchased by many coffee buyers, roasters, wholesalers, and retailers, worldwide. Beyond that, there are multiple grades and varieties of Jamaica Blue Mountain, it’s not just one plant, producing one type of bean.
    Even assuming it’s the one of the better examples of the coffee grown in that region, what happens after it leaves the plantation (who roasted it? How was it roasted? How recently was it roasted? How was it stored, how fresh is it?) is key to having the necessary information to evaluate it. Then, how was it brewed? And so on.
    Was the coffee you tasted really Jamaica Blue Mountain ? Or a coffee, called “ Blue Mountain ?”
    I liked Jamaica Blue Mountain , the sample I tried. I’m a coffee buyer and roaster in Japan, I’ve tried Jamaica Blue Mountain only once. I roasted it myself, a 100kg sample roast. I thought it was — while not the most interesting personality — the most balanced single-origin coffee I’ve ever tasted. Everything in harmony. No rough edges. A kind of natural perfection. I was very impressed. But it was too expensive for me to consider purchasing for our shop.
    I can attest to its condition, storage, freshness, roasting style, everything, I got the beans green, and roasted it myself, and brewed it myself. I had control of the variables.
    If I’d bought the beans pre-roasted, from a retailer — depending on the retailer, or coffee shop — or someone else brewed it for me, I would have had a different experience.
    Especially here in Japan. The standard roasting profiles in Japan are radically lighter than what Americans and Europeans prefer. If I’d gotten them already roasted, according to Japan’s preferred standard, I would have possibly found the taste too sour, green, underripe.
    It can also depend on what country you’re in, and what their roasting standards are.

  4. The Blue Mountain is up there for connoisseurs. Get the mid roasted beans ( not over roasted where the sourness comes from) , grind it to semolina rough . Then make your coffee, preferably in an Italian carafe.

  5. What do you think of the smell of Blue Mountain coffee when you grind the beans? I typically fall into or out of love with a coffee in the grinding process. If I find the aroma irresistable at this stage, I persist in learning how to brew it well. Some fine grounds will stick to my finger tips and I will enjoy the aroma long after the pot is empty.
    I vaguely remember thinking the same of Blue Mountain when I tried it long ago. I certainly can …

    Eight O’Clock

  6. The price is irrelevant
    taste in coffee is personal,try a number of types to find the one that suits you. There is no right or wrong, better or worse, just the one you like.
    I am however surprised to see you labeled it sour, it sounds to me that you had an old, or badly roasted batch.

  7. No, you’re not. Central American coffees tend to be very bright. As well, Blue Mountain coffees are “luxurious” because of their perceived “balance”. For me, these two factors come together to make a coffee that’s boring and sour.
    Give me a good Sumatra any day.

  8. There are some very elaborate answers below that shed a lot of technical light to how or why a coffee tastes a certain way that are absolutely true and correct.
    These answers are trying to defend why YOU SHOULD drink good coffee and that the coffee you had somehow, on some level was prepared wrong, which have nothing to do with your question whatsoever.
    The paradox lies with an objective answer to a completely subjective problem.
    Taste is unique to you, so what you like and what everyone else likes doesn’t have to be the same and it certainly doesn’t have to be wrong.
    I myself hate Kopi Luwak, the most expensive coffee in the world. And unlike you I actually like the sour and acidic coffees and I’m a big fan of espresso instead of pour-over or filter coffee.
    Another aspect of what you like now and what you like in the future is what you’re used to drinking in your daily life so far.
    I had to work at a coffee shop that bought a well known brand of espresso that was 60% arabica and 40% robusta beans.
    Their (our) coffee machine hadn’t been cleaned since it’s last service 6 months ago and all pressures and temperatures where out of whack resulting in a burnt espresso every single time.
    Over the course of a year I was drinking that coffee daily and in high quantities and eventually got used to it.
    When I was visiting a friend’s coffee shop once a week, that had a single origin 100% arabica high quality roast I couldn’t drink it happily since I got conditioned into liking the piss-water at work.
    Upon leaving that place and going back to drinking good coffee, every time I went back for a visit I could never make myself finish that (disgustin) single espresso shot despite my best efforts and copious amounts of sparkling water or even coke on the side.
    So, no, you’re NOT crazy or weird.
    You’re (probably) not used to it. If you want to experiment and condition yourself to that kind of coffee find something you can eat with it, white/dark/milk chocolate, ginger cookies or any other delicacy you would encounter in your local coffee shop or pastry shop around the corner. Use soda or sparkling water and keep at it for a week or two even. If you do it for a week daily then use that method only for the first 2–3 days and then start having that coffee on it’s own. I myself prefer black coffee-no sugar but you can customize it however you like.
    Then try to go back to some other blend or single roast, if you still don’t think Blue Mountain tastes nice then it’s simply not for you.
    If you change your mind and you actually like Blue Mountain and acidic tasting coffees in general, then it was more of a “habit” towards a known taste you associate with coffee than actual dislike.
    An old friend and a finalist at the Coffee Tasting World Championship in Marseilles almost a decade ago, upon asking him why he puts 5 sticks of brown sugar in his single espresso shot told me “the perfect cup of coffee is the one that YOU enjoy, when I prepare for coffee tasting it’s one thing when I want to drink a muthaflippin coffee I’ll enjoy it exactly how I know I will enjoy it”.
    Sorry for the long answer, I try to go into the “subjective” part and not stick with technical jargon and not really provide with an answer to YOUR question.

  9. Could it be an inferior batch of beans – was all the coffee from the same place? We all have different tastes, and it just may not taste good to you. If Blue Mountain doesn’t taste good, try other types of coffee. Maybe try some blends of good coffee, too. The blends can be more balanced and some are really excellent.

  10. Do you get it as a pour over? Or do you get it brewed? Or do you use a percolator?
    There are various blends of blue mountain coffees by various companies. Starbucks sold this a drip coffee before it got into the reserves, which is now a limited time reserve coffee. Basically, an automatic French press for the most part.
    I prefer my coffee to be French press, the natural oils mix into the coffee and French press makes a smoother tasting coffee. However, the blue mountain is an acquired taste, too.

  11. matter of taste..I like several different coffees…don’t always like blue mountain..or want to pay the price…it is nice with a whiskey after dinner sometimes.

  12. No, you are not, however there are many more important factors other than the coffee’s origin that must be understood.
    When was the coffee roasted? This is THE most important factor IMO. If you dont know, I can surely bet that it was many weeks if not many months ago, and the coffee is probably already old and stale.
    How was the coffee processed? Wet? Dry/Natural? A dry, also referred to as natural process will always be more sour tasting because the coffee beans have absorbed the juices from the fruit.
    How light or dark was the coffee roasted? A lighter roast always has more sourness and acidity.
    Next time I suggest sourcing your coffee with these factors in mind:
    Always get 100% Arabica
    Always get fresh roasted, within 24 hours from roasting is best, within 3 days is ok, if more than a week, pass.
    Get wet or semi-wet processed, less sour and acidity.
    Get the roast level you like, sounds like medium dark to dark.
    Too difficult to find a source for these guidelines? Buy green coffee and roast it yourself, you will have control over all these variables and not only enjoy the best coffee you ever had, you will save money as well!


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  14. No Justin people have a lot of very differences for the taste and smell of different things. Serious coffee drinkers usually wind up drinking Ethiopian coffee. Try that one.

  15. It may be that you got a bad batch but it may be that Blue Mountain isn’t to your taste. Have you tried Haitian Blue? It’s allegedly from the same stock grown in similar conditions, but generally for significantly less cost. In other words, you could taste “blue” without paying for Jamaican.
    The differences in coffee – specifically regional differences – continue to astound me. I’ve never been a fan of Ethiopian Yirgacheffe but I recently came across a batch from a different region (close to, but not Yirg) that completely blew me away. One of the best coffees I ever had.

  16. If Blue Mountain was sour or acid I’d have to wonder whether it was roasted badly, brewed badly, or if you’ve been tucked up with some rancid coffee that came from the general vicinity of the Blue Mountain.

    Victor Allen’s

  17. I’m certain you are not the only person who doesn’t care for Blue Mountain Coffee! The answers given are so informative, I’m glad you asked the question. I love coffee, but it must be good in my taste.
    I prefer a smooth, gentle tasting coffee which Blue Mountain should be. I believe it must be in the method used to brew it, or the water used.
    I wish I could give more, but there are so many wonderful replies, I trust you’ve already received the best answers !!

  18. Good morning, Justin. Knowing your method of making the coffee is important to answering this question for you. If you could let us know the water temperature, how much coffee (by weight preferably), how fine the grind and how long it was in contact with water itn would tell us a lot about your experience with it.
    A sour coffee usually means a weak/under brewed coffee where the beans were over extracted a bit and the acidity tends to reinforce this idea. It could be that you were not using enough coffee grounds for the amount of water passed through them.
    Another reason is that the taste of coffee from Blue Mountain is, like anything else, subjective. Some people prefer different tastes and this is something that you could perceive as being sour and acidic in this brew.
    You could also be selecting beans that were fermented in the skin or wet/naturally processed. This can cause some people to perceive the coffee brewed from the beans as slightly sour.
    Also, out of curiosity, did you happen to eat the same thing each time you drank the coffee? If you eat some foods it can change the perception of taste in coffee a bit. Maybe a special roll or something when you have this special brew?
    Thanks for the A2A Justin Yoshida

  19. Brand is not available in my area (California USA)
    You should try Peets or MillStone. Some Starbucks blends are good. Groundwork and Gloria Jeans is good too

  20. The truth is some people are snobs, and don’t mind paying more for something, even though it doesn’t taste any better. They like to be seen say holding a Starbucks coffee in the morning, instead of say McDonald’s coffee which is always $1.00 versus Starbucks $5 or more.

  21. Maybe you don’t like it, but that sour flavour probably is due to something other than that it was Jamaican Blue Mountain coffee.
    If the coffee was too sour, maybe
    It was under roasted
    The roast was under developed
    It was brewed for too short time
    It was ground too coarse
    You didn’t expose all the coffee to water (like a poorly distributed filter)
    Too much coffee or too little water was used (wouldn’t succeed in dissolving all the flavours)
    That particular batch or crop skewed sour
    It was low grade Jamaican coffee. Good and bad coffee comes from everywhere. (But Jamaican stuff comes with that $$$ branding.)
    Good to know that it tasted expensive though!

  22. Am I the only person who doesn’t like the taste of Blue Mountain Coffee? I’ve tried it a few times now, and although the price imparts a perceived luxuriousness, it has a peculiar sourness or acidity that puts me off.
    I seem to be the only person associated with the U.S. Navy, in any capacity ( my husband was a career Navy Officer for 20+ years) , who will admit that I don’t like the flavor of coffee, in any permutation. I really like dark chocolate ( 65%+ cacao solids) , but add even a little coffee flavor to it and it’s disgusting. Not too bitter, disgusting. There is no amount of dairy or sugar that can make coffee palatable to me. So, I have never tried the more expensive types. Why should I pay a premium for something that I have never liked?
    BTW, many true wine experts will tell you, in private, that the cost of the wine is opposite to the best flavors. The same is true of olive oil tasters — the more it costs, the worse it tastes. But only in private.

  23. I have had a similar experience with Blue Mountain coffee, but as many of the answers suggest there are numerous factors that contribute to the experience of one coffee variety. My preference is for the heavier bodied, low acid coffees of Arabia.

  24. Taste is personal, but Jamaican Blue Mountain is expensive because there is such a limited quantity grown – not necessarily because it’s the most delicious.

  25. When I was a barista. I never understood the hype over the Blur Mountain Coffee. I thought it was too expensive and didn’t taste that great. Maybe it’s the rareness of it that attracts people

  26. Absolutely no.
    The Blue Mountain region produces coffee beans with a bit stronger acidity than others. On the other hand, roasting and the preparation method are taking a huge role of the aroma profile of the coffee drink. I always say, try as many as you can, and choose your favourites. If you don’t like the Blue Mountain, just switch to something different (I rarely may offer you Geisha or Yirgachef varieties).


  27. Probably not. Taste is personal. You either like something or you don’t. Even if something has high quality or is prepared and produced in the best way imaginable, it still can not be to your taste.

  28. I’ve been curious about that coffee. The Blue Mountain Coffee green beans cost as much or higher than Kona coffee beans. Was it a dark roast or light to medium roast if you remember?

  29. I very occasionally buy blue mountain coffee beans, usually when they are being sold cheaply. I like blue mountain but I don’t find it any better than other pea berry coffee. Kenya pea berry is just as good for me.

  30. Sad to say, but usually the fault lies, in the method used, so as to brew the coffee. You sir, have neglected to mention that important detail!!!


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