The main coffee variety in Jamaica is Silver Mountain Manor.

Today, 90% of post-harvest Blue Mountain coffee is purchased by Japanese. In 1992, Jamaica sold 688 tons of Blue Mountain coffee to Japan, 75 tons to the United States and 59 tons to Britain. Blue Mountain coffee is now in short supply, regardless of price, because the rest of the world can only get 10 percent of its production. For many years Langford Brothers was the sole supplier in Britain. The Edmonds Group was later supplied by Salda Foods of Jamaica.

Blue Mountain coffee differs from other coffees in transportation in that it is transported in 70 kg barrels, an imitation of the Bonifieur barrels produced in Guadeloupe last century. These barrels were originally used to carry flour from England to Jamaica, usually bearing the brand name and manufacturer's name. The Coffee Industry Commission issues certificates for all pure Jamaica coffee and stamps it before export. Jamaica's coffee industry faces a number of problems, such as the effects of hurricanes, increased labor costs and difficulty in mechanizing terraces. Many small estates and farms are difficult to rationalize. Blue Mountain Coffee, however, is one of those coffee retailers that value credibility and want to stock some coffee anyway. A leading British retailer says he will continue to sell Blue Mountain coffee year-round, regardless of price, because he has customers who identify only as "Blue Mountain," such as Wallenford Estate, Silver Hill Estate and J. Martinez's Atlanta Estate. Even the largest planters in the region are small-scale farmers by international standards, many of whom are smallholders whose families have worked the land for two centuries.

Nicaragua's growing conditions are no less than those of Central America. Coffee is grown at high altitudes with shade. It tastes round and balanced with less sharp acid. The main factors are war and hurricane attacks, which make single farms unsustainable. There is no historical data for green bean merchants to track farm data. Until 2003, the bad factors that cause coffee quality were removed. Poor transportation was also fully built. Good coffee gradually emerged.

Nicaragua coffee is grown in fertile volcanic soils, and SHG is the top crop harvested at altitudes of 1,500 to 2,000 meters. The local climate is alpine terrain surrounded by dense fog all year round and covers the whole mountain forest, resulting in a low temperature and humid climate environment. Years of mating evolution of tree species and adherence to the ancient time-consuming treatment process keep natural fruit acids and rich aroma. The shade planting is uniform in sunlight. Coffee fruits grow slowly and indirectly absorb moisture brought by dense fog. Therefore, the flavor of coffee beans is lively and changeable. Such a good coffee growing environment makes coffee with slight acid and warm characteristics. Delicious taste can feel the faint release of fruity and chocolate sweet throat, rich alcohol and multi-layered sweet back, even with the most simple filter brewing, but also to satisfy your taste buds desire, so that drinkers can not help but fall in love with that charming taste