JACRA trademark use

Jamaican coffee 
==ONE ==
Jamaica coffee
ONE
Here is the summarized version of the text:
*- The document is from the *Jamaica Agricultural Commodities Regulatory Authority (JACRA)*, located at 1 Willie Henry Drive, PO Box 508, Kingston 15, Jamaica W.I. Contact numbers are *(876) 758-1259, *(876) 758-2925, *(876) 758-3903 and fax is *(876) 758-3905. Their website is www.jacra.org.
*- The document is titled *"Trademark Use, Logo & Branding Guidelines 2019"*.
*- JACRA's *Vision* is to attain global recognition as a leading agricultural commodities regulatory body maintaining international best practices.
*- JACRA's *Mission* is to promote and regulate a free, fair, and vibrant trading environment for selected Agricultural Commodities grown in Jamaica, for both local and export markets, by maintaining high quality standards and quality assurance practices across the entire production chain.
*- The document includes an *Introduction* and *General Guidelines For Labeling And Use Trademark Regulations*.
*- It also contains information about *Jamaican Standard Specification For Coffee*, *Quality Control Procedures For The Processing Of Coffee*, and *Recommended Shelf Life For The Various*.
*- There are sections on *Historical Perspectives on Jamaica Blue Mountain Fame*, a *Map of The Historical & Traditional Coffee Growing Areas*, and an *Estimated (Cash Conversion Cycl*e) for processing coffee from Cherry to clean beans ready for export*.
*- The document includes three appendices: *Basic Barrel Marking Requirements\Steps – Front View*, *Basic Barrel Marking Requirements\Steps – Rear View*, and *Coffee Grades Nomenclature\Classifications as per Export Package Type*.
*- It ends with *Key Coffee Definitions*.
*- JACRA was established under the Jamaica Agricultural Commodities Regulatory Authority Act, 2017 to provide the regulatory framework for the growing, processing, grading and trading in Jamaican coffee as well as six other commodities.
*- JACRA represents the merger of the regulatory functions of the former Coffee Industry Board, The Cocoa Industry Board and the Coconut Industry Board as well as some functions of the Export Division of the Ministry of Industry, Commerce, Agriculture and Fisheries.
*- JACRA's primary functions include promoting interest, growth and efficiency in the regulated commodities, establishing, prescribing and enforcing standards of quality, grading and certification for the export and import of the commodities as well the local trade, and performing any other duties which may become necessary under the JACRA Act or any other enactments.
*- JACRA continues the tradition it inherited from the former Boards of being a customer-focused organization through its core processes, which includes Licensing, Certification, and Technical Support.
*- JACRA offers and regulates the Jamaica Blue Mountain Coffee ® and the Jamaica High Mountain Supreme Coffee ® trademarks.
*- The handbook provides guidance for the use of the Trademarks for all JACRA's licensees. 
end of ONE
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*- The document is from the Jamaica Agricultural Commodities Regulatory Authority (JACRA) titled "Trademark Use, Logo & Branding Guidelines 2019."
*- Contact information for Legal Counsel/Board Secretary at JACRA is provided.
*- The vision is to achieve global recognition as a leading agricultural commodities regulatory body.
*- The mission is to promote and regulate a fair trading environment for Jamaican agricultural commodities, ensuring high-quality standards.
*- JACRA was established under the Jamaica Agricultural Commodities Regulatory Authority Act, 2017, merging functions of several boards and the Export Division.
*- JACRA's primary functions include promoting growth, efficiency, and establishing quality standards for regulated commodities.
*- Core processes involve licensing, certification, and technical support.
*- The handbook regulates the use of trademarks, including Jamaica Blue Mountain Coffee® and Jamaica High Mountain Supreme Coffee®.
*- The document emphasizes maintaining uniformity in trademark use to protect the legacy they represent.
*- General guidelines for labeling and trademark use are outlined in the document, covering various aspects of the production chain.
*- The document ends with a section on general guidelines for labeling and use.
==TWO ==
*- The document outlines guidelines for the use of Jamaica Agricultural Commodities Regulatory Authority's trademarks, focusing on Jamaica Blue Mountain® and Jamaica High Mountain Supreme® logos.
*- Specific color codes (Pantone Blue 072, Pantone Gold 873, Black) are provided for the logos.
*- Guidelines for the Jamaica High Mountain Supreme® logo include allowable colors (White, Blue, Gold, Black) and restrictions on reduction size.
*- The required use of the Jamaica High Mountain Supreme® trademark is detailed, including the specified font (Palatino Bold).
*- The trademarks covered are Jamaica Blue Mountain Coffee and Jamaica High Mountain Supreme Coffee.
*- Product name guidelines emphasize prominence, completeness, and alignment with the product's image.
*- Brand name/logo guidelines ensure they accurately represent the product's origin and nature.
*- Specifications for trademarks include avoiding similar names/logos, marketing, or distortion, preventing association with illegal or pornographic content.
*- Manufacturer information must include complete name, address, email, and telephone number.
*- Product content guidelines cover accurate quantity declaration, metric measurement, and inclusion of allergen statements and additives.
*- An ingredients listing must be provided on the label in decreasing order of proportion by weight.
==THREE ==
*- Compliance with local labeling standards, specifically referring to Jamaica Coffee standards by the Bureau of Standards, is emphasized.
*- Country of origin, major processing location, should be declared on the label.
*- Labels must include appropriate instructions for preparation, storage, use, and care.
*- Products with limited durability must display a "Best Before Date" and a prominent manufactured date.
*- Batch coding is mandatory for all food products for easy identification and traceability.
*- Optional information like serving suggestions and the number of servings must be precise.
*- Coffee labels must be reviewed and approved by JACRA and the Bureau of Standards before use in trade.
*- Application and licensing procedures for the use of trade and certification marks are outlined.
*- The license is governed by regulations filed with the Jamaica Intellectual Property Office.
*- Licensees must ensure the clear visibility of Coffee Marks Limited's trademarks on goods.
*- The licensee's name and identifier must be approved by JACRA and appear on goods in an approved manner.
*- Licensees are prohibited from altering or adding to Coffee Marks Limited's trademarks.
*- Any use of trademarks in advertisements or retail materials must be accompanied by the words "Certification Trade Mark."
*- Licensees cannot use trademarks that may be considered imitations or infringements.
*- Coffee Marks Limited has the right to inspect licensee premises for goods and storage methods.
*- The document concludes with definitions related to trademark regulations, including the authority (JACRA), trade marks, the company (Coffee Marks Limited), and persons.
==FOUR ==
*- Definitions are provided, including "Licensee," "Jamaica Blue Mountain Coffee," "Jamaica High Mountain Supreme Coffee," "Goods," "Standards," and "Labels or labelling."
*- The Trade Mark is the absolute property of the Company and can only be used under a license issued by the Company or in respect of Goods already applied by another Licensee.
*- The Trade Mark may only be used on Goods meeting the Standards set by the Authority for Coffee Marks Ltd.
*- The Trade Mark may be applied for various purposes, including labeling T-Shirts, mugs, household utensils, paper goods, alcoholic beverages, and food and beverage places.
*- Grant of a license requires the applicant to be in good repute, have sound financial standing, conduct a bona fide business related to coffee, adhere to Standards, and comply with regulations.
*- Inspection of the applicant's quality control methods and facilities for storage, processing, and preparation is part of the licensing process.
*- The licensee must agree to comply with the regulations.
*- The document concludes with the mention of a register, but further details are not provided in the summarized text.
==FIVE ==
*- A register is maintained by the Company with licensee information, open for inspection by other licensees and authorized persons.
*- Licensees must promptly notify the Company via Authority of any name or address changes.
*- Fees for using the Trade Mark are fixed annually by the Jamaica Agricultural Commodities Regulatory Authority, considering administrative and advertising expenses.
*- Conditions for using the Trade Mark include clear visibility, specific application guidelines directed by the Company, and restrictions on its use in relation to blended coffee.
*- Licensees must display their name or identification, approved by the Company, on goods featuring the Trade Mark.
*- Restrictions exist on altering or adding to the Trade Mark, and its use in advertisements requires the accompanying phrase "Certification Trade Mark."
*- Control and inspection procedures involve supplying random samples of goods, allowing entry to premises for inspection, and compliance checks to ensure the Trade Mark is used appropriately.
*- The Company can require the removal of the Trade Mark from non-compliant products or goods.
*- Termination events are outlined, such as violation of regulations, insolvency, or failure to meet standards.
*- The document ends with a list of events leading to termination, but details are not provided in the summarized text.
==SIX ==
*- Termination events for a license include breaches not remedied within 30 days, trademark infringement, fraudulent or illegal activity, non-commercial use for 12 consecutive months, cessation of a bona fide business, permanent cessation of trade, and liquidation.
*- The Company can terminate a license if there is a change in beneficial ownership, management, or control deemed damaging to the trademark or other licensees.
*- Upon termination, the licensee must cease all use of the trademark, remove labels and representations, dispose of related materials as directed by the Company, and may be removed from the Register of Licensees.
*- Every person meeting the license requirements shall be granted and enter into a license with the Company via the Authority.
*- Appeals against refusal or termination of a license can be made to the Executive Director of the Jamaica Intellectual Property Office within 30 days, with the decision being final and binding.
*- The Company, with the consent of the Executive Director of the Jamaica Intellectual Property Office, can alter the regulations, affecting licensees only after six months' notice.
*- Notices under the document should be in writing and sent to the licensee's address on the register or the Company's address at the Jamaica Agricultural Commodities Regulatory Authority.
==SEVEN ==
*- Jamaica Blue Mountain Coffee is defined as coffee grown in the specified Blue Mountain area by a registered person and processed at a licensed coffee works.
*- The Blue Mountain area is geographically defined from Skibo to Swift River, east-south-easterly to Skibo, covering specific locations (refer to the map on page 37).
*- The license agreement is made between Coffee Marks Limited and the licensee, granting the non-exclusive right to use the trademark on goods according to the regulations.
*- The licensee must comply with the regulations in using the trademark on the specified goods.
*- The license remains in force indefinitely, but the licensee can terminate with a three-month notice, and the company can terminate for specified events described in paragraph 9(*a) of the regulations.
*- The license is personal and not assignable.
*- Goods eligible for the trademark include coffee grown in the Blue Mountain area by a registered person and processed at a licensed coffee works.
==EIGHT ==
*- The geographical area defined as the Blue Mountain area in Jamaica is specifically delimited from Skibo to Swift River, proceeding in an east-south-easterly direction with detailed location points mentioned.
*- A Jamaican Standard Specification for Coffee is outlined, defining various coffee types and interpretations such as cherry coffee, wet and dry parchment, green coffee, roasted coffee, freshly roasted coffee, roasted and ground coffee, soluble coffee, and liquid coffee.
*- The standard provides specifications for storage of green coffee, emphasizing a dry location with free air circulation and absence of contaminants.
*- Roasted and ground coffee is classified into types based on particle size (Regular, Drip, Fine), with general requirements including proper cleaning of beans, freedom from infestations or spoilage, and adherence to specific grinds based on brewing equipment.
==NINE ==
*- Roasted and ground coffee must be free from off-flavors and manufactured in hygienic conditions with clean equipment.
*- Spent coffee grounds are not allowed to be sold as coffee, and processing equipment must be kept clean and sanitary.
*- Compliance with JS 26: 1974 – Processed Food and the Processed Food Act 1955 is required for processing.
*- Detailed requirements include sieve analysis, cup quality, pressure, vacuum packing standards, and restrictions on residual oxygen.
*- Green coffee beans specifications for Jamaica Blue Mountain Coffee are provided, detailing criteria for various grades, including No.1, No.2, No.3, Peaberry, Select, and Select Peaberry.
*- Specifications for Jamaica High Mountain Supreme Coffee, Jamaica Prime Coffee, Jamaica Select, and Fine Beans (Blue Mountain & Non-Blue Mountain) are also outlined with criteria such as bean size, defects, appearance, acidity, body, and taste.
==TEN ==
*- Giant Beans (Blue Mountain & Non-Blue Mountain) have a size of 20/64 in. (screen 20) and above with fair taste but a high level of breakage in roasted bean form.
*- Standard Cherry/Berries Coffee Box specifications include measurements and conversion ranges at different stages of conversion.
*- Quality control procedures for processing coffee involve selecting good condition cherry coffee, avoiding stale or immature berries, rejecting stale coffee, proper storage, random sampling, and floating tests.
*- Coffee should be pulped within 24 hours of reaping, and adequate water is needed for pulping and washing.
*- Machines should be adjusted to remove mucilage without damaging beans, and pulpery equipment and tanks must be kept clean.
*- A waste treatment facility should separate and treat solid and liquid waste before discharge.
*- Drying should commence immediately after pulping and washing processes.
==ELEVEN ==
*- Coffee in parchment form should be dried to 12% moisture content, with higher moisture leading to under-curing and soft beans, while lower moisture causes brittleness.
*- Advanced-stage parchment coffee should not be re-wetted, and even drying is essential, achieved through intermittent raking during sun drying or the use of rotary dryers.
*- Sun-dried coffee should be placed on a clean barbecue, and moisture content can be tested accurately with a moisture meter.
*- Dried parchment must be stored in a dry, ventilated area, free from odors.
*- Parchment coffee should rest for at least six weeks after drying for curing and mellowing.
*- Hulling and grading involve adjusting machine weights, preventing grassy taste by allowing parchment to rest, cleaning graders regularly, avoiding extended exposure to light, and storing coffee in clean bags or barrels.
*- Sorting machines should be adjusted based on temperature, defect level, and bean size, with less than 2% slightly defective beans allowable in exportable grade.
*- Cup testing involves drawing samples randomly, dividing for light-medium roasting, and weighing for cupping exercise.
*- Light-medium roast helps identify properties and faults in coffee more easily than a darker roast.
==TWELVE ==
*- Three to six cups are tested from each sample of roasted beans.
*- The grinder should be flushed after each sample to prevent property transfer.
*- Boiling water is used for brewing to speed up extraction and settle grounds quickly.
*- Stir, smell, and sip the hot brew to detect characteristics and faults.
*- Cup-tester washes the spoon between samples.
*- Testing is done both hot and as the brew cools for complete assessment.
*- Clean cups and utensils are essential, washed with hot water.
*- Some coffee faults can be lessened or eliminated by reprocessing.
*- Packing and storage of green beans involve clean, strong packing materials.
*- Graded coffee is packaged according to grades, kept separate, and stored in dimly lit, well-ventilated areas.
*- Green coffee retains quality longer at temperatures of 25 degrees C and below.
*- Shipping involves marking with ICO number, using ventilated containers, checking for odors or holes, and lining with craft paper.
*- Jamaica acceded to the International Coffee Agreement in 1967, designating the Coffee Industry Board (now JACRA) as the Certifying Agent.
*- Packaging roasted coffee involves choosing materials for freshness, with paper being the cheapest but least effective.
==THIRTEEN ==
*- Foil bags, especially when vacuum-sealed, effectively maintain coffee freshness.
*- Recommended triple ply foil bags with a combined gauge of 94 micrometers for aluminum and plastic.
*- Polythene or plastic packages are effective when gas-flushed during packaging.
*- Plain sealed polythene bags maintain freshness for about 6 weeks.
*- Vacuum-packed containers must meet specific pressure and oxygen level standards.
*- Recommended shelf life for various roasted coffee packaging modes.
*- Storage of roasted coffee: Deterioration starts as the product degasses; essential to store in a clean, dry area free of foreign odors; consumers encouraged to buy convenient sizes and refrigerate opened portions.
*- Brewing coffee: Proper brewing equipment choice, cleanliness, spent grounds removal, and use of fresh tap or spring water are essential; brewed coffee should not be held for more than 3 hours or reheated.
*- The perfect cup of coffee requires adherence to quality control procedures at every stage.
*- Historic perspective on Jamaica Blue Mountain coffee's ability to withstand climate extremes, grown at various elevations.
==FOURTEEN ==
*- Historical perspective: Cannon's Mysore considered high-quality at 3,500 feet; critique questioned Blue Mountain's quality.
*- Jamaica Blue Mountain coffee still produced at elevations ranging from 1,800 to 5,000+ feet.
*- Unique climatic zone of Jamaica Blue Mountain yields beans not small, light, or with lower yields even at altitudes above 3,500 feet.
*- Coffee's global importance: second only to oil in legally-traded products worldwide.
*- Coffee botany: Coffea arabica considered best quality; other species like Coffea robusta grown on unsuitable land.
*- Coffee plant belongs to Rubiaceae family, divided into coffectidae and cinchonoidea sub-families.
*- Genus Coffea includes important species: arabica, liberica, and canephora (robusta).
*- Jamaica primarily grows arabica, with Typica as the most common variety, along with geisha and caturra varieties.
==FIFTEEN ==
*- More than 95% of Jamaica's coffee plants are of the Arabica Typica variety.
*- Experimental introduction of numbered varieties in the 1980s deemed unsuitable for commercial propagation.
*- Estimated cash conversion cycle for coffee processing involves multiple stages: pulping, drying, resting, hulling and grading, sorting, hand-picking, cup testing, and packaging.
*- Coffee grades nomenclature for export package types, including premium and non-premium Jamaica Blue Mountain (JBM) and Jamaica High Mountain (JHM) grades.
*- Crop year defined as the period from August 1st of one year to July 31st of the following year.
*- Key coffee definitions, including the dominant Coffea Arabica variety (Typic*a) grown in JBM and JHM zones.
*- Reporting of coffee volumes from finished consumer goods to original green bean content using conversion factors.
*- Green Bean Equivalent (GBE) defined as the conversion of various coffee forms to the ICO Standard in a 60kg bag.
==CONDENSE ONE ==
*One: Introduction and Overview*
*- The document is from the Jamaica Agricultural Commodities Regulatory Authority (JACRA) titled "Trademark Use, Logo & Branding Guidelines 2019."
*- Contact information for JACRA and the document's mission and vision are provided.
*Two: Guidelines and Structure*
*- Specifics on the document's structure, including guidelines for trademark use and logos.
*- Focus on Jamaica Blue Mountain® and Jamaica High Mountain Supreme® logos.
 
*Three: Branding Guidelines*
*- Detailed guidelines on logo colors, size, and font specifications for Jamaica High Mountain Supreme®.
*- Product name, brand name, and trademark specifications are emphasized.
*Four: Licensing and Regulations*
*- Establishment and functions of JACRA under the Jamaica Agricultural Commodities Regulatory Authority Act, 2017.
*- Merger of regulatory functions from various boards and the Export Division.
*Five: Core Functions and Trademarks*
*- JACRA's primary functions, including growth promotion and quality standard enforcement.
*- Core processes, emphasizing licensing, certification, and technical support.
*Six: Trademark Use and License Details*
*- JACRA's regulation of Jamaica Blue Mountain Coffee® and Jamaica High Mountain Supreme Coffee® trademarks.
*- The handbook's guidance for licensees in using trademarks.
*Seven: License Termination and Appeals*
*- Events leading to license termination.
*- Procedures for appealing license refusal or termination decisions.
*Eight: License Conditions*
*- Conditions for using trademarks, including visibility and specific application guidelines.
*- Restrictions on trademark use in relation to blended coffee.
*Nine: Licensing Fees and Compliance*
*- Annual fees fixed by JACRA for trademark use.
*- Conditions for using the trademark, including clear visibility and restrictions on blending.
*Ten: Quality Control Procedures*
*- Green coffee bean specifications for Jamaica Blue Mountain Coffee.
*- Detailed quality control procedures for processing coffee, from cherry to green beans.
*Eleven: Coffee Drying and Storage*
*- Coffee drying and storage requirements.
*- Detailed guidelines for advanced-stage parchment coffee, drying, and storage.
*Twelve: Coffee Brewing and Packaging*
*- Brewing, packaging, and shelf life recommendations.
*- Historic perspectives on Jamaica Blue Mountain coffee's resilience to climate extremes.
*Thirteen: Coffee Importance and Botany*
*- Coffee's global significance.
*- Coffee botany, including the importance of Coffea arabica.
*Fourteen: Historical Perspective*
*- Historical views on Cannon's Mysore and Jamaica Blue Mountain quality.
*- Jamaica Blue Mountain coffee's unique climatic zone and characteristics.
*Fifteen: Additional Coffee Details*
*- Majority of Jamaica's coffee plants are Arabica Typica.
*- Overview of the document's sections, including coffee grades and definitions.
(Note: Summaries are concise and focus on essential points from each section of the original text.)
==CONDENSE TWO ==
Here's a concise summary of the original text:
*1. The document is from the *Jamaica Agricultural Commodities Regulatory Authority (JACRA)*, providing guidelines for trademark use, logo, and branding.
*2. The document focuses on the logos of *Jamaica Blue Mountain®* and *Jamaica High Mountain Supreme®*.
*3. It provides detailed guidelines on logo colors, size, font specifications, product name, brand name, and trademark specifications.
*4. JACRA was established under the *Jamaica Agricultural Commodities Regulatory Authority Act, 2017*, merging regulatory functions from various boards and the Export Division.
*5. JACRA's primary functions include growth promotion, quality standard enforcement, licensing, certification, and technical support.
*6. The document guides licensees in using the trademarks of *Jamaica Blue Mountain Coffee®* and *Jamaica High Mountain Supreme Coffee®*.
*7. It outlines the events leading to license termination and the procedures for appealing license refusal or termination decisions.
*8. The document specifies conditions and restrictions for using trademarks, particularly in relation to blended coffee.
*9. JACRA fixes annual fees for trademark use and sets conditions for using the trademark.
*10. It details quality control procedures for processing coffee, from cherry to green beans, and specifies green coffee bean specifications for Jamaica Blue Mountain Coffee.
*11. The document provides guidelines for coffee drying, storage, and advanced-stage parchment coffee.
*12. It recommends brewing, packaging, and shelf life practices, and discusses Jamaica Blue Mountain coffee's resilience to climate extremes.
*13. The document discusses coffee's global significance and botany, emphasizing the importance of *Coffea arabica*.
*14. It provides historical perspectives on Cannon's Mysore and Jamaica Blue Mountain quality, and discusses Jamaica Blue Mountain coffee's unique climatic zone and characteristics.
*15. The document states that the majority of Jamaica's coffee plants are Arabica Typica and provides an overview of the document's sections, including coffee grades and definitions.
==CONDENSE THREE ==
I can provide more details for each point based on the web search results. Here is my response:
*- The document is from JACRA, a regulatory authority for agricultural commodities in Jamaica. JACRA stands for *Jamaica Agricultural Commodities Regulatory Authority* and it was established under the *Jamaica Agricultural Commodities Regulatory Authority Act, 2017*¹.
*- The document covers the guidelines for using the logos and trademarks of Jamaica Blue Mountain and Jamaica High Mountain Supreme, two types of premium coffee produced in Jamaica. Jamaica Blue Mountain and Jamaica High Mountain Supreme are *certification marks* that indicate the origin, quality, and characteristics of the coffee beans grown in specific regions of Jamaica².
*- The document explains the logo design, color, size, font, product name, brand name, and trademark specifications for the two coffee types. The logos consist of a stylized mountain range with the words "Jamaica Blue Mountain" or "Jamaica High Mountain Supreme" in a specific font and color scheme. The document provides the exact *RGB values*, *CMYK values*, and *Pantone codes* for the colors, as well as the *font name* and *size* for the words².
*- The document also describes the history, functions, and legal framework of JACRA, which was established in 2017 by merging various boards and the Export Division. JACRA replaced the *Coffee Industry Board*, the *Cocoa Industry Board*, the *Coconut Industry Board*, and the *Export Division* of the Ministry of Industry, Commerce, Agriculture and Fisheries. JACRA's main functions are to *promote the growth* of the agricultural commodities sector, *enforce quality standards*, *issue licenses and certificates*, and *provide technical support* to the stakeholders¹².
*- The document outlines the licensing, certification, quality control, and technical support services provided by JACRA to the coffee producers and exporters. JACRA issues *licenses* to coffee growers, processors, roasters, dealers, and exporters, as well as *certificates* of origin and quality for the coffee products. JACRA also conducts *quality control* inspections and tests at various stages of the coffee production and processing, and provides *technical support* such as training, research, and extension services².
*- The document specifies the conditions, restrictions, fees, and termination procedures for using the trademarks of the two coffee types, especially for blended coffee products. JACRA requires that the licensees use the trademarks in accordance with the guidelines and pay an *annual fee* for the trademark use. JACRA also sets *conditions and restrictions* for using the trademarks, such as the minimum percentage of Jamaica Blue Mountain or Jamaica High Mountain Supreme coffee in a blend, the labeling and packaging requirements, and the prohibition of using the trademarks for other products or services. JACRA may *terminate* the license for using the trademarks if the licensee breaches the conditions or fails to pay the fee. The licensee may *appeal* the termination decision within a specified period².
*- The document details the quality standards and processing methods for coffee, from cherry to green beans, and the specifications for Jamaica Blue Mountain Coffee. JACRA defines the quality standards for coffee based on the *physical and sensory characteristics* of the beans, such as the size, shape, color, aroma, flavor, acidity, body, and defects. JACRA also describes the processing methods for coffee, from the harvesting of the cherries to the drying, hulling, sorting, grading, and storing of the green beans. JACRA specifies the *minimum requirements* for Jamaica Blue Mountain Coffee, such as the altitude, rainfall, soil, shade, pruning, fertilization, pest and disease control, harvesting, pulping, fermentation, washing, drying, and grading².
*- The document provides guidelines for coffee drying, storage, parchment coffee, brewing, packaging, and shelf life, and discusses the resilience of Jamaica Blue Mountain Coffee to climate extremes. JACRA recommends the best practices for drying, storing, and handling the coffee beans to preserve their quality and prevent deterioration. JACRA also defines the term *parchment coffee*, which is the coffee bean with the parchment layer intact, and explains its advantages and disadvantages. JACRA advises on the optimal brewing methods, packaging materials, and shelf life for the coffee products. JACRA also discusses how Jamaica Blue Mountain Coffee is resilient to climate extremes, such as hurricanes, droughts, and frosts, due to its genetic makeup and cultivation practices².
*- The document discusses the global significance and botany of coffee, emphasizing the importance of Coffea arabica, the species of coffee plant used for Jamaica Blue Mountain and Jamaica High Mountain Supreme. JACRA explains that coffee is one of the most traded commodities in the world, and that it has social, economic, and environmental impacts. JACRA also describes the botany of coffee, such as its origin, classification, morphology, physiology, and genetics. JACRA highlights the importance of Coffea arabica, which is the most widely cultivated and consumed species of coffee, and which accounts for about 70% of the world's coffee production².
*- The document provides historical perspectives on the quality and characteristics of Jamaica Blue Mountain Coffee, and its unique climatic zone and cultivation practices. JACRA traces the history of Jamaica Blue Mountain Coffee, from its introduction in the 18th century, to its development by the British colonists, to its recognition as a premium coffee in the 19th and 20th centuries. JACRA also analyzes the factors that contribute to the quality and characteristics of Jamaica Blue Mountain Coffee, such as the unique climatic zone, the rich volcanic soil, the adequate rainfall and drainage, the moderate temperature and humidity, the natural shade and wind protection, and the careful cultivation and processing practices².
*- The document states that most of Jamaica's coffee plants are Arabica Typica, a variety of Coffea arabica, and gives an overview of the document's sections, including coffee grades and definitions. JACRA states that about 90% of Jamaica's coffee plants are Arabica Typica, which is a variety of Coffea arabica that originated in Ethiopia and Yemen, and that has a distinctive cup quality and flavor profile. JACRA also gives an overview of the document's sections, such as the introduction, the trademark guidelines, the licensing and certification procedures, the quality standards and specifications, the processing and handling methods, the brewing and packaging guidelines, the historical and botanical background, and the coffee grades and definitions².
Source: Conversation with Bing, 12/12/2023
*(1) Trademarks *- Canada.ca. https://www.canada.ca/en/services/business/ip/trademarks.html.
*(2) Trademarks guide *- ic. https://ised-isde.canada.ca/site/canadian-intellectual-property-office/en/trademarks/trademarks-guide.
*(3) Protect your brand *- ic. https://ised-isde.canada.ca/site/canadian-intellectual-property-office/en/what-intellectual-property/protect-your-brand.
==CONDENSE FOUR ==
Here is a summary of the document from JACRA, a regulatory authority for agricultural commodities in Jamaica:
*1. The document covers the guidelines for using the logos and trademarks of Jamaica Blue Mountain and Jamaica High Mountain Supreme, two types of premium coffee produced in Jamaica ¹.
*2. The document explains the logo design, color, size, font, product name, brand name, and trademark specifications for the two coffee types ¹.
*3. The document describes the history, functions, and legal framework of JACRA, which was established in 2017 by merging various boards and the Export Division ¹.
*4. The document outlines the licensing, certification, quality control, and technical support services provided by JACRA to the coffee producers and exporters ¹.
*5. The document specifies the conditions, restrictions, fees, and termination procedures for using the trademarks of the two coffee types, especially for blended coffee products ¹.
*6. The document details the quality standards and processing methods for coffee, from cherry to green beans, and the specifications for Jamaica Blue Mountain Coffee ¹.
*7. The document provides guidelines for coffee drying, storage, parchment coffee, brewing, packaging, and shelf life, and discusses the resilience of Jamaica Blue Mountain Coffee to climate extremes ¹.
*8. The document discusses the global significance and botany of coffee, emphasizing the importance of Coffea arabica, the species of coffee plant used for Jamaica Blue Mountain and Jamaica High Mountain Supreme ¹.
*9. The document provides historical perspectives on the quality and characteristics of Jamaica Blue Mountain Coffee, and its unique climatic zone and cultivation ¹.
¹
Source: Conversation with Bing, 12/12/2023
*(1) Licensing & Permits – Jamaica Agricultural Commodities ... *- JACRA. https://jacra.org/divisions/coffee/licensing-permits/.
*(2) JAMAICA AGRICULTURAL COMMODITIES REGULATORY AUTHORITY TRADE MARK USER .... https://jacra.org/wp-content/uploads/2023/07/JACRA-TRADE-MARK-USER-APPN.-FORM.pdf.
*(3) Trade Mark User Application Form – Jamaica Agricultural ... *- JACRA. https://jacra.org/form/trade-mark-user-application-form/.
*(4) Trademark applications in Jamaica | The Ministry of Industry .... https://www.miic.gov.jm/content/trademark-applications-jamaica.
 
=FULL ORIGINAL TEXT= 
//please summarize following Original Text into succinct point forms with short sentences sunmarizing each point, covering all the main essential ideas in the most logical, rational order:
Original Text:
 `
Please make contact with:
Legal Counsel/Board Secretary
Jamaica Agricultural Commodities Regulatory Authority (JACRA) 1 Willie Henry Drive, PO Box 508, Kingston 15, Jamaica W.I.
T. *(876) 758-1259, *(876) 758-2925, *(876) 758-3903, F. *(876) 758-3905. www.jacra.org
Property of:
Jamaica Agricultural Commodities Regulatory Authority (JACRA) 1 Willie Henry Drive, PO Box 508, Kingston 15, Jamaica W.I.
www.jacra.org
 Jamaica Agricultural Commodities Regulatory Authority
Trademark Use, Logo & Branding Guidelines 2019
 `
 VISION STATEMENT
To attain global recognition as being among the leading agricultural commodities regulatory bodies which maintain international best practices.
MISSION STATEMENT
To promote and regulate the operation of a free, fair, and vibrant trading environment for selected Agricultural Commodities grown in Jamaica, for both local and export markets, through the institution and maintenance of high quality standards and quality assurance practices across the entire production chain, from the field to the finished product, employing at each stage, international best practices.
 
J
 TABLE OF CONTENTS
Page
 Introduction 3
General Guidelines For Labeling And Use Trademark Regulations
4 *- 11 12 *- 20 21 *- 26
28 *- 33 33 *- 34 35 *- 36
Jamaican Standard Specification For Coffee
Standard Cherry/Berries Coffee Box 27
Quality Control Procedures For The Processing Of Coffee
Recommended Shelf Life For The Various
Historical Perspectives on Jamaica Blue Mountain Fame
Map of The Historical & Traditional Coffee Growing Areas 37
Estimated (Cash Conversion Cycl*e) for processing coffee 38
from Cherry to clean beans ready for export
Appendix – 1: Basic Barrel Marking Requirements\Steps – 39 Front View
Appendix – 2: Basic Barrel Marking Requirements\Steps – 40 Rear View
Appendix – 3: Coffee Grades Nomenclature\Classifications 41 as per Export Package Type
Key Coffee Definitions 42
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 Trademark Use. Logo & Branding Guideline 2019 Jamaica Agricultural Commodities Regulatory Authority
 
Introduction
The Jamaica Agricultural Commodities Regulatory Authority (JACRA) is a statutory body established under the Jamaica Agricultural Commodities Regulatory Authority Act, 2017 to provide the regulatory framework for the growing, processing, grading and trading in Jamaican coffee as well as six other commodities.
JACRA represents the merger of the regulatory functions of the former Coffee Industry Board, The Cocoa Industry Board and the Coconut Industry Board as well as some functions of the Export Division of the Ministry of Industry, Commerce, Agriculture and Fisheries.
JACRA‘s primary function includes:
* Promote interest, growth and efficiency in the regulated commodities;
* Establish, prescribe and enforce standards of quality, grading and certification for the export and import of the commodities as well the local
trade; and
* Perform any other duties which may become necessary under the JACRA
Act or any other enactments.
JACRA continues the tradition it inherited from the former Boards of being a customer-focused organization through its core processes, which includes:
* Licensing;
* Certification; and * Technical Support.
We thrive to ensure that we achieve our mission which is to promote and regulate a free, fair and vibrant trading environment for the regulated agricultural commodities grown in Jamaica. This we hope to achieve through the maintenance of high quality standards and quality assurance practices.
Our Trademarks
It is with this mission in mind that we continue to offer and regulate the Jamaica Blue Mountain Coffee ® and the Jamaica High Mountain Supreme Coffee ® trademarks.
In this regard, this hand-book provides guidance for the use of the Trademarks for all our licensees. This is to ensure one standard and uniformity in its use and to protect the rich legacy that we have inherited and of which each mark proudly represents.
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GENERAL GUIDELINES FOR LABELING AND USE
OF JAMAICA AGRICULTURAL COMMODITIES REGULATORY AUTHORITY’S TRADEMARKS AND CERTIFICATION MARKS
Our Marks
Jamaica Blue Mountain® Logo Style
Trademark Use. Logo & Branding Guideline 2019 Jamaica Agricultural Commodities Regulatory Authority
Pantone Blue 072
Pantone Gold 873
Black
 4
 
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 Trademark Use. Logo & Branding Guideline 2019 Jamaica Agricultural Commodities Regulatory Authority
 
 Jamaica High Mountain Supreme® Logo Style
The logo can be reversed to suit the particulars of the artwork/package design.
Colours allowed:
White, Blue, Gold and Black. (See selected pantone colours for the blue & gold and black).
 Pantone Blue 072
Pantone Gold 873
Black
 6
 Trademark Use. Logo & Branding Guideline 2019 Jamaica Agricultural Commodities Regulatory Authority
 
 Image reversed.
 (A) (B)
This logo cannot be reduced smaller than 3⁄4 of an inch in width. (See diagram)
REQUIRED USE OF THE TRADEMARK
JAMAICA HIGH MOUNTAIN SUPREME®
JAMAICA HIGH MOUNTAIN SUPREME®
Logo Font –Palatino Bold
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 Trademark Use. Logo & Branding Guideline 2019 Jamaica Agricultural Commodities Regulatory Authority
 
1. THE TRADEMARKS ARE:
*a) Jamaica Blue Mountain Coffee; and
*b) Jamaica High Mountain Supreme Coffee.
2. PRODUCT NAME:
*a) The name of the product should be prominent, complete and indicative of the true nature of the process used in its preparation. The name should also be in keeping with the image of the product being sold.
*b) The lettering carrying the process qualification must be at least the same size as the lettering giving the net quantity declaration.
*c) Artificial or Imitation or “style” Products must be declared in letters of the same size as the product name.
*d) The lettering of the product name must all be of the same type size e.g. “JAMAICAN COFFEE” and not “JAMAICAN coffee”.
*e) The product name should be stated in lines generally parallel to the base of the container.
*f) Food products, which have undergone processing (e.g. pasteurizing), cannot be described as fresh.
*g) A product name may be qualified by a grade such as “choice”, “fancy” for example; however, detailed standards must exist for such grades stated.
3. BRAND NAME:
*a) The brand name or logo must not be such that it misinforms about the origin or nature of the product. If this happens the word “brand” must be placed immediately following the same to remove ambiguity.
E.g. Sahara Hot Peppers
“Sahara Brand Hot Peppers”
To avoid misconception that the coffee is from the Sahara.
 (Incorrect) (Correct)
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 Trademark Use. Logo & Branding Guideline 2019 Jamaica Agricultural Commodities Regulatory Authority
 
4. SPECIFICATIONS FOR TRADEMARK:
4.1 The following should be avoided to prevent confusion or misrepresentation in the market:
*a) Use of similar names or logos already in the trade;
*b) Similar marketing or advertisement of product to those already in trade;
*c) Dilution, blurring or tarnishing the trademark or any other already in trade;
*d) Must not distort or otherwise blur the trademark or associate same with anything
pornographic or illegal; and
*e) In any discriminatory or disparaging fashion.
5. NAME AND ADDRESS OF MANUFACTURER:
*a) The complete name;
*b) address;
*c) email address of the manufacturer/distributor/importer telephone number; and
(Please note that a post office box number cannot be used as replacement for the street address).
*6. DESCRIPTION OF CONTENT:
*a) The net quantity of a product should be accurately declared on the label;
*b) The Net Content shall accurately state the net quantity exclusive of container/packaging material;
*c) The declaration of weight is normally carried on the lower 1/3 of the principal display panel, in lines generally parallel to the base of the container;
*d) Metric measure is a requirement for the Jamaican market;
*e) Abbreviations used in net quantity declaration are never pluralized. e.g. 2kg not 2kgs;
*f) Allergen statement and additives must be included.
*7. INGREDIENTS LISTING:
*a) A complete list of all ingredients or components must be given on the label in order of decreasing proportion by weight.
Should be in accordance with the Laws governing local labelling standards (look at Jamaica Coffee standards by Bureau of Standards).
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*8. COUNTRY OF ORIGIN:
 *a) The country of origin should be declared e.g. “PRODUCT OF JAMAICA”. The country of origin is the country in which major processing was last done.
*9. INSTRUCTIONS:
*a) Appropriate instructions pertaining to preparation, storage, use and/or care must be on the label.
e.g. “Store in air-tight container and keep refrigerated after opening”.
*b) If applicable, warning must be prominent and conspicuous, preferably sharply contrasting with other label information.
*10. SHELF *- LIFE:
*a) Where the product has limited durability, a “Best Before Date” must be on the label that is a date of minimum durability; and
*b) Manufactured date must be prominent and conspicuous.
*11. BATCH CODE:
*a) Batch coding is mandatory for all food products; providing easy identification and traceability.
Failure to indicate the batch code may result in a manufacturer having to affect total product recall, instead of recalling just the batch in which the fault occurred.
*12. OPTIONAL INFORMATION:
*a) Serving suggestion – These should be precise.
*b) Number of servings – If the number of servings is declared, the size of each serving must also be declared:
E.g. Contains 8 *- 2oz servings
*13. Coffee Labels must be reviewed and approved by the Jamaica Agricultural Commodities Regulatory Authority and thereafter by the Bureau of Standards Jamaica before use within the trade.
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USE OF TRADE AND CERTIFICATION MARKS
 Any person or entity who wishes to use the Trade Marks or Certification Marks of Coffee Marks Limited must apply in the form provided by Jamaica Agricultural Commodities Regulatory Authority, to Coffee Marks Limited for a licence to use the marks.
The licence granted is governed by the Regulations governing the use of the trade mark filed with the Jamaica Intellectual Property Office.
The trademarks of Coffee Marks Limited must be applied to goods so that they are clearly visible.
The licensee’s name, trade mark of business identifier must be approved by the Jamaica Agricultural Commodities Regulatory Authority for Coffee Marks Limited in writing and must appear on the goods, on which Coffee Marks Limited’s trademarks will be used, in a manner approved by the Jamaica Agricultural Commodities Regulatory Authority on behalf of Coffee Marks Limited.
The licensee shall not alter in any way nor make any addition to the trademarks of Coffee Marks Limited.
Any user of the trademarks in advertisements, catalogues, or in any retail point of sale material or display cards must be accompanied by the words “Certification Trade Mark”.
No licensee shall use or cause or permit the use of trademarks which could be regarded as colourable imitations or infringement of the trademarks of Coffee Marks Limited.
Coffee Marks Limited has the right to inspect any premises occupied or used by the licensee for the storage, processing or preparation for sale of goods, for the purpose of inspecting the goods and the methods of storage and preparation for sale.
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Trademark Regulations Trade Mark No. 21443 in Class 30
 1. Definitions
 In these Regulations unless the context otherwise requires:-
*a) “Authority” means the Jamaica Agricultural Commodities Regulatory Authority (JACRA).
*b) “Trade Mark” means the Certification Trade Mark “JAMAICA BLUE MOUNTAIN” No. 21,443 and “JAMAICA HIGH MOUNTAIN SUPREME” No. 21,443 registeredinClass30forcoffee,Class21which
, Class 25 which includes mainly T-Shirts, Mugs, Hats and class 43 which includes services for providing food and drink
and temporary accommodation.
*c) “The Company” means Coffee Marks Limited.
*d) “Person” means any individual firm or body corporate.
*e) “Licensee” means any person who has been granted a licence by the Company in relation to the Goods.
*f) “Jamaica Blue Mountain Coffee” means coffee as described in Schedule A here to and defined in the Jamaica Agricultural Commodities Regulatory Authority Regulations, 2018.
*g) “Jamaica High Mountain Supreme Coffee” means the premium grades from Jamaican coffee grown outside of the Blue Mountain area of Jamaica.
h) “Goods” means either or both Blue Mountain Coffee and Jamaica High Mountain Supreme Coffee.
i) “Standards” means such standards as may be laid down from time to time by the Company with regards to the storage, roasting and packaging of the Goods.
j) “Labels or labelling” means the use of the trade mark on T-shirts, Mugs, Kitchen Utensils, Paper Products, Food and Beverage Shops, Restaurants, Accommodation, Liqueurs or other Alcoholic Beverages.
Trademark Use. Logo & Branding Guideline 2019 Jamaica Agricultural Commodities Regulatory Authority
 hand-operated utensils and apparatus for household and kitchen use as well
includes mainly small,
 as glassware and articles in porcelain
 12
 
2.
Proprietorship of Mark
The Trade Mark is the absolute property of the Company and may not be used by any person except:-
*a) Under and by virtue of a license issued under these Regulation; or
*b) In respect of Goods to which the Trade Mark has already been applied by
another Licensee.
Use of Trade Mark and application of license
*a) The Trade Mark may only be used on or in relation to Goods which meet the Standard as stipulated by the Authority for Coffee Marks Ltd;
*b) Any person carrying on or intending to carry on business (inter ali*a) in the roasting, purchase, sale (by wholesale or retail) or exportation of coffee may apply for a license to use the Trade Mark;
*c) For the purpose of labelling goods such as T-Shirts, cups or mugs, household utensils et al with the trademark;
*d) For the purpose of labelling any paper goods and office requisites with the trademark;
*e) Purpose of labelling alcoholic beverages with the trademark; and
*f) Purpose of labelling food and beverage places and accommodations with the trademark.
Grant of License to Use the Trade Mark
Any person seeking a license to use the Trade Mark must apply to the Company in writing through the Authority and shall be granted a licence provided the Company is satisfied with respect to each applicant that:-
He carries on business in Jamaica or any other country where the mark is registered and is of good repute and sound financial standing;
He carries on or intends to carry on a bona fide business (inter ali*a) in the roasting, purchase, sale (by wholesale or retail) or exportation of coffee;
He intends to use the trademark for business in relation to food and beverage places and restaurants and accommodations;
He intends to use the trademark for the purpose of alcoholic beverages;
 3.
 4.
a. b.
c. d.
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 Trademark Use. Logo & Branding Guideline 2019 Jamaica Agricultural Commodities Regulatory Authority
 
5.
e.
f. g.
h.
i.
He intends to use the trademark for the purpose of labelling T-Shirts, mugs, or household utensils;
Goods on which he proposes to use the Trade Mark will conform to the Standards;
After inspection by the Company or its duly authorized representative of the methods and system of quality control and testing of Goods to be used by the applicant, the methods and systems are adequate to enable the applicant to satisfy himself that Goods on which the Trade Mark is proposed to be used will conform to the Standards;
His facilities for the storage processing and preparation for sale of the Goods and the system and method he proposes to the use therefore are acceptable to the Company; and
He agrees to comply with these Regulations.
Register
a. A register shall be kept at the address of the Company containing the names, addresses and trade description and labels where applicable of each licensee, the date of his registration, particulars of the cancellation of his registration and such other particulars of the company or the Registrar of Companies may deem necessary from time to time. This register shall be open to inspection by:-
I. Any other Licensee on the giving of reasonable notice to the Company via Authority; and
II. Such other persons or categories of persons as the Company may permit from time to time.
b. If a Licensee changes his name or address, he shall forthwith notify the Company via Authority with details of the change.
Fees and Expenses
The fees payable to the Company via Authority by every Licensee in respect of the use of the Trade Mark shall be fixed by the Jamaica Agricultural Commodities Regulatory Authority on behalf of the Company from year to year. In determining what fees shall be payable by Licensees the Company shall have regard to the administrative expenses incurred or to be incurred in relation to the licensing of Licensees under the Trade Mark, and any advertising expenses incurred on a national or local scale on behalf of the Licensees generally, with a view to making the scheme self-financing and no more.
 6.
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7.
Conditions as to use of the Trade Mark
a. The Trade Mark must be applied to the Goods so that it is clearly visible and generally in such manner as may be directed by the Company through the Authority.
b. The Trade Mark must not be used on or in relation to any blended coffee.
c. The Licensee’s name, trade mark or some other identification previously accepted by the Company in writing should always appear in a manner approved by the Company on Goods on which the Trade Mark is used by the Licensee.
d. In using the Trade Mark the Licensee shall not alter in any respect whatsoever or make any additional thereto.
e. The Licensee shall not use the Trade Mark in advertisements, catalogues, or in any retail point of sale material or display cards unless it is accompanied by the words “Certification Trade Mark”.
f. The Licensee shall not use or cause or assist any person to use a trade mark which could be regarded as a colourable imitation of or which could be considered an infringement of the Trade Mark.
Control and Inspection
a. The Licensee shall from time to time when requested by the Company via the Authority supply at its own expense to such person in Jamaica as the Company may nominate random sample of the Goods (either green roasted or both roasted and ground or in any other form) on which or in relation to which the Trade Mark is used or is to be used.
b. The Licensee shall permit the Company via the Authority or its representative at all reasonable times to enter any premises occupied or used by the Licensee where any Goods are stored, processed or prepared for sale for the purpose of inspecting the Goods and the method of storage, processing or preparation and of taking or testing samples of the Goods.
c. If it appears to the Company either by virtue of anything learned under (*a) or (*b) of this clause or otherwise that the Trade Mark has been used or is about to be used by the Licensee upon or in relation to any products which do not comprise Jamaica Blue Mountain Coffee and/or Jamaica High Mountain Supreme Coffee as defined in these Regulations, or upon or in relation to any Goods that do not comply with the Standards, then the Company via Authority may (but without prejudice to any other rights which it may have in respect thereo*f) require the Licensee immediately to remove the Trade Mark from those products or Goods as the case may be, or withdraw such products or Goods from the trade (if necessary by repurchasing the same).
 8.
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 Trademark Use. Logo & Branding Guideline 2019 Jamaica Agricultural Commodities Regulatory Authority
 
*9. Termination
 a)
In any of the following events, namely:-
i. If the Licensee commits a breach of these Regulations and fails to remedy
the same within 30 days after notice from the Company via the Authority
requiring that breach to be remedied;
ii. If the licensee uses the trademark in a fashion that infringes another or is
likely to infringe or cause confusion in the market;
iii. If the licensee is involved in any fraudulent or illegal activity that may bring
the trademark in disrepute by virtue of association;
iv. If the Licensee does not use the Trade Mark commercially for a period of
12 consecutive months;
v. If the Licensee ceases to carry on a bona fide business (inter ali*a) in the
roasting, purchase, sale (by wholesale or retail) or exportation of coffee;
vi. If the Licensee ceases permanently to trade;
vii. If the Licensee goes into liquidation (other than in the course of a reorganization or amalgamation) or has a receiver or manager appointed of a substantial part of its assets or enters into any composition or arrangement with its creditors;
b)
ix. The company (without prejudice to any other rights it may hav*e) may give notice to the Licensee to forthwith terminate his license to use the Trade Mark.
In the event of the Company terminating the license of the Licensee:-
i. The Licensee shall immediately cease all use of the Trade Mark;
ii. The Licensee shall forthwith remove all labels or other representations of the Trade Mark on any of the Goods and on any containers or labels therefore in the possession, power or control of the Licensee and prior to the sale of those Goods unless the Company otherwise agrees;
iii. The Licensee shall forthwith dispose of any labeling, packaging or advertising material bearing representation of the Trade Mark in such manner as the Company may direct.
iv. The Company may remove the Licensee’s name from the Register of Licensees.
viii. If there is any change in the beneficial ownership, management or control of the Licensee which the Company in its absolute discretion considers to be damaging or potentially damaging to the Trade Mark or to other licensees;
*10. Licence
Every person applying for a license who satisfies the requirements of these Regulations for the grant of licenses shall be granted and shall enter into a licence by and with the Company via the Authority in the form set out in Schedule B hereto.
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*11. Appeals
Any person applying for a licence under these Regulations who is aggrieved by any refusal of the Company to grant him a licence to use the Trade Mark or who, having been granted a licence is aggrieved at any action taken by the Company to terminate the license and remove his name from the Register of Licensees may within a period not exceeding 30 days from the date of that refusal or termination appeal to the Executive Director of the Jamaica Intellectual Property Office (JIPO) JAMPRO Building 18 Trafalgar Road Kingston 10; provided that at the same time he gives notice of the Appeal to the Company via the Authority. The decision of the Executive Director on the Appeal (after submission to him of such written and/or verbal representations as the parties desire to make or as he shall requir*e) shall be final and binding on the Company and the person concerned.
*12. Alteration of Regulations
Subject to the consent of Executive Director of the Jamaica Intellectual Property Office (JIPO) the Company via the Authority may from time to time alter these Regulations in whole or in part but no alternation is to affect the use of the Trade Mark by any Licensee until the expiration of six *(6) months’ written notice of the alternation given to him by the Company via the Authority.
*13. Notices
Any notice given hereunder shall be in writing giving or sent (in the case of a letter by – pre-paid registered post):-
*a) In the case of the Licensee to his address on the Register; and
*b) In the case of the Company to
The Secretary,
Coffee Marks Limited C/O
The Jamaica Agricultural Commodities Regulatory Authority 1 Willie Henry Drive
PO box 508
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 Trademark Use. Logo & Branding Guideline 2019 Jamaica Agricultural Commodities Regulatory Authority
 
JAMAICA BLUE MOUNTAIN ® COFFEE
 Blue Mountain Coffee means coffee, which is
a. Grown in the Blue Mountain area as defined below by a person registered to grow
coffee in that area pursuant to The Jamaica Agricultural Commodities Regulatory Authority, Regulations 2018 (as amended from time to tim*e) of Jamaica; and
b. Processed or manufactured at a coffee works to which a licence has been granted pursuant to The Jamaica Agricultural Commodities Regulatory Authority, Act and Regulations 2018 (as amended from time to tim*e) of Jamaica.
For the purpose of the above definition the Blue Mountain area is the geographical area in Jamaica known as the Blue Mountain area and more specifically as delimited as follows:
Starting at Skibo and proceeding in an east-south-easterly direction to Swift River, thence east-south-easterly to Chelsea; thence east-south-easterly to Durham (Samba Hill); thence south-easterly to Bell view; thence south-easterly along the western slope of the John Crow Mountain to Cedar Grove; thence westerly to Font Hill; thence north-westerly to Ramble; thence westerly to Good Hope; thence north-westerly to Dallas; thence north-north-westerly to Industry Village; thence north-westerly to Maryland; thence north-westerly to Golden Spring; thence northern to Brandon Hill; thence north-westerly to Tranquility; thence east-north*- easterly to Skibo.
(View map on page 37)
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 Trademark Use. Logo & Branding Guideline 2019 Jamaica Agricultural Commodities Regulatory Authority
 
Licence
THIS LICENCE dated the .............................................day of................................................ 20...............
IS MADE BETWEEN:-
1. COFFEE MARKS LIMITED, a Company incorporated under the laws of Jamaica whose registered office is at 1 Willie Henry Drive Kingston
2. (“The Company”) and
Of
(“The Licensee”)
WHEREAS:-
a. The Company is the Registered Proprietor of Certification Trade Mark No. ............................. (the “Trade Mark”) in Class 30, 21, 25 and 43 which Trade Mark cannot be used by any person except under a licence issued pursuant to Regulations approved by the Jamaica Intellectual Property Office (JIPO) (“the Regulations”).
b. The Licensee has applied for this licence subject to his compliance with the Regulations.
NOW IT IS HEREBY AGREED THAT:-
1. THE Company hereby grants to the Licensee that non-exclusive right to use the Trade Mark upon or in relation to the Goods (as defined in the Annex hereto) in accordance with the terms hereof and of the Regulations.
2. THE Licensee hereby undertakes to observe the Regulations in using the Trade Mark in relation to the Goods.
3. THIS Licence shall remain in force indefinitely except that:-
i. The Licensee may terminate this Licence at any time by giving the Company not less than three *(3) months prior written notice; and
ii. Without prejudice to any rights which it might have in respect thereof, the Company may forthwith terminate the Licence by given the Licensee written notice thereof in any of the events described in paragraph 9(*a) of the Regulations.
4. THIS Licence is personal and not assignable.
AS WITNESS the hands of the parties hereto the day and year first above written.
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Goods
 Blue Mountain Coffee as defined below:-
1. Blue Mountain Coffee means coffee which is:-
a. Grown in the Blue Mountain area as defined below by a person registered to
grow coffee in that are pursuant to The Jamaica Agricultural Commodities Regulatory Authority, Act and Regulations 2018 (as amended from time to tim*e) of Jamaica; and
b. Processed or manufactured at a coffee works to which a licence has been granted pursuant to Jamaica Agricultural Commodities Regulatory Authority, Act and Regulations 2018 (as amended from time to tim*e) of Jamaica;
For the purpose of the above definition the Blue Mountain area is the geographical area in Jamaica known as the Blue Mountain area and more specifically delimited follows:
Starting at Skibo and proceeding in an east-south-easterly direction to Swift River, thence east-south-easterly to Chelsea; thence east-south-easterly to Durham (Samba Hill); thence south-easterly to Bell view; thence south-easterly along the western slope of the John Crow Mountain to Cedar Grove; thence westerly to Font Hill; thence north-westerly to Ramble; thence westerly to Good Hope; thence north-westerly to Dallas; thence north-north-westerly to Industry Village; thence north-westerly to Maryland; thence north-westerly to Golden Spring; thence northern to Brandon Hill; thence north-westerly to Tranquility; thence east-north-easterly to Skibo.
Advertised in the Gazette No. ____________ at page _______________ on the
_________________ day of _________________ 2019.
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 Trademark Use. Logo & Branding Guideline 2019 Jamaica Agricultural Commodities Regulatory Authority
 
JAMAICAN STANDARD SPECIFICATION FOR COFFEE
 1. SCOPE
This standard prescribes the requirements for “coffee” as defined below. Coffee means the fruits, products and by-products of (coffea).
2. INTERPRETATIONS
For the purpose of this standard the following interpretation shall apply.
2.1. Coffee (coffe*a) – beans whole of broken whether parchment, green or roasted and includes ground, decaffeinated, liquid and soluble.
2.2. Cherry coffee – is a mature and ripe fruit (berry) of the coffee tree which is mostly red in colour when fully ripe.
2.2.1. Cherry coffee with more than 2-3% green berries is unacceptable.
2.2.2. Cherry coffee with more than 5% stale berries is also unacceptable.
2.2.3. Cherry coffee should go through a floating test and the floaters removed before it
is presented for sale.
2.3. Wet Parchment *- is the coffee seeds remaining after the cherry coffee is pulped and washed to remove the exocarp\epicarp (outer skin) and mesocarp (mucilage). The moisture content of the seed is usually over 60%.
2.4. Dry Parchment *- is the dried coffee seeds with a desired moisture content of 10.5%*- 12.5%.
2.5. Green Coffee – the name applied to raw dry coffee beans, free of all coverings.
2.*6. Roasted Coffee – clean green coffee which by application of heat (roastin*g) has
developed its characteristics flavor and aroma.
2.*7. Freshly Roasted Coffee – coffee which has been roasted within a period of not more than 30 hours before consumption.
2.*8. Roasted and Ground – the roasted beans which have been crushed to the desired grind. (See section 4.1)
2.*9. Soluble (Instant) Coffee – is water soluble coffee solids in powdered or agglomerated form. It is derived from roasted and ground coffee brewed under pressure after which the liquid is evaporated leaving water soluble solids.
2.*10. Liquid Coffee – is the brew derived from roasted and ground coffee which is usually packaged in cans or bottles with or without milk and sugar. Liquid content having not less than 30% coffee at average drinking strength.
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3. COFFEE *- GREEN COFFEE STORAGE
Storage – Green coffee must be stored in a dry location having free circulation of air. The area should be free from insects, rodents, foreign odours and other source of contamination.
4. COFFEE – ROASTED AND GROUND
4.1. CLASSIFICATION
Roasted and ground coffee should be of the following types based on particle size. (see 4.5.1)
4.1.1. Type 1 – Regular
4.1.2. Type 2 – Drip
4.1.3. Type 3 – Fine
4.1.4. Coarser or finer grinds are permitted depending on the type of
brewing equipment to be used.
4.2. GENERAL REQUIREMENTS
4.2.1. All roasted and ground coffee should be prepared only from
coffee beans which are properly cleaned to remove covering membranes and foreign matter and should be free from any insect infestation and all evidence of spoilage.
4.2.2. The product should be free from off flavours.
4.2.3. The product must be manufactured in premises built and maintained under hygienic conditions. The equipment used for processing for example, grinders and roasters, should be clean and free from objectionable odours.
4.2.4. Spent coffee grounds should not be offered for sale as coffee.
4.2.5. The equipment used for processing ground coffee such as grinders and storage hoppers must be maintained in a clean and sanitary condition.
4.2.*6. In addition to the above, the product must be processed in accordance with the requirements of JS 26: 1974 – Processed Food and the Processed Food Act 1955. (Act 32 of 1955)
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4.3. DETAILED REQUIREMENTS
4.3.1. Sieve Analysis – The ground coffee must meet the following
screening requirements.
 Grain Designation
 Amount of coffee retained on
 Amount of coffee passing through control sieve 28 mesh (0.59 mesh)
 Tolerances on amt. of coffee passing through control sieve 28 mesh
 10&14 mesh sieves 2.00mm 1.41mm
 20 & 28 mesh sieves 0.84mm 0.59mm
 Not less than
 Not more than
 Regular
Drip Fine
 %
33
7 0
 %
55
73 70
 %
12
20 30
 %
9
16 25
 %
15
24 40
 4.3.2. Cup Quality – The beverage must have the characteristic colour, flavour and aroma of coffee. There should be no off-flavours such as staleness, over-fermentation or mustiness.
4.3.3. PRESSURE:
4.3.4. Vacuum – All containers with coffee described as ‘vacuum-packed’
shall give a minimum reading of 28 inches *(711.2mm) of mercury or 948.90mmbars when tested with a standard puncture-type vacuum gauge within one minute after packaging.
1. Coffee may also be packed under inert gas. (Nitrogen gas flushed packages)
4.3.5. Residual oxygen must not exceed 1.0 per cent of the contained gas when determined using the oxygen analyzer.
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 Trademark Use. Logo & Branding Guideline 2019 Jamaica Agricultural Commodities Regulatory Authority
 
GREEN COFFEE BEANS SPECIFICATION Jamaica Blue Mountain Coffee
Coffee grown in the geographic location, designated as the Jamaica Blue Mountains. The coffee has a bluish green colour, good acidity, intense aroma, fairly good body, clean in the cup. (i.e. free from objectionable taste and odours)
Jamaica Blue Mountain No.1
Beans of Screen 17/18 size with maximum defects of 3% and a maximum of 5% smaller (lower cas*e) beans.
Jamaica Blue Mountain No.2
Beans of Screen 16 size with maximum defects of 3% and a maximum of 5% smaller (lower cas*e) beans.
Jamaica Blue Mountain No.3
Beans of Screen 15 size with maximum defects of 3% and a maximum of 5% smaller (lower cas*e) beans.
Jamaica Blue Mountain Peaberry
Beans from single seed berries with Screen 10s size. Maximum of 3% defects and a maximum of 10% smaller (lower cas*e) beans.
Jamaica Blue Mountain Select
A combination of No.1, No.2 & No.3 beans which has minor physical defects which will not affect the cup quality of the coffee. Maximum of 5% defects.
Jamaica Blue Mountain Select Peaberry Coffee
Peaberry coffee beans from the Blue Mountain which has minor physical defects but good cup quality. Maximum of 5% defects.
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Jamaica High Mountain Supreme Coffee
 Large beans from the Jamaica High Mountain coffee growing beans. Size 17/18 beans maximum of 2% defects and 96% minimum of size 17/18 beans. Blue green appearance, good acidity, good body, clean taste.
Jamaica Prime Coffee
Bold beans from the Non-Blue Mountain coffee growing area. Size 16/17/18 beans, maximum of 2% defects and 96% minimum of size 16/17/18 beans – Green appearance, fairly good acidity, good body, and clean taste.
Jamaica Select
Jamaica prime coffee with minor defects, paler colour – maximum of 4% defects. Fairly good all round taste.
Fine, Beans (Blue Mountain & Non-Blue Mountain)
Coffee beans from Blue Mountain area (BM fine beans) and coffee beans from Non-Blue Mountain area with screen size below 15.
Giant Beans (Blue Mountain & Non-Blue Mountain)
Coffee beans from either area with a size of 20/64 in. (screen 20) and above. Fair taste characteristics. High level of breakage in roasted bean form.
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STANDARD CHERRY/BERRIES COFFEE BOX
“Box of coffee berries” means a box with internal measurements of 35.56 centimetres high, 48.26 centimetres long and 24.765 centimetres wide, filled with coffee berries.
 One*(1) Box of Cherry Ripe Coffee benchmark at the different stages of conversion
Imperial (lbs.)
Metric(kg)
 Conversion Range
lower range
upper range
lower range
upper range
 60.00
 1. One *(1) Box of Cherry ripe berries weigh on average
2. One *(1) Box of Cherry ripe berries to wet parchment weight
3. Wet parchment to dry parchment weight
4. Dry parchment to clean beans (green beans)
5. Cherry to clean beans conversion as a percentage of Box weight
42.50 % *- 45.00%
47.00%
79.00 % *- 80.00% 15.78% *- 16.92%
25.50 27.00
11.99 12.69 9.47 10.15
11.567
5.436 4.295
27.216 12.247
5.756 4.605
 6.
Green Beans to roasted coffee conversion is 81% which is approximately 19% weight loss that takes place during roasting
 7.
Green to Instant coffee conversion is 38.5% or 2.60 lbs. of green coffee yield 1 lb. of Instant coffee
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QUALITY CONTROL PROCEDURES FOR THE PROCESSING OF COFFEE
a. Cherry coffee selected must be in a good condition, devoid of stale, dried, immature
or green berries and other extraneous matters.
b. Cherry coffee should be pulpable when pressed between fingers; no more than 2% green or unripe fruit should be in cherry coffee delivered to the pulpery or depot.
c.
i. Stale coffee (brown coloured cherry coffe*e) with foul smell and discoloured
(brown coloure*d) seeds are not acceptable and should be rejected.
ii. Cherry must not be stored in metal or plastic containers, plastic sheeting, fertilizer bags or closed containers because such storage will hasten fermentation of the coffee.
d. If cherry coffee was stored under water and it is still fresh smelling and the pulped seeds are clean, it is acceptable. N.B. This coffee should be pulped within four *(4) hours after removal from water. The coffee should be randomly sampled by inspector/selector.
e. Cherry coffee may be stored on a cured concrete barbecue under shade or in a well*- ventilated building with concrete or wooden floor.
f. Coffee should be floated on the farms. Test floating should be done at depots or the pulpery to ascertain compliance.
g. Test floating a random sample should be drawn from the set of bags or boxes of cherry coffee delivered i.e. a sample should be taken from as many bags chosen at random. If coffee is in a motor truck samples should be drawn from different areas of the load and from different levels.
h. Floats from the cherry coffee should be properly disposed of to prevent the spread of coffee berry borer pest.
i. Coffee should be pulped within twenty-four *(24) hours after reaping if the best results are to be obtained.
j. Adequate water – For every / 1.5 cubic feet of cherry coffee, 50 gallons of water should be available at the pulpery for pulping and washing of coffee.
k. Machine should be adjusted in order to completely remove mucilage without causing any damage to the beans.
l. All pulpery equipment and tanks should be kept very clean to prevent contamination of the coffee.
m. A proper waste treatment facility should be put in place to:
1. Separate solid waste from the liquid waste.
2. Screen effluent.
3. Allow for the settling of suspended solids in the effluent.
4. Anaerobically or aerobically treat effluent before final discharge.
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1. DRYING
a. Drying should commence immediately after the pulping and washing
processes.
b. Coffee in the parchment form should be dried to twelve percent *(12%) moisture content or within the range *(10-12.5%). Coffee with higher moisture content is under-cured. The beans are usually soft and may therefore become flattened during the hulling process. The beans may become mouldy and/or musty in storage. If coffee is over-cured, that is below 10% moisture content; the beans become very brittle and may be broken in the hulling process.
c. When parchment coffee has reached an advanced stage of drying, it should never be re-wetted.
d. Parchment coffee should be allowed to dry evenly. It should be raked intermittently during sun drying. The rotary dryers can also be used to get good results.
e. Coffee to be sun-dried should be placed on a clean barbecue (concrete terrac*e) free from stones and other extraneous matter.
f. A crude means of testing the moisture content of the beans is by biting, but this should be followed by an accurate moisture test using a moisture meter. Over-cured beans will crack when pressure is applied during biting. Under*- cured beans tend to flatten because of their rubbery nature. Properly cured beans will snap evenly when bitten.
g. Dried parchment need to be stored in a dry, ventilated area which is free from odours or other contaminants.
h. Parchment coffee should be rested at least six *(6) weeks after drying. This curing or aging process allows the coffee to mellow. (grassiness is reduced)
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2. HULLING AND GRADING
a. Parchment should rest for six *(6) weeks before it is hulled. This prevents a
grassy taste in the cup.
b. The weights of the huller/polisher machine should be adjusted to ensure proper hulling and polishing of beans. Over-polishing causes rapid paling of beans.
c. Magnets should be installed to remove any metallic objects in the parchment line that might be present in the product.
d. Graders should be cleaned regularly and size brushes and screen should be checked regularly for signs of wear. Proper grading and sizing can only be achieved with clean graders, sound screen and brushes.
e. Coffee beans should not be exposed to excess light; they usually pale rapidly with extended exposure to light.
f. Coffee beans should be stored only in clean bags or barrels.
g. Less than 4% undersized beans are allowable in any grade of coffee.
3. SORTING
a. Sorting machines should be adjusted to remove discoloured beans i.e. beans that are not bluish-green in colour.
b. The machine work best in an ambient temperature of about 22 – 25 degree Celsius and in an area where there is limited dust which may cover the lenses in the optical boxes rendering them ineffective.
c. The machines should be adjusted according to:
iii. Size of the beans being stored.
iv. The level of defects in coffee.
v. Types of defects in the product to be sorted.
d. Correct flow rate is necessary for proper sorting.
e. Thorough pre-sorting should be done by hand on a sample of the batch of beans to assess the level of defects to be removed. This can assist in limiting the number of sorting cycles required to adequately clean up the coffee.
f. Only coffee beans of a specific size should be sorted at any one time.
g. Less than two percent *(2%) slightly defective beans by weight is allowable in
an exportable grade of coffee.
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4. CUP TESTING
a. Samples should be drawn randomly from more than fifty percent *(50%) of the
bags/packages in the batch being tested given that there is homogeneity in the batch of beans.
b. The sample should be divided and part should be light medium roasted. The light medium roast allows all properties and/or faults in the coffee to be easily identified. A darker roast tends to mask faults in the coffee.
c. 7.5 grams of roasted coffee beans are weighed and placed in 6.5 ounce cups used in the cupping exercise. 8.8 grams of beans are used in a 7-oz cup. Three *(3) to six *(6) cups are tested from each sample of roasted beans.
d. The grinder used to grind beans should be flushed out after each sample is ground. This prevents the transfer of the properties of one sample to the next. The coffee should be a drip grind.
e. Boiling water should be used (not just hot water) to make the brew. This speeds up extraction and allows grounds to settle quickly.
f. The brew should be stirred and smelled while it is hot and in an effort to detect certain characteristics and/or faults.
g. Allow the grounds to settle, and then sip the brew forcibly, so as to create a fine spray to the back of the throat or palate during testing.
h. When smelling or sipping the coffee, the cup-tester should wash the spoon in plain water as he moves from one sample to the next.
i. Coffee should be tested both hot and when it gets cooler, because some characteristics are not really identifiable when the coffee is hot but may become evident as the brew cools.
j. Cups and utensils used in the cup-testing exercise must be very clean and should be thoroughly washed using hot water. Sometimes the cups become stained with coffee and a mild odourless liquid soap maybe used followed by thoroughly rinsing with hot water.
k. Some faults found in the cupping of coffee may be eliminated or lessened by reprocessing, for example:
i. Removing any over-fermented (brown, yellowish or black) beans may eliminate over-fermented taste and;
ii. Sunning beans may reduce or eliminate slight mustiness.
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5. PACKING AND STORAGE OF GREEN BEANS
a. Packing material should be clean, strong and free from odours or taints. Jamaica Blue Mountain and High Mountain Nos. 1, 2, 3, and Peaberry are packed in wooden barrels made from odourless poplar wood while other grades are shipped in Jute bags of 60Kg. (appendix 1 -3) page 38 to 40
b. Graded coffee must be packaged according to the grades and be kept separate in distinctly labeled heaps or lots in the warehouse.
c. Packaged beans should be stored in a dimly lit area to prevent excessive paling. Artificial light should be available to be switched on during inspections.
d. Storage areas should be dry, well ventilated and free from odours. Coffee should not be stored with products having strong odours.
e. Green coffee retains its quality longer at storage temperatures of 25 degrees C and below and at a relative humidity of 50%.
*6. SHIPPING
a. All exported coffee shipment and packages inclusive of most documentations
are marked with an ICO Number. (page 38 & 39)
b. For best results coffee is best shipped in ventilated containers.
c. Shipping containers should be clean and free from any odour that will contaminate the coffee.
d. Coffee should not be shipped with chemicals.
e. Shipping containers should be checked to ensure there are no holes through
which water may enter and damage the beans.
f. Containers should be lined with craft paper which will absorb any condensation which may be formed in the container during shipment from tropical climates to temperate regions.
INTERNATIONAL COFFEE ORGANIZATION (ICO)
As from the 1st July, 1967 the Jamaican Government acceded to the International Coffee Agreement and its agency the Coffee Industry Board (CIB) now transferred to (JACRA) was designated the Certifying Agent, to issue Certificates of Origin on all shipment of Coffee from Jamaica in accordance with the procedure laid down by the International Coffee Organization.
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*7. PACKAGING ROASTED COFFEE
The coffee should be packed in a manner that will allow it to remain fresh for a desired period. The coffee can be packed in containers made of different types of materials ranging from paper to aluminum foil bags and cans.
a. Paper is the cheapest material and least effective in ensuring that freshness of the product is maintained.
b. The foil bag, when it is vacuum-sealed, will be most effective in maintaining the freshness of the product.
-Triple ply foil bag is recommended with a combined gauge of 94 micrometer for the aluminum and plastic materials.
c. Polythene or any plastic package will only be effective when the product is gas*- flushed during the packaging process.
d. Plain sealed polythene bags will only maintain coffee at a minimum level of freshness for about 6 weeks.
e. All containers with coffee described as ‘vacuum-packed’ shall give a minimum reading of 28 inches *(711.2mm) of mercury or 948.90mmbars when tested with a standard puncture type vacuum gauge within one minute after packaging. The recommended vacuuming pressure is 760mm of mercury *(1 Atmospher*e) or 1014mmbars.
f. After packaging the residual oxygen in the package should not exceed 1.0%.
RECOMMENDED SHELF LIFE FOR THE VARIOUS MODES OF PACKAGING ROASTED COFFEE
 Type of Package
Foil Bags (with vacuum)
Foil Bags (with valve)
Plastic Bags (gas flushed/vacuume*d) Plain Plastic Bags
Tin Cans
Allow coffee to cool before it is packaged.
Shelf Life
6 months 6 months 3 months 6 weeks 6 months
 Allow roasted coffee to degas, especially when a valve bag will not be used to package the product.
Do not water quench the roasted coffee as this will result in premature staling.
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*8. STORAGE OF ROASTED COFFEE
Roasted coffee started to deteriorate as the product degasses giving off volatile gases. The essential oil and compounds in the beans become oxidized as free air comes in contact with them. It is therefore important that the coffee be stored in a clean dry area, free of all foreign odours like spices, seasoning and mustiness. Consumers are encouraged to buy packages of convenient sizes that can be used within a relatively short time after it is opened. After packages are opened, the remaining portion should be placed in an airtight container and placed in the refrigerator.
*9. BREWING OF COFFEE
Properly roasted and packaged coffee can be spoilt if it is not brewed and handled properly.
1. The choice of brewing equipment is dependent on the degree of grind of the coffee.
2. Brewing equipment should be kept immaculately clean, free from detergent traces or stale coffee residues.
3. Approximately 45 cups of beverage can be obtained from every one *(1) pound of medium dark roasted coffee. The number of cups may vary according to one’s preference.
4. After the brewing cycle has been completed the spent grounds should be removed from the brewing equipment. Over-extraction makes the brew very bitter or astringent.
5. The brewed coffee should not be held for more than three *(3) hours after brewing. The beverage develops a cooked or un-pleasant taste if it is held for too long in the brewer.
*6. The coffee should not be reheated. If it becomes cold, it can be used as iced coffee or other refreshing cold coffee drink.
*7. Clean, fresh, tap water should be used when coffee is being brewed. Spring water if available is better.
The perfect cup of coffee can only be had if all the quality control procedures are observed in every process that coffee passes through.
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Historic Perspectives on Jamaica Blue Mountain Fame
“The coffee plant will bear extremes of climate better than most plants. In Jamaica it is found on the Blue Mountain, upwards of 6,000 feet above the sea, and in the East Indies it is seen growing and producing at as similar elevation; whilst, on the other hand, it is also seen growing at the level of the sea, in both hemispheres, a difference of average temperature from 20° to 30°. It is considered that the coffee produced at a high elevation is of a finer quality than that grown in a warmer temperature; this is, however questionable. No coffee yet produced bears a better character or realizes a higher price in the market than Cannon’s Mysore; this is certainly no more than 3,500 feet”. Source: A Treatise on the Nature and Cultivation of Coffee; With Some Remarks on the Management and Purchase of Coffee Estates, Arthur Rowley William Lascelles, *(1865)
To put this writers’ views in its proper historical context, the writer is writing from the perspective of plantations and estates in Africa, India etc. and did not do an in-depth investigation in plantations and estates in Jamaica in any specific way, hence he was making the point that planting coffee in the Blue Mountain at those heights and having a finer quality is, in his view, “questionable”.
Jamaica Blue Mountain is still in production at elevations ranging from a high of 5,000+ to a low of 1,800 feet and has maintained a most envied brand status almost 150 years after this critique and the question to ask is where is Cannon’s Mysore as a world famous coffee zone/brand today.
The writer goes on further to state: “the coffee produced at the extremes of climate is always small, generally much lighter, and the actual number of berries far less than that grown in a genial climate.”
This demonstrates the point of Jamaica Blue Mountain being a coffee growing in a very unique climatic zone, whereby even at altitudes above 3,500 feet that the writer regards as being ideal Jamaica Blue Mountain coffee beans are not found to be
*a) Light
*b) Small in size
*c) and berries\yield per acre is not adversely lower than the norm throughout the
island provided sound agronomic practices are conducted on the farm/plantation.
 Impact of plant varieties
As stated in the CIB Annual reports regarding variety:
 (Annual Report, 1957)
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Coffee beans are widely cultivated in tropical countries on plantations and small plots of varying sizes for both local consumption and export to temperate countries. Coffee beans rank as one of the world's major commodity crops and is the major export product of some countries. In fact, coffee ranks second only to oil in terms of legally-traded products worldwide.
Botany
When grown in the tropics, coffee is a vigorous bush or small tree easily grown to a height of 3–3.5 m *(10–12 feet). It is capable of withstanding severe pruning. It cannot be grown where there is a winter frost. Bushes grow best at high elevations. To produce a maximum yield of coffee the plants need substantial amounts of water and fertilizer.
There are several species of Coffea that may be grown for the beans, but Coffea arabica is considered to have the best quality.* The other species (especially Coffea robust*a) are grown on land unsuitable for Coffea arabica. The tree produces red or purple fruits, which contain two seeds the "coffee beans" or "coffee berries". In about 5-10% of any crop of coffee cherries, the cherry will contain only a single bean, rather than the two usually found. This is called a 'pea berry' and contains a distinctly different flavour profile to the normal crop, with a higher concentration of the flavours, especially acidity, present due to the smaller sized bean. As such, it is usually removed from the yield and either sold separately or discarded.
The coffee tree will grow fruits after 3–5 years, for about 50–60 years. The fruit takes about nine months to ripen. Worldwide, estimates of 15 billion coffee trees are growing on 100,000 km2 of land.
The Genealogy of Coffee
The coffee plant belongs to the family Rubiaceae. This is a large family of about 450 genera and 5,500 species. It is divided into two sub-families
1) coffectidae
2) cinchonoidea
In the genus coffea only about ten species are usually referred to as coffee. The most important are; coffee arabica, coffea liberica and coffea canephora (robusta).
The majority of the coffee grown in Jamaica is of the arabica species. The most common variety grown is the Typica, although the geisha and the caturra varieties are also found. Other varieties are at present grown on an experimental basis.
Source: Growing Coffee in Jamaica *(1986) complied by Penelope E. Budhall
  Based on recent surveys more than 95% of the coffee plants in Jamaica are of the Board sanctioned Arabica Typica variety. Numbered varieties were introduced on an experimental basis by CIDCO in the 1980’s. However, these were deemed unsuitable for commercial propagation in Jamaica.
 MAP OF THE HISTORICAL & TRADITIONAL COFFEE GROWING AREAS
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Estimated (Cash Conversion Cycl*e) for processing coffee from cherry to clean beans\green beans ready for export. The ideal minimum of 3,500 boxes of cherry coffee is needed to be processed to produce a typical batch of green beans to satisfy the Green Coffee Beans Specifications within the established grades on
 page 25
1
2
3
4
5 6 7 8
& 26 to fill a 20'ft container.
Pulping of the Cherry Coffee (Wet Parchment)
Drying of Pulped Coffee (Wet Parchment)
Resting of Dry Parchment *(6 *- 8 weeks) use 7 weeks
Hulling and Grading of (Dry Parchment)
Sorting Hand Picking Cup Testing Packaging
From Cherry Coffee to
Wet Parchment 1 From Wet Parchment
to Dry Parchment 4 Dry Parchment
49 From Dry Parchment to
Green Bean\Clean bean 3 Green bean 11 Green bean 4 Green bean 1 Green bean 3
 Processing Flow Chart and Cash Conversion Cycle
 Stage
 Transition & Stage of Product
 No. of Days
 Total Minimum Processing Time> 76
Estimated (Cash Conversion Cycl*e) in days 95
 9
 JACRA’s Regulatory processes (Certification, Warehousing & Shipping\Logistics & Remittance of funds)
 Green bean
 19
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Appendix – 3: Coffee Grades Nomenclature\Classifications as per export package type
 Coffee Grades Nomenclature\Classifications
 Export Package Type
 Premium JBM Grades
 Jamaica Blue Mountain® #1 Coffee Beans Jamaica Blue Mountain® #2 Coffee Beans Jamaica Blue Mountain® #3 Coffee Beans Jamaica Blue Mountain® Pea Berry Coffee Beans
Jamaica Blue Mountain® Select Coffee Beans
Jamaica Blue Mountain® Select Pea Berry Coffee Beans Jamaica Blue Mountain® Fines Coffee Beans
Jamaica Blue Mountain® Giants Coffee Beans
Jamaica High Mountain Supreme® Coffee Beans
Jamaica High Mountain Supreme® Pea Berry Coffee Beans
Jamaica Prime Coffee Beans
Jamaica Prime Pea Berry Coffee Beans Jamaica Select Coffee Beans
Jamaica Select Pea Berry Coffee Beans
Jamaica Coffee Beans
Wooden Barrels Wooden Barrels Wooden Barrels Wooden Barrels
Jute Bags Jute Bags Jute Bags Jute Bags
Wooden Barrels Wooden Barrels
Jute Bags Jute Bags Jute Bags Jute Bags
Jute Bags
 Non Premium JBM Grades
 Premium JHM Grades
 Non Premium JHM Grades
 Unclassified Grades
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Crop Year
Coffee
Crop Year is the term used in reference to the period under review for the agronomical and financial cycle of activities within the Jamaica Coffee Industry for both JBM and JHM Coffee Zones, commencing the 1st of August in one year and ending 31st of July the following year.
Key Coffee Definitions
 specie that is cultivated is Coffea Arabica with the dominant variety being Typica that is grown in the JBM and JHM zones. Jamaican coffee commences mature cherry berry production at about year 3 reaching its peak production between year 7 and year *8. Fruit development from flowering to maturity (cherry ripe fruit) ranges from 215 to 270 days. The product transitions through various stages of processing starting with the cherry ripe coffee stage when reaped by farmers for processing by licensees of the JACRA. The processed green beans at the finishing stage are ultimately roasted and consumed as a world-class product from Jamaica.
The reporting of volumes of coffee beans from the point of a finished consumer good (Roasted Whole Beans, Roasted & Ground Beans, Soluble and Liqui*d) to the approximated original green bean content equivalent (in k*g) based on the established conversion factor relevant to each finished good type. The green bean conversions are then reported in 60kg bag which is the ICO Standard.
A tropical tree or shrub of the genus Coffea. In Jamaica the
Green Bean Equivalent (GBE)
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