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Ian Randle Publishers

The World's Finest: Jamaica Blue Mountain® Coffee

The World's Finest: Jamaica Blue Mountain® Coffee

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Norma Benghiat

Jamaica’s Blue Mountain® coffee is known the world over as one of the most distinguished and delicious coffees. Brimming with a robust aroma and delicate flavour, this coffee is a globally protected certification mark, so that only coffee certified by the Coffee Industry Board of Jamaica can be labelled Jamaica Blue Mountain®. Named for the region in which it is grown, coffee from Jamaica’s Blue Mountain range, rising to over 7,000 feet above sea level, is the result of the perfect combination of terrain, altitude soil and rainfall.
In <The World’s Finest: Jamaica’s Blue Mountain® Coffee, Norma Benghiat traces the early history of coffee and its journey to the Caribbean. This beautifully illustrated book has a wealth of information on coffee growing and harvesting, including traditional and modern roasting and brewing techniques. The book also features the old plantation houses, unique to Jamaica’s coffee production. With over 90 recipes for hot and cold coffee drinks, desserts, sweets, sauces and even main courses, coffee lovers will appreciate why this book is much more than a coffee table book.  
For those of you who are new to the one of the world’s finest coffee, the book is an informative guide, and for those who have already fallen in love with one of Jamaica’s premium products, the book will make a superb coffee table book that no coffee lover’s home should be without.

About the Author

Norma Benghiat is IRP’s award winning author of The World’s Finest: Jamaica Blue Mountain® Coffee. In 2008, she won the prestigious Gourmand World Cookbook Award in the Best Non-Alcoholic Drink category.
Residing in Middleton Jamaica, Norma has acquired firsthand knowledge of the techniques used to grow and harvest Jamaican Blue Mountain® Coffee —  she is a coffee producer with an ownership stake in the old blue mountain coffee estate. The estate is a Jamaican historical site, once owned by the Duke of Buckingham and Chandos in the 19th century.
A food historian with degrees in Social Work and Hotel Management, Norma continued her culinary training at La Varenne de Paris, which specializes in French pastry culinary training. As well, Norma completed an apprenticeship at Fouchon's "La Laboratoire de la Parisserie" in Paris, France.

In 1973, she published the Coal Pot recipe card series, later authoring the well-researched book, Traditional Jamaican Cookery (Penguin, 1985).


Format: Hardcover
Weight: 1lb, .45 kg
Published: April,  2008
Publisher: Ian Randle Publishers
Language: English
ISBN: 978-976-637114-2


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