As it's made from 100% arabica beans, rather than robusta, it has a sweeter, more nuanced flavour and a smoother finish – perfect in a cocktail. The talented mixologists at local mobile cocktail makers Bubbles Bottles Brews & Beverages kept festival-goers happy with excellent Coconut White Russian, Guinness Frappuccino and Coconut Espresso Martini cocktails.

In order to be classified ‘Jamaica Blue Mountain Coffee’ the beans must be grown at high altitude – between 3,000 and 5,500 feet. Any lower and it can’t legally carry the label ‘Blue Mountain’ even if it's from the same region.

The Coffee Industry Board of Jamaica inspects every batch after roasting, putting it through a series of checks for consistency, authenticity and quality.

This old-school attention to detail in the world of coffee production is rare. So too are the wooden barrels used to transport the beans once they’ve passed inspection.

Truly authentic Blue Mountain coffee is hard to get hold of outside Jamaica or Japan, which imports a whopping 80% of all Jamaica Blue Mountain coffee.

Thanks to the cool climate and rich volcanic soil the coffee is grown in, it has a balanced acidity and exceptionally low bitterness, so it pairs perfectly with savoury items packing a serious umami punch. We drank it alongside loaded jerk ‘bad dawgs’ – spicy ‘bigga, betta, badda’ sausages with caramelised onions, pepper sauce and all the trimmings. It’s no ordinary hot dog, but then again, it’s no ordinary coffee.