Dominica's Honkalito coffee, Santo Domingo coffee flavor

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Dominica Dominica: Honkalito Coffee

Honkalito Coffee comes from Tejada Manor in Haravakoa, which is located at an altitude of 1150m to 1300m. This coffee garden is a century-old coffee garden, always at the forefront of various cup testing competitions, mainly growing Tibica and Kaddura, of which Hong Carlito is a hybrid. Dibika and high-yielding Kaddura coffee beans are characterized by a certain concentration and strong sour taste. Perhaps it is because Honkalito is a hybrid of the two, the appearance looks uneven, but this combination has produced a wonderful effect, its taste and flavor are excellent, exudes the noble temperament of high-end red wine. The cooled coffee tastes as smooth as black tea with human milk. This kind of coffee beans belongs to Class B and has a high density, so it is not suitable for deep baking.

Dominican Dominica: Santo Domingo Coffee

Flavor and taste characteristics: fresh and elegant, full particles, excellent acidity, pleasant aroma.

The Dominican Republic is located in the east of the island of Haiti in the West Indies, bordering the Republic of Haiti to the west, the Atlantic Ocean to the north and the Caribbean Sea to the south. With an area of about 49000 square kilometers and a population of 7.1 million, the Dominican Republic and the Republic of Haiti coexist on an island bordering Haiti. Like its neighbours, the Dominican Republic had a history of revolution and poverty, but now it has democratic elections and the country is relatively stable.

In the early 18th century, coffee was introduced to Domiga from Martinique, and fine coffee was produced in the north represented by Hibao and in the south, including Okayabani Santo Domingo. Among them, the coffee produced by Santo Domingo and Barney, which is almost synonymous with domiga coffee, is a world-famous high-quality coffee. Santo Domingo coffee is characterized by freshness, elegance, fullness, excellent acidity and pleasant aroma, so it is worth it. The selection of Dominican coffee is usually done manually. The main basis for selection is according to the fullness of coffee particles, whether it is uniform, and then grade it. Generally speaking, coffee with full and uniform grains is easier to preserve. Only the fullest and most evenly grained coffee beans can be roasted to represent the best and finest coffee in the country.

Unlike coffee produced in Haiti, most of the coffee grown in the Dominican Republic has been washed, which is a symbol of high quality. Miniga Coffee uses a washing method to treat coffee beans, so that the quality of treated coffee beans is more guaranteed. The coffee beans treated by washing method retain more original flavor than the drying method, and the aroma is pure and soft.