Flavor and taste characteristics of Dominican coffee, characteristics of Dominican coffee
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Western Hispaniola, harvest in the mountains above 1500 meters, full-grain coffee The Dominican Republic borders Haiti, both of which own Hispaniola. The best production is in the Barahona region in the southwest, but Juncalito and Ocoa also produce a superior coffee, Santo Domingo coffee, characterized by its freshness, richness, excellent acidity and pleasant aroma, so it is worth it. Unlike coffee grown in Haiti, coffee grown in the Dominican Republic is mostly washed, a sign of high quality.
Unlike coffee grown in Haiti, coffee grown in the Dominican Republic is mostly washed, a sign of high quality. Miniga Coffee uses water washing to treat coffee beans, so the quality of treated coffee beans is more guaranteed. Coffee beans treated with water washing method retain more original flavor than dry method, and the aroma is pure and soft.
The Dominican high quality coffee carefully selected in this way has a light aroma and a faint fruity taste, with a lingering, smooth finish.
Dominican coffee has two main characteristics, depending on the production area and type and vary. Tibica coffee produced in Barahona, the main region, has a soft taste and greasy aroma unique to the Caribbean Sea, while highland coffee in Siwao, the central mountain, has a strong taste-both regions have their own characteristics.
Dominica: Santo Domingo Coffee
Flavor and taste characteristics: fresh and elegant, full particles, excellent acidity, pleasant aroma.
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