Introduction to the origin of Dominican coffee, Dominican coffee varieties

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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.

The producing area is Barahona, with an altitude of more than 1400 meters, and the annual output is rare. This year, Taiwan is allocated only 1.5 tons, and the harvest period is from January to June every year. The reason for the scarcity of PeaBerry coffee production is that each coffee tree has only the fruit at the end of branches and leaves, and because of growth and development, there will be a larger fruit to wrap the smaller fruit into a round shape, which is different from the general coffee semicircle. The output of such beans accounts for about 5% of each coffee tree, so the yield is rare, precious and rich in taste, and the sour taste at the entrance returns with temperature and time. The taste of coffee is constantly changing in the mouth, which is one of the most important factors of fine coffee. Dominican coffee has this characteristic, so it is sought after by many coffee players.

Dry aroma: nuts, caramel, Chinese fir, cocoa, fruit

Wet fragrance: cocoa, tea, malt, caramel

Flavor: delicate and refreshing acidity, good sweetness and sweetness.

Original name: Dominica round bean (public bean)

Country: Dominicana, Dominica

Manor: Barahona

Treatment method: Wet-Processed washing method

Recommended baking degree: moderate baking

The so-called round beans (also known as male beans): coffee beans are not male or female, the correct term is lentil Flat Beans and Peaberry. Under normal circumstances, there are half-divided flat beans (seeds) in a coffee berry, but in a few cases the inner seeds do not split, but instead show a complete oyster-shaped grain. A normal coffee bean should have two seeds, but the lentil bean tastes better than lentil coffee because one of the seeds is stunted, which makes the other particularly fat, and because it gets double nutrients. Lentils mean that the coffee beans we generally see are half-sided, with flat appearance and obvious grooves in the middle after baking, while round beans are a whole bean with a small groove in the middle and maintain the whole shape of the original beans after baking. The output of round beans accounts for only 2-5%, which is very rare.