Dominica's Santo Domingo Coffee varieties and characteristics
Follow the caf é (Wechat official account vdailycom) and found that Beautiful Cafe opened a small shop of its own.
Variety Kind
Kaddura species are increasing day by day
Hit hard by the hurricane in 1998, countless losses were lost everywhere, so the local area generally began to plant Kaddura species with lower tree height and higher harvest. Although Baraona still has Tibica coffee, its harvest has been greatly reduced because of the annual hurricane damage.
Planting Cultivation
The climatic conditions are no different from those of the highlands.
The climatic conditions in Dominica are similar to those in the higher elevations of Central America. The low altitude areas began to harvest in September, while the highland areas with elevations of 600-1500m began to harvest in February-April of the following year. Most of them are refined by washing.
High-profile place of origin Farm
Pepe farm
PEPE
Grow coffee on the premise of protecting the environment
After peeling the empty shell of coffee, compost is used to return it to the soil, and the drainage during purification is also purified. All production processes are carried out on the premise of maintaining the natural environment.
Location: Harrawakoa area
Average altitude: 1000-1500m
Cultivated varieties: Kaddura et al.
Refining method: washing type
Coffee characteristics
The coffee beans, which are carefully refined by washing, have a soft aroma like floral aroma. Among the many coffee producing countries in the Caribbean, the coffee beans produced in Dominica have the most representative coffee aroma.
Aroma Flavor
Two major characteristics derived from planting areas
Coffee in Dominica has two main characteristics, which vary according to the region and variety of coffee produced. The Tibica coffee produced in Baraona, the main producing area, has the soft taste and light aroma peculiar to the Caribbean, while the highland coffee in Siwao in the central mountain area has a strong taste-the two producing areas have their own characteristics.
Dominica's Santo Domingo coffee
Santo Domingo is a city with a history of 500 years. Coffee produced by Santo Domingo and Barney, which is almost synonymous with Domiga coffee, is a world-famous high-quality coffee. Its 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.
Carefully selected in this way, the high-quality Dominican coffee exudes a faint aroma and gives people a faint fruity aroma with a lingering finish and a smooth and smooth finish.
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Distribution of main producing areas of Dominican Coffee
Following Cafe (official account vdailycom of Wechat) found that Beautiful Cafe opened a small shop of its own to trace the origin of Tibika, starting with coffee trees originally planted in Martinique. These trees were planted by Dominicans as far back as the early 18th century, so Dominica began growing coffee as early as that time. For a time, the Caribbean was almost regarded as coffee production
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Dominican coffee varies according to the region and variety of coffee produced.
Following caf é (Wechat official account vdailycom) found that the Beautiful Caf é opened a small shop of its own in the west of Hispaniola, a collection in the mountains above 1500 meters above sea level, with full-grained coffee neighboring the Dominican Republic (Dominican Republic) and Haiti, both of which own the island of Hispaniola (Hispaniola). The best place to produce is Baraona in the southwest.
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