How do you drink Dominican coffee? what is the variety of Dominican coffee?

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The Commonwealth of Dominica (Dominican Republic) is known as the "paradise of the Caribbean trade wind" because it is located to the east of Island of Hispaniola, the second largest island in Central America and the Caribbean (west of the same island is the Republic of Haiti), and is facing the Atlantic trade wind (also known as the "trade wind"), although the whole of the country is on the warm and rainy "coffee belt" south of the Tropic of Cancer, benefiting from the adjustment of the trade wind. From December to February of the following year, the temperature in the mountain area can drop below zero degrees Celsius at least. Because of the change of temperature and humidity, the local climatic conditions are particularly conducive to the growth and ripening of coffee in high-altitude mountain areas, and the coffee flavor is naturally more rich and mellow.

In the early years, coffee produced in Dominica was often sold in the name of the capital "Santo Domingo". When the values of "boutique coffee" and "seed to cup (From seed to cup)" became more and more popular, Dominica's producing areas and estates strengthened their own cultivation and refining techniques, and the government also set up a coffee committee (CODOCAFE) to manage and coach the coffee industry. It continues to promote the country's economic development and environmental protection through agricultural improvement, organic certification, quality control and multi-management of coffee farmers' cooperatives. what is more, after greatly improving the living conditions of coffee farmers, it is strongly supported by the government's ​​ policy to invest in the protection of natural resources, forming a virtuous circle of the coffee industry.

Dominica coffee producing area

Dominica coffee-producing areas are mostly located around the mining areas: the Northern Mountains or Septentrional Mountains, with the highest elevation in the Caribbean, the Central Mountains (Duarte Peak), at 10.415 feet (3175 masl), while the Neiba Mountains or Sierra Leone de Neyba.

Coffee cultivation in Dominica

Dominica beans are large beans with high maturity and average water content. The taste is well balanced, the taste is mild and smooth, the sour taste is not as high as Panama coffee beans, but it has mellow thickness.

About 90% of Dominican coffee is Arabica. Introduced by Spaniards 265 years ago and grown in rural nurseries, this tradition of caring for the vulnerable continues today, programs to lift farmers out of poverty and improve the quality of coffee in coffee-growing areas; Dominica Arabica organic coffee grows in alpine forests with trees including native pines, Inga, guava and macadamia nuts. Protect coffee from direct sunlight, provide coffee trees to grow in warm conditions, and provide natural habitat for birds and other wild animals at the same time.

The front street suggests Dominica coffee brewing:

V60According to 1Plus 15 ℃ to 91 minutes / time two minutes

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