How do you drink Dominican coffee? Characteristics of Dominican coffee varieties of Dominican coffee

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The Dominican Republic (Dominican Republic) is adjacent to Haiti, and both own the island of Hispaniola (Hispaniola). 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. Coffee was grown in the Dominican Republic in the early 18th century and is best produced in the Barahona region of the southwest, but Juncalito and Ocoa also produce a fine coffee, ── SantoDomingo, which is characterized by freshness, elegance, fullness, excellent acidity and pleasant aroma, so it is worth it. Unlike coffee produced in Haiti, most of the coffee grown in the Dominican Republic has been washed, which is a symbol of high quality.

In the 18th century, the Spaniards brought coffee from Africa to Hispaniola, one of the most profitable crops in the Americas.

The coffee produced in the Dominican Republic is Arabica coffee, which is generally considered to be a high-quality variety. According to coffee connoisseurs, because it is grown at low elevations, it tends to be softer and less acidic, resulting in a cup with "full body, moderate acidity and simple taste".

In Dominica, about 500000 people live by growing coffee. Most farmers and their families still live in poverty. Coffee is one of the few crops that can be grown continuously in a limited resource environment and grow in perfect harmony with many native plants.

All farmers in the Dominican Republic follow strict production guidelines to ensure high-quality coffee production and to promote environmental protection. Due to harmonious symbiosis with other plant varieties, the shade of forests and coffee farms forms an important buffer zone between land and agricultural products. Protects orchids, insects, and birds that are rare in natural habitats; more than 40% birds fly from the United States to the Caribbean and inhabit coffee farms in Dominica in winter. The Dominican government is committed to protecting bird habitats and ensuring the environment in which they live for a long time.

Dominica coffee processing method

All coffee in the Dominican Republic is picked by hand, picked with superb harvesting techniques during the harvest season, processed quickly and carefully taken care of every ripe coffee cherry, this labor-intensive way ensures the highest quality coffee products.

Dominica's professional coffee is produced by wet processing (water washing and refining). All coffee cherries are selected within 24 hours, then washed, and all mucous membranes are removed with the cleanest spring water.

Dominica coffee beans are evenly dried by professional farmers in the bright Caribbean sun, reducing their moisture content to about 12%. Only the best coffee beans are selected, and the quality of each bean is sorted using a series of machines such as dryers, and these raw beans are separated by hand (Pick Hand) Only the largest and best coffee beans become professional coffee, providing the best quality assurance for Dominica's excellent coffee products, so that the core traditional process of producing quality coffee has been handed down in this peaceful country for hundreds of years.

The front street suggests Dominica coffee brewing:

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

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