What are the characteristics of Dominican coffee? Dominican Coffee hand makes suggestions for Dominican Coffee

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Dominican coffee, which has the same variety as Blue Mountain coffee, has the same local conditions, and is planted at a higher altitude, and has devoted itself to organic farming in recent years, is a good coffee neglected by gluttons.

The Republic of Dominica (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.

The earliest coffee in Dominica was introduced from Martinique (the overseas province of France), dating back to the early 18th century. Dominica is an island country with a tropical climate, with little change in temperature throughout the year. Except for the lower temperature in the Central Cordillera Mountains, which can reach less than 0 ℃ in winter, the average annual temperature in other areas is between 25 ℃ and 30 ℃. Affected by the mountain topography, the north and east face the northeast trade wind, with an annual precipitation of 1500-2500 mm, which belongs to a tropical maritime climate. The mountain forest is dense, the leeward southwest annual precipitation is 500-1000 mm, the dry season is long, belongs to the savanna climate.

The temperate climate in Dominica is conducive to coffee cultivation, and the best places to grow coffee are the Barahona region in the southwest and the Cibao Valley north of Santiago, Dominica's second largest city. The northern region, represented by Hibao, and the southern region, including Okayabani Santo Domingo, produce good coffee. Among them, the coffee produced by Santo Domingo and Barney is world-famous and is almost synonymous with domiga coffee.

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.

Multinational professional coffee production is 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.

Coffee beans dried in tropical sunlight:

In the bright Caribbean sun, the newly washed coffee beans are evenly dried by professional farmers, 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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