Dominica Coffee producing area | BARAHONA Caribbean Ice species, Caribbean Cui, Red Coffee Coffee

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Dominica Coffee producing area | BARAHONA what is the difference between Caribbean ice species, Caribbean emerald and red pea organic coffee beans?

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. We will continue 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, we have invested in the protection of natural resources with strong policy support. to form a virtuous circle of the coffee industry. At present, the visibility of Dominican coffee on the market is not very high, and many coffee gluttons only know its name but do not have the opportunity to taste its wonderful taste.

1. Special AA Hielo Jade (Caribbean ice species), the producing area is BARAHONA, the planting height is 1100-1500 meters, the harvest time is from December to June of the following year, and the producing area is classified as AA; sieve 17 (14-16) up,Arabica caturra species.

2. Organic Jade Negro (Caribbean emerald) organic coffee (Republic of China Agriculture and Food Administration Organic Grain input No. 101-1249-00001), has also passed the organic certification of USDA in the United States, BCS in the European Union and JAS in Japan, the producing area is CIBAO, the planting height is 1100-1500 meters, and the harvest period is from December to June of the following year; sieve 14up, Arabica caturra species This is natural organic coffee, low caffeine, rich in sweetness and sugarcane aroma after shallow roasting, smooth and mild taste, very suitable for entry-level coffee and female coffee lovers.

3. Organic Pea Berry (Caribbean organic cherry), (organic grain input No. 101-1249-00001 of the Agriculture and Food Administration of the Republic of China), has also passed the organic certification of USDA in the United States, BCS in the European Union and JAS in Japan. The producing area is CIBAO, the producing area is BARAHONA or CIBAO, and the sieve 14up is more than 1400 meters high. The yield is rare, and the harvest period is from January to June every year. The reason why the yield of PeaBerry coffee is rare is that each coffee tree has only the fruit at the end of the branches and leaves. Because of growth and development, a larger fruit wraps another 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 it is very precious and rich in taste, with rich chocolate aroma, rich taste but not astringent taste. You will feel the sour taste of medium forage grass at the entrance, and then return to sweet with the temperature and time. The taste of coffee is constantly changing in the mouth, which is one of the most important factors of fine coffee. Coffee produced in many countries has this characteristic, and it is welcomed by many coffee players, so the price is high. This product won the third place in the Taiwan area trials of the 2011 World Cup siphon Coffee Competition held in July. It is worth mentioning that the Dominica coffee beans used by Mr. Chen Hezhi are not high in price and can stand out among strong enemies. It shows that the strength of this product can not be ignored.

4. Estate (Caribbean red pea) small manor bean: the planting area is in the high-altitude mountain area of Jarabacoa Cibao Altura Manor in Dominica, with a height of more than 1600 meters. It is the highest limited variety of fine coffee in the country. Players for boutique coffee often ask about the altitude of the producing area, because the climate in the high altitude area is colder, and the more slowly the same variety of coffee grows at the higher altitude, the more soil nutrients are absorbed, and the taste is naturally richer. For drinkers, the first impression at the entrance is clean, not bitter, and there will be different sour aromas depending on the degree of roasting. Unlike ordinary coffee, you can obviously feel her sweetness, especially after passing through the throat, and the aroma and rich aftertaste of coffee will remain on the tip of the tongue and continue to change. It is worth savoring carefully.

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji 3.5

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.