Dominica | BARAHONA, CIBAO, ALTURA, CORDILLERA CENTRAL, NEYBA

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Dominica | what is the flavor difference between BARAHONA, CIBAO, ALTURA, CORDILLERA CENTRAL, NEYBA and VALDESIA?

The Dominican Republic is adjacent to Cuba and Jamaica to the west, and its geographical environment and climate are similar to those of Jamaica. Its coffee cultivation covers four major mountains, where the coffee flavor is different from the general Central and South American coffee flavor. The climate belongs to the tropical marine climate, and the dry and rainy seasons are not obvious. Dominican coffee has a strong connection with society, conserving the environment, maintaining the livelihood of many local families, and allowing farmers to shell coffee beans by hand to ensure that each coffee bean is intact and accurately classified, as well as its quality.

Coffee was introduced to the Spanish-controlled island of Hispaniola in 1735, which is now the island of Dominica. the coffee industry gradually attracted attention from 1822 to 1844. in 1956, many countries began to export coffee from specific producing areas, and coffee farmers began to organize. The Valdesia regional processing plant in the southern mountains was established in 1976 and had 155 members at that time. Later, with the volatility of coffee prices and market uncertainty at the end of the 20th century, many farmers began to grow other cash crops, but some farmers retained coffee cultivation until market prices recovered. They set up their own coffee brand "Cafe de Valdesia" in order to protect the regionality and differentiation of the area. In 1970, coffee exports were getting smaller and smaller, and today only 20% are exported, mainly due to the high domestic demand for coffee, which is about 3 kg per person per year, and consumption exceeds that of the UK. In 2008, Dominican Coffee won the 13th place on the SCAA's Coffee of the year list. Since 2011, more and more exported coffee are seeking machine certification in order to make greater profits.

Some of the more famous producing areas are: CIBAO in the north, whose name means "surrounded by mountains and rocks" in Spanish. In the middle, there are La Vega (La Vega) and Ajuya (Azua). In the south-central part is the province of San Jos é de Ocoa. To the south is the province of Pelavia (Peravia). In the southwest is the province of Baraona (Barahona). As for the coffee that won 18th place in the SCAA cup test in 2008, it was produced in Constanza in the central mountain province of La Vega.

Mainly Arabica, 90% are Tibica, and the other 10% are Kaddura, Bourbon and Kaduai. (it is said to be a descendant of Tibica planted by French officer Dikrou on the island of Martinique. The treatment method is mainly water washing and part of it is insolation. The 26th largest coffee producer in the world, but due to large domestic demand and low external sales, the global market share is only 0.3%.

Dominica coffee features, Dominica soil belongs to limestone and granite, rich in minerals, the soil is different from other Central American producing areas, so the taste of coffee is also very unique.

Baraona AA Dominica Arabica Barahona AA, Dominica

Country: Dominica

Altitude: 1050 m

Grade: AA

Flavor: pine, almonds, drupes, slightly sour and gently sweet

Coffee producing areas of Dominica:

BARAHONA producing area of Balaona province

Bouquet: intense, with hints of chocolate and nuts

Palate: mellow

Acidity: soft

Flavor: with chocolate and forest fruit flavor, bean color is blue, and the bean body is large and oval

Balanced: smooth on the palate with a long finish

Variety: 80% Typica-20% Kaddura (Caturra)

Altitude: 600-1300 m above sea level

Harvest period: October to February

CIBAO production area of Xibao District:

Aroma: a hint of cocoa

Palate: mellow

Acidity: obvious

Flavor: strong taste, with cereal flavor

Balance: thick

Variety: 90% Typica-10% Kaddura (Caturra)

Altitude: 400-800m above sea level

Harvest period: September to December

CIBAO ALTURA producing area:

Aroma: nutty and floral aromas

Palate: medium

Acidity: meticulous and elegant

Flavor: nuts and wildflowers

Balance: moderate fruit acid

Bean color: turquoise

Variety: 30% Tibica (Typica)-70% Kaddura (Caturra)

Altitude: 600-1500 m above sea level

Harvest period: October to May

CORDILLERA CENTRAL producing areas in the central mountains:

Bouquet: aromas of red berries, such as raspberry, raspberry and strawberry

Palate: medium

Acidity: strong and bright

Flavor: cranberry, citrus, floral aromas

Equilibrium: slight acid

Variety: 30% Typica-65% Kaddura (Caturra)-5% Catua í)

Altitude: 600-1500 m above sea level

Harvest period: November to May

NEYBA producing area in Neiba:

Bouquet: a hint of citrus and lemongrass

Palate: medium

Acidity: sweet and soft

Flavor: citrus flavor

Equilibrium: slight acid

Variety: 50% Tibica (Typica)-50% Kaddura (Caturra)

Altitude: 700-1400 m above sea level

Harvest period: November to February

VALDESIA producing area:

Aroma: chocolate and nutty

Palate: medium

Acidity: soft

Flavor: sweet taste

Balance: equilibrium and consistency

Variety: 40% Typica-60% Kaddura (Caturra)

Altitude: 500-1100 m above sea level

Harvest period: October to February

Coffee certification in Dominica:

The Dominican Coffee Commission regulates certification in accordance with international standards ISO-17025, 17065 and 17020

And use the most advanced equipment and professional evaluation team.

Many international permanent certifications, such as organic and fair trade, are one of the features of multinational coffee products.

Under the vigorous promotion of multinational coffee brands, such as appellations of origin, sustainable labels and coffee from major high-quality producing areas.

Multinational coffee has developed to an unprecedented level.

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.