Introduction of two major features of Dominican coffee description of Caribbean cherry flavor of Dominican coffee

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Dominica's coffee PeaBerry (Caribbean cherry), BARAHONA, sieve 14up, the height of the producing area is more than 1400 meters, and the annual output is rare. This year, Taiwan has only 1.5 tons of harvest period from January to June every year. The reason for the scarcity of PeaBerry coffee production is that each coffee tree has only the fruit at the end of the branches and leaves, and because of growth and development, a larger fruit will cover the smaller fruit and grow into a round shape. Different from the general coffee semicircle, the output of such beans accounts for about 5% of each coffee tree, so the output is rare, precious and rich in taste, although it has the bitterness of coffee, but it is not astringent, and it will feel the sour taste of medium forage grass when it is imported. With the temperature and time and then return to sweet 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, so it is welcomed by many coffee players, so its price is high.

Coffee in Dominica has two main characteristics, which vary according to the region and variety of coffee grown. The Tibica coffee produced by Baraona, the main producing area that mainly meets the needs of Dominica residents, has the unique soft taste and fresh aroma of the Caribbean, while the highland coffee in the Central Mountains has a rich, warm aroma and a fruity taste on the palate. In order to ensure the quality of each bag of coffee, each batch of newly produced coffee must be strictly and accurately tested by professional coffee tasters in the coffee laboratory.

Coffee in Dominica is grown in the Jarabacoa Cibao Altura Manor area at the northern tip of the Dominican Republic, all of which are at a high altitude of more than 1600 meters.

This Dominican coffee from a small farm in Dominica has never been introduced to Asia before.

★ producing area: CIBAO

★ Altura

★ bean seed: Caturra

★ grade: MHB medium hardness beans

★ features: coffee with a balanced taste

★ altitude: 1600 m

A cup of coffee with crystal clear, sweet aroma, perfect mellow, excellent sour taste, and delicate and refreshing aftertaste.

All the odors are absolutely balanced and no impurities can take away the exclusive enjoyment of Dominican red emerald coffee.

Its quality guarantee is [exquisite and elegant], the taste is rich in silk, moderate acidity and sweetness, attractive aroma full of flowers and nuts.

Most customers who enjoy Dominican red emerald coffee agree that it is the best coffee they have.

It has also received a considerable degree of media coverage and public appreciation. Has a unique delicate milk flavor

Rich caramel flavor.