How about coffee in Dominica? Dominican coffee is rich and rich in aroma and warm.

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Front Street-Dominica Coffee introduction

Dominica is the second largest country in the Caribbean. The history of coffee cultivation in Dominica can be traced back to the early 18th century. It is one of the first countries in the region to grow coffee, and the coffee is of high quality. Most coffee-producing areas in Dominica are harvested from late September to early October, while those in the highlands at an altitude of 700 to 1400 meters are harvested from February to April of the following year.

Dominica coffee production is mainly distributed in Siwao in the Central Mountains, the Caribbean and the Baraona region in the southwest, with an annual output of about 30,000 tons. According to the Dominican Coffee Commission, there are more than 18000 coffee farms of different sizes in the country, of which the highest quality Dominican coffee is concentrated in the Siwao area with an altitude of 700m-1400 m.

The quality of Dominican coffee can be compared with that of plateau coffee grown at 2000 meters above sea level in some countries, because we have lower latitudes and coffee trees are exposed to more direct and abundant sunshine. 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. Dominica chooses coffee with the right acidity, aroma and richness. In the test, we usually taste a variety of different coffees and rank them. In this test, we think No. 3 coffee is of the best quality.

It is worth mentioning that the green management concept is also a consistent principle followed by the local coffee industry practitioners. After peeling, the empty shells of coffee will be composted to return them to the soil, and the drainage during purification will also be purified.

Dominica has made great efforts to develop the coffee industry to meet the growing consumption demand of the international market year by year, and the country's coffee production is growing at an annual rate of about 16%. The local estate adheres to a set of strict standards for exportable boutique coffee. The selection of boutique coffee is the most expensive manual way, workers classify according to the fullness and size of coffee particles, and mainly use water washing to ensure the stability and high quality of coffee beans.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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