Dominican Coffee Description Dominican Coffee has a strong taste and bright acidity

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Front Street-Dominica Coffee introduction

Compared to the coffee in the rainforest, the coffee in the volcanic soil is more three-dimensional, while the coffee beans grown on the islands are sweeter and softer than those living on the mainland. Today we are going to introduce a typical island coffee producing area-Dominica, and introduce you to a different coffee producing country.

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 Caribbean 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.

The most obvious feature of island coffee is that it is expensive. Due to the human resources and geomorphology of the island origin, the planting conditions are different from the coffee growing environment on the mainland, and the coffee produced locally on the island is also softer and elegant in taste. One of the most famous island coffee, such as the Blue Mountains of Jamaica, and Kona, Hawaii.

The earliest coffee in Dominica was introduced from Martinique (the overseas province of France), dating back to the early 18th century. Most of the coffee that came from Martinique in the 1820s was grown in mountainous areas of about 1000 meters.

Coffee from Dominica is mainly distributed in the northern mountains, the central mountains, the south, the southeast and the east. Dominica's best production sites are the Barahona region in the southwest and the Cibao Valley north of Santiago, Dominica's second largest city. But Juncalito and Ocoa also produce a good coffee, Santo Domingo coffee.

Coffee in Dominica has two main characteristics. The taste of coffee varies according to the region and variety of coffee produced. The Tibica coffee produced in Baraona, the main producing area, has the soft and smooth taste and light aroma peculiar to the Caribbean, with low acidity, while the highland coffee in Siwao in the central mountain area has a strong taste and bright acidity, but the taste is also relatively rich, compared with other coffee producing areas, the different coffee experience also makes Dominica coffee have different characteristics.

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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