Dominican coffee beans formerly known as Dominica round beans (public beans)

Original name: Dominica round bean (public bean)

Country: Dominicana, Dominica

Manor: Barahona

Treatment method: Wet-Processed washing method

Recommended baking degree: moderate baking

The so-called round beans (also known as male beans): coffee beans are not male or female, the correct term is lentil Flat Beans and Peaberry. Under normal circumstances, there are half-divided flat beans (seeds) in a coffee berry, but in a few cases the inner seeds do not split, but instead show a complete oyster-shaped grain. A normal coffee bean should have two seeds, but the lentil bean tastes better than lentil coffee because one of the seeds is stunted, which makes the other particularly fat, and because it gets double nutrients. Lentils mean that the coffee beans we generally see are half-sided, with flat appearance and obvious grooves in the middle after baking, while round beans are a whole bean with a small groove in the middle and maintain the whole shape of the original beans after baking. The output of round beans only accounts for 2-5%. The very rare producing area is Barahona, with an altitude of more than 1400 meters, and the annual output is rare. this year, Taiwan is allocated only 1.5 tons, and the harvest period is from January to June every year. The reason why the output of PeaBerry coffee is rare 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. Unlike ordinary coffee semicircles, the output of such beans accounts for about 5% of each coffee tree, so the yield is rare, precious and rich in taste, with a sour taste that returns with temperature and time. The taste of coffee is constantly changing in the mouth, which is one of the most important factors of fine coffee. Dominican coffee has this characteristic, so it is sought after by many coffee players.