Dominican Santo Domingo coffee with excellent acidity and pleasant aroma
Santo Domingo coffee is characterized by freshness, elegance, fullness, excellent acidity and pleasant aroma, so it is worth it. The selection of Dominican coffee is usually done manually. The main basis for selection is according to the fullness of coffee particles, whether it is uniform, and then grade it. Generally speaking, coffee with full and uniform grains is easier to preserve. Only the fullest and most evenly grained coffee beans can be roasted to represent the country's finest and finest coffee producing area of the Dominican Republic:
The best coffee producer in the Dominican Republic is the Barahona region in the southwest, but Juncalito and Ocoa also produce a premium coffee-SantoDomingo coffee.
Features of Dominican Republic Coffee:
Dominican Republic coffee is characterized by freshness and elegance, full granules, excellent acidity and pleasant flavor, so it is worth it.
Flavor: moderate acidity, balanced taste
Suggested roasting method: medium to deep roasting, suitable for a variety of uses of good coffee
★★: good
Market for coffee in the Dominican Republic:
Most of the coffee grown in the Dominican Republic has been washed, which is also a symbol of high quality
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The term "fine coffee" was first put forward by Ms. Knudsen of the United States in Coffee and Tea magazine. At that time, Ms. Knudsen, as a coffee buyer at B.C. Ireland in San Francisco, was very dissatisfied with the neglect of the quality of raw coffee in the industry, and even some big roasters mixed a large amount of Robesda beans in the comprehensive beans, so she put forward the concept of boutique coffee.
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The term "fine coffee" was first put forward by Ms. Knudsen of the United States in Coffee and Tea magazine. At that time, Ms. Knudsen, as a coffee buyer at B.C. Ireland in San Francisco, was very dissatisfied with the neglect of the quality of raw coffee in the industry, and even some big roasters mixed a large amount of Robesda beans in the comprehensive beans, so she put forward the concept of boutique coffee.
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