Sour, delicate and refreshing Dominican coffee introduces boutique coffee.

The 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 for the scarcity of PeaBerry coffee production is that each coffee tree has only the fruit at the end of branches and leaves, and because of growth and development, there will be a larger fruit to wrap the smaller fruit into a round shape, which is different from the general coffee semicircle. The output of such beans accounts for about 5% of each coffee tree, so the yield is rare, precious and rich in taste, and the sour taste at the entrance 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.

Dry aroma: nuts, caramel, Chinese fir, cocoa, fruit

Wet fragrance: cocoa, tea, malt, caramel

Flavor: delicate and refreshing acidity, good sweetness and sweetness.

Original name: Dominica round bean (public bean)

Country: Dominicana, Dominica

Manor: Barahona

Treatment method: Wet-Processed washing method

Recommended baking degree: moderate baking