Dominican Coffee Bean Flavor Taste Description Dominican Coffee Region Manor

Dominica ice species, the country's 1300-1500 meters high mountains, the climate is a tropical maritime climate, these farms use the height, humidity, temperature and soil of each valley to create gourmet coffee beans.

Intense aroma, balanced taste, slightly citrus fruit aroma, sugar aroma, light floral aroma, complex and changeable taste, sweet and balanced. So that people can enjoy the bright and fresh feeling.

Dominica coffee is not suitable for deep roasting, and because of the rich water content of new beans, the dehydration time should be prolonged. These farms take advantage of the height, humidity, temperature and soil of each valley to create favorable conditions for coffee cultivation.

Dominica ice species, the producing area of the country's 1300-1500 meters high mountains, the climate is a tropical maritime climate, the coffee produced here is different from the general Central and South American coffee flavor, the climate is a tropical maritime climate, the dry and rainy seasons are not obvious, coffee growth will be slow, coffee production has a longer harvest season, coffee bean flavor is more changeable. Most coffee grows scattered in six major producing areas, located in the western half of the valley and steep hillsides: acidity-rich, fresh entrance, fresh and pleasant aroma, sweet and balanced

The Dominican Republic is adjacent to Cuba and Jamaica in the west. The geographical environment and climate of Barahona is similar to that of Jamaica, with an altitude of more than 1400 meters. The annual output is sparse. Taiwan is allocated only 1.5 tons this year, and the harvest period is from January to June every year. The reason for the scarcity of PeaBerry coffee production is due to the fact that each coffee tree has only the fruit at the end of the branches and leaves, due to the relationship of growth and development. A larger fruit will cover the smaller fruit and grow into a round shape, which is different from the ordinary coffee semicircle. The yield 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 at the entrance. With the temperature and time, and then return to sweet. The taste of coffee is constantly changing in the mouth, which is one of the most important factors of boutique coffee. Dominican coffee has this characteristic.