Smooth and smooth taste of Dominican coffee the manor area introduces the characteristics of Dominican coffee.

The earliest coffee in Dominica was introduced from Martinique (the overseas province of France), dating back to the early 18th century. Dominica is an island country with a tropical climate, with little change in temperature throughout the year. Except for the lower temperature in the Central Cordillera Mountains, which can reach less than 0 ℃ in winter, the average annual temperature in other areas is between 25 and 30 ℃, while affected by the mountain topography, the north and east face the northeast trade wind with an annual precipitation of 1500-2500 mm, which belongs to tropical maritime climate. The mountain forest is dense, the leeward southwest annual precipitation is 500-1000 mm, the dry season is long, belongs to the savanna climate.

The temperate climate in Dominica is conducive to coffee cultivation, and the best places to grow coffee are the Barahona region in the southwest and the Cibao Valley north of Santiago, Dominica's second largest city. The northern region, represented by Hibao, and the southern region, including Okayabani Santo Domingo, produce good coffee. Among them, the coffee produced by Santo Domingo and Barney is famous all over the world, and Dominica coffee is almost synonymous with domiga coffee. Dominica coffee varies slightly according to the altitude of the planting region, the highland is sour, but the taste is rich; the lowland is less sour and tastes smoother. On the other hand, the high-quality coffee beans produced by some Dominican estates have a rich aroma, mellow taste and moderately bright sour taste, and are often compared with those from Puerto Rico or Jamaica. The most distinctive features of Dominican coffee are fresh and elegant, full of particles, excellent acidity and pleasant aroma (the two colleagues agree with this). Such flavor characteristics are not only related to varieties and soil quality, but also closely related to the picking and treatment of raw beans.

Coffee in Dominica is selected by the most expensive manual method, and workers choose the main consideration, one is the fullness of coffee particles, the other is whether it is uniform, and it is graded according to these conditions. the coffee beans with the fullest and most uniform grains can represent the best and best coffee in Dominica. And only use the washing treatment method to ensure the high quality and stability of the coffee beans. the coffee beans treated with water washing have a cleaner taste and emit a touch of pure and soft fragrance, which can make people feel a faint fruity aroma. the aftertaste is winding, smooth and smooth.