Introduction to the flavor and taste of Dominican boutique coffee beans with pure and soft fragrance

Located in the Jarabacoa region near Siwao, it has the largest farm in Dominica-Ramirez Manor (RamirezEstates), which mainly grows Kaddura varieties, and most of the coffee produced is sold to Europe, the United States and other western countries and regions. Ramirez Manor itself produces coffee in an environmentally friendly way.

Coffee in Dominica is graded in sizes such as AA and AB, but it is classified as top grade by coffee from highlands such as Sivao and Baraona. Both kinds of coffee are harvested from February to May and are refined by washing.

Variety Kind

Kaddura species are increasing day by day

Hit hard by the hurricane in 1998, countless losses were lost everywhere, so the local area generally began to plant Kaddura species with lower tree height and higher harvest. Although Baraona still has Tibica coffee, its harvest has been greatly reduced because of the annual hurricane damage.

Planting Cultivation

The climatic conditions are no different from those of the highlands.

The climatic conditions in Dominica are similar to those in the higher elevations of Central America. The low altitude areas began to harvest in September, while the highland areas with elevations of 600-1500m began to harvest in February-April of the following year. Most of them are refined by washing.

High-profile place of origin Farm

Pepe farm

PEPE

Grow coffee on the premise of protecting the environment

After peeling the empty shell of coffee, compost is used to return it to the soil, and the drainage during purification is also purified. All production processes are carried out on the premise of maintaining the natural environment.

Location: Harrawakoa area

Average altitude: 1000-1500m

Cultivated varieties: Kaddura et al.

Refining method: washing type

Coffee characteristics

The coffee beans, which are carefully refined by washing, have a soft aroma like floral aroma. Among the many coffee-producing countries in the Caribbean, the coffee beans produced in Dominica have the most representative coffee aromatic. the most distinctive features are fresh and elegant, full 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 handling of raw beans. Coffee in Dominica is selected by the manual method with the highest cost, and workers mainly consider the fullness of coffee granules and the uniformity of coffee granules. According to these conditions, the coffee beans with the fullest and most uniform grains can represent the best quality in Dominica. The finest coffee. 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.

Dominica-White Beach and Black Coffee

The name Dominica, which originally means "Sunday", was taken by Columbus when he first came to America to discover it, because it happened to be a Sunday. This seemingly random name seems to be far-sighted today, because a good cup of coffee can bring people a relaxed and pleasant mood. Isn't that how we yearn for weekend after a busy week? Dominican coffee is slightly different in taste according to the altitude of the 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. Compared with the famous Puerto Rican or Jamaican coffee beans, the earliest coffee in Dominica was introduced from Martinique (France's overseas province), 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 world-famous and is almost synonymous with domiga coffee.