Introduction to the characteristic boutique coffee in Dominica coffee flavor manor with smooth taste

In the early 17th century, when French, Dutch, and British pirates were operating in the western part of Hispaniola, France began to allow farmers and merchants to gradually colonize the western part of the Spanish island, blocked by the island's mountains. Without attracting the attention of the Spaniards in the east, L'Or é al arrived in Santo Domingo in 1801. He abolished slavery on behalf of the French government. In 1802, Napoleon sent troops to conquer the whole island and ruled for several months. In October 1802, mixed-race and black people revolted against French rule and repelled the French army in 1803. On January 1, 1804, the rebels declared Santo Domingo independent and established the Republic of Haiti. But the defeated French still occupy the Santo Domingo area to the east. At the same time as the French invaded Spain in 1808, the rebels in Santo Domingo in the east of the island, aided by Britain and Haiti, which were allied with Spain at that time, finally repelled French forces. Pedro Santana, a Spanish colony, inherited a government on the brink of collapse. He began negotiations with Queen Isabella II of Spain and the Governor of Cuba to make Dominica a dependent state of Spain. In March 1861, Santana officially restored the Dominican Republic to Spain. But the voices of opponents continued, and in 1863 the Patriotic War was waged, led by General Roriquez, Moncio and Gregorio Ruperon. The Haitian regime in the west at that time was worried that Spain would threaten Haiti when it returned to Dominica, so it actively supported the rebels. The United States, which is in a state of civil war, also strongly protested Spain's return to Dominica for colonial policy. The war of reversion lasted less than three years, and the Spanish army was completely withdrawn from the island in 1865

Coffee in Dominica is grown in highlands and lowlands, and its taste is slightly different. The upland is sour, but the taste is rich; the lowland is less sour and tastes smoother. Boutique coffee has become popular in recent years. High-quality coffee beans produced by some Dominican estates have a rich aroma, mellow taste and moderately bright sour taste, which are not far from the more famous Puerto Rico beans or Jamaican beans, and are also worth tasting. Dominica coffee beans are mild in acidity and have a rich fruity flavor.

In the west of Hispaniola, the harvest in the mountains above 1500 meters above sea level, the rich coffee Republic of Dominica (Dominican Republic) is adjacent to Haiti, both of which own the island of Hispaniola (Hispaniola). The best place to produce is the Barahona region in the southwest, but Juncalito and Ocoa also produce a fine coffee, Santo Domingo coffee, which is characterized by freshness and elegance, fullness, excellent acidity and pleasant aroma, so it is worth it. Unlike the coffee produced in Haiti, most of the coffee grown in the Dominican Republic has been washed, which is also a symbol of high quality. The Dominican Republic is located in the east of the island of Haiti in the West Indies, bordered by the Republic of Haiti to the west, the Atlantic Ocean to the north and the Caribbean Sea to the south. With an area of about 49000 square kilometers and a population of 7.1 million, the Dominican Republic and the Republic of Haiti coexist on an island bordering Haiti. Like its neighbours, the Dominican Republic had a history of revolution and poverty, but now it has democratic elections and the country is relatively stable.

In the early 18th century, coffee was introduced to Domiga from Martinique, and fine coffee was produced in the north represented by Hibao and in the south, including Okayabani Santo Domingo. Among them, the coffee produced by Santo Domingo and Barney, which is almost synonymous with domiga coffee, is a world-famous high-quality coffee. 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 coffee beans with the fullest and most uniform grains can be roasted to represent the best and finest coffee in the country.