Introduction to the variety and flavor of the fresh, elegant and full-grained coffee manor in Dominica

After Santo Domingo returned to Spanish rule, the local people gradually formed a consensus on independent statehood. On 30 November 1821, the former Governor of Santo Domingo, under the leadership of General Jos é N ú ñ ez de C á ceres, proclaimed statehood, named Haiti, Spain, and expected to merge under the Greater Colombian State led by President Bolivar of South America. [3]

But nine weeks later, in February 1822, the president of Haiti, Jean-Pierre Bouyer, occupied Spain and Haiti, and once again completed the reunification of the island. After Boyer occupied the eastern Spanish state of Haiti and liberated all the local slaves, Bouyer ordered the confiscation of the land of the white landlords and the complete return of the agricultural land of the whole country. Bouye also closed all universities, included all multinational (Dominican Republic for short) men between the ages of 18 and 25 in the army, and began to adopt a high-handed policy towards many countrymen. Many upper-class whites left the island and fled to Cuba, Puerto Rico and other areas. [3]

Bouye began to plant cash crops on the island, carry out tax reform and open up trade with foreign countries. Although these policies have greatly increased sugar cane and coffee production in Dominica, they are not widely accepted by farmers. Bouye thought that the liberation of many countries was a boon to many people, so he often did not pay any pay to Dominican soldiers in the army, and many soldiers began to rob local residents everywhere. This vicious circle finally led to economic stagnation and heavier and heavier fiscal taxes, causing people of many countries and even liberated slaves to unite against the rule of Bouaye and overthrew the Bouayer regime in 1843.

Carefully selected in this way, the high-quality Dominican coffee exudes a faint aroma and gives people a faint fruity aroma with a lingering finish and a smooth and smooth finish.

Dominica coffee beans (Caribbean)

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 coffee produced in Haiti, most of the coffee grown in the Dominican Republic has been washed, which is a symbol of high quality. The Dominican Republic is located in the east of the island of Haiti in the West Indies, bordering 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.