Introduction to the characteristics of Dominica Santo Domingo coffee flavor producing area with strong taste
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 were harvested from February to May, and the method of washing and refining was badly hit by the hurricane in 1998, resulting in countless losses, so it was common for the local area to change to Kaddura, which has a lower tree height and a 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 Dominica's coffee is washed and refined with two major characteristics, which vary according to the region and variety of coffee produced. The Tibica coffee produced in Baraona, the main producing area, has the soft taste and light aroma peculiar to the Caribbean, while the Highland coffee in Siwao, in the central mountains, has a strong taste-the two producing areas, the Dominican Republic (DominicanRepublic) and Haiti, are adjacent to Haiti, and both have the island of Hispaniola (Hispaniola). In the early 18th century, coffee was grown in the Dominican Republic.
Coffee producing areas in the Dominican Republic:
The best coffee producer in the Dominican Republic is the Barahona region in the southwest, but Juncalito and Ocoa also produce a premium coffee-SantoDomingo coffee.
Features of Dominican Republic Coffee:
Dominican Republic coffee is characterized by freshness and elegance, full granules, excellent acidity and pleasant flavor, so it is worth it.
Flavor: moderate acidity, balanced taste
Suggested roasting method: medium to deep roasting, suitable for a variety of uses of good coffee
★★: good
Market for coffee in the Dominican Republic:
Most of the coffee grown in the Dominican Republic has been washed, which is also a symbol of high quality
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Introduction to the characteristics of Tanzania Kilimanjaro coffee flavor and taste area with delicate fragrance
The coffee beans produced here are all exported from Kilimanjaro, but in addition to Mount Kilimanjaro, there are several major coffee producing areas throughout Tanzania, there are more small farms in other areas, and most small farms also have a planting area of several hundred mu. Some have their own washing equipment and bean drying farms, but the grading treatment still has to go through large-scale treatment.
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Introduction to the taste and flavor characteristics of Burundian coffee manor with wild taste
Burundian coffee bears a striking resemblance to neighboring Rwanda, where coffee from the two countries is often confused. Burundian coffee is mainly grown in bourbon, with traditional wet processing of coffee cherries. Its boutique coffee is characterized by elegant sweetness and bright citrus aromas. This batch belongs to the bourbon species micro-batch Burundi (Burundi) has the world's largest species.
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