Faintly fruity Dominica Coffee Variety characteristics of Fine Coffee

In December 1492, Christopher Columbus arrived on Hispaniola on his first voyage. On his second voyage there in 1493, Santo Domingo became the capital of the island. [3]

Thousands of Tylenos were demoted to slavery and engaged in gold mining. Due to a series of oppression, hunger and disease, by 1535, the Tino had only 60,000 left. In 1501, King Ferdinand I and Isabella of Spain were the first to allow Caribbean colonists to introduce slaves from Africa. They began to arrive on the island in 1503. [3]

In the early days, the Spanish island was the main colony of the Spanish in the New World. After the Spanish conquered the Aztec Empire and the Inca Empire, they began to focus on the American continent and gradually ignored Hispaniola. [3]

In 1586, Captain Drake of England led a fleet to attack Santo Domingo, but was stationed

Dominica

Dominica

The Spanish troops repelled. Between 1605 and 1606, towns on the west coast of Hispaniola were often plundered by pirates, causing most of the local population to move inside.

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 world-famous and is almost synonymous with domiga coffee.

Dominica-White Beach and Black Coffee

Coffee in Dominica varies slightly in taste according to the altitude of the region where it is grown, with sour but rich taste in the highlands, and less sour and smoother taste in the lowlands. 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.

Dominica-White Beach and Black Coffee

Turning to the introduction of Dominican coffee, the most distinctive features are fresh and elegant, full of particles, excellent acidity and pleasant flavor (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.