Introduction of boutique coffee beans in Dominica Santo Domingo coffee producing area

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.

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 high-quality symbol of flavor and taste: fresh and elegant, full of particles, excellent acidity and pleasant flavor.

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.