Pure and soft Dominica Santo Domingo Coffee Flavor description Variety Grinding method

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 fullest and most evenly grained coffee beans can be roasted to represent the best and finest coffee in the country.

Unlike coffee produced in Haiti, most of the coffee grown in the Dominican Republic has been washed, which is a symbol of high quality. Miniga Coffee uses a washing method to treat coffee beans, so that the quality of treated coffee beans is more guaranteed. The coffee beans treated by washing method retain more original flavor than the drying method, and the aroma is pure and soft.

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.

To trace the origin of Tibica, we should first talk about the coffee trees originally planted in Martinique. These trees were planted by Dominicans as far back as the early 18th century, so Dominica began growing coffee as early as that time. For a time, the Caribbean was almost synonymous with coffee production, but in recent years Cuba, Haiti and other places have been severely damaged by Hurricane George, and later planted Kaddura species with lower numbers and higher harvests.

Dominica coffee is mainly produced in areas such as Cibao in the Central Mountains, the Caribbean and Barahona. There are many large estates in Siwao, and coffee trees are planted with 75% Kaddura and 25% Tibica. In terms of varieties, Balaona is a region with a high proportion of Dibica species, which is located in the Jarabacoa region near Siwao, has the largest farm in Dominica-Ramirez Manor (RamirezEstates), 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 are harvested from February to May and are refined by washing.