Light aroma Puerto Rican coffee grindness taste treatment introduction to the characteristics of fine coffee varieties

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.

Coffee in Dominica has two main 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 mountain area has a strong taste-the empty shell of the coffee after shelling operation in the two producing areas is used to compost it back to the soil, and the drainage during refining is also purified. All production processes are carried out on the premise of maintaining the natural environment.

Location: Harrawakoa area

Average altitude: 1000-1500m

Cultivated varieties: Kaddura et al.

Refining method: washing type

Coffee characteristics

The coffee beans, which are carefully refined by washing, have a soft aroma like floral aroma. Among the many coffee-producing countries in the Caribbean, Dominica coffee beans have the most representative coffee aroma to trace the origin of Tibica, starting with coffee trees originally grown on the island of 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, Baraona is an area with a high proportion of Tibika seeds.