The flavor of Dominica coffee with pure and soft aroma describes the degree of grinding, taste, taste, baking degree.

In the early 18th century, coffee was introduced to Dominica from Martinique, and the northern regions, represented by Ciba, and the southern regions, including Ocayabani Santo Domingo, produced fine coffee. Among them, Santo Domingo and Bani produced coffee, almost synonymous with Domica coffee, is world-famous quality coffee. Santo Domingo coffee, characterized by fresh and elegant, full particles, excellent acidity, pleasant aroma, so value for money. Dominican coffee selection is generally done manually. The main basis for selection is according to the fullness of coffee particles, whether uniform, and then divided into grades. Generally speaking, coffee with full and uniform particles is easier to preserve. Only the purest and most uniform coffee beans can be roasted to represent the best, finest coffee in the country.

Unlike coffee grown in Haiti, coffee grown in the Dominican Republic is mostly washed, a sign of high quality. Miniga Coffee uses water washing to treat coffee beans, so that the quality of treated coffee beans is more guaranteed. The coffee beans treated with water have retained more original flavor than the drying method, and the aroma is pure and soft.

Dominican coffee is grown in upland and lowlands and tastes slightly different. Highland plants are sour, but rich in taste; lowland plants are less sour and smoother in taste. In recent years, fine coffee is popular. Some Dominican estates produce high-quality coffee beans with rich aroma, mellow taste and moderately bright acidity. It is not far from the more famous Puerto Rico beans or Jamaica beans. It is also worth tasting coffee. Dominican coffee beans are moderately acidic and rich in fruit flavor Western Hispaniola, harvested in the mountains above 1500 meters above sea level, full-grain coffee The Dominican Republic is adjacent to Haiti, both of which own Hispaniola. The best production is in the Barahona region of the southwest, but Juncalito and Ocoa also produce a superior coffee, Santo Domingo coffee, characterized by freshness, fullness, excellent acidity and pleasant aroma, so it is worth it. Unlike coffee grown in Haiti, coffee grown in the Dominican Republic is mostly washed, a sign of high quality. Coffee was introduced from Martinique to Dominica in the early 18th century, and the northern regions, represented by Ciba, and the southern regions, including Ocayabani Santo Domingo, produced fine coffee. Among them, Santo Domingo and Bani produced coffee, almost synonymous with Domica coffee, is world-famous quality coffee. Santo Domingo coffee, characterized by fresh and elegant, full particles, excellent acidity, pleasant aroma, so value for money. Dominican coffee selection is generally done manually. The main basis for selection is according to the fullness of coffee particles, whether uniform, and then divided into grades. Generally speaking, coffee with full and uniform particles is easier to preserve. Only the purest and most uniform coffee beans can be roasted to represent the best coffee in the country.