Dominica Coffee Flavor description Grinding degree Taste characteristics of High-quality Coffee beans

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 two producing areas have their own characteristics.

Variety Kind

Kaddura species are increasing day by day

Hit hard by the hurricane in 1998, countless losses were lost everywhere, so the local area generally began to plant Kaddura species with lower tree height and higher harvest. Although Baraona still has Tibica coffee, its harvest has been greatly reduced because of the annual hurricane damage.

Planting Cultivation

The climatic conditions are no different from those of the highlands.

The climatic conditions in Dominica are similar to those in the higher elevations of Central America. The low altitude areas began to harvest in September, while the highland areas with elevations of 600-1500m began to harvest in February-April of the following year. Most of them are refined by washing.

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.