Introduction to the characteristics of grinding degree of Dominica coffee with mellow taste and flavor description

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 have a rich fruity flavor.

Western Hispaniola, harvested in the mountains above 1500 meters, full grain coffee The Dominican Republic and Haiti are neighbors, and both have 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, which is also a sign of high quality

Located in Jarabacoa area near Siwao, it has the largest farm in Dominica-Ramirez Estates. The local area mainly cultivates Kadura varieties, and most of the coffee produced is sold to western countries and regions such as Europe and the United States. Ramirez Estate itself produces coffee in an environmentally conscious way.

Dominican coffee is graded in AA, AB, etc. size, but coffee rules such as Siwao and Barahona are also classified as top quality. Both coffees are harvested between February and May and are washed and refined

To trace the origins of Tibica, we must first talk about the coffee tree 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 region was considered almost synonymous with coffee production, but in recent years Cuba, Haiti and other regions have been severely damaged by Hurricane Georges and have since been replaced by lower-height and higher-yield Kadura species.

Dominica coffee is mainly grown in Cibao, the Caribbean Sea and Barahona in the Central Mountains. Siwao has many large plantations, and the variety of coffee trees is planted with 75% kadura and 25% tibika. In terms of varieties, Barahona is a region with a high proportion of Tibica species.