Description of the Flavor of Dominica Coffee with Flower fragrance introduction to the region where varieties are produced by taste treatment

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.

Pepe farm

PEPE

Grow coffee on the premise of protecting the environment

After peeling the empty shell of coffee, compost is used to return it to the soil, and the drainage during purification 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, the coffee beans produced in Dominica have the most representative coffee aroma.

Aroma Flavor

Two major characteristics derived from planting areas

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.

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 adopt water washing refining.