A brief introduction to the origin, development, history and culture of Santo Domingo boutique coffee beans with intertwined aftertaste

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 an area with a high proportion of Tibika species. It is located in the Jarabacoa area near Siwao. It has the largest farm in Dominica-Ramirez Estates. The local area mainly cultivates Kadura varieties. 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 in February to May and are washed.

Such flavor characteristics are not only related to varieties and planting soil quality, but also closely related to the picking and processing methods of raw beans. Dominican coffee selection adopts the most costly manual method. Workers mainly consider the fullness of coffee particles and whether they are uniform. According to these conditions, coffee beans with the most plump and uniform particles can represent the best quality and best coffee in Dominica. And only choose washing treatment method, to ensure the high quality and stability of coffee beans, water washing method of coffee beans, taste cleaner, exudes a faint fragrance pure and soft, drink to people can feel a faint fruity, lingering aftertaste, smooth smooth Dominican coffee according to the height of the planting region on different tastes are slightly different, highland planting acid, but rich taste; lowland less acid, taste is also smooth. Some Dominican estates produce high-quality coffee beans with a rich aroma, a rich taste and a moderately bright acidity, often compared to the famous Puerto Rico or Jamaica beans. The earliest coffee in Dominica was imported from Martinique, dating back to the early 18th century. Dominica is an island country with a tropical climate. The annual temperature does not change much. Except for the middle Cordillera mountain area, where the temperature is relatively low, which can reach below 0℃ in winter, the annual average temperature in other areas ranges from 25 to-30℃. However, due to the influence of mountain terrain, the north and east face the northeast trade wind, and the annual precipitation reaches 1500-2500 mm. It belongs to a tropical marine climate. Mountain forest dense, leeward southwest annual precipitation of 500-1000 mm, longer dry season, a tropical savanna climate.

Dominica's mild climate is conducive to coffee cultivation, and the best production areas for coffee are the Barahona region in the southwest and the Cibao Valley in the interior north of Santiago, Dominica's second largest city. The northern region, represented by Ciba, and the southern region, including Ocayabani Santo Domingo, produce fine coffee. Among them, Santo Domingo and Bani produced coffee world-famous, almost synonymous with Domica coffee

Dominica's mild climate is conducive to coffee cultivation, and the best production areas for coffee are the Barahona region in the southwest and the Cibao Valley in the interior north of Santiago, Dominica's second largest city. The northern region, represented by Ciba, and the southern region, including Ocayabani Santo Domingo, produce fine coffee. Among them, Santo Domingo and Bani produced coffee world-famous, almost synonymous with Domica coffee.

Opening the introduction of Dominican coffee, the most distinctive characteristics are fresh and elegant, full of particles, excellent acidity and pleasant aroma (two colleagues agree with this evaluation).

Dominican coffee tastes slightly different according to the altitude of the planting area. Highland coffee is sour, but the taste is rich; lowland coffee is less sour and tastes smoother. Some Dominican estates produce high-quality coffee beans with a rich aroma, a rich taste and a moderately bright acidity, often compared to the prestigious Puerto Rico or Jamaica beans

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. Coffee beans treated with water washing method retain more original flavor than drying method, and the aroma is pure and soft.

The Dominican Republic is located in the eastern part of the island of Haiti in the West Indies, bordering the Republic of Haiti in the west, the Atlantic Ocean in the north and the Caribbean Sea in the south. With an area of about 49000 square kilometers and a population of 7.1 million, the Dominican Republic coexists with the Republic of Haiti on an island adjacent to Haiti. Like its neighbors, the Dominican Republic has had a history of revolution and poverty, but now it has democratic elections and relative stability.

The Dominican Republic has also experienced a history of turmoil and poverty. Now the country has implemented democratic elections and entered a period of stable development. However, it has not yet established formal diplomatic relations with China, but maintains so-called "diplomatic relations" with Taiwan. It seems that these things have nothing to do with coffee, but in fact they still have an impact. The exchanges between the two countries without diplomatic relations are subject to many restrictions in all aspects, which will of course also affect our coffee trade. Dominican coffee is mainly exported to the United States and a small number of European countries because of its superior quality. It is rarely seen in the mainland of China.

The earliest coffee in Dominica was introduced from Martinique (French overseas department), dating back to the early 18th century. Dominica is an island country with a tropical climate. The annual temperature does not change much. Except for the middle Cordillera mountain area, where the temperature is relatively low and can reach below 0℃ in winter, the annual average temperature in other areas ranges from 25 to-30℃. However, due to the influence of mountain terrain, the north and east face the northeast trade wind, and the annual precipitation reaches 1500-2500 mm. It belongs to a tropical marine climate. Mountain forest dense, leeward southwest annual precipitation of 500-1000 mm, longer dry season, a tropical savanna climate.

Dominica's mild climate is conducive to coffee cultivation, and the best production areas for coffee are the Barahona region in the southwest and the Cibao Valley in the interior north of Santiago, Dominica's second largest city. The northern region, represented by Ciba, and the southern region, including Ocayabani Santo Domingo, produce fine coffee. Among them, Santo Domingo and Bani produced coffee world-famous, almost synonymous with Domica coffee

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.

Carefully selected in this way, the Dominican high-quality coffee, emitting a light aroma, drink can make people feel a faint fruity flavor, lingering aftertaste, smooth and smooth.

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.