Coffee Dominican Republic Barahona

Coffee Dominican Republic Barahona

Each of the Dominican coffees finds its admirers, but the one from the Barahona region has been hailed as the best. It is the careful processing and exceptional climatic conditions that make it one of the best coffees by gourmets. Tropical sun, gentle winds, shadowy macadamia trees, and fertile, volcanic soil. All this means that the conditions in which the grains mature are reflected in their taste. Dominicana Barahona coffee has an exceptionally rich flavor profile. They are mainly chocolate and walnut, but do not suppress the fruity background. There is a hint of orange here, and the aroma gives the impression of characteristic spices and flowers.

At first, it strikes with intensity, and then enjoys a balanced taste. The sweetness balances the high citrus acidity. Traditional methods reign supreme in this region. The beans are harvested by hand and wet processed in small local mills. The amount of crops and the amount of rainfall in this region mean that this variety can be grown almost all year round. The inhabitants of Barahona, however, love their Arabica so much that only 20% of the production is exported :)

ORIGIN:

• COUNTRY: Dominican Republic
• REGION: Barahona
• CROP ALTITUDE: 800 - 1500 m above sea level
• GRAIN FEATURES:
• SPECIES: 100% Arabica
• VARIETY: Typica
• SIZE: large grains
• HARVEST PERIOD: September - May
• ACQUISITION METHOD: wet

SENSORY PROFILE:

• SWEETNESS: average
• BITTER: delicate
• ACIDITY: high
• NOTES: chocolate - walnut - spices - oranges
• INTENSITY: medium
• BODY: full

BURNING PROFILE:

• Degree of burnout: medium (so-called: American)
• Roasted using the artisanal method by four very experienced Roasters

Fun facts about coffee

The ritual of drinking coffee began to spread in the 16th century in Istanbul - the first cafe was also established there. Initially, it met with great opposition, but at the end of the century, almost everyone became supporters not only of this black drink, but also of socializing over a cup of coffee. Gradually, more coffee shops began to appear in Europe. The first European to describe coffee was the German traveler Leonard Rauwolf. Initially, coffee was treated as a drink for Satan, but when Pope Clement VIII denied these absurd rumors, people lost all resistance in reaching for the proverbial little black coffee.