Island Coffee | Dominica Sheba Otura washed coffee features a symbol of high quality

Dominica Hiba Otura washing

Producing area: Sheba Otura area

Altitude: over 1500 m

Treatment: washing

Flavor: exudes a hint of aroma, faint fruit aroma, lingering finish, smooth and smooth

Later, with the volatility of coffee prices and market uncertainty at the end of the 20th century, many farmers began to grow other cash crops, but some farmers retained coffee cultivation until the market price recovered, so as to protect the regionality and differentiation of the area. In 1970, coffee exports were getting smaller and smaller, and today only 20% are exported, mainly due to the high domestic demand for coffee, which is about 3 kg per person per year, and consumption exceeds that of the UK. In 2008, Dominica Coffee won the 13th place on SCAA's Coffee of the year list. Since 2011, more and more exported coffee are seeking machine certification in order to make greater profits. The soil of Dominica belongs to limestone and granite, is rich in minerals, and the soil is different from other Central American producing areas, so the taste of coffee is also very unique.