Introduction to Dominica Santo Domingo Coffee Flavor Manor with soft floral aroma

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.

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 are refined by washing.

High-profile place of origin Farm

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. Tibica coffee, produced in the main producing area of Baraona, has a soft taste and light aroma peculiar to the Caribbean. The highland coffee in Siwao in the central mountain area has a strong taste-the two producing areas have their own characteristics located in the Jarabacoa region near Siwao, and have the largest farm in Dominica-Ramirez Manor (RamirezEstates), which mainly grows Kaddura varieties, and most of the coffee produced is sold to Europe, the United States and other Western countries and regions. Ramirez Manor itself produces coffee in an environmentally friendly way.

Coffee in Dominica is graded in sizes such as AA and AB, but it is classified as top grade by coffee from highlands such as Sivao and Baraona. Both coffees are harvested from February to May, and the origin of Tibika can be traced back to water-washing refining, starting with coffee trees 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 was almost synonymous with coffee production, but in recent years Cuba, Haiti and other places have been severely damaged by Hurricane George, and later planted Kaddura species with lower numbers and higher harvests.

Dominica coffee is mainly produced in areas such as Cibao in the Central Mountains, the Caribbean and Barahona. There are many large estates in Siwao, and coffee trees are planted with 75% Kaddura and 25% Tibica. In terms of varieties, Baraona is an area with a high proportion of Tibika seeds.