Introduction of major producing areas - Dominican coffee greeted by sea breeze
The scene of Jarabacoa Coffee Garden in Central Dominican Mountains located in the Caribbean Sea at the highest altitude.
“Dominican beans are large beans with high maturity and average moisture content. The taste is well balanced, the texture is mild and smooth, the sour taste is not as high as Panamanian coffee beans, but it is rich in taste...” – Taguchi, Coffee Encyclopedia.
"Dominican coffee is a representative of refreshing and pleasing Caribbean coffee."
The beans produced in the highlands of Jarabacoa region have a fruity aroma; beans from Barahona region have a vanilla aroma; and beans from Cibao region are rich in flavour.
Dominican coffee is similar to Cuba’s, Haiti’s and Jamaica’s. It is general referred to as “Caribbean coffee”. The beans cultivated at a lower altitude of the Caribbean island, suitable for light roasting. After completion, the flavour is refreshing and light. It can be said that it is a very simple coffee.” – Taguchi, Coffee Encyclopedia.
The commentary on the Dominican coffee beans by the "Japanese Coffee Godfather", Taguchi brings infinite sensational... From the same coffee country in the Caribbean islands, because of the popularity of Jamaica's "Blue Mountain Coffee", Dominican coffee were like the pearls scattered in the Caribbean, are forgotten by many people. Dominican coffee have the same variety and the same terroir conditions as the Blue Mountain Coffee, planted at higher altitudes, matured for a longer period of time, and has been dedicated to organic farming for nearly two decades. However, this coffee has long been ignored.
The Dominican Republic has a reputation as “a paradise for the Caribbean trade”. It is located on the east side of the Island of Hispaniola, the second largest island in the Central American Caribbean (the southern part of the island is the Republic of Haiti). It is also located in the Atlantic Winds (also known as the "Trade Wind"). Although the whole country is located above the hot temperature and rainy “Bean Belt” at the south of the Tropic of Cancer, but benefiting from the regulation of trade winds. From December to February, the temperature in the mountainous area can be reduced to below zero degrees Celsius. With the change of temperature and humidity, the terroir climatic conditions are particularly conducive to the growth and ripening of coffee in high-altitude mountain areas, enriching the coffee flavour.
In the early years, the coffee produced by Dominican Republic was sold under the name of the capital “Santo Domingo”. As the value of fine coffee “From seed to cup” is increasingly popular, Dominican’s various producing areas and farms have strengthened their own cultivation and refining techniques. The government has also established the Coffee Council (CODOCAFE) to manage and guide the coffee industry. CODOCAFE continues to promote agricultural improvement, organic certification, quality control, and coffee farmers' cooperatives. The country's economic development and environmental protection is being promoted, and further improve the living conditions of coffee farmers. Plus with the support of government policies to invest in natural resources protection, a virtuous cycle of the coffee industry is formed.
Dominican coffee is well-known in Europe and the United States, but the visibility in the Asian market is relatively low. Many Asian coffee lovers only know their names but never get to taste it. Shine Coffee is honoured to be the first to promote Dominican coffee and would like to share with you the coffee fragrance of the Caribbean wind…