General Info:
Importer: COFFEEMAXGREEN
Trader: Blaser Trading
Origin: Dominican Republic
Location: Ocoa
Estate: Various Estates
Altitude: 800 – 1500 meters
Topography: hllly and mountainous, very small flat areas
Soil type: little deep, loose soil
Temperature: 8 – 35 °C
Particularities: The coffee is carefully selected from mostly small farmers
Botanical species: Arabica
Botanical subspecies: Typica, Caturra, Pacas, Villa Sarchi, Bourbon, Nuvo Mondo
Harvesting method: selective manual harvest
Harvest season: November to May
Export time: from December
Preparation type: fully washed
About
The nation of the Dominican Republic covers two thirds of the island Hispanola (another third is Haiti). Since 1720 the Dominican Republic is cultivating Arabica Coffees. The most famous regions are Ocoa, Barahona and Cibao.
ROASTING & BLENDING
Degree: from medium to dark roast
Blends: Promises ful body with Ìntense aroma/flavour Due to its mild acidity and intense body at darker roast great in Espresso blends.
CUP & SENSORY
Fragrance, Aroma:
spicy| floral | fruity
Flavour
earthy | spicy | chocolate | floral | nutty | fruity
Acidity
neutral | mild | berry-like | citrus-like
Aftertaste
caramelly | toasty | spicy | woody