How to Drink Dominican Coffee? Characteristics and Varieties of Dominican Coffee

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The Dominican Republic shares the island of Hispaniola with Haiti. Like its neighbor, the Dominican Republic has a history of revolution and poverty, but has now implemented democratic elections and the country is relatively stable. In the early 18th century, coffee began to be cultivated in the Dominican Republic, with the best production area being the Barahona region in the southwest. However, Juncalito and Ocoa also produce a superior coffee—Santo Domingo coffee, characterized by its refreshing elegance, full-bodied beans, excellent acidity, and pleasant aroma, making it well worth the value. Unlike coffee produced in Haiti, most coffee grown in the Dominican Republic is washed, which is also a symbol of high quality.

In the 18th century, the Spanish brought coffee from Africa to Hispaniola, which became one of the most profitable crops in the Americas.

Coffee produced in the Dominican Republic is Arabica coffee, generally considered a premium variety. According to coffee connoisseurs, because it is grown at lower altitudes, it tends to be softer, with lower acidity, producing a cup that is "full-bodied, moderately acidic, with simple flavors."

Approximately 500,000 people in the Dominican Republic depend on coffee cultivation for their livelihood. Most farmers and their families still live in poverty. Coffee is one of the few crops that can be sustainably grown in a limited resource environment and grows in perfect harmony with many native plants.

All farmers in the Dominican Republic follow strict production guidelines to ensure high-quality coffee production and promote environmental protection. Due to harmonious coexistence with other plant species, forests and coffee farm shade create important buffer zones between land and agricultural products. This protects rare orchids, insects, and birds within natural habitats; in winter, over 40% of birds migrate from the United States to the Caribbean region and inhabit Dominican coffee farms. The Dominican government is committed to protecting bird habitats and ensuring their long-term survival environment.

Dominican Coffee Processing Methods

All coffee in the Dominican Republic is hand-picked, utilizing advanced harvesting techniques during the harvest season to quickly process and carefully care for each mature coffee cherry. This labor-intensive method ensures the highest quality coffee products.

Dominican professional coffee production uses wet processing (washed refinement), where all coffee cherries are selected within 24 hours, then washed with the cleanest spring water to remove all mucilage.

Dominican coffee beans are evenly dried under the bright Caribbean sun by professional farmers, reducing moisture content to approximately 12%. Only the best coffee beans are selected, using dryers and other machinery to classify the quality of each bean. These raw beans are then hand-separated (Pick Hand). Only the largest and finest coffee beans become professional coffee, providing the best quality assurance for the Dominican Republic's excellent coffee products. This core traditional process of producing premium coffee has been passed down through hundreds of years in this peaceful country.

FrontStreet Coffee's Brewing Recommendations for Dominican Coffee:

V60/1:15/91℃/Time: Two minutes

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