Dominican Coffee Regions | BARAHONA Caribbean Ice Type, Caribbean Jadeite, Red Fei Organic Coffee

Dominican Republic Coffee Regions | What are the differences between BARAHONA Caribbean Ice Species, Caribbean Jade, and Red Fei Organic Coffee Beans?

The Dominican Republic has earned the beautiful nickname "paradise caressed by Caribbean trade winds" due to its location on the eastern side of Hispaniola Island, the second-largest island in the Caribbean Sea (with Haiti Republic occupying the western side). Positioned directly facing the Atlantic trade winds, although the entire country lies within the high-temperature, rainy "coffee belt" south of the Tropic of Cancer, it benefits from the regulating effect of trade winds. From December to February each year, mountain temperatures can drop below zero degrees Celsius. These temperature and humidity variations create particularly favorable terroir and climate conditions for coffee growth and maturation in high-altitude mountain regions, naturally resulting in richer and more mellow coffee flavors.

In earlier years, coffee produced in the Dominican Republic was often sold under the name of its capital "Santo Domingo." As the values of "specialty coffee" and "from seed to cup" became increasingly popular, various regions and estates in the Dominican Republic have strengthened their cultivation and processing techniques, each striving for excellence. The government also established the Coffee Council (CODOCAFE) to manage and guide the coffee industry, continuously promoting economic development and environmental protection through agricultural improvements, organic certification, quality control, and coffee farmer cooperatives. Moreover, after significantly improving the living conditions of coffee farmers, strong policy support has been invested in natural resource protection, creating a virtuous cycle in the coffee industry. Currently, the visibility of Dominican Republic coffee in the market is not yet high, and many coffee connoisseurs have only heard of it but haven't had the opportunity to personally taste its wonderful flavors.

1. Special AA Hielo Jade (Caribbean Ice Species)

Region: BARAHONA, growing altitude: 1100-1500 meters, harvest period: December to June each year, regional grade: AA; Screen size 17 (14-16) up, Arabica caturra variety.

2. Organic Jade Negro (Caribbean Jade) Organic Coffee

(Taiwan Council of Agriculture Organic Food Certification No. 101-1249-00001), also certified organic by USDA USA, BCS EU, and JAS Japan. Region: CIBAO, growing altitude: 1100-1500 meters, harvest period: December to June each year; Screen size 14up, Arabica caturra variety; This is a natural organic coffee with low caffeine content. After light roasting, it becomes rich in sweetness with sugarcane aroma. The taste is smooth and mild, very suitable for coffee beginners and female coffee enthusiasts.

3. Organic Pea Berry (Caribbean Organic Cherry)

(Taiwan Council of Agriculture Organic Food Certification No. 101-1249-00001), also certified organic by USDA USA, BCS EU, and JAS Japan. Region: CIBAO or BARAHONA, screen size 14up, region altitude above 1400 meters, rare yield, harvest period: January to June; The reason PeaBerry coffee yield is rare is that only the fruits at the ends of branches and leaves on each coffee plant develop. Due to growth and development, a larger fruit envelops a smaller one, growing into a round shape different from the general semi-circular coffee beans. Such beans account for about 5% of each coffee plant's yield, making them extremely precious with rich and intense flavor. They have a strong chocolate aroma, full-bodied taste but not astringent. When first tasted, you'll notice the fruity acidity of meadow grass, which then develops into sweetness as temperature and time change; The continuously changing coffee taste in the mouth is one of the most important characteristics of specialty coffee. Coffee from many countries possesses this quality and is welcomed by many coffee enthusiasts, thus commanding high prices. This product won third place in the 2011 World Siphon Coffee Championship Taiwan Regional Selection held in July. It's worth mentioning that the Dominican Republic coffee beans used by Mr. Chen Zhi were not expensive, yet they stood out among strong competitors, demonstrating that this product's strength cannot be ignored.

4. Estate (Caribbean Red Fei) Small Estate Beans

Growing area: Jarabacoa Cibao Altura estate in the Dominican Republic, growing altitude: high-altitude mountain regions above 1600 meters, the highest altitude limited-edition bean variety among the country's specialty coffees; Specialty coffee enthusiasts often inquire about the region and altitude of products because the climate in high-altitude regions is colder. Coffee of the same variety grows slower at higher altitudes, absorbs more soil nutrients, and naturally has a richer taste; For drinkers, the first impression is cleanliness, without bitterness or astringency. Different fruit acid aromas will appear depending on the degree of roast. Unlike general coffee, you can clearly perceive her sweetness, which becomes particularly obvious after passing through the throat, and the coffee aroma and rich aftertaste will continue to change on the tip of your tongue; worthy of your careful savoring.

FrontStreet Coffee Recommended Brewing:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee grounds. First pour 25g water for 25s pre-infusion. Second pour to 120g water then stop pouring. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g total water. Extraction time approximately 2:00.

Analysis: Using a three-stage brewing method to clearly define the front, middle, and back-end flavors of the coffee. Because V60 has many ribs and drains quickly, stopping the pour can extend the extraction time.

Important Notice :

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