Dominican Republic Coffee | Santo Domingo | Montana Verde Estate

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Coffee Details

• Origin: Dominican Republic | Region: Constanza
• Estate: Montana Verde (Green Mountain)
• Variety: Primarily Typica
• Harvest Period: November 2010
• Processing: Washed fermentation, natural sun-drying during post-fermentation stage
• Appearance/Defects: Light green color, 0.5d/350g

Cupping Analysis

Cupping Roast: Dropped at first crack middle stage, cinnamon roast, roasting time 12 minutes

Dry Aroma: Floral notes, cool fragrance, caramel, oily aroma, chocolate

Wet Aroma: Chocolate aroma, nutty oils, sweet lime fragrance, berry notes

Slurping: Excellent oils, refined ripe acidity with sweetness from berries, caramel sweetness, sweet milk chocolate, soft and varied acidity with clear sweet sensation. This batch represents high-quality Caribbean coffee with exceptional balance between acidity and richness, delivering full and abundant flavor complexity.

Dominican Republic Coffee Region

The Dominican Republic is an agricultural nation with sugarcane and agricultural products as its main sources of foreign exchange income. Today, it has also become a famous tourist destination in the Caribbean region. With the establishment of free trade zones, the country's development is increasingly progressive. Interestingly, Dominicans have a strong coffee-drinking culture, with the country producing approximately 350,000 to 500,000 bags of green coffee beans annually, yet over 75% is consumed domestically.

Years ago, people were accustomed to referring to coffee from the Dominican Republic as Santo Domingo. After independence, the Dominican Republic designated Santo Domingo as its capital. However, to display their status as an independent nation, exported coffee bags no longer bear the Santo Domingo label. Most estates or cooperatives still use hand-painted designs to maintain romantic charm and showcase the country's traditional craftsmanship. The Montana Verde coffee we received this time is located in the valley between two high mountains, Pico Duarte and La Pelona. The valley is called Constanza Valley, which is one of the Dominican Republic's six major producing regions. This area still preserves original forests, where about twenty local farmers work together to jointly sell the green beans from their coffee plantations under the Montana Verde name.

Coffee varieties cultivated in the Dominican Republic include: Typica, Caturra, Bourbon, and Catuai. Among premium coffee cultivation estates, 85-90% still primarily grow Typica.

In terms of climate, some regions experience almost year-round rainfall, leading to continuous flowering periods. This results in coffee flowering and fruiting throughout the year, making harvest periods less distinct. Therefore, evaluating harvest and processing times in Dominican Republic regions must be determined based on local conditions!

Coffee is mainly grown on terraced slopes of mountains or in valley areas. The country has six producing regions, but premium-grade coffee is cultivated in higher altitude areas. The main coffee-producing regions in the Dominican Republic are: Cibao, Bani, Azua, Ocoa, Barahona, and Juncalito. The three regions with better market reputation are: Bani, Ocoa, and Barahona. Barahona, in particular, is where many famous estates are located. This batch of Montana Verde, a cooperative brand, and the previously acquired Green Sandalwood Manor are both produced in Constanza, Barahona.

In terms of flavor, the Bani region offers more mature, sweet, and gentle characteristics, similar to Haitian coffee. Barahona features elevated aromatics and bright fruit acidity, while maintaining excellent body and oily texture. These characteristics are similar to Jamaican or Puerto Rican beans. Caribbean coffees are renowned for their smoothness, and Dominican beans are considered the most valuable, especially when compared to Puerto Rican and Jamaican varieties.

The Dominican Republic is located in a hurricane zone. Farmers fear most the devastation caused by hurricanes, landslides, or occasional droughts. Due to consecutive hurricanes in recent years, there has been an extreme shortage of high-quality beans. Although the 2010 harvest batch showed improvement, high-quality batches with good cleanliness remain rare. Fortunately, two major cooperatives in this region have jointly hosted three cupping competitions and participated in SCAA and SCAA-related activities. This has not only significantly increased visibility but also greatly helped improve quality. However, high-quality beans are still very scarce, especially clean, rich, and varied batches, which are even rarer. In the first round of competition, 80% of samples received scores below 80 points from judges. Fortunately, by the semi-finals, batches scoring above 85 points could be discovered. This Montana Verde batch selected by our team received a judge's score as high as 86.5. Due to early ordering, the purchase price was very reasonable, and we will offer it at a special price to consumers.

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