Dominican Republic Bao Ruko State Neiba Production Area | Barahona Novis Family Typica, Caturra

Professional coffee knowledge exchange, more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

Dominican Republic Baoruco Province Neiba Region | Novis Family Typica, Caturra Hand Brew Recommendation

After the Novis family immigrated to the Neiba region, they have continuously cultivated Typica for three generations. The coffee in the Neiba region is the oldest area among the Barahona and Enriquillo regions of the Baoruco Mountains. Between 1726 and 1735, coffee was introduced from Martinique. It first came from the French territory of Saint-Domingue (now Haiti), then passed through the Spanish territory of Santo Domingo (now the Dominican Republic) before being brought in. To this day, when mentioning the Dominican Republic, people always think of the famous coffee from the Barahona region, which is even regarded as a brand. However, it is too easily affected by typhoons each year, resulting in declining production. On the other hand, the inland Cibao region is less affected by typhoons and instead has stable production, gradually gaining attention.

Terrain and Climate

The Dominican Republic is located on the eastern part of Hispaniola Island, possessing the second-largest territory in the Caribbean region after Cuba, and shares a border with Haiti on the western part of the island. The Dominican Republic has three mountain ranges and four plains. Due to the marine tropical savanna climate, the weather is comfortable throughout the year, though in winter, the Central Mountains have been known to drop below zero degrees.

Production Status

Demand within the Dominican Republic is also very high, with exported green beans accounting for only 18% of the annual production of 500,000 bags, which is only 90,000 bags. However, in fact, most of the coffee, whether specialty or commercial, is mixed together and sold domestically. From another perspective, it might be possible to find specialty-grade beans among them.

Main Growing Regions

Main growing regions are located near elevations of 600-1450 meters in six areas: Barahona, Cibao, Cibao Alta Tula, Central Mountains, Neiba, and Barahesia. Production in the southern Central Mountains (Barahona, Ocoa, Baní) accounts for 60%, while the northern Central Mountains (Cibao, Cibao-Artusura, Fanjaito) account for 40%. Taking advantage of the island's unique microclimate and terrain advantages, coffee can be harvested year-round in various regions using a relay approach. If production areas are further subdivided, they can be divided into about 25 regions. Most producers have a wet grinder and handle everything from pulping to drying themselves, then take it to large dry grinders for processing before choosing to export or sell domestically. CODOCAFE (Consejo Dominicano del Café, Dominican Coffee Council) is the government agency responsible for quality management, with members selected from producers, exporters, and roasters.

Cultivated Varieties

Caturra and Typica account for 99%, with small amounts of Pacas, Villa Sarchi, Bourbon, and Mundo Novo.

Quality and Grading

The grading method is based on visual size, but the highest grade AAA varies in size depending on the supplier, with no official standard grading method.

Distribution

Producers or cooperatives export through exporters or directly export, with these two methods. The largest export destination is Puerto Rico, accounting for nearly 40% of exports, followed by Italy, Japan, the United States, and France.

Coffee Information

Region: Neiba, Baoruco Province
Producer: Vasily Novis
Specification: Barahona Class AA
Screen Size: 16 screen and above
Variety: Typica
Other: 1300 meters
Processing Method: Washed, sun-dried
Flowering Period: June-August
Harvest Time: December-June

FrontStreet Coffee Recommended Brewing:

Dripper: Hario V60
Water Temperature: 90°C
Grind Size: Fuji Royal grind size 3.5
Brewing Method: 1:15 coffee-to-water ratio, 15g coffee grounds. First pour 25g of water for 25s pre-infusion. Second pour up to 120g, then pause. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g. Extraction time around 2:00.

Analysis:

Using a three-stage brewing method to clearly distinguish the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains quickly, pausing during pouring can help extend the extraction time.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473