Introduction to Dominican Coffee: Rich Body and Bright Acidity

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FrontStreet Coffee's Introduction to Dominican Coffee

Compared to coffee grown in rainforest regions, coffee from volcanic soils offers a more complex flavor profile. Similarly, compared to coffee beans grown on mainland areas, island-grown coffee beans tend to be sweeter and gentler. Today, we'll introduce you to a typical island coffee origin - the Dominican Republic - and present you with a coffee-producing country that offers something different.

The cultivation history of Dominican coffee can be traced back to the early 18th century, making it one of the earliest countries in the Caribbean region to grow coffee, and its coffee quality is exceptional. Most coffee-growing regions in the Dominican Republic begin harvesting from late September to early October each year, while high-altitude regions between 700 to 1,400 meters harvest between February and April of the following year.

The most distinctive characteristic of island coffee is its premium price. Due to the human resources, topography, and growing conditions of island origins that differ from mainland coffee cultivation environments, locally produced island coffees tend to have a smoother and more delicate taste profile. Among the most famous island coffees are Jamaica Blue Mountain and Hawaii Kona.

Dominican coffee was first introduced from Martinique (a French overseas department), dating back to the early 18th century. In the 1720s, coffee from Martinique was primarily cultivated in mountainous regions around 1,000 meters elevation.

Coffee in the Dominican Republic is mainly distributed across five regions: the northern mountains, central mountains, southern region, southeastern region, and eastern region. The best producing areas are the Barahona region in the southwest and the Cibao valley in the interior north of Santiago, the Dominican Republic's second-largest city. However, Juncalito and Ocoa also produce a premium coffee - Santo Domingo coffee.

Dominican coffee has two main characteristics, with its flavor profile varying by production region and variety. The Typica coffee produced in the main region of Barahona possesses the uniquely smooth and gentle mouthfeel characteristic of Caribbean coffees, with a subtle aroma and lower acidity. The highland coffee from the Cibao region in the central mountains, however, offers a rich body with bright acidity and a relatively complex flavor profile. This different coffee experience, compared to other coffee origins, gives Dominican coffee its distinctive character.

FrontStreet Coffee's Commitment

In summary: FrontStreet Coffee is a specialty coffee research establishment dedicated to sharing coffee knowledge with everyone. Our unreserved sharing is aimed at helping more people fall in love with coffee. We hold coffee promotion events with significant discounts three times every month because FrontStreet Coffee wants to enable more friends to enjoy the best coffee at the lowest possible prices. This has been FrontStreet Coffee's mission for the past six years!

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