Unroasted - Dominican Republic

About the bean

The flavour profile of coffees from the Dominican Republic is elevated by a Goldilocks combination of mineral-rich volcanic soil, tropical weather, and varying altitudes. The care and commitment of the region's small-scale farmers is another key factor in taste. Grown under tree shade typically, arabica coffee plants are meticulously tended to and, when ready, cherries are hand-picked and processed via the fully-washed method. To finish, lots are sun-dried on patios with additional drying in Guardiolas (a type of drum dryer used to reduce the moisture content of wet-processed coffee). 

This coffee does not come through very often and when it does, we recommend seizing on it! Neither bitter or sour, notes of mango and spice make for a memorably enjoyable character. The low-toned acidity suits the spectrum of roast profiles and brew methods, particularly espresso, French press and cold brew. We prepared our sample as an Americano and drip which showcased this unique and tasty spicy-sweet gem most excellently.

QUICK NOTES

Bright Lemon. Sweet Orange. Mango Spice. Tea Rose. Hints of Toffee.

REGION: Mahoma, San Jose de Ocoa
PRODUCER: Samuel Junior, Samir Estate
ALTITUDE: 950 masl.
VARIETIES: Caturra, Catuai
PROCESS: Fully washed
GRADE: Specialty

ROAST RECOMMENDATION: Medium-dark is ideal.