Santo Domingo

By specific choice of law, all Dominican production is Arabica (also to maintain a very high image of the coffee produced in this nation). Furthermore, all the coffee is treated with the washed coffee technique.

The best qualities, such as those grown on high ground and from the southwestern region of Barahona, have a very beautiful appearance, with a sweet and very full-bodied taste, an intense aroma and a slightly acidic flavor.

NOTES ON GREEN COFFEE

This coffee has an average 18-19 sieve and the defect rating ranges from very low to zero.

If toasted as an espresso (agtron 50-55, Italian) it creates a hazelnut cream with reddish stripes. The body is decidedly light, as is customary for coffees of this type (the washing process removes a lot of sugars, and they dissolve in the cup much less solid). The coffee is very fine, the acidity is marked and the overall sensation is sweet.

If toasted by filter and brewing (agtron 65-70, full city) the acidity is perhaps more pleasant and the sensations remain very fruity.