The majority of the Dominican coffee is Arabica. Main varieties are Caturra and typica. Coffee from the country have very rich-flavor not to forget it is dark roasted. Most people like it black with azucar (tons of sugar).
Top Dominican Coffees
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Republic of Dominican has one of the best quality coffee beans throughout the Caribbean. Lack of well-defined rainfall seasons, unlike all other coffee producing countries, makes Dominican coffee very unique. The country experience rainfall all around the year normally contributing to delayed cherry. As a result denser and exceptional good beans are produced.
In the recent years however, the change in the worldâ€™s weather patterns have shifted this climatic Dominican property. Besides the fact that the country still receives regular average rainfall, the country experiences heavy showers sometime in the year causing erosion in the steeper side of the region thus contaminating water sheds. Though this has contributed to decline of coffee the country still produce the best coffee ever. Coffee rust is a type of fungal disease that has resulted to major drawbacks in Dominican coffee growing.
Interesting fact about Dominican is that they export almost all their coffee to Europe and import more than 90 percent coffee for local consumption from Latin American countries
Producing Dominican coffee
Dominican coffee is dark with sweet soft flavor “Arabica”. Unlike other dark roasted coffee, it is very unique in that it lacks the bitter taste present in most dark roasted coffee. It ranks well as a full body flavor coffee though is not so expensive.
Only the ripe coffee is harvested. A sorting process is used to fetch the good ones using water where the bad sink and the good floats. To get the best beans, density is used where the more dense beans are the best. The beans are then fermented outdoor over concreted floors. Fermentation drying period depends on the kind of bean and the humidity/ weather condition.
These beans do not have the desired aroma or taste yet. This is achieved by roasting the beans. In the rural areas open fire is used. The beans are put in an iron pot then for about 45 minutes or an hour, they are steered. Additional flavor is added using the cinnamon sticks
The product is then sealed in air tight bags to maintain the wonderful taste and smell. For fantastic cup of coffee Dominican coffee grid your coffee just prior the preparation. Use air tight containers to store the coffee under freeze conditions.
How to prepare the best Dominican cup of coffee
You only need boiled water and fresh roasted and grounded coffee. To get the best aroma and flavor use off boiling water (about 95ï‚°C). Boiling the coffee directly wastes fine coffee properties.
Locals in Dominican use a brewer called long espresso which makes awesome coffee. The boiling water is usually forced through an inner tube upwards using pressure from steam. By the time the water reaches the grid coffee the temperature is just perfect.
Always remember to make just enough coffee that you can consume immediately. Leaving coffee to cool or heat for long attributes to flavor, body and aroma waste.
Organic Arabica coffee production in Dominican
Arabica coffee plant in Dominican takes about 4 years to be fruitful. This is marked by fragrant scented flowers followed by rapid growth of small beans replacing the flowers. It takes about for the red coffee berry to appear. The ripe cherry is firm with bright red appearance.
Coffee is commonly planted in the whole shaded zones with about 10 percent of the plant grown under sun, for this reason the Dominican people mix the plant with other plants like cocoa and bananas to obtain the required shading.
The shade plants act as habitat to wild species such as birds and orchid plant attributing to environmental friendly growing habits. Most farmers do not use chemical products such as artificial manure and pesticides.
Challenges facing coffee growers in Dominican
Though coffee farming in Dominican started very many years ago (about 1735 small scale farming is still the case (mostly not more than eight acres). Farming takes place across six regions in the highlands of Dominican
Many farmers are still dealing with coffee rusting on the leaves (la roya) and extremely old trees some of them having about 50 years of existence. This is one reason of low yields of coffee in Dominican. Diversified farms are one of the techniques being used by farmers to deal with this nuisance disease. Growing coffee under a variety of shading cover is very essential in providing soil coting, reduce erosion by runoff water and support biodiversity besides creating many income generating linkages.
What makes the Dominican coffee special?
The coffee grows under shaded cover experiencing less sunlight giving it one of the profound tastes. Since the country experience rainfall for most part of the year the coffee take long to ripen making the extract as much properties as possible from the fruit. This is responsible for the awesome fruiter taste of the Dominican coffee.
Handpicking is used to harvest coffee berries thus ensuring careful picking of the ripe cherry. Over ripped and under ripped grains are not picked thus qualifying Dominican coffee as one of the best in the world. Through inspection of the beans before processing also ensures the grade is not compromised.
The region receives constant rainfall throughout the year which is a vital and right coffee growing condition. Dominican mountainous region give the right elevation for coffee production. They are also responsible of the relief rainfall showering the area.
Dominican coffee is most natural in that most farmers do not use artificial products to boost their yield and quality. They just make use of their rich environment provisions. The soils are rich with humus and no need of using chemical fertilizers. Shading provided by other types of plants like the cocoa trees eliminate the need of using pesticides. This cover also taps runoff water helping to maintain the rich soil fertility value.
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