San Domingo Alexa

Arabica washed, Ocoa AA, european preparation

The nation of the Dominican Republic covers two thirds of the island Hispanola (another third is Haiti). Since 1720 the Dominican Republic is cultivating Arabica coffees. The most famous regions are Ocoa, Barahona and Cibao.

 

Traceability

Country

Dominican Republic

Location

Ocoa

Estate

Various Estates

Average altitude

800 to 1‘500 meter above sea level

Topography

Hilly and mountainous, very small flat areas

Soil type

Little deep, loose soil

Temperature

8 to 35 °C

Humidity

70 to 90 %

Particularities

The coffee is carefully selected from mostly small farmers.

Botany

Botanical species

Arabica

Botanical variety

Typica Caturra, Pacas, Villa Sarchi, Bourbon, Nuevo Mundo

Harvest methode

Selective handpicking

Harvest time

November to May

Export

From December

Screen size

18+

Prepariation

Fully washed

Bag size

60 kg

Roasting & Blending

Degree

From medium to dark roast

Blends

Promises full body with intense aroma/flavour. Great in espresso blends due to its mild acidity and intense body when roasted darker.

Botany

Fragrance, Aroma

Floral

Flavour

Spicy, floral, chocolate

Acidity

Berry-like

Aftertase

Spicy, toasty