Classic Line
Remarkable, perfectly balanced cup: Flavour of chocolate and sweet spices.
A mild acidity strengthens the impressive body.
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.
Dominican Republic
Ocoa
Various Estates
800 to 1‘500 meter above sea level
Hilly and mountainous, very small flat areas
Little deep, loose soil
8 to 35 °C
70 to 90 %
The coffee is carefully selected from mostly small farmers.
Arabica
Typica Caturra, Pacas, Villa Sarchi, Bourbon, Nuevo Mundo
Selective handpicking
November to May
From December
18+
Fully washed
60 kg
From medium to dark roast
Promises full body with intense aroma/flavour. Great in espresso blends due to its mild acidity and intense body when roasted darker.
Floral
Spicy, floral, chocolate
Berry-like
Spicy, toasty