DOMINICAN REPUBLIC Cibao Altura Washed （New Arrival)
One-time winner at SCAA Annual Best Coffee
In the year 1735, coffee was imported into the Spanish-controlled Hispaniola island, modern-day Dominican island. The coffee industry grew into prominence between the year 1822 and 1844. In 1956, many countries began to export coffee from specific coffee-producing regions, and coffee farmers started to unionize. The Valdesia region processing facility was set up in 1976 in the southern part of the mountainous region with 155 members at that time. Following that, as the 20th Century progresses, the fluctuating coffee prices caused many farmers to start to grow other cash crops, although some farmers kept their coffee farms in anticipation of the recovery in coffee prices, preserving the unique features of it as a coffee-producing region. In the year 1970, coffee exports diminished increasingly, only 20% of it is available for export, main reason being the great local demand for coffee with a rough average of 3kg required per person annually, overtaking that of England’s. In 2008, Dominican coffee was placed 13th in the SCAA Annual Best Coffee Award. From 2011 onwards,more and more exported coffee is hoping to gain such recognition so that they can attract higher prices. The Dominican soil consists mainly of limestone and granite with rich minerals, differing from that of other Central American coffee-producing regions.Thus it is able to produce coffee that has extraordinary taste and texture.
Description of taste: Nuts, Floral scent, Lemon, Extremely clean
36 coffee aromas: Lemon and Tangerine, Cream, Walnut, Coffee cherries