Dominican Republic coffee is renowned for its rich flavor and smooth taste, resulting from meticulous cultivation and traditional processing. It all starts in the fertile, mountainous regions where high elevations and ideal climates nurture premium Arabica beans.
Farmers carefully tend to the coffee plants until they bear cherries, which are harvested by hand to ensure only the ripest fruits are selected. This handpicking process is labor-intensive but crucial for maintaining the quality that Dominican Republic coffee is known for.
After harvesting, the cherries undergo processing to remove the outer pulp and reveal the coffee beans inside.
Post-harvest, the wet processing method is used. Cherries are pulped to remove the outer skin, and beans ferment in water tanks to eliminate mucilage—a process lasting up to 24 hours that contributes to the coffee’s distinctive taste.
After fermentation, beans are washed and sun-dried, carefully monitored to achieve optimal moisture and prevent spoilage. Once dried, they are hulled to remove the parchment layer and then sorted and graded. Roasting transforms the green beans, bringing out rich flavors and aromas. Often medium-roasted, Dominican Republic coffee highlights natural sweetness and balanced acidity. The final product reflects the dedication and tradition of Dominican coffee growers, cherished by enthusiasts worldwide.
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