The cup exhibits - lot’s of flavours in a clean cup - delicate grape and apple acidity and midrange notes of grapefruit, blackcurrant, hint of ripe stone fruit (plums) - really smooth creamy mouthfeel and no big aftertaste.
Caribbean Island coffee in general has a soft / mild (delicate) profile - but some lots such as this have bags more personality.
Per 250g pack - not the usual smaller 227g
Additional information:
Coffee: Montaña Verde
Farm: Various small growers in Constanza region
Varietal(s): Caturra and Catuaí
Processing: Fully Washed
Owner: Association of small growers
City/Town: N/A
Region: Arroyo Prieto y Tireo, Constanza
Country: Dominican Republic
Certification: N/A
Due to a number of environmental factors, including altitude, latitude, rainfall and soil - coffee shrubs flourish in the Dominican Republic. Apart from the odd Hurricane the island has near perfect growing conditions. The island also has a strong tradition of coffee growing and a labour force that has historically been entrenched in coffee harvesting.
Nearly every step, from growing to processing, is environmentally friendly. Wastes from the milling process are turned into compost to fertilize the plants, while pests and diseases are kept in check by careful pruning. In addition, mulch is laid down around the trees to prevent soil erosion.
It is estimated that 100 percent of Dominican coffee is Arabica, with nearly 90 percent of that being of the typica varietal. Other varietals include caturra, bourbon, catuai and neuvo mondo.
The farms are mostly small - less than eight acres—and are spread throughout the country’s six growing regions. These were officially denominated by the government to better promote the individual profiles of the coffees from these distinct microclimates. The regions are Cibao, Bani, Azua, Ocoa, Barahona and Juncalito and each region creates beans with distinct physical and chemical characteristics.
Dominican specialty coffee is almost exclusively organically grown - though many farms are not officially certified as such, however an increasing number of farms have received organic certification by international organizations. The majority of it is also shade-grown, often under a canopy of native pine, macadamia and guava trees.
Montaña Verde coffee is a unique blend of gourmet coffee beans obtained from the highest producing areas of the Constanza Valley, between the peaks of the Pico Duarte and La Pelona mountains at around 1000 meters above sea level.
Harvesting takes place from November to May, peaking in April during the Semana Santa (Holy Week) festival. Most small Dominican producers process their coffee themselves, in small wet mills called ‘beneficios humedos’.
All coffee is wet-processed, cherries are de-pulped fresh (within 24 hours), naturally fermented, washed and pre-dried in the sun. The beans are then transported to large dry mills where the coffee is prepared for export or for sale in the domestic market.
