Dominican Republic Barahona Paraiso

£8.50£29.00

This coffee comes from Finca Paraiso in the Barahona region, located along the southwestern shores of the Caribbean Sea in the Dominican Republic.  Flavours of caramel, almond, vanilla, sweet cane sugar with mild acidity.

Clear


Our Dominican Republic Barahona Paraiso Coffee

This coffee comes from Finca Paraiso in the Barahona region, located along the southwestern shores of the Caribbean Sea in the Dominican Republic.

Barahona is widely considered to be the finest of the country’s premium gourmet coffees. The coffees are almost entirely organically grown, with the majority also being shade-grown. Barahona is a market name, and the coffee in general is notable for its rich flavor with a fine acidity and considered somewhat similar to gourmet Jamaican coffees.

In Barahona there are currently 12,000 hectares of coffee grown in 4 municipalities with 2600 growers. The extreme diversity of the island’s microclimates, topography & constant humid conditions, means coffee is picked almost all year round, although the peak harvest period takes place from November to May, peaking in April.

The Dominican Republic produces between 350,000-500,000 bags of Arabica per year, however, less than 20% of this volume is exported due to very high internal domestic coffee consumption. The country has a coffee culture stretching back over two centuries and consumption hovers around 3kg per-capita.

Dominican coffees are surprisingly diverse. The country’s six growing regions – Cibao, Bani, Azua, Ocoa, Barahona and Juncalito – have been officially denominated by the government to better promote the individual profiles of the coffees from these distinct microclimates. However there may be as many as 25 distinct production zones around the island centred on its four mountain ranges.

Farms in the Dominican Republic are typically small – on average less than three hectares each – and much of the coffee is cultivated organically, though many farms are not officially certified. The majority is also shade-grown, often under a canopy of pine, macadamia and guava trees.

Most Dominican producers process their coffee themselves in small wet mills. All coffee is wet-processed: cherries are de-pulped within 24 hours, naturally fermented, washed and dried in the sun. The beans in parchment are then transported to large dry mills where the coffee is prepared for export or for sale in the domestic market.

Bean Type

Typica, Catuai, Caturra, Bourbon & Mundo Novo

Processing Method

Washed

Altitude

600-700m

Harvest

November - May

Origin

Paraiso Estate, Barahona, Dominican Republic