This delicious new coffee can be brewed either as an Espresso, or as a Filter/ Cafetiere coffee.

If you are brewing using a Filter or Cafetiere you’ll be hit by an aroma that evokes spices with hints of chocolate, whilst if you’re brewing the coffee as an espresso the chocolate notes come to the fore as the coffee has a distinctly chocolate aroma with undertones of spice.

The taste is a wonderful combination of superb green apple acidity upfront, and a strong body of chocolate praline and nutmeg, finishing with a wonderful hazelnut and cocoa aftertaste.

A little more about the origins of the coffee…..

Most coffee on the island grows at between 600 and 1,450 meters above sea level. Given the extreme diversity of the island’s microclimates and topography and the near constant humid conditions, coffee is picked almost all year round at one place or another on the island, although the peak harvest period takes place from November to May, peaking in April around the Semana Santa (Holy Week) festival.

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.

The Dominican Republic has a coffee culture stretching back over two centuries and due to very high internal consumption less than 20% of this volume is actually exported.  

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.

This coffee is sourced from the Barahona region of the island.