Regions: Barahona (southeast region of the Dominican Republic)
Growing Altitude: 1,800-2,200 + m.a.s.l.
Arabica Variety: Typica, Bourbon, Caturra, size AA
Harvest Period: November – April
Preparation: Washed, sun dried
The Barahona coffee is notable for its rich flavor, sweet and full body with high acidity and an overall good aroma. Considered to be somewhat similar to the gourmet Jamaican coffees. A balanced coffee with chocolaty notes, a bit spicy .
The Dominican Republic’s long coffee growing season is extended by the warm and gentle tradewinds and ocean currents which together with the moderate climate allow the coffee cherry (fruit) to ripen very slowly on the coffee plants producing a high quality coffee bean.
Coffee is grown in a traditional way , which also guarantees the ecological character of the product. The Dominican Republic Barahona AA is hand-picked and then sun-dried on large patios. Like all Dominican Republic coffees the Barahona AA is shade-grown beneath native pine trees, guava trees and macadamia nut trees.