Coffee was introduced in the 1700s to the Dominican Republic and has since been welcomed as a principal crop for small-scale farmers. The cup profile tends to be full-bodied with good aroma and acidity depending on the growing region. Bani leans towards a softer cup whereas Barahona boasts stronger acidity and a heavier body.
Cupping: Dark chocolate, tropical fruit, banana, papaya, snake fruit
Type: Arabica
Regions: Juncalito, Cordillera Central
Producer: Bruno & Miguel Tejada
Harvest: January to May
Varietals: Caturra (80%), Catimor (20%)
Altitude: 1100 – 1200 MASL





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