Category Archives: Santo Domingo Coffee

Ninth Organic Coffee Festival in the cool mountains of Barahona

28 Jul 12
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The Ninth Organic Coffee Festival will be held in the beautiful mountainous southwest region of Polo, in the province of Barahona, during October 27-28.

The festival promotes the preservation of the local environment and the organic production of coffee in the Dominican Republic. Participants include farmers, artists, community organizations and private companies.

All kinds of cultural events take place around the festival, such as art exhibits, eco-tourism tours, lectures and coffee tastings.

dominican coffee festival

Dominican Coffee Festival

The Dominican Republic’s organic agricultural sector has gained worldwide recognition.

Known locally as the “Festicafé,’ the festival is organized by the Permanent Cultural Committee of this southwest community, coffee co-ops, the Dominican Network of Local Cultures and 30 local and national organizations.

The Dominican Republic exports annually some US$200 million in organic products such as coffee, mango, lemons, coconut, avocado, winter vegetables, cantaloupe, cocoa and bananas. Some of the most important export products are cocoa, representing exports of US$110 million annually, bananas (US$64 million), and organic coffee (approximately US$20 million).

Coffee From The Dominican Republic – A Premium Blend

07 Jan 11
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Dominican coffee is short, very sweet and very robust. Short since it is offered in a smaller, espresso-sized cup, sweet since it is made out of large enamel-stripping levels of sugar, and sufficiently strong for making your eyes come out if you are not accustomed to it. It’s obvious that Dominican java is delicious, plus a well-deserved source of intense national pride.

Dominican Republic coffee

Coffee From The Dominican Republic

Dominican gourmet coffee, together with its Caribbean brethren, is described by coffee enthusiasts as “full-bodied with average acidity and uncomplicated flavors”. According to them, these wet-processed coffees are best suited for dark-roasted espresso blends. Coffee cultivated at lower altitudes tends to be softer and less acidic

High-grown Dominican coffee is a fairly rich, acidy coffee with classic Caribbean characteristics. Lower grown Dominican coffees tend to be softer and less acidy.

One of the important things about Dominican coffee is the fact that even the most used and inexpensive nationwide brand name is of extremely good quality. It’s not necessary to go premium or ‘export quality’ to acquire a high class mug, as you do in some other coffee producing countries where the pick of the crop is reserved for export and the locals get the rest. Brands like ‘Santo Domingo’ are smooth, rich and superb, and affordable to most pockets.

The traditional ‘campo’ method of producing a mug of genuine Dominican coffee is as simple as drying out the coffee beans out under the sun, milling and roasting them in a pilon, after which straining or sieving the ground coffee with boiling water through a device called a colador, a colander resembling a small butterfly net. Café de pilon, as it is known, has a characteristic rustic taste, and evokes considerable nostalgia for the old times.

The Coffee Bean: Important Information To Consider

04 Jan 11
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If you ever want to know how coffee is made, the first thing that you will need to do is learn about the coffee bean, what it is and how it is used to make coffee. This is very important information, good general knowledge to be aware of, but if you own your own whole bean coffee store or run a café for instance, then you will really need to be educated on this matter.

How it Works

The coffee bean is used and ground first, to make a fine powder. This grind is then taken and put through a coffee machine or maker of some sort, and mixed with hot water in order to produce the roast of coffee.

There are a few aspects in particular that you want to be aware of when it comes to the coffee bean and making coffee. For one, the character of coffee beans will vary from one region to another, and the quality differs here as well. This is why beans from certain areas of the world, such as Costa Rica and Columbia, are so sought after.

When it comes to the roasting of the coffee bean, you need to know that the flavor and aroma of coffee beans are brought to life by the roasting process, and so this is one of the most important issues attaining to the making of coffee. Temperature and time must be carefully monitored in order to produce the perfect roast of coffee beans, and they will be controlled to choose which flavor the coffee will have.

A light roast will generally give a mild taste while a high roast gives a very strong, distinctive flavor. It really all depends on who you are brewing the coffee for. If it is for yourself you obviously know which flavor you prefer and can roast accordingly, whereas if you are making it for a business you are going to want to have a couple variations of roast available.

It is important that you choose the right type of coffee bean. Maybe there is a specific area that you would prefer the beans came from, or a particular drying process you want your beans to have gone through. Either way, you need to figure this out before you head out to do your shopping and find your coffee beans.

Every decision you make here is going to significantly affect your coffee brew, so take your time and make sure that you makes the right ones.

Domincan Coffee Makes A Name For Itself

02 Jan 11
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Dominican Coffee is a wonderfully rich-flavored and dark roasted coffee. The pride and joy of the Dominicans.  Most have their coffee black/ negro in a small cup with lots of sugar/ azucar. Try coffee with milk/cafe con leche. Coffee with lots of boiled milk/    medio pollo  . Or American Coffee/ Cafe Americana this is espresso coffee served with hot water to thin it out.

Annual Dominican coffee production has dropped  from around 1.2 million quintales to 700,000 quintales. Exports generate annual revenues of approximately $50 million, though that figure is difficult to verify.

Quality, however, doesn’t seem to be a problem. Rodriguez claims that the chairman of a large specialty coffee association has said that Dominican coffee is much better than Jamaica’s Blue Mountain? – which retails for upwards of $90 a pound in Tokyo.

“Prices have improved because now everybody wants coffee. Exporters want high-quality coffee to export, and local companies need coffee for the local market,”  she said, noting that around 80% of Dominican coffee stays in the country – translating into the seventh-highest level of internal demand among the world?s coffee-producing countries.

Robust Dominican Coffee

In January 2003, Codocafe inaugurated a five-year, 17 million-euro project funded by the French government. In Spanish or English, its title is a mouthful: Proyecto de Mejoramiento de la Calidad del Cafe Dominicano y Promocion de Cafes Especiales (project to improve the quality of Dominican coffee and promotion of specialty coffees).