This #Barty Chocolate from Cibao Altura in the Dominican Republic is a single origin honey processed coffee that absolutely stands out from the crowd!
Bursting with ripe, dark chocolate dipped strawberries, cola, and red fruit lollies. It’s like biting into a block of 80% cacao dark chocolate marbled with strawberries in a cup.
In Cibao, located along the northern shores of the Caribbean Sea, some of the country’s finest coffees are grown. The distribution of rain all year long and sunshine allows for 4-5 blooming of varying intensities which in turn makes coffee growers and pickers return five to six times, on average, to the same tree.
If you’re an espresso connoisseur, a fruit-forward and cola taste, the Barty Chocolate label has an extraordinary aroma with balanced acidity. It's a rather fermented coffee so requires some extra measure to dial in well.
The owners of this farm believe in the importance of the development of sustainable farming and include this in their everyday work. They have a big commitment to preserving natural resources by practicing sustainable and organic farming including reforestation and conservation of soil.
Not only do they focus on the farm they work at every day, they also give back to the surrounding community. They work to improve life in the local community by building schools, providing periodical medical assistance, improving sanitation and water quality.
*Honey process is a method in which the fresh coffee cherries are de-pulped, but allowed to dry without washing. Allowing the fruit to dry on the bean means that it can be physically removed during milling rather than being washed off as is typical of washed coffees.
THE SPECIFICS
| Grower | Fernandez Family |
| Variety |
Catimor, Caturra
|
| Region |
Arroyo Bonito, Cordillera Central, Dominican Republic
|
| Harvest |
January - June
|
| Altitude | 1300 - 1500 MASL |
| Soil |
Fertile Soil
|
| Process | Honey Processed |
| Certification | Fairtrade Organic |
| Roast Profile | Light to Medium (O)(o)(.)( . )( . ) |
| Brew Recipe | Suited best on V60/Pour over, or dialed in for espresso. |
^Please be sure to use filter water and best 7 days from the date of roast. We roast every Saturday and ship domestically Monday mornings, leaving enough time for the beans to de-gas while in transit, for a fresh roast to cup.
Barty has spent months perfecting this roast profile with love for you guys, it’s his little way to continue to give back, paying it forward, getting to our original target of $110K for Reachout.com.au
As such all orders are made to order from my very own micro-roastery in Darlinghurst.