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Dominican Republic Cibao Altura Honey Processed #1953

barty.single.origin

Regular price $22.00

The Cibao Altura origin is sweet and velvety honey processed origin that absolutely stands out from the crowd! 

Roast & Profile No.:

Roasted on the 24th of March, Dev 9.6% on 3rd Drop, Profile No. #1953 

Cooked to 9.6% development and dropped it at 12:58 @ 217 degrees which was a longer roast than I usually work toward for a test batch.

However, this bean is amazing. A dark Swedish chocolate bomb, chalky, no sugar required with your milk-based cups. It’s like biting into a block of 80% cocoa dark chocolate in a cup. As per a straight espresso, less chocolate more fruit-forward and vanilla taste, has an extraordinary smell with good balanced acidity. 


About Dominican Coffee:   

The Dominican Republic produces between 350,000-500,000 bags of Arabica per year, however, less than 20% of this volume is exported due to very high internal domestic coffee consumption. The country has a coffee culture stretching back over two centuries and consumption hovers around 3kg per-capita.  

Most coffee on the island grows at between 600 and 1,450 metres 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.  

Farms in the Dominican Republic are typically small, 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. 

Most Dominican producers process their coffee themselves in small wet mills. All coffee is wet-processed: cherries are de-pulped within 24 hours, naturally fermented, washed and dried in the sun. The beans in parchment are then transported to large dry mills where the coffee is prepared for export or for sale in the domestic market

Cibao Altura  

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. 

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 practising 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.

  • Region: Cordillera Central, Arroyo Bonito, Jarabacoa
  • Producer: Fernandez Family
  • Crop year: 2019-2020
  • Altitude: 1,300 - 1,500 masl
  • Process: Honey Process  
  • Varietal: Catimor, Caturra
  • Grade: Specialty
  • Prep: Good hard bean 

Tasting notes: This Cibao has a sweet and smooth character, a dark chocolate bomb. Distinct and empowering aromatics, tropical fruit, dark chocolate and soft acidity in the notes and velvety mouthfeel in body.

Roasted for espresso and filter.