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  • Dominicans?

    Hi all,

    This is my first post here. Just received the shipment of Indonesian Mandheling - thanks Rae and Rich!

    Has anyone else here tried any of the Dominican coffees? Ive had some of Alan Frews Dominican Soliman, and it was clearly the best coffee weve had.

    If I might be so bold (as a new member) could I suggest that we look into these?

    Thanks,
    Phil

  • #2
    Re: Dominicans?

    We can look into getting what ever you want. All sugestions are welcome. That is in part what the Jamacian was about. We were offered it so I thought it would be the thing to post it.
    We have had requests for the Yeminie Coffees and Peru Coffees. So there are all sorts of opertunities.

    Cheers
    Rich

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    • #3
      Re: Dominicans?

      Hi,

      Not sure if this topic is getting any attention of late, but I have tried many of the varietal coffees from the Dominican Republic, including Soliman, and can say that there are several that surpass Solimans (to my palatte, anyway). Soliman is relatively low altitude, approx. 700-800 meters; Ive found the better coffees from the DR are grown higher, above 1,000 meters. If anyone is interested, I wrote an article on Dominican coffee which ran in the June issue of Fresh Cup Magazine. If you do not have access to this publication, please contact me and Id be happy to share with you more information about Dominican coffee.

      -Ethan

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      • #4
        Re: Dominicans?

        Hi Ethan,
        Please do share your thoughts and tasting notes with the group. I am really interested in trying out any new coffee ...

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        • #5
          Re: Dominicans?

          Hi Ethan,

          I second that call. Please do share more of your knowledge of Dominican coffees with us.

          Sadly I am yet to experience coffees from the Dominican Republic. I am very familiar with the Cuban (Turquino) which I absolutely love. I use the Cuban as a base for espresso blends.

          In your opinion is there any similarity b/w DR coffees and the Cuban? Can I use a DR coffee as an espresso base (is it mild & sweet, with decent body)?

          Thanks Ethan. Looking forward to learning more about this origin from you.

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          • #6
            Re: Dominicans?

            Hi All-

            Back after a catastrophic computer failure....I just got back from the DR where I met a farmer/exporter named Wilfredo Ramirez who has a web site, www.agricafe.net (if you tell him that I referred you he wont mind if you contact him by email-- wdoramirez@agricafe.net). Wilfredo let me cup several coffees, and here are my tasting notes. In addition to the following, we cupped two others (both very good) but my notes have escaped me for the moment. Will add as soon as I put my hands on the notes.

            Name/Origin: OCOA-RANCHO ARRIBA
            Region: Cordillera Central
            Altitude (meters): 850 – 1,200
            Flowering months: April – May
            Harvest months: November – February
            Variety: Typica- Caturra
            Characteristics: Fragrance and Aroma usually soft where find a floral note, Body and Acidity middle, Flavor good and brightness, Aftertaste lingering sweet. One of the best balanced coffee in cup.

            Name/Origin: LOS DAJAOS
            Region: Cordillera Central
            Altitude (meters): 750 – 850
            Flowering months: April – May
            Harvest months: November – February
            Variety: Typica- Caturra
            Characteristics: Fragrance and Aroma citrus, Body low and Acidity middle, Flavor origin fruits, Aftertaste pleasant. Usually more appreciated for its acidy notes.

            Name/Origin: JUNCALITO
            Region: Cordillera Central
            Altitude (meters): 800 – 1,300
            Flowering months: June – July
            Harvest months: January – May
            Variety: Typica- Caturra
            Characteristics: Fragrance and Aroma intense, Body low, Acidity high and brightness, Flavor cocoa which holds up in the cup, Aftertaste very pleasant.


            Name/Origin: CIBAO ALTURA
            Region: Cordillera Central
            Altitude (meters): 800 – 1,400
            Flowering months: May – June
            Harvest months: December – March
            Variety: Caturra
            Characteristics: Fragrance and Aroma with cocoa and floral notes, Body low, Acidity high and brightness, Flavor cocoa and brightness, Aftertaste lingering sweet and very pleasant.


            Name/Origin: BARAHONA
            Region: Sierra de Bahoruco
            Altitude (meters): 800 – 1,500
            Flowering months: March – April
            Harvest months: October – February
            Variety: Typica – Caturra
            Characteristics: Fragrance and Aroma intense with a variety floral and citrus notes, Body and Acidity middle with a good balance, Flavor good and brightness, Aftertaste very longer lasting.

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            • #7
              Re: Dominicans?

              Well Done Ethan, I for one am impressed

              FB

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