Excellence

Dominican Republic

Washed Barahona AA

Region: Sierra de Bahoruco, Barahona & Pedernales

Municipality: Pedernales

Altitude: 900 - 1200

Coltivation: Shadow grown (Guama and Amapola)

Harvest: November - March

Soil: Clay loam. Orden: inceptisoles. Mountain (12%-20% inclination).

Varietal: Typica, Catimor, Caturra

Process: Washed. Fermentation 16 hours.

Drying: Sun-dried

Packaging: 60 kg bags

Harvested under the shade of Guama and Amapola trees, this coffee grows on six hectares of hilly terrain. The harvesting season runs from November through March. After a meticulous selection, the cherries are depulped; the beans, still encased in parchment, are then washed in tanks full of water and rinsed under running water. After washing, the beans are sun-dried.

Espresso

Dark Chocolate / Walnut / Caramelised Almond / Cigar Tobacco - Intense and thick body, with low acidity and a pleasant flavour profile. Rich notes of dark chocolate, walnut and caramelised almond, with a gentle hint of cigar tobacco. The aftertaste is clean and persistent, closing on a soft touch of spice.

Washed Process

The harvested coffee cherries are first selected, either mechanically or in water tanks, to remove unripe cherries and other foreign matter. They are then processed with depulpers to remove the skin (exocarp) and pulp (outer mesocarp).

With a portion of the mucilage (inner mesocarp) left on the parchment (endocarp), the coffee beans are fermented in water tanks for around 14 to 36 hours. During this time, the microorganisms in the beans help break down the mucilage with their enzymes.

The beans are then washed with fresh water and laid to dry on either cement patios or raised beds, or in some cases placed in mechanical dryers. They are turned regularly to avoid unwanted mold and further fermentation, and when the beans reach around 11% humidity they are stored in parchment (endocarp), before being milled and bagged.