The Dominican Republic is interesting when it comes to coffee: Relatively little is exported, due in part to high levels of domestic consumption, and much of what is exported goes to Europe and Japan.
But we're thrilled to have this coffee in our roastery, and we've visited the source: The family-owned and operated Ramirez Estate in the Jarabacoa region of the DR. Eddy Ramirez is the man in charge and has hosted us on his farm, which has been producing coffee since 1943.
Island coffees are often mild and low in acidity, and this one is no exception. We roast it to a medium-dark level for a bolder, more complex cup with notes of sweet tobacco, dark chocolate and brown sugar.
