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. EddyRamirez (pictured) 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, which leads to a bolder, more complex cup. There’s an earthiness and almost smokiness to it, with notes of tobacco. This is one for fans of bold coffee.
