Ramirez Especial Coffee / Dominican Republic



Coffee was first introduced in the Dominican Republic in 1715 and has been the principal crop of the small scale farmers.

Coffee from the Dominican Republic is occasionally called Santo Domingo after the country’s former name, perhaps because Santo Domingo looks romantic on a coffee bag and Dominican Republic does not. Coffee is grown on both slopes of the mountain range that runs on an east-west axis down the center of the island. The four main market names are Cibao, Bani, Ocoa, and Barahona. All tend to be well prepared wet-processed coffees. The last three names have the best reputation. Bani leans toward a soft, mellow cup much like Haiti; Barahona toward a somewhat more acidy and heavier-bodied cup, closer to the better Jamaica and Puerto Rico coffees in quality and characteristics. The coffee plantation is located in the central mountains, with the highest coffee plantations in the Caribbean which combines the ideal conditions of climate, soil and agricultural practices that result in the best Dominican coffee.

Price per kg; sold per container

The beans are strictly hard beans
The cupping score is 80
The grading is A
The beans are green and washed

The name of the coffee is Ramirez Especial Coffee

The beans are from the harvest of 2016-2017