Monorigine coffee San Domingo Barahona AA version fresh ground for moka.
The
grinding is done on the same day of shipping in order to ensure maximum
freshness and aroma of the coffee usufruibilità. The heat sealing of
the foil pouch ensures perfect storage until its opening and its
consumption.
The coffee "Barahona" grows in
shaded plantations on the mythical island of Hispaniola, Appendix
emerging volcanic chain that spans the Caribbean. An ecosystem with high
biodiversity index and a tropical microclimate moderate winds from the
northeast.
Coarse and flat, a feature typical
of Sumatra. Introduced to the island in 700 he accompanied the awakening
of the American people for generations. Perfect for roasting, coffee is
the best hill in the Dominican Republic.
The Taste:
full-bodied, characterized by its sweetness and low acidity. The fruity
aftertaste is simple, but very nuanced slightly spicy, with hints of
cocoa, grapes and apples, and finally, a touch of vanilla.
Our
coffees have the important feature of using a roasting artisan-type,
where only the experience and you get a human control the selection of
the optimal level of roasting itself. The success of the roaster is in
fact the balance that you can not reach between time and temperature,
and who better than an experienced hand may be able to do this?
Notes on Central American Coffee
All
Arabica plants in the Caribbean and Central America are descended from a
plant stolen from De Clieu in Martinique from the garden of King Louis
XIV.
Guatemala.
The
cafe 'in this country stands for almost smoky flavor and high acidità.I
grains have an aspect not exactly perfect. Usually take their name from
the mountain regions where they grow, with the exception of
"Maragogipe" which usually grows in flat areas and a coffee bean
gigantesco.I 'Costa Ricans have a stronger taste of all the Central
American varieties: the flavor is very rich , full-bodied and highly
acidic. The best coffee 'comes from the mountains of the Pacific coast.
Costa Rica
The
coffee 'Costa Ricans have a stronger taste of all the Central American
varieties: the flavor is very rich, full bodied and highly acidic. The
best coffee 'comes from the mountains of the Pacific coast.
Mexico
The
coffee 'Mexicans are rich, full bodied and slightly acidic, with a
fragrant aroma. The best qualities are those that grow at high altitude.
