The "Barahona" coffee grows in shaded plantations on the mythical island of Hispaniola, an emergent appendage of the volcanic chain that embraces the Caribbean. An ecosystem with a high biodiversity index and a tropical microclimate moderated by northeast winds.
Introduced to the island in the 1700s, it has accompanied the awakening of the American people for generations. Perfectly roasted, it is the best high-altitude coffee in the Dominican Republic.
Full and full-bodied flavor, characterized by its sweetness and low acidity. The fruity aftertaste is simple but genuinely rich in subtly spicy nuances, with notes of cocoa, grapes, and apples, and lastly, a touch of vanilla.

Our coffees benefit from an important characteristic: artisan roasting, where only through experience and human control can the optimal roast level be selected. The success of roasting lies in the balance achieved between time and temperature.

Notes on Central American Coffee

All Caribbean and Central American Arabica coffee plants descend from a plant transported to Martinique in 1723 by the French navy officer Gabriel Mathieu de Clieu, who took it from the Royal Botanical Garden in Paris.

Guatemala

The coffees from this country are distinguished by their almost smoky flavor and high acidity. The beans have a not-so-perfect appearance. They usually take the name of the mountainous regions where they grow, except for Maragogype, which generally grows in flat areas and has a gigantic bean.

Costa Rica

Costa Rican coffees have the strongest taste among all Central American varieties: the flavor is very rich, full-bodied, and highly acidic. The best coffees come from the Pacific coast mountains.

Mexico

Mexican coffees are rich, full-bodied, and slightly acidic, with a fragrant aroma. The best quality comes from high-altitude regions.