We a pleased to introduce our Organic Dominican Roast.
This is an organic red honey processed coffee hailing from the Jarabacoa region of the Dominican Republic. The Dominican Republic, located in the Caribbean, offers several flavor profiles based on which growing region the bean comes from being earthy and fruit forward in the northern regions and more citrus and stone fruit forward in the southern region. The Jarabacoa growing region is centrally located in the heart of the country giving way to a nice balance in flavors.
 
During cupping we found this bean presented very heavy strawberry notes up front with compliments of vanilla and almonds on the finish. This coffee has a balanced body with a slight citrus acidity. We recommend a chemex for this roast but would do very well in a drip machine.
 
Red Honey Process: This processing method is in between a natural process and a washed process. For honey process the skin is removed from the coffee cherry but the fruit pulp remains around the bean during fermentation. The process of leaving the pulp on enhances natural sweetness and fruity notes in the bean. The more pulp left on the bean determines the level of honey process. Yellow honey has very little left on and is closest to washed process, Red is the middle with more left on and Black honey process has most if not all the fruit left on the cherry and is closest to a natural process.