Dominican Republic
Dominican Republic Barahona
Barahona, Southwest · 600–1300 masl · Washed
View on mapA classic Caribbean cup: smooth and mild, with milk chocolate, toasted almond, and a soft red-apple sweetness.
Flavor profile
| Bean | Acidity | Fruitiness | Complexity | Bitterness | Body | Sweetness |
|---|---|---|---|---|---|---|
| Dominican Republic Barahona | 5 | 4 | 5 | 3 | 6 | 7 |
Details
- Varieties
- Typica, Caturra
- Processing
- Washed
- Roast
- Medium
- Harvest
- Oct, Nov, Dec, Jan
Tasting notes
ChocolateAlmondCaramelRed Apple
Brewing recommendations
Cold Brewaffinity 7/10
Grind
Coarse (1050µm)
Temp
80°C
Ratio
1:8
Brew
12h
Smooth and sweet; chocolate and almond without the bite.
French Pressaffinity 6/10
Grind
Coarse (1050µm)
Temp
95°C
Ratio
1:15
Brew
240s
Heavy body; chocolate and almond with textured mouthfeel.
Chemexaffinity 5/10
Grind
Medium (800µm)
Temp
94°C
Ratio
1:17
Brew
270s
Tea-like clarity; chocolate and almond shine through.
Kalita Waveaffinity 5/10
Grind
Medium (800µm)
Temp
93°C
Ratio
1:16
Brew
240s
Balanced extraction; chocolate and almond with rounded sweetness.
Espressoaffinity 5/10
Grind
Fine (260µm)
Temp
93°C
Ratio
1:2
Brew
28s
Concentrated chocolate and almond; syrupy shot.
AeroPressaffinity 5/10
Grind
Medium-Fine (600µm)
Temp
85°C
Ratio
1:14
Brew
90s
Versatile cup; chocolate and almond with soft acidity.
Moka Potaffinity 5/10
Grind
Fine (260µm)
Temp
96°C
Ratio
1:7
Brew
300s
Bold and rich; chocolate and almond in a concentrated cup.
Pour-Over V60affinity 4/10
Grind
Medium-Fine (600µm)
Temp
93°C
Ratio
1:16
Brew
210s
Highlights chocolate and almond; clean and articulate.