Dominican Republic
Dominican Republic Barahona
Barahona, Southwest · 600–1300 masl · Washed
A 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.