Dominican Barahona Jarabacoa Super Blue Mountain Washed
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"※ Like the globally renowned Jamaican Blue Mountain, this coffee boasts the typical, high-quality flavors of the Caribbean. Although it is not authentic Jamaican Blue Mountain, 'Super Blue Mountain' is often used as a substitute for the high-priced Jamaican Blue Mountain coffee. With similar growing conditions and latitude, and after meticulous roasting, its flavor is also exceptional!"
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Dominican Barahona Jarabacoa Super Blue Mountain Washed
Rich chocolate, full-bodied and clean flavors, sweet toffee aftertaste
Dominican Barahona Jarabacoa Super Blue Mountain Washed coffee beans
Like the globally renowned Jamaican Blue Mountain, this coffee boasts the typical, high-quality flavors of the Caribbean. With a rich chocolate aroma, full-bodied and clean profile, and a sweet toffee aftertaste, it presents the unique flavors of the Dominican region, captivating many coffee enthusiasts in Taiwan. Although it is not authentic Jamaican Blue Mountain, "Super Blue Mountain" is often used as a substitute for the high-priced Jamaican Blue Mountain coffee. With similar growing conditions and latitude, and after meticulous roasting, its flavor is also exceptional!
Coffee has always been an important component of the Dominican Republic's economy and culture. From the lush inland mountains to the fertile southern soils, the various coffees produced in the Dominican are highly regarded both locally and internationally. Among them, the Polo and Bahoruco regions in the south stand out for their coffee production. Other areas such as Jarabocoa, Ocoa, Azua, and San Cristobal are also famous for their coffee. These regions are situated at higher altitudes with cool climates, creating excellent conditions for growing richly flavored coffee beans.
About Coffee Trees and Coffee Varieties
Botanically, coffee trees belong to the Rubiaceae family, genus Coffea, and are evergreen plants. Coffee beans are the seeds of coffee cherries, and there are three main species of coffee: Arabica (Coffea arabica), Robusta (Coffea canephora), and Liberica (Coffea liberica). These three species cannot interbreed to produce hybrids. The world’s specialty coffees come from the Arabica species, which has further evolved into various subspecies and cultivars through natural evolution, hybridization, and mutations.
阿拉比卡咖啡品種鐵比卡(Typica)
The Typica variety of Arabica coffee is one of the closest to the original wild coffee species. Typica beans are slightly elongated, with a clean lemon-like acidity, a sweet aftertaste, and an elegant flavor profile. However, Typica plants are delicate, with low resistance to leaf rust and other diseases, making them difficult to grow. Their low yield further limits production. Some of the finest estate coffees in the world, such as Jamaica Blue Mountain, Sumatra Mandheling, and Hawaiian Kona, belong to the Typica variety.
阿拉比卡咖啡品種卡杜拉種(Caturra)
Caturra is a mutation of the Bourbon variety, first discovered in Brazil. It features a flavor profile with lemon or citrus acidity and fruity sweetness. Although its sweetness is not as pronounced as that of Typica and Bourbon, proper roasting can enhance its sweetness significantly. The sweetness of Caturra is influenced by the frequency and amount of fertilization applied by the grower. Additionally, it requires a two-year harvest period and involves higher maintenance costs, which limit its overall yield.
(Coffee Processes)
Coffee processing refers to the transformation of ripe red coffee cherries into dried green coffee beans. Each method has its pros and cons, influenced by the natural environment and specific needs of the production region. Therefore, each coffee-producing area adopts processing methods best suited to its conditions. This batch uses the Washed Process, which are summarized below:
【Washed / Wet Processed】
Also known as the wet process, this method involves removing the skin and pulp of the coffee cherries before drying. The seeds are then fermented in water tanks to eliminate the remaining mucilage on their surface, followed by thorough washing and drying under sunlight or with mechanical dryers.
The washed process produces a cleaner and crisper flavor profile compared to the natural process. Coffees processed this way typically have lighter body, brighter acidity, and distinct fruit flavors. This method is often associated with specialty coffee due to its clarity and vibrant flavor expression.
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
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