Cocoa, almond, milk chocolate
Intense and full-bodies with notes of cocoa and almonds, low acidity and a long-lasting aftertaste with hints of chocolate.
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Based on the roasting style of our roasters Andrea and Fabrizio, we suggest two recipes, for espresso and for filter (V60), which you can use as a starting point to emphasise the flavours of this specific batch. You can also enjoy this coffee with other extraction methods, using our suggestions as a starting point to obtain your preferred sensory nuances, to be adjusted according to the grinding level, the water characteristics and the equipment used.
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Finca Ramirez
Located in the La Vega region, Finca Ramirez is a family-run plantation based in Juncalito; founded in 1943 by Belarminio Ramírez and currently managed by his great-grandson Julio and his family.
The Ramirez family tradition is characterized by a constant commitment towards a more sustainable and responsible future; all phases of cultivation and processing are carried out by adopting sustainable agricultural practices such as the reuse of organic waste as compost for plantations, the treatment of waste water and the use of renewable energy to reduce energy consumption.
Santo Domingo
Santo Domingo, the capital of the Dominican Republic, has a long history of coffee cultivation. Since colonial times, this region has been known for the production of high quality coffee, which has become an important export product for the local economy.
The main production areas are located in the mountainous areas of the island’s interior, where the cool, humid climate favours the growth of coffee plants. Cultivated varieties include Arabica and Robusta, each with its own distinctive aroma and flavour characteristics.
Santo Domingo’s tropical climate, with average temperatures between 25 and 30 degrees Celsius, is ideal for growing coffee. Abundant rainfall during the rainy season provides the necessary moisture for the plants to grow healthy and vigorous.
Despite competition from other coffee producing countries, Santo Domingo continues to maintain its reputation for producing high quality coffee. Local farmers are dedicated to constantly improving their agricultural practices to ensure the quality and sustainability of coffee production in the region.
La Vega
La Vega region in Santo Domingo is a renowned place for coffee cultivation, thanks to its ideal climatic conditions. The region’s climate is characterised by moderate temperatures all year round, averaging around 25 degrees Celsius. Abundant rainfall in the summer provides the right amount of moisture for the coffee beans to grow and develop.
The fertile and nutrient-rich soils of the region are perfect for growing different varieties of coffee, including Arabica and Robusta. Local farmers are passionate about caring for their plantations, carefully monitoring the cultivation and harvesting process to ensure the superior quality of the coffee produced.
Thanks to the combination of the favourable climate and the farmers’ commitment, the coffee from La Vega is renowned for its rich, aromatic flavour with notes of fruit and chocolate. The region has become a must-visit destination for coffee lovers from all over the world.
Catimor
At the beginning of the 1700s, French missionaries introduced the Typica cultivar, coming from Yemen, to the island of Bourbon (now La Réunion); the spontaneous mutations that occurred in contact with the new soil meant that the plants flowered and fruited more productively, facilitating their spread in Brazil, in other Central-South American countries and on the African continent, with particular reference to Rwanda.
Bourbon is a coffee of high quality and extreme sweetness, the most famous among the varietals descending from Typica.
Caturra
Discovered in Brazil between 1915 and 1918, the Caturra cultivar is a natural mutation of Bourbon, known for being one of the main genetic components of Catimor, the cross between Caturra and Timor hybrid.
Caturra has become common in Central America since the early 1940s with the introduction in Guatemala and subsequently in Costa Rica, Honduras and Panama; for decades it has been one of the most economically important coffees in Central America, to the point of being often used as the main cultivar in several countries.
Washed
Coffee cherry harvesting
The coffee cherries are harvested by hand to ensure the fruit is perfectly ripe and delivered to the washing station for processing on the same day.
Peel and pulp removal
The first processing step consists of mechanically removing the skin and pulp of the fruit in order to separate the green coffee beans, which are then fermented in water. The processing waste, peel and pulp, will be used as natural compost for plant nutrition.
Fermentation in water
The coffee beans are immersed in water in fermentation tanks, where they will remain for a period of 12 to 24 hours depending on the climate outside. After fermentation, the coffee beans are passed through special rinsing channels where the remaining mucilage will be removed.
Drying
The coffee beans are now placed on raised beds (African bed) and dried in the sun for a period of 3 to 4 weeks. This slow procedure results in homogenous beans with a final moisture content of between 10% and 12%.
Packaging and humidity reduction
After drying, the coffees will be packed in jute sacks and stored in the warehouse for about 1 month; this process helps to further standardise the moisture percentage, thus avoiding the risk of mould formation during sea transport.
Decortication
Once the right degree of moisture has been reached, the parchment is removed from the coffee bean through a roller machine. Afterwards, the coffee is finally placed in jute bags and made ready for shipment.
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