Santo Domingo
₪48 – ₪192
Growing region: Jarabacoa, Dominican Republic.
Altitude: 1,200–1,500 m.
Varietal: Typica, Caturra.
Process: 12-hour wash, sun-dried for 14–20 days.
Roast: Medium.
Flavor notes: Earthy, vanilla.
Recommended grind: Moka (4), Filter (6) or French press (9).
From Belarminio Ramírez, a family farm that has grown coffee organically for many years.
Dominican coffee is loved in Israel for its low acidity. With a medium roast it gives earthy yet smooth, pleasant flavors, a hint of vanilla, a full body and a completely clean aftertaste.
Suits the moka pot, filter and French press, and works well with milk.