Dominican Republic Barahona


Dominican Republic Cibao DOMCIBAO
Regular Price $7.50 / lb
Starting at $6.00 / lb
As low as $5.00 / lb

This cup has clear notes of honey with hints of nuts and earth. It is a milder cup but with some complexity. Roasted too dark, it loses complexity and becomes somewhat sweeter. But kept back at a lighter roast, this sweet notes are distinctive and hard to nail down as floral honey or lightly sweetened almonds. It won't overpower you, but it is easy to drink.

Coffee Bean Matrix Attributes

  • Brightness:4
  • Body:3
  • Aroma:5
  • Complexity:5
  • Balance:3
  • Sweetness:5
  • Spicy:-
  • Chocolaty:light bean
  • Nutty:-
  • Buttery:medium bean
  • Fruity:-
  • Flowery:-
  • Winey:-
  • Earthy:light bean

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Customer Reviews

Average Rating

by on March 3, 2018

I decided to order the Barahona because of the price and because I wanted a Dominican bean. I wouldn't rule out buying a Jarabacoa in the future, in fact I plan on it....anyway. The green beans shipped supper fast. I ordered them on a Thursday around noon and they arrived two days latter on a Saturday. I just roasted the beans about an hour ago and wanted to write a review based on my impression of how it roasted. The green beans had a distinct earthy smell to it with a more subtle floral/herbal smell going on. The Barahona green beans smelled rather similar to other green beans I have roasted, the unique characters of this particular bean really came out once I roasted it. I will note that I roast with a Poppery by West Bend. It's an old popper, a second hand store find. Recently I have been roasting Ethiopian beans (Gugi, Yukiro, and similar) and those beans are noticeably smaller so the roasting times were quite different. Also, the Ethiopian beans are much more fruity in character. I think I roasted this Barahona about 45 seconds to a minute longer then the Ethiopian, and that was to achieve the same roast (which is a light roast). The chaff was about the same as the Ethiopian beans I roast. I did notice that the Barahona beans kept their earthy smell while roasting right up until the beans started their first crack. Just before and during the first crack the earthy changed to less of an earthy and more of a floral/herbal and a hint of something I couldn't put my finger on but reminded me slightly of a mild tobacco after it has cured. It wasn't undesirable, it was just different from what I usually roast. Which is part of the reason why I picked a Dominican bean. I have not tried brewing the Barahona roast yet because I wanted to comment on my thoughts on the roasting.

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