Kawa Dominikana Barahona

Dominican Barahona AA Coffee – sweetness, mandarin, and chocolate body

Dominican Barahona AA coffee is an Arabica with a sweet profile, a mandarin accent, and a chocolate body. Mild intensity is paired with delicate acidity. We especially recommend it for espresso, where you can discover its fruity and chocolate notes.

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Roast level: medium
Flavor profile: sweetness, mandarin, chocolate body
SCA score: 82.2 points

Country of origin: Dominican Republic
Region: Barahona
Species: 100% Arabica
Varieties: Mundo Novo, Bourbon, Typica, Caturra, Catuai
Processing: washed
Growing altitude: 800–1,500 meters above sea level

Why choose Dominican Barahona Arabica?

Dominican Barahona coffee is a great choice for those who appreciate sweetness and a chocolatey character in their coffee. A mandarin note adds a fruity twist, while delicate acidity rounds out the flavor. Together, these qualities create a milder cup that’s ideal for everyday enjoyment.

Medium roasting preserves the balance between the fruity accent and chocolate body. If you enjoy espresso with pleasant sweetness but also want a citrus nuance, this Caribbean Arabica is worth discovering.

Barahona – a coffee-growing region in southwestern Dominican Republic

Barahona lies in the southwestern part of the Dominican Republic, on the island of Hispaniola. It is one of the country’s best-known coffee-growing regions. Its mountainous landscape and varied microclimates create favorable conditions for growing Arabica.

The beans we offer come from farms at an altitude of 800–1,500 meters above sea level. The varieties include Mundo Novo, Bourbon, Typica, Caturra, and Catuai. The coffee is wet processed, also known as washed.

Small farms play an important role in the landscape of Dominican coffee cultivation. Coffee trees often grow in the shade of other trees. Coffee farming and processing are part of a local tradition passed down through generations.

The island’s coffee tradition

The history of coffee in the Dominican Republic dates back to the 18th century. Over generations, farms developed in different parts of the island, and coffee became part of everyday life. Barahona became known as a region that also produces Arabica for export.

The region’s name reflects a long history of cultivation and the work of local producers. Read more about its beginnings on the D.O. Café Barahona regional website.

How to brew Dominican Barahona

Dominican Barahona coffee works well in an espresso machine, a moka pot, with the traditional pour-over method, or in a French press. Choose your favorite brewing method and discover its sweetness, mandarin accent, and chocolate body.

Like a concentrated brew? Try an espresso machine or moka pot. If you prefer a simple preparation, choose traditional pour-over or a French press. Try it black to get to know the beans’ profile, or with milk if that’s how you enjoy your daily coffee.

First, try it black. Then compare it with a version made with milk to see how it changes the perception of sweetness and chocolate notes. Adjust the grind size to suit your espresso machine.

What makes Dominican Barahona AA coffee stand out?

• A sweet profile with a mandarin accent and chocolate body.
• Mild intensity and delicate acidity.
• From the Barahona region in southwestern Dominican Republic.
• Washed processing and a medium roast.
• SCA score of 82.2 points.

Discover other coffees with a milder character

If you enjoy comparing coffees from different countries, check out:

• Colombia Supremo – a sweet Arabica with berry and citrus notes.
• Brazil South of Minas – a mild option with nutty notes.

Ingredients: 100% roasted coffee.