Our opinion

This Caturra from the Dominican Republic is a real rarity. The washed processing gives a clean, elegant cup where orange citrus, white grape sweetness, and caramel-like silkiness meet a medium body. In the background, faint spicy and floral notes make it special.

As a filter coffee, it is vibrantly fruity, while as an espresso, it impresses with its refined and creamy character, delicate acids and elegant finish. This coffee proves that the Caribbean is not only famous for rum and cigars, but also hides a real specialty coffee treasure.

About Dominican coffees

Coffee has been grown in the Dominican Republic since the 18th century. The country's mountainous microclimate and the volcanic soil of the Cibao Valley are particularly conducive to specialty quality. Although its production is smaller than that of neighboring Caribbean countries, its quality and uniqueness make it increasingly sought after on the international market.

About the farm

Finca La Joya is located in the mountainous region of Jarabacoa, where shade-grown coffee develops more slowly thanks to the cooler microclimate. This ensures the beans have a dense structure and rich flavor. The farm uses strictly organic methods, local compost, and natural shade.

About the variety

Caturra is a natural mutation of Bourbon, which is particularly widespread in Latin America. It is a shorter bush that can produce high yields while maintaining excellent quality. In the Dominican Republic, it is mainly grown in mountainous regions, where it produces elegant, fruity profiles.

About the processing

In washed processing, after the fruit pulp is removed through fermentation, the coffee is washed with clean water and then dried. This method results in a clean, bright, and fruity flavor profile that perfectly highlights the citrus and grape characteristics of the Caturra variety.