Green (Unroasted) Dominican Republic Barahona Wash Processed

$6.65$275.98

1 lb Bag1 lb Bag5 lb Bag5 lb Bag50 lb Bag50 lb Bag

THE DETAILS

ROAST PROFILE GRAPH

These graphs are guidelines for how we roast this coffee. Every roaster is different, and you know your roasting method best.

ROAST PROFILE GRAPH

These graphs are guidelines for how we roast this coffee. Every roaster is different, and you know your roasting method best.

Cupping Notes

Medium acidity with notes of cream, and nuts

Full SACKS

Stored throughout the country. Contact us for quotes on any of our direct trade coffees by the sack!

Social Responsabily

Creates sustainable employment for farming families in , farmers are paid above fair trade standards for their exceptional crop

WHY CAFE KREYOL?

We believe farmers should get paid based on the quality of their product and we practice this belief by paying up to 300% higher wages than what Fair Trade requires.

This Direct Trade system, that is now the backbone of Cafe Kreyol, believes that quality and sustainability are parallel.

Our story continues as we work to alleviate poverty in rural coffee growing regions, one cup at a time.

Joseph Stazzone

CHIEF COFFEE HUNTER

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      Suggested Roast Profile Graph

      Drum Roaster

      This graph is a guideline for how we roast this coffee using a Drum Roaster.

      Every roaster is different, and you know your roasting method best. Please use this information to help you develop your own roast profile, and make great tasting coffee.

      Blast it with a medium heat upfront and a high fan. That convection should give you a bit of floral pine in your acidity. Lower the heat for part of your dry phase and maintain your high fan. About half way through the roast start to increase heat, and continue to increase throughout the remainder of your roasting. Lower fan towards the end to build additional body and texture.
      • Bean Density: Low
      • Bean Moisture: 10.3%
      • Cupping Score: 86 points

      Suggested Roast Profile Graph

      Air Roaster

      This graph is a guideline for how we roast this coffee using a Air Roaster.

      Every roaster is different, and you know your roasting method best. Please use this information to help you develop your own roast profile, and make great tasting coffee.

      Blast it with a medium heat upfront and a high fan. That convection should give you a bit of floral pine in your acidity. Lower the heat for part of your dry phase and maintain your high fan. About half way through the roast start to increase heat, and continue to increase throughout the remainder of your roasting. Lower fan towards the end to build additional body and texture.
      • Bean Density: Low
      • Bean Moisture: 10.3%
      • Cupping Score: 86 points