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IT HAS been a really busy last month for me but I’m delighted to say the new venture “TOAST !” is now up and running and doing really well.
In case you haven’t yet been, we’re situated in Saddleworth Business Centre, Delph (behind the Old Bell Inn) – just opposite Reception. It was a small warehouse unit in an old mill but we have transformed the place into a coffee shop, roastery and wine warehouse, and there will be lots of other goodies on sale too.
With the weather being, well, shall we say, a little bleak recently, I thought we’d take a look at some coffee from warmer climes this month.
The Dominican Republic is a nation on the island of Hispaniola, in the Caribbean region. The western three-eighths of the island is occupied by the nation of Haiti. The Republic lies in the middle of the hurricane belt, and so is subject to severe storms, occasional flooding and periodic droughts.
There has been a coffee culture stretching back over two centuries and consumption hovers around 3kg per-capita. Coffee grows at between 600m and 1450m and, given the extreme diversity of the island’s microclimates and topography, is usually being picked almost all year round at one place or another.
Coffee farms are mostly small – less than eight acres. The island’s specialty coffee is almost exclusively organically grown, and the majority is also shade-grown.
Nearly every step of the process is environmentally friendly. Wastes from the milling process are turned into compost to fertilize the plants while pests and diseases are kept in check by careful pruning.
The future of Dominican coffee doesn’t look as dark as it did. With the demand for organic, shade-grown coffees steadily increasing, the Dominican Republic has a commodity that is likely to sell well throughout the world.
Coffee of the month – Dominican Republic Barahona AA
Located along the south-west slopes of the island, Barahona region has a unique climate. Caribbean sunshine, year round rainfall and temperate winds allows for 4-5 bloomings between August to February.
Grown at altitudes of up to 1100m on 100 per cent shaded steep terrain, the coffee is wet method processed then sun dried and classified by hand.
In the cup, an initial citrus acidity makes way for a full-bodied, intense, well-balanced coffee finishing with spice and cedar wood notes.
As a full roast, the coffee is great made in a cafetiere, filter or aeropress and combines very well with milk to provide an unforgettable flavour.
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