100% from San José de Ocoa
Specialty Coffee, Washed Arabica
83 SCA Points
THE COFFEE
In 1988, Ulrich Baltensberger, originally from Switzerland, traveled to this island with a clear purpose: to start a thriving coffee plantation. And he succeeded. He acquired 93 hectares of land in the Central Mountain Range, in the province of Ocoa. Thanks to the excellent soil quality and perfect microclimate, he was able to prosper in coffee production and fulfill his dream.
Today, it’s his son Samuel—along with his wife Ana and their son Tiago—who run this family farm called Ibonna, a place where biodiversity, ecological farming, and socially responsible practices are at the core. The introduction of shade trees and proper water management techniques make this “island coffee” unique—not only because of its sustainable production, but also because of its sensory quality.
Ulrich’s legacy, our Dominican coffee, is consistent, smooth, and well-balanced, with a light citrus acidity and medium body, featuring subtle cocoa notes. It’s perfect for enjoying as a long filtered brew, a classic moka pot coffee, or a great espresso. A true journey to paradise.
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BEAN: Arabica
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VARIETY: Caturra, Catuaí-Obatá
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REGION: San José de Ocoa
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ALTITUDE: 1,000 m
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PROCESSING: Washed
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ROAST LEVEL: Medium-light
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SCREEN SIZE: +16
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ACIDITY: Medium
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SCA SCORE: 83 points
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TASTING NOTES: Consistent, smooth, and well-balanced, with light citrus acidity and medium body with cocoa notes.
THE ORIGIN
The Caribbean island of Hispaniola has a coffee-growing history dating back over three centuries, since coffee was first introduced in 1715. The Dominican Republic may be small in size, but its mountainous terrain and tropical climate offer ideal conditions for cultivating specialty coffee.
Though the number of coffee farmers decreases each year, production levels have remained steady thanks to the adoption of modern agriculture, which has increased both productivity and quality. This has allowed Dominican producers to successfully break into the specialty coffee market.
