Much like the sensual emblematic bachata music of the Dominican Republic, the roast sourced from the Cibao region of the island is complex, playful, and satisfying. The beans are imported from a Dominican coffee farm whose owners are extraordinarily socially conscious: they use fermented coffee cherries to create natural gas that powers their operation, they built and support a school in a rural area where children were previously walking 10 miles each way to class, they help Haitians—who are often a source of “cheap labor” in the DR, and not always treated fairly—to obtain legal residence in order to receive fair wages, and they support their workers at 300% higher wages than local requirements.
I have always remembered the unique flavor and aroma of a local Dominican
coffee brand from when I visited family as a child. That same quality is hard to
find now because Dominican coffee exports have mostly been replaced with
cheaper substitutes due to high demand. I selected these particular Dominican
beans because the flavor takes me right back to my aunt’s kitchen where
coffee was always brewing in her Moka pot on the stovetop.
– Gabe Hierro, Atilano founder