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.
Roast: Medium bold
Flavor Notes: Chocolate, berry, walnut, almond, low acidity, creamy body
Origin: Cibao, Dominican Republic
Variety: Arabica (Red Caturra)
Altitude: 1,300 meters
Processing: Washed and sun-dried
Format: Whole bean, blend
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
Learn more about the origins of bachata, the music and dance genre that emerged from the Dominican Republic in the 1960's.