Montaña Verde coffee is produced by numerous farmers in the Dominican Republic’s Constanza Valley, in the Cordillera Central mountain range. These small farms - less than eight acres on average - lie at around 1,000 - 1,200 metres above sea level, in the same region as the Caribbean’s highest peaks - Pico Duarte (3,087m) and La Pelona (3,085m).

Much of the coffee production in the region organic, although many farms are not officially certified. This fully washed coffee - Caturra and Catuaí varietals - is shade-grown under a canopy of native trees, including pine, macadamia and guava. The temperate mountain climate of the Constanza Valley is ideal for producing coffee, and the area enjoys an average annual rainfall of 1,800 to 2,400mm/year.

The harvest usually begins in November and runs until May, peaking in April. Smallholder coffee growers deliver their ripe cherries to local collection stations, from where the cherries are immediately transported to the exporter’s wet mill.

It has a medium acidity and even without a big aftertaste has a complex array of flavours. It has a creamy body with a vanilla and spiced apple flavour to the cup. You are able to tell straight away that it is a Carribean Island coffee. We feel it is a shame that Dominican coffees are left trailing in the shadow of their more celebrated neighbour Jamaica, as they produce some truly magnificent coffees. This is definitely one of them.

Price shown per 500g