Ocoa Santo Domingo pods (single portion)

Ocoa by Dieter Meier and Iwan Hauck is a genuine plantation coffee from the highlands of the Dominican Republic. The plantation is located over 1'000 m above sea level, and boasts ideal growing conditions thanks to its volcanic soil and micro climate.

Properties
  • Degree of roast
    dark
  • Preparation
    E.S.E pod system
  • Type
    espresso, cappuccino, latte macchiato
  • Haptic
    full body, dense
  • Aromas
    notes of chocolate, clove and tobacco
  • Taste
    little acid, lots of sweetness, slightly bitter
  • Sorts
    100 % Arabica
Origin

Country of origin

Dominican Republic

Location

Ocoa

Estate various estates
Average altitude 800 to 1500 m above sea level
Topography hilly and mountainous, very small flat areas
Soil type little deep, loose soil
Temperature 8 to 35 °C
Botany

Botanical species Arabica
Botanical subspecies Typica Caturra, Pacas, Villa Sarchi, Bourbon, Nuevo Mondo
Harvesting method selective manual harvest
Harvest season November to May
Export time from December
Bean size 18+
Preparation type fully washed
Bag size 60 kg