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Organic Dominican Republic - Classic Pods

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Organic Dominican Republic

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Direct Trade Certified DirectTrade OU Kosher Certified USDA Organic Certified


A delicious and mellow cup of true island organic coffee with sweet well-roundedness and a strong finish. This Organic Dominican coffee has very low acidity, making it easy to distinguish the sweet apple, grape and vanilla flavors throughout the cup. This USDA organic, Direct Trade coffee offering is a stunning example a of single estate tropical coffee.

The family who owns and operates this single estate farm in Cibao has made amazing contributions the the community by donating books and computers to local schools and helping Haitian immigrants obtain legal residence so they can be paid fairly. The operation is run by natural gas which is produced by fermenting the discarded coffee cherries.

This single-serve coffee is compatible with many popular K-Cup® brewing systems. "Keurig" and "K-Cup" are registered trademarks of Keurig Green Mountain, Inc. Fresh Roasted Coffee LLC is not an affiliate nor licensee of Keurig Green Mountain, Inc

Organic Dominican Republic - Classic Pods

Roast Level

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light dark

Medium roasting introduces Maillard (browned and deep) notes to the cup, such as spice, caramel, and toasted nuts. Medium roasts may feature a little oil on the beans.

Organic Dominican Republic - Classic Pods

Roast Body

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Mild Body

Often described as tea-like and smooth, mild-bodied coffees tend to be light and bright on the palate.

Cupping Notes

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Baked Apples



A coffee’s process describes how the seed (aka the coffee bean) is separated from the coffee cherry. Popular methods include washed, dry, and honey, but there are many other processes that put special emphasis on different aspects of these methods.

The washing process

Washing Process

The drying process

Drying Process

Rotating Dryers
The varietal type

Coffee Varietal

Red Caturra


Harvest and export times are based off when a particular coffee will be at its peak quality. Cherries picked at the start of the harvest season tend to be underdeveloped, and those picked at the end are often overdeveloped, so producers aim for that sweet spot in the middle.


Nov - Apr


Dec - Jul
A coffee farmer in the Dominican Republic inspecting cherries on drying beds.

Dominican Republic

The Dominican Republic was made for coffee production, with its abundant rainfall and mountainous terrain. Interestingly, the heat from ocean currents and trade winds extends the coffee’s growing season, meaning both that coffee can be harvested nearly year-round and that it matures slower. That makes for a higher-q...

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