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Organic Dominican Republic - Unroasted Coffee

*Packaging may vary

Organic Dominican Republic

Unroasted Coffee


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Direct Trade Certified DirectTrade OU Kosher Certified USDA Organic Certified


The well-rounded flavor and sweet island mellowness of our Organic, Direct Trade Dominican Republic is truly most special when roasted to our recommended roast level between light and medium. 

Our unroasted, green coffee selection is intended for roasting purposes. Do not consume green coffee. Green coffee that has been purchased and roasted is not returnable.

Organic Dominican Republic - Unroasted Coffee
Organic Dominican Republic - Unroasted Coffee


1,400 masl

It’s not just about where coffee grows but how high up it grows. Flavors become lighter and more complex the further from sea level a coffee grows, going from earthy to sweet to nutty citrus and chocolate to spiced wine and fruits.


Precipitation, temperature, and humidity have a lot of say in a coffee’s maturation, overall flavor, and quality. Many coffee-producing countries are either primed for growing success or use alternative methods to improve their ecosystem.


1,340 mm






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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