In the beginning of the 60’s, the International Coffee Organization (ICO) established an identity code for each exporting country that, followed by the exporters code and the loading/shipping number, is stamped since then in each bag of coffee. As a small tribute to the history of the bag of coffee, Cafés El Magnífico wants to contribute perpetuating this traditional numeration.
Don Jimenez caracolillo coffee
Dominican Rep.
07
Don Jiménez
Hector Jiménez, Matteo Franzinelli and Aldo Gorlani
Cibao Altura
Pico Duarte
1.200 - 1.400 msnm
Caturra
Washed
0,32 €. / cup

Don Jimenez caracolillo coffee

From 10,00 to 40,00

Clear
COFFEE CUP COST AT HOME
Do you know what it costs you a quality coffee prepared at home?
Using 8 grs. (customary measure) drink a cup of this extraordinary coffee for 0.32 €.
THE FARM
The Don Jimenez estate is located in the heart of the Central Mountain Range of the Dominican Republic, close to the highest point of the Caribbean, the Duarte Peak.

The plantation is one of the oldest in the country, founded in the 1930s. After a period of abandonment, the farm was rescued in 2009 by an old coffee stockbroker and two agronomist engineers.

Coffee trees grow between 1.200m and 1.400m above sea level, in an exceptional land where the balance between altitude, climatic conditions and the type of soil produces a complex and delicate coffee.

Thanks to its clay-ferrous subsoil, the coffee plants absorb the necessary nutrients for their proper development and the large thermal amplitude between day and night ensures the slow maturation of cherries.
PROCESS
The entire milling process is carried out in full respect of their tradition under the control of Héctor Jiménez, great figure of the Dominican Coffee and director of the Dominican Institute of Coffee.

The beans are wet processed. Thus, cherries are pulped within the first 24 hours, naturally fermented in water, washed and dried in the sun. The parchment coffee is transported to big dry mills to be prepared and sorted by size where the peaberries beans are removed and packaged separately.

Occasionally, due to excess sun exposure or rain, the fruit of the coffee aborts one of its two seeds and the remaining seed grows small and round like a pea, that’s where the peaberry name comes from. This occurs in all species and varieties of coffee.

Peaberries are often considered to be superior to ordinary beans of the same crop, apparently on the basis that these small grains receive all the nutrients that would be shared between the two seeds. However, it is not certain that peaberries have a better flavour than the common beans, but it is true that they have a slightly different flavour. In general, peaberry is more intense, with more acidity, more complex in its aromatic profile, but slightly lighter in body.
CUPPING NOTES
Red berries and ‘dulce de leche’ fragrance. Milky and buttery aromas. Clear, malic acidity (apple), hints of caramel and milky chocolate. Medium intensity.

ORIGIN
The coffee culture of the Dominican Republic goes back more than two centuries.

The farms extend throughout six growing regions: Cibao, Bani, Azua, Ocoa, Barahona and Juncalito. However, there can be up to 25 different production zones around the island, around its four mountain ranges. Most Dominican producers process their coffees themselves in small washing stations.

Farms are usually small - an average of less than 3ha each - and much of their coffee production is organic, although many farms are not officially certified. The majority is also cultivated under shade, often under a canopy of pine trees, macadamia and guava.

Their coffees grow between 600 and 1.450 masl. Given the extreme diversity of microclimates and the topography of the island, coffee is generally being harvested almost all year round in one place or another on the island, although the central crop period runs from November to May, with a peak in April around Easter. The main cultivated varieties of coffee there are Typica, Caturra, Catuaí, Bourbon and Mundo Novo.