Product Characteristics

Perla Roja

Roast

Species

Species

100% Dominican Arabica

Flavor notes

Flavor notes

Caramel and sweet notes of tropical fruit

Origin

Origin

Polo, Barahona

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Cup profile

Cup profile

Delicate acidity, moderate body and sweet aroma

Grind

Fine

Fine

Medium

Medium

Coarse

Coarse

Ground Café Santo Domingo is a medium grind, which makes it perfect for the majority of coffee brewing methods.

Certifications and Others

Kosher

Kosher Certified

The product meets strict requirements of cleanliness, purity and quality, and doesn’t contain any dairy, meat or poultry ingredients or their traces.

Direct Trade

Direct trade with the coffee grower

Product formats

  • Whole bean coffee

    Whole bean coffee

  • Ground coffee

    Ground coffee

Our processes

  • Cultivation of the coffee plant

    Cultivation of the coffee plant Café Santo Domingo Gran Origen is planted and cultivated in three model farms located in the most fertile coffee growing regions of our country, whose microclimate conditions and soil characteristics result in three exceptional and unique cup profiles.

  • Farm

    Farm Barahona is considered the cradle of the best Dominican coffees. The proximity of the sea breeze and the rich clay soils are the key elements that characterize their coffee. The unsurpassed Café Santo Domingo-Gran Origen, Pearl Red, is a wonderful poem to this region.

  • Coffee bloom

    Coffee bloom The Flower of the Coffee tree characterized by emitting a smell of jasmine. After flowering, at 32 to 34 weeks it gives the ripe coffee fruit.

  • Coffee harvest

    Harvesting the cherries The best fully ripe cherries with a crimson red color are selected.

  • Coffee harvest

    Harvesting the cherries The best fully ripe cherries with a crimson red color are selected.

  • Sun drying

    Sun drying An artisan process that uses renewable energy to reduce the humidity of the bean, allowing to preserve the natural qualities of the coffee.

  • Roasting

    Roasting By roasting the coffee, the organoleptic characteristic as aroma and flavors in the drink are developed.

  • Tasting

    Tasting Our coffee is tasted by specialists who rate its fragrance, aroma and flavor.

  • Various methods of preparation

    Various methods of preparation Each method of preparing coffee expresses its special attributes.

  • Various methods of preparation

    Various methods of preparation Each method of preparing coffee expresses its special attributes.

    Ilustrado por

    Manuel Raúl Santos

    Manuel Raúl Santos

    Medium: Traditional Watercolor

    Advertising Graphic Design, UASD School of Arts. Universidad Autónoma de Santo Domingo, year 1979. Graduated from the Altos de Chavón School of Design, school of Fine Arts and Illustration, first class, 1983-1985.

    Teaching experience. He teaches courses of the General Program of the Altos de Chavón School of Design, the subjects, Philosophy of Design, Drawing and Composition, Design in 2 and 3 Dimension, in the last 7 years. He also has been teaching in the Youth Alliance, the courses of Painting, Drawing and Composition, basic courses.

    13 individual exhibitions, other joint exhibitions and two books in print of cartoon portraits, "Dominican Physiognomic Anthology."

    Resident artist at the Meliá Hotel Corporation, Bávaro, Punta Cana.