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 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 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.

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

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

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

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

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

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