Product characteristics

Suardí

Roast

Species

Species

100% Dominican Arabica

Flavor notes

Flavor notes

Chocolate, nuts and floral

Origen

Origin

Rancho Arriba, San José de Ocoa

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Perfil de Taza

Cup profile

Bright acidity, silky body and complex 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

Rainforest Alliance

Rainforest Alliance Certified

Produced using methods that support the three pillars of sustainability: social, economic, and environmental.

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.

Estate Coffee

Coffee from our farm

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 The unique microclimate of the intramontane valley of Rancho Arriba de San José de Ocoa, bathed by the Suardí basin. Cultivated with patience in our farm, releases for you its unique, serene character, accompanied by eco-sustainable plantings and responsible crops.

  • 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.

  • 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.

  • Various methods of preparation

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

    Ilustrado por

    Manuel Raúl Santos

    Gisele Sangiovanni

    Medium: Digital watercolor

    Gisèle Sangiovanni serves as Creative Director / Senior Executive Designer on important projects in the areas of corporate identity design, brand design, packaging design, and environmental design. Gisèle is a graduate of the Altos de Chavón School of Design and the Parsons School of Design, where she obtained an Associate Degree in Graphic Arts and a Bachelor of Arts in Communication.

    Gisèle worked briefly at the advertising company Cumbre S.A. in the Dominican Republic before moving to New York, where she worked as a senior designer at CYB-Yasumura, a division of Young & Rubicam International, alongside Muts Yasumura and Joy Greene. In 1993, the three of them founded the company Muts & Joy & Design.

    In 2020, Gisèle founded Sangiovanni Design, an independent consulting firm focusing on holistic branding development. As Creative Director, Gisèle has led the development of comprehensive corporate identity programs for Fortune 100 brands such as: Colgate, Kraft, Johnson & Johnson, etc.