Coffee From Constanza Dominican Republic

http://www cafemetilxantin blogspot com/http://www.cafemetilxantin.blogspot.com/

Geographical LocationGeographical Location

• Constanza is located in the province of LaConstanza is located in the province of La Vega, Dominican Republic

Province of La VegaProvince of La Vega

3

La Vegag

4

OriginOrigin

• The Constanza valley as well as the otherThe Constanza valley, as well as the other valleys in the island of Hispaniola, trace their origin to the Quaternary Period; in theorigin to the Quaternary Period; in the Pleistocene Epoch. It was populated by TAINOIndians before the discovery of the new worldIndians before the discovery of the new world. According to historical notes the name Constanza was the name of the “Taino” queenConstanza was the name of the Taino queen who lived in that particular territory.

5

Altitude above sea levelAltitude above sea level

• The Constanza valley is located at 1 200The Constanza valley is located at 1,200 meters (3937 ft) above sea level, and is thehighest in the island Yearly temperatureshighest in the island. Yearly temperaturesfluctuate between 5°C to 20°C, allowing cooltemperature cultivations throughout thetemperature cultivations throughout theregion.

• Coffee farms are located between 1 000 to• Coffee farms are located between 1,000 to 1,450 meters above sea level (3280‐4757 ft).

6

Constanza

Atl ti OHaiti

Puerto Plata

Atlantic OceanHaiti

Santiago

Barahona

Santo Domingo

Caribbean sea

7

Cultivating Coffee in ConstanzaCultivating Coffee in Constanza

• The planting of Coffee in the region accelerated withThe planting of Coffee in the region accelerated with the creation of the RECAFE company (Reforestación Cafetalera Agroindustrial S.A.) on November 3rd, 1987. This project’s aim was to reclaim lands that had been plundered and to allow for new products t b lti t d i th i hil idi l lto be cultivated in the region while providing local growers a means to achieve economical support. This project started with 345 Hectaresproject started with 345 Hectares.

8

Regional Production PotentialRegional Production Potential

• Recafe became a leader in the production of Coffee,Recafe became a leader in the production of Coffee, and its model was soon followed by neighboring growers who followed their example and committed to the cultivation of Coffee.

• Today the production potential stands at 100,000 “cases” (28 Kg each) of coffee cherries, (10,000 Quintals of Green Coffee (gold coffee)), which is the equivalent of 15 containers of Green Coffee (Goldequivalent of 15 containers of Green Coffee (Gold Coffee).

10

Regional AssociationsRegional Associations• Asociación de Caficultores San Rafael, this group is made of small coffee growers It wongroup is made of small coffee growers. It won the first national competition in the category of Associations and Co operativesof Associations and Co‐operatives.

• UDECAFE: (Unión de Empresarios Cafetaleros): hi i d f h l ffthis group is made of the largest coffee growers. Owning 60% of all of the regional ffcoffee crops.

11

MEMBERS LIST UDECAFE (Unión de Empresarios Cafetaleros)25-ago-06

Nombre Tareas HectáreasAntonio Díaz Quesada 200 12.6Emenegildo Rosario 180 11.3Eusebio Guzmán Marcelino 350 22.0Fausto Díaz Batista 300 18.9José Dolores Acosta 280 17.6J é R ó d l S t 1 000 62 9José Ramón de los Santos 1,000 62.9Luís Núñez 400 25.2Melanio de los Santos 700 44.0Pedro Francisco Pantaleón Frías 500 31.4Radhames Núñez 800 50.3Rubecindo Abreu 200 12 6Rubecindo Abreu 200 12.6Cirilo Acosta Díaz 400 25.2José Ramón Marte 500 31.4Ramón Antonio Acosta 300 18.9Víctor Manuel Pérez Matías 400 25.2Miguel Díaz Ceballos 200 12 6Miguel Díaz Ceballos 200 12.6Elpidio Trinidad 150 9.4Armando Taveras 400 25.2Marino Mena 125 7.9Carlos Manuel Rosario 200 12.6Robert Bencosme 250 15 7Robert Bencosme 250 15.7Rómulo González Acosta 1,800 113.2Tomas Aquino Aracena 400 25.2TOTAL 10,035 631.1Producción promedioQuintales (45.45 Kg) 1.8Q ( g)TOTAL 18,063 Quintales

12

“Case” (Caja) of Coffee cherriesCase (Caja) of Coffee cherries• Regional coffee in Constanza is commercialized in the form of Coffee cherries and is measured per box (28form of Coffee cherries and is measured per box (28 Kg each). The oficial box measurement is 19” inches in length x 9.1/2” in width x 14” in depth. With an official weight of 28 kgofficial weight of 28 kg.

13

Measuring coffeeMeasuring coffee

14

Coffee HarvestCoffee Harvest

• In “Las Palmas” coffee harvesting startsIn Las Palmas , coffee harvesting starts around the middle of November (1000 mt= 3280 ft) and during the following months3280 ft) and during the following months gradually expands to “La Yegua”, “La Descubierta” and neighboring towns until itDescubierta and neighboring towns until it reaches “Los Sanchez” and “Tireo” by the end of May or beginning of June (1450 mt=4757of May or beginning of June (1450 mt 4757 ft). Normally the first container of coffee is available early Januaryavailable early January.

15

Constanza’s green coffee brandsConstanza s green coffee brands

Brand Company Destination Buyers

Montaña Verde Recafe Europe Holland CoffeeMontaña Verde Recafe Europe Holland Coffee

Hispaniola Urecaf Europe Mercanta, SandaljHispaniola Urecaf Europe Mercanta, Sandalj

Perla Negra Eusebio Guzman Japan Doutor Coffee

Ebano Verde Natura Bella Europe Bellco, Nespresso

The quality of the Constanza coffeeThe quality of the Constanza coffee

• A coffee of exceptional quality, complex fragranceA coffee of exceptional quality, complex fragrance and delicate aroma (chocolate, spices), mild to high acidity with hints of citrus, medium body and good balance.

• Recent studies by “IDIAF” and “Codocafe” about the quality of Dominican coffees, evaluated samples taken from four farms in the region of C h i ld d i i lConstanza that yielded very interesting results.

18

Codocafe, Idiaf & Proca‐2Codocafe, Idiaf & Proca 2

• Codocafe (Consejo Dominicano del Café)( j )http://www.codocafe.gov.do/ is the government agency in charge of regulating all policies pertaining to the coffee industry in the Dominican Republic.y p

• Idiaf (Instituto de Investigaciones Agropecuarias y Forestales) http://www.idiaf.org.do/ is a government agency responsible for carrying on investigations inagency responsible for carrying on investigations in agriculture and forest management.

• Proca‐2 – Program created for the improvement of quality and commercialization of Dominican coffee, sponsored by the French Development Agency (AFD).

19

Flavor descriptions of Constanza ffCoffee

• Citrus

• Sweet

• Chocolate

• Lemon• Lemon

• Lychee

• Grosella

• Vanilla

20

Amadeo Escarramán (IDIAF)[email protected]

PROCA²

Results of the study related to characterization of Dominican Coffees

July 2005

STAFF INVOLVED

• 8 INVESTIGATORS FROM IDIAF

• OVER 100 TECHNICIANS FROM CODOCAFÉFROM CODOCAFÉ

• 5 INVESTIGATORS FROM CIRAD17 DOMINICAN TASTERS• 17 DOMINICAN TASTERS

• 20 INTERNACIONAL TASTERS FROM 4 CONTINENTS

23

ZONING

Sensorial Scale l d bEvaluation used by CIRAD

• 5: Excellent5: Excellent

• 4: Very Good

3 G d• 3: Good

• 2: Bad

• 1: Very Bad

• 0: non consumable0: non consumable

25

Tasting resultsProf. Jean Jacques Perriot (CIRAD, France)

Farm F1 F2 F3 F4

Aroma 5 5 5 4

Body 2 2 2 2

Acidity 3 3 3 3Acidity 3 3 3 3

Sour 0 0 0 1

Fruitness 3 5 5 3

Defects 0 0 0 0

Preference 4 5 5 3

Comments Fruit Intense fruit Very excellent, Fruit, in coldvery mild, lotsof quality

appears green

26

Tasting resultsProf. Jean Jacques Perriot (CIRAD, France)

Aroma

3

4

5

Body Preference

0

1

2F1

F2 0

Acidity Defects F3

F4

Fruitness Sour

27

Characterization studyCharacterization study

• This characterization study was performedThis characterization study was performed during a 2‐year harvest cycle and is explained in the following charts containing datain the following charts containing data pertaining to the sensorial quality of Dominican coffees:Dominican coffees:

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Northern region Coffee taste chartNorthern region Coffee taste chart100%

70%

80%

90%

50%

60%

70%

Fruity

A idit

20%

30%

40%Acidity

Standard

0%

10%

BONAO CONSTANZA-JARABACOA

LA SIERRA SANTIAGO RODRIGUEZ

RESTAURACIÓN VALVERDE PTO PLATAJARABACOA RODRIGUEZ PLATA

29

Southern region Coffee taste chartSouthern region Coffee taste chart100%

70%

80%

90%

50%

60%

70%

Fruity

Acidity

20%

30%

40%Acidity

Standard

0%

10%

20%

ENRIQUILLO PARAISO

POLO BARAHONA PEDERNALES NEYBA JIMANI BANI OCOA AZUA EL CERCADO HONDO VALLE

SAN CRÍSTOBALPARAISO HONDO VALLE

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Chemical Composition of Constanza ffCoffee

Farm Caffeine Trigoneline Lipids Sucrose Clorgenic A id

Waterg pAcid

Farm 1 1.03% 0.87% 13.23% 8.08% 8.62% 11.07%Farm 2 0.98% 0.84% 13.17% 9.04% 9.13% 10.86%Farm 3 1.18% 0.89% 14.14% 7.96% 7.98% 10.84%Farm 4 0.99% 0.82% 13.43% 8.44% 8.32% 11.14%

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Size of Constanza CoffeeSize of Constanza Coffee

Farm study, harvest 2004

40%

45%

25%

30%

35%

aine

d

F1

10%

15%

20%Ret

a

F2F3F4

0%

5%

20 19 18 17 16 15 FSieve

32

Size of Constanza green coffeeSize of Constanza green coffee

1,500 boxes purchased in may of 2005

35%

40%

20%

25%

30%

Ret

aine

d

5%

10%

15%R

0%

20 18 17 16 15 11.5 FondoSieve

33

International Tasters SummitInternational Tasters Summit

• Codocafe held an International Summit duringCodocafe held an International Summit during the month of January 2006, and invited 20 international judges to evaluate the quality ofinternational judges to evaluate the quality of Dominican coffees.

• Many of those samples included coffees from• Many of those samples included coffees from the Constanza region.

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Nationality of cuppers that studied thelsamples

Country No. of TastersCountry No. of Tasters

Colombia 1

United States 10United States 10

France 2

Holland 2Holland 2

Italy 1

J 3Japan 3

Norway 2

Dominican Republic 4

Switzerland 1 36

Cupping samplesCupping samples

• Tasters evaluated pre‐selected coffee samplesTasters evaluated pre selected coffee samples obtained through the results of the 2 year study conducted by “Idiaf” and “Codocafe”study conducted by Idiaf and Codocafe and tested by Dominican “Cupping tasters” in accordance with their sensorialaccordance with their sensorial characteristics.

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Samples containing Constanza coffeesSamples containing Constanza coffees

Code DescriptionCode Description

AA Coffee at an altitude higher than 1,000 mtg(1,000 – 1,400), (3280‐4593 ft), includingConstanza

ZA Coffees from Bonao, Constanza, Jarabacoa, Juncalito y Santiago Rodríguez

T1 Top 1 (Best coffee in the country, including Constanza)

G4 Coffee from Constanza and Jarabacoa39

Principal descriptors of Aroma & l f ffFlavor of Constanza Coffee

70%

50%

60%

70%

Spicy

30%

40%

50% p yFloralCitrusSweet

10%

20%

30% SweetChocolateFruit

0%

10%

Aroma Flavor

40

Aroma descriptors of Constanza CoffeeAroma descriptors of Constanza Coffee

RichCaramel

FullPiquant

SpicyIntense

NuttyRich

SweetCitricFloral

0% 5% 10% 15% 20% 25% 30%

FruitChocolate

41

Aroma of fruit type of Constanza ffCoffee

Dry PruneLitchi

Soft FruitPurple fruitStrawberry

ApricotBlackberryBlueberryDry Fruit

Dry Prune

BerryLemonCherry

CoconutMandarin

p

0% 10% 20% 30% 40% 50% 60%

FruitCitricBerry

42

Flavour descriptions of Constanza ffCoffee

Juicy

R d

Nuts

Tropical

Caramel

y

Complete

Complex

Spicy

Round

Citrus

Floral

Balanced

Sweet

Fruit

Chocolate

Sweet

Citrus

0% 5% 10% 15% 20% 25% 30%

43

Fruit types found in the flavour of ffConstanza Coffee

Apple

Orange

Pineapple

Red Cherry

Banana

Dried cherry

Ripped Fruit

Dry Fruit

Nut

Cranberry

0% 5% 10% 15% 20% 25% 30% 35% 40%

Fruit

Citrus

Dry Fruit

44

Principal descriptions of the body of ffConstanza Coffee

45%

35%40%45%

20%25%30%

FullCreamy

10%15%20%

Medium

0%5%

Bodyy

45

Main descriptors of acidity of ffConstanza Coffee

40%

30%

35%

40%

T

20%

25%TangyLivelySpicy

10%

15% SweetMild

0%

5%

Acidityy

46

Level of QualityLevel of Quality

50%

40%

20%

30%CommercialPremium

10%

SpecialBoutique

0%

AA ZA T1 G4Level of Quality

47

Other Coffees Comparison GraphOther Coffees Comparison Graph

G4

PERU

MEXICO

T1MALAWI

KENYA

HONDURAS

GUATEMALA

EXOTIC

ZA

EXOTIC

ETHIOPIA

COSTA RICA

COLOMBIA

CELEBESE

0 1 2 3 4 5

AA

0 1 2 3 4 5

48

ConclusionsConclusions

• One of the conclusions from the• One of the conclusions from the 2‐year study was that Constanzay yCoffees had great quality potential and co ld be rankedpotential and could be ranked among the best Dominican gcoffees.

49

CROP 2006 ‐ 2007

The JudgesAmadeo Escarramán Idiaf

Cesarina Encarnación Asocaes

Alvaro Peláez Natura Bella

Dario Gíl Ucodep, Italy

Gloria Pedroza Neumman, Swiss

Arnaud Fournier Olivier‐Langlois, Franceg ,

Celene Herrera Adocafes

Samuel Baltensperger Café SamirSamuel Baltensperger Café Samir

Hiroshi Ideriha Ishimutsu, Japan

Takatoshi Tsutsumi Mitsubishi GuatemalaTakatoshi Tsutsumi Mitsubishi, Guatemala

Aldo Gorlani ADF, France 51

The scaleThe scaleScore Quality Intensity1 filthy imperceptible1 filthy imperceptible2 dreadful Very low to low3 very bad low3 very bad low4 bad Low to average5 regular average5 regular average6 average average to high7 good high7 good high8 Very good high to very high9 excellent very high9 excellent very high10 sublime Intense 53

ClassificationClassification Total score Qualification

> 90 Extraordinary

80‐89.9 Excellent

70‐79 9 Very good70 79.9 Very good60‐69.9 Good

50‐59.9 Standard

< 50 Poor54

FinalistsFinalists

Name Town

Association of Coffee1º

Association of CoffeeFarmers “San Rafael”, Las Palmas

Constanza

2ºAssociation of Coffee Farmers from Juncalito

Juncalito, JanicoFarmers from Juncalito

3ºAssociation of Coffee Farmers “las 3 Hermanas” Pedernales3º Farmers las 3 Hermanas (3 sisters)

Pedernales

55

Association of Coffee Farmers “San Rafael”, Las Palmas. Constanza

10Fragance/aroma

80

90

100

8287

456789

10FlavorPreference

60

70

80 73

01234 AftertasteSweetness

40

50

60

Acidity

BodyBalance

Clean cup

20

30

Body

Uniformity

Balance

0

10

average maximum minimumTotal score 56

Descriptors used for the coffee of “ f l”Association “San Rafael”

floral, 1citric, 1

fruity, 8

sweet, 3

chocolate, 2

57

CROP 2007 ‐ 2008

JudgesJudgesAmadeo Escarramán

Instituto Dominicano de Investigaciones Agrícolas y Forestales ‐Idiaf

Alvaro Peláez Natura Bella S.A.

Cesarina Encarnación Codocafe

D í Gil U dDarío Gil Ucodep

Gloria Pedroza Grupo Neuman, Switzerland

Inacio Texeira Inter America Coffee GermanyInacio Texeira Inter America Coffee, Germany

Gerardo Astúa Induban (Industrias Banilejas S.A.)

Julio Martínez Mitsubishi, Guatemala

Raúl Vargas S.K.N. Caribe Café, Colombia

Roger Alba Caribbean Tea and Coffee

Samuel Batlensperger Café Samir

59

Winners of the Organizations who d ff ( )Produce coffee (OPC)

Position Total points Name

1 82.73Association of Coffee Farmers “La Experiencia”. Los Sanchez. Constanza

2 81.95Association of Coffee Farmers from Las Lagunas. San Jose de las MatasSan Jose de las Matas

3 77.86 Association of Coffee Farmers from Jarabacoa3 77.86 Association of Coffee Farmers from Jarabacoa

60

Association of Coffee Farmers “La Experiencia”. L S h CLos Sanchez. Constanza

Fragance total score

6810

g/aroma

flavorpreference72

8393

8090100

tota sco e

0246

aftertastesweetness

40506070

0

acidityclean cup

10203040

body

uniformity

balance0

average max min61

Association of Coffee Farmers “La i i ” hExperiencia”. Los Sanchez. Constanza

Cupper Comments

A Escarraman Fruit

C Encarnación Fruit

A Pelaez Fruit

D Gil Sweet

Gloria Pedrosa Sweet, floral, citric

Arnaud Fournier Chocolate

C Herrera Fruit

S Baltensperger Fruit

Hiroshi Ideriha Chocolate, peach, honey

62

Roasters Guild Coffee of the Year Competition

2008 S i l C ff A i i f2008 Specialty Coffee Association of America Tradeshow and Conference.

MINNEAPOLIS,63

2008 Roasters Guild Coffee of the Year Competition Results

• This internationally recognized competition evaluates exceptional coffees by utilizing Q‐Graders, SCAA Certified p y g ,Cuppers and other industry cupping experts as selected by the competition’s organizers. The Coffee of the Year

titi i t i i t i th t icompetition is open to origin countries that are in a cooperative relationship with the SCAA, and to roaster and importer SCAA members. It takes place during p p gSCAA’s annual gathering. Coffees will be ranked after the competition based on the scores provided by the

ti i tiparticipating cuppers.

64

Session 4 ‐ Guatemala/Nicaragua/DominicanRRep.

Score Company Name Sample Country Orign RegionScore Company Name Sample Country Orign Region

86.65San Rafael Pacun/

Cafetalera El Tunel S.A. Guatemala

Acatenango,

Chimaltenangl Acatenango Valley

86.50 Big Island Fine Coffee Guatemala Ka'u Forest Coffee/

Guatemalan Ka'u Hawaii

84.28Consejo Dominicano Del

Café (Natura Bella) Dominican Republic Dominican Republic

Constaza, Prov. of La

Vega

83.65Asocion Aldea Global

Jimotega Nicaragua Jinotega Norte

83 12 Cisa Exportadora S A Nicaragua Managua Jinotega Nicaragua SHB Eisa Joya83.12 Cisa Exportadora, S.A. Nicaragua Managua‐Jinotega Nicaragua SHB Eisa Joya

65

CROP 2008 ‐ 2009

Dominican cuppersDominican cuppers

Alvaro Peláez Natura Bella S.A.Amadeo Escarramán IdiafCeline Herrera AdocafesDarío Gil UcodepEvelyn Lied CodocafeJoean Camilo CoscafeJoean Camilo CoscafeJosé Ovalles CodocafeMaría Cuevas IdiafMaría Cuevas IdiafRafael Melo Americo Melo, C x ARoger Alba Caribbean Coffee and TeaSamuel Baltensperger Samir S.A.Yudelkis de la Rosa Codocafe 67

International cuppersInternational cuppersErika Hernández Elan Organic Coffees United States of America

Felipe Isaza Coffee Resources United States of America

Gloria PedrozaBernhard RothfosI t fé

SwitzerlandIntercafé

Inacio Teixeira Interamerican Coffee Germany

C t l A i d thJulio Martínez Mitsubishi Corporation

Central America and the Caribbean

Masahiro Kanno Doutor Coffee Japan

Yasuhiro Shimokawa Doutor Coffee Japan

Yoshiaki Nishiya Ecom Japan Ltd. JapanYoshiaki Nishiya Ecom Japan Ltd. Japan

Yumi Kosaka Ecom Japan Ltd. Japan68

Winners of the Organizations who d ff ( )Produce coffee (OPC)

Position Total points Name

1 81.92 Núcleo de Agricultores y Caficultores de San Cristóbal (NACAS), Cambita( ),

2 79.50 Association of Coffee Farmers from San Rafael. La Palma ConstanzaPalma, Constanza

3 77 98Núcleo de Caficultores y Agricultores de la sierra de

3 77.98 Neyba. Neyba

69

Association of Coffee Farmers “San Rafael”, Constanza

fragance/ 90

100

8087

6810

g /aroma

flavorpreference 70

80 7580

0246

aftertastesweetness50

60

0

acidityclean cup30

40

body

uniformity

balance

0

10

20

average maximum minimum

0min. average max.

Total score

Association of Coffee Farmers “San Rafael”Catador Comentarios

Masahiro Kanno raspberry, peach, wine, sweet, good body

Yasuhiro Shimokawa floral, citric, peach/ astringently (aftertaste)

Yumi Kosaka lime, floral/ acidity brigth, sweet/ Citrus acidity

Yoshiaki NishiyaYoshiaki Nishiya

Felipe Isaza perfumed/ citric

Erika Hernándezdry: fruit/ crust: nutty/ break: mild fruit citrus/ fruit flavor/ lively acidity/ lacks body/ brigth sweet coffee/ body lackylacks body/ brigth sweet coffee/ body lacky

Gloria Pedroza at first is grassy; taste slightly winey; green tea, it lacks a little body

Julio Martinez fruits, creamy

Jose Ovalles‐Pepe citric

Dario Gil sweet, like “panela”

Joean Camilo

Samuel Baltensperger fruity/ slightly winey71

Winners of the Coffee FarmersWinners of the Coffee FarmersPosition

Code Total points Nameon

1 PI‐3‐50 79.50 Cirilo Díaz. Los Sánchez, Constanza

2 PI‐2‐122 78.98 Manuel Antonio Hernández. Cerro Prieto, JuncalitoJuncalito

3 PO‐6‐121 76 75 Diomedes Santiago Báez San Cristóbal3 PO 6 121 76.75 Diomedes Santiago Báez. San Cristóbal

72

1º: Farm of Cirilo Díaz1 : Farm of Cirilo Díaz

• Farm between “Los Sanchez” and “Tireo” in C t i f “L V ” F f 25 2 HConstanza, province of “La Vega”. Farm of 25.2 Ha (400 Tareas) and 4,429 feet above sea level

73

Cirilo Díaz. Los Sánchez, Constanza

10

fragance/ aroma 90

100

8085

4

6

8 flavorpreference

70

80 74

0

2

4 aftertastesweetness

0

50

60

acidityclean cup

20

30

40

body

uniformity

balance

0

10

20

average maximum minimum

0min. average max.Total score

74

Cirilo Díaz. Los Sánchez, Constanza

Cupper Comments

Felipe Isaza currant/ blackberries/ cabernet

Inacio Teixeira kenya flavor, tea fruity, berry, tropical fruitsInacio Teixeira kenya flavor, tea fruity, berry, tropical fruits

Julio Martinez round, sweet

Erika Hernándezdry: fruit/ crust: nutty/ break: mild fruit/ lively acidity, mild citrus flavor/ pleasant,livelyflavor/ pleasant,lively

Masahiro Kanno mascut, raspberry, tangerine, mild, balanced, long taste

Yoshiaki Nishiya

Yasuhiro Shimokawa nuts/ orange/ peach/ soft/sweet/ complexYasuhiro Shimokawa nuts/ orange/ peach/ soft/sweet/ complex

Yumi Kosaka d. chocolate/ sweet/ dry fruits, complex. Long AT. Creamy

Amadeo Escarraman

Joean Camilo

Jose Ovalles‐Pepe

Samuel Baltensperger floral/ round

75

Pacific Coast Coffee AssociationPacific Coast Coffee Association

• 9TH Annual Pete McLaughlin Cupping Competition featuring the coffees of:

THE DOMINCAN REPUBLICTHE DOMINCAN REPUBLIC – May 22, 2009: The Annex ‐ Hayward, CA

76

9TH Annual Pete McLaughlin Cupping Competition

• The 2009 Annual Peter McLaughlin cupping e 009 ua ete c aug cupp gcontest featured coffees from the Dominican Republic. Our speakers for this event traveled all h f h bl kthe way from the Dominican Republic to speak to our membership and they gave us an excellent presentationpresentation.

• The PCCA received 26 samples from differing farms and regions throughout the country andfarms and regions throughout the country and the panel of fearless expert cuppers reduced that number to 10.

77

Coffee winner: Atlantis BlendCoffee winner: Atlantis Blend

• Cup number 6 received the highest score fromCup number 6 received the highest score from the participants which made it our winning coffee of the year: The winning coffee description: TYPE: y g pCord Central Atlantis Blend: Constanza‐Arroyo Bonito‐Juncalito‐Las Lagunas

• SUBMITTED by Coffee Resources, Inc. and NaturaBella.

• Farm/Finca Name Owner of Farm: Various Producers

78

Coffee winner: Atlantis blendCoffee winner: Atlantis blend

• Moisture: 11 0Moisture: 11.0

• Density: 344.73

S 8/ 0 /3 6 6/ 6 9• Screen: 18/45.50 17/37.56 16/16.94

• Defects: zero

• Score: 87.92

• Spicy sweet juicy body strong sugarySpicy, sweet, juicy body, strong sugarymolasses finish, maple syrup on break, buttery liquor on finish Very nice cupbuttery, liquor on finish. Very nice cup.

79

Rank 2: ConstanzaRank 2: Constanza

• TYPE: Ebano Verde SC 17 +

• REGION: Constanza SUBMITTED BY Mitsubishi Int Corp

• Sourced and prepared by NATURABELLA.

• Farm/Finca Name Owner of Farm: Producers are: Antonio Diaz, Fausto Diaz, Lolo Acosta, Jose de los de los Santos Melanio de los Santos Pedro Pantaleon RubecindoSantos,Melanio de los Santos, Pedro Pantaleon, RubecindoAbreu, Cirilo Acosta,Ramon Acosta, Victor Perez, Miguel Diaz, Marino Mena, Robert Bencosme.

• Location: Las Palmas, La Descubierta, Los Sanchez and Tireo(Altitude 3937 ft). Constanza, Province of La Vega

80

Rank 2: ConstanzaRank 2: Constanza

• Moisture: 11.5

• Density: 349.09

• Screen 18/40.65 ‐ 17/37.35 ‐ 16/17.27 ‐ 15/4.73

• Defects+ zero

• Score: 82.33

• Comments were sweet, floral, blackberry, apples, maple syrup, light acidity, very nice round solid cup.

81

Farm of Cirilo DíazFarm of Cirilo Díaz

• Ubicada entre los Sanchez y Tireo en la provincia de La Vega. Son 25.2 Ha (400 Tareas) a 1,350 msnm

82

Felipe Isaza

10fragance/aroma

90

100

46810

flavor

aftertastesweetness

preference

70

80

90 78

02

aftertaste

acidityclean cup

sweetness

40

50

60

acidity

bodybalance

clean cup

10

20

30

uniformity 0

10

Total scoreraisin, redcurrant/ blackberry/ cabernet

Coffee farm from Cirilo Díaz . Los Sanchez/Tireo. Constanza, Dominican Republic

raisin, redcurrant/ blackberry/ cabernet

84

10fragance/aroma

Inacio Teixeira

100 87

46810

flavor

aftertastesweetness

preference

70

80

90

02

aftertaste

acidityclean cup

sweetness

50

60

acidity

bodybalance

clean cup

20

30

40

uniformity

0

10

Like Kenya coffee, tea fruity,berry, tropical fruits


Total score

85

Julio Martínez

10fragance/aroma

90

100

80

46810

flavor

aftertastesweetness

preference

70

80

02

aftertaste

acidityclean cup

sweetness

40

50

60

acidity

bodybalance

clean cup

20

30

uniformity0

10

Total scoreround, sweet


Total scoreround, sweet

86

Erika Hernández

10fragance/aroma

flf90

100

75

468 flavor

aftertastesweetness

preference

70

8075

02

acidityclean cup 40

50

60

y

bodybalance

p

20

30

uniformity0

10

Total scoredry: fruit/ crust: nutty/ break: mild fruit/ lively acidity,mild citrus flavor/ pleasant,lively


Total scoremild citrus flavor/ pleasant,lively

87

Masahiro Kanno

10fragance/aroma

90

10085

46810

flavor

aftertastesweetness

preference

60

70

80

02

aftertaste

acidityclean cup

sweetness

40

50

60

acidity

bodybalance

clean cup

10

20

30

uniformity 0

10

Total scoremascut, raspberry, mandarin, suave, balanced, long taste

Coffee farm from Cirilo Díaz . Los Sanchez/Tireo. Constanza, Dominican Republic 88

Yoshiaki Nishiya

10fragance/aroma

90

100

79

46810

flavor

aftertastesweetness

preference

70

80

02

aftertaste

acidityclean cup

sweetness

40

50

60

acidity

bodybalance

clean cup

20

30

uniformity0

10

Total score


Total score

89

Yasuhiro Shimokawa

10fragance/aroma

90

100

80

46810

flavor

aftertastesweetness

preference

60

70

80

02

aftertaste

acidityclean cup

sweetness

40

50

60

acidity

bodybalance

clean cup

10

20

30

uniformity 0

10

Total scorenuts/ orange/ peach/ soft/sweet/ complex


nuts/ orange/ peach/ soft/sweet/ complex

90

Yumi Kosaka

10fragance/aroma

90

10083

46810

flavor

aftertastesweetness

preference

70

80

90

02

aftertaste

acidityclean cup

sweetness

40

50

60

acidity

bodybalance

clean cup

10

20

30

uniformity

d. chocolate/ sweet/ dry fruits, complex. Long AT. Creamy

0

10

Total score


Amadeo Escarramán

10fragance/aroma

90

100

46810

flavor

aftertastesweetness

preference

70

80

9074

02

aftertaste

acidityclean cup

sweetness

40

50

60

acidity

bodybalance

clean cup

10

20

30

uniformity 0

10

Total score


Joean Camilo

10fragance/aroma

90

100

76

46810

flavor

aftertastesweetness

preference

70

80

76

02

aftertaste

acidityclean cup

sweetness

40

50

60

acidity

bodybalance

clean cup

20

30

uniformity0

10

Total score


Total score

93

José Ovalles‐Pepe

10fragance/aroma

90

100

46810

flavor

aftertastesweetness

preference

70

80

90 78

02

aftertaste

acidityclean cup

sweetness

40

50

60

acidity

bodybalance

clean cup

10

20

30

uniformity 0

10

Total score


Samuel Baltensperger

10fragance/aroma

90

10084

46810

flavor

aftertastesweetness

preference

70

80

90

02

aftertaste

acidityclean cup

sweetness

40

50

60

acidity

bodybalance

clean cup

10

20

30

uniformity 0

10

Total scoreOlor floral/ redondo/ flores


Coffee From Constanza Dominican Republic

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