Dominican Republic washed Arabica, San José de Ocoa, Finca Ibonna

citric, smooth, milk chocolate, almond
60 % of 100
60 % of 100
SCA Score 83.00
60 % of 100
Spot: Vollers Hamburg
Quantity Available: 165 GrainPro bags of 60kg

You still have open quantities of this item in a call-off contract.

Do you want to call off now?

Go here

to see your overview of contracts.

It's summer time!
More Information
Unit of Measure GrainPro bags of 60kg
Status Spot
Warehouse Vollers Hamburg
Bag Type Grain Pro
Crop 23/24
Acidity 3.000000
Flavor 3.000000
Batch 103135
Variety Caturra, Catuai, Obata, Tupi, CR-95, Lempira, Cuscatleco
Region San José de Ocoa
Process Washed
Producer Finca Ibonna by Ana and Samuel Baltensberger
SCA Score 83.000000
Body 3.000000

This beautiful Caribbean island has a 300-year-old coffee heritage. Coffee was introduced in 1715 and grown mainly by small-holder farmers mainly in the mountain ranges of Cibao, Bani, Azua, Ocoa, Barahona, and Juncalito. The general altitude for growing coffee ranges from 600 to 1,450 meters above sea level. During the last decades, the number of coffee farmers has decreased substantially, but coffee production remained stable as modern agriculture increased productivity.

In 1988 Ulrich Baltensberger moved from Switzerland to the Dominican Republic with the determined idea of establishing a coffee farm. Known for its excellent terroir and micro-climate, he acquired 93 hectares of land in the Central Cordillera in the Ocoa Province. Today, his son Samuel, together with his wife Ana and their son Tiago are managing this beautiful farm and continuing its development.

More than 25 employees are working on the estate and taking care of the coffee tree husbandry, depulping, fermenting, washing, and drying of the coffee. During the harvest, 150 pickers join the team to secure only the red, ripe cherries are selected. Since its inception, Finca Ibonna has always been a place where bio-diversity, ecological practices, and high social standards play a central role.

Shade trees and appropriate water management techniques make this "island coffee" unique not only in terms of its sustainable production but foremost from a sensory point of view.

Being known for its breathtaking beaches and plentiful rum, the Dominican Republic is one of the most visited countries in the Caribbean. Bordering Haiti on the eastern side of Hispaniola (island of the Greater Antilles chain), this Caribbean gem is home to some 11 million people. Santo Domingo, its capital and largest city, was founded by the Spanish in 1496 and is considered the first permanent settlement established by Europeans in the Americas.

While its economy is primarily based on services like tourism and finance, agriculture also plays an important role, accounting for one-eighth of the country's GDP. Sugarcane remains the main cash crop, while coffee and cacao have become more prominent. Coffee was first introduced to the Dominican Republic in the 18th century, but it took almost 100 years to start its exporting activities. Today, the Dominican Republic is the largest coffee-producing country in the Caribbean, with approximately 50,000 coffee farms producing over 400,000 60kg bags in 2019. The internal consumption averages 3kg per person, and only 20% of production is exported.

Even though Dominican coffee is often sold as Santo Domingo coffee (named after its capital), the country has different producing regions, including Cibao, Azua, Ocoa, Juncalito, Barahona, and Baní. Most of the coffee cultivated in the country is Arabica and is typically found to be relatively mild, with low to medium acidity, rich aromas, and earthy flavors.

2021 - present, List & Beisler GmbH