http://www cafemetilxantin blogspot com/

http://www.cafemetilxantin.blogspot.com/
2
 Geographical Location
Geographical Location
• Constanza is located in the province of  La 
is located in the province of La
Vega, Dominican Republic

Province of La Vega
Province of La Vega

3
La Vega
g

4
 Origin
• The
The Constanza
Constanza valley, as well as the other 
valley as well as the other
valleys in the island of Hispaniola, trace their 
origin to the Quaternary Period; in the
origin to the Quaternary Period; in the 
Pleistocene Epoch. It was populated by TAINO
Indians before the discovery of the new world
Indians before the discovery of the new world. 
According to historical notes the name 
Constanza was the name of the 
was the name of the “Taino”
Taino  queen 
queen
who lived in that particular territory.

5
 Altitude above sea level
Altitude above sea level
• The Constanza valley
Constanza valley is located at 1,200 
at 1 200
meters (3937 ft) above sea level, and is the
highest in the
in the island. Yearly
island Yearly temperatures
fluctuate between 5°C to 20°C, allowing cool
temperature cultivations throughout the
throughout the
region. 
• 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
Haiti Atl ti O
Atlantic Ocean

Puerto Plata
Santiago

Barahona

Santo Domingo

Caribbean sea

7
 Cultivating Coffee in Constanza
Cultivating Coffee in Constanza
• The
The planting of Coffee in the region accelerated with 
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
to be cultivated in the region while providing local 
lti t d i th i hil idi l l
growers a means to achieve economical support. This 
project started with 345 Hectares
project started with 345 Hectares.

8
9
 Regional Production Potential
Regional Production Potential
• Recafe became a leader in the production of Coffee, 
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 (Gold
equivalent  of 15 containers of Green Coffee (Gold 
Coffee).

10
 Regional Associations
Regional Associations
• Asociación de Caficultores San Rafael, this 
group is made of small coffee growers It won
group is made of small coffee growers. It won 
the first national competition in the category 
of Associations and Co operatives
of Associations and Co‐operatives.
• UDECAFE: (Unión de Empresarios Cafetaleros): 
this group is made of the largest coffee 
hi i d f h l ff
growers. Owning 60% of all of the regional 
coffee crops.
ff

11
MEMBERS LIST UDECAFE (Unión de Empresarios Cafetaleros)
25-ago-06

Nombre Tareas Hectáreas

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

12
 “Case”
Case  (Caja) of Coffee cherries
(Caja) of Coffee cherries
• Regional coffee in Constanza is commercialized in the 
form of Coffee cherries and is measured per box (28
form 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 kg
official weight of 28 kg.

13
Measuring coffee
Measuring coffee

14
 Coffee Harvest
Coffee Harvest
• In
In “Las
Las Palmas
Palmas”, coffee harvesting starts 
coffee harvesting starts
around the middle of November (1000 mt= 
3280 ft) and during the following months
3280 ft) and during the following months 
gradually expands to “La Yegua”, “La 
Descubierta” and neighboring towns until it 
Descubierta and neighboring towns until it
reaches “Los Sanchez” and “Tireo” by the end 
of May or beginning of June (1450 mt=4757
of May or beginning of June (1450 mt 4757 
ft).  Normally the first container of coffee is 
available early January
available early January.
15
 Constanza’ss green coffee brands
Constanza green coffee brands
Brand Company Destination Buyers

Montaña Verde
Montaña Verde Recafe Europe Holland Coffee

Hispaniola Urecaf Europe Mercanta, Sandalj

Mercanta, Sandalj

Perla Negra Eusebio Guzman Japan Doutor Coffee

Ebano Verde Natura Bella Europe Bellco, Nespresso

 The quality of the Constanza coffee
The quality of the Constanza coffee 
• A
A coffee of exceptional quality, complex fragrance 
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
Constanza that yielded very interesting results. 
h i ld d i i l

18
 Codocafe, Idiaf & Proca‐2
Codocafe, Idiaf & Proca 2
• Codocafe ((Consejo j Dominicano del Café))
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 in
agency 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 
Coffee
ff
• Citrus
• Sweet
• Chocolate
• Lemon
• Lychee
• Grosella
• Vanilla
20
Amadeo Escarramán (IDIAF)
aescarraman@idiaf.org.do
 PROCA²

Results of the study related to characterization 
of Dominican Coffees
July 2005
 STAFF INVOLVED

• 8 INVESTIGATORS FROM  
IDIAF
• OVER 100 TECHNICIANS 
FROM CODOCAFÉ
FROM   CODOCAFÉ
• 5 INVESTIGATORS FROM 
CIRAD
• 17 DOMINICAN TASTERS
17 DOMINICAN TASTERS
• 20 INTERNACIONAL 
TASTERS FROM 4 
CONTINENTS

23
ZONING 
 Sensorial Scale                           
Evaluation used by CIRAD
l db
• 5: Excellent
5: Excellent
• 4: Very Good
• 3 G d
3: Good
• 2: Bad
• 1: Very Bad
• 0: non consumable
0: non consumable

25
 Tasting results
Prof. Jean Jacques Perriot (CIRAD, France)
Farm F1 F2 F3 F4
Aroma 5 5 5 4
Body 2 2 2 2
Acidity 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 cold
very mild, lots appears green
of quality

26
 Tasting results
Prof. Jean Jacques Perriot (CIRAD, France)
Aroma 
5
4
Preference  3 Body 
2
F1 
1
F2 
0
F3 
Defects  Acidity 
F4 

Sour  Fruitness 

27
 Characterization study
Characterization study
• This
This characterization study was performed 
characterization study was performed
during a 2‐year harvest cycle and is explained 
in the following charts containing data
in the following charts containing data 
pertaining to the sensorial quality of 
Dominican coffees:
Dominican coffees:

28
Northern region Coffee taste chart
Northern region Coffee taste chart
100%

90%

80%

70%

60%

50%
Fruity

A idit
Acidity
40%

Standard
30%

20%

10%

0%
BONAO CONSTANZA- LA SIERRA SANTIAGO RESTAURACIÓN VALVERDE PTO
JARABACOA RODRIGUEZ PLATA

29
Southern region Coffee taste chart
Southern region Coffee taste chart
100%

90%

80%

70%

60%

Fruity
50%

Acidity
40%
Standard
30%

20%

10%

0%
ENRIQUILLO POLO BARAHONA PEDERNALES NEYBA JIMANI BANI OCOA AZUA EL CERCADO SAN CRÍSTOBAL
PARAISO HONDO VALLE

30
 Chemical Composition of Constanza 
Coffee
ff
Clorgenic
Farm Caffeine Trigoneline
g Lipids
p Sucrose Water
A id
Acid
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%

31
 Size of Constanza Coffee
Size of Constanza Coffee
Farm study, harvest 2004

45%

40%

35%

30%
ained

25% F1
Reta

20% F2
F3
15%
F4
10%

5%

0%
20 19 18 17 16 15 F
Sieve

32
Size of Constanza green coffee
Size of Constanza green coffee
1,500 boxes purchased in may of 2005

40%

35%

30%

25%
Retained

20%
R

15%

10%

5%

0%

20 18 17 16 15 11.5 Fondo
Sieve

33
34
 International Tasters Summit
• Codocafe
Codocafe held an International Summit during 
held an International Summit during
the month of January 2006, and invited 20 
international judges to evaluate the quality of
international 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.

35
Nationality of cuppers that studied the
samples
l
Country No. of Tasters
No. of Tasters
Colombia 1
United States 10
France 2
Holland 2
Italy 1
J
Japan 3
Norway 2
Dominican Republic 4
Switzerland 1 36
37
 Cupping samples
• Tasters
Tasters evaluated pre
evaluated pre‐selected
selected coffee samples 
coffee samples
obtained through the results of the 2 year 
study conducted by “Idiaf”
study conducted by  Idiaf  and 
and “Codocafe”
Codocafe  
and tested by Dominican “Cupping tasters” in 
accordance with their sensorial
accordance with their sensorial 
characteristics.

38
Samples containing Constanza coffees
Samples containing Constanza coffees 
Code Description

AA g
Coffee at an altitude higher than 1,000 mt
(1,000 – 1,400), (3280‐4593 ft), including
Constanza
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 Jarabacoa
39
 Principal descriptors of Aroma & 
Flavor
l of Constanza Coffee
f ff
70%

60%

50% Spicy
p y
Floral
40% Citrus

30% Sweet
Chocolate
20% Fruit
10%

0%
Aroma Flavor

40
Aroma descriptors of
Aroma descriptors Constanza Coffee
of Constanza Coffee

Piquant
Full
Caramel
Rich
Nutty
Intense
Spicy
Floral
Citric
Sweet
Chocolate
Fruit

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

41
 Aroma of fruit type of Constanza 
ff
Coffee
Strawberry
Purple fruit
Soft Fruit
Litchi
Dry Prune
Dry Fruit
Blueberry
Blackberry
Apricot
p
Mandarin
Coconut
Cherry
Lemon
Berry
Citric
Fruit
0% 10% 20% 30% 40% 50% 60%

42
 Flavour descriptions of Constanza 
ff
Coffee
Juicy
y
Caramel
Tropical
Nuts
Round
R d
Spicy
Complex
Complete
Sweet
Balanced
Floral
Citrus
Sweet
Chocolate
Fruit

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

43
 Fruit types found in the flavour of  
ff
Constanza Coffee
Apple

Red Cherry

Pineapple

Orange

Ripped Fruit

Dried cherry

Banana

Cranberry

Nut

Dry Fruit

Citrus

Fruit

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

44
 Principal descriptions of the body of  
Constanza Coffee
ff
45%
40%
35%
30%
Full
25%
Creamy
20%
Medium
15%
10%
5%
0%
y
Body

45
 Main descriptors of acidity of 
Constanza Coffee
ff
40%
35%
30%
T
Tangy
25% Lively
20% Spicy

15% Sweet
Mild
10%
5%
0%
Acidity
y

46
 Level of Quality
Level of Quality
50%

40%

30%
Commercial

20%
Premium
Special
10% Boutique

0%

AA ZA T1 G4
Level of Quality

47
 Other Coffees Comparison Graph
Other Coffees Comparison Graph

G4

PERU
MEXICO
MALAWI
T1
KENYA
HONDURAS
GUATEMALA
EXOTIC
ETHIOPIA
ZA
COSTA RICA
COLOMBIA
CELEBESE

AA

0 1 2 3 4 5

48
 Conclusions

• One of the conclusions from the 
One of the conclusions from the
2‐year study was that Constanza
y y
Coffees had great quality 
potential and co ld be ranked
potential and could be ranked 
among the best Dominican 
g
coffees.
49
CROP 2006 ‐ 2007
 The Judges
Amadeo Escarramán Idiaf
Cesarina Encarnación Asocaes
Alvaro Peláez Natura Bella
Dario Gíl Ucodep, Italy
Gloria Pedroza Neumman, Swiss
Arnaud Fournier Olivier‐Langlois, France
g ,
Celene Herrera Adocafes
Samuel Baltensperger
Samuel Baltensperger Café Samir
Café Samir
Hiroshi Ideriha Ishimutsu, Japan
Takatoshi Tsutsumi Mitsubishi Guatemala
Mitsubishi, Guatemala
Aldo Gorlani ADF, France 51
52
 The scale
The scale
Score Quality Intensity
1 filthy imperceptible
2 dreadful Very low to low
3 very bad low
4 bad Low to average
5 regular average
6 average average to high
7 good high
8 Very good high to very high
9 excellent very high
10 sublime Intense 53
 Classification 
Classification
Total score Qualification

> 90 Extraordinary
80‐89.9 Excellent
70‐79
70 79.9
9 Very good
60‐69.9 Good
50‐59.9 Standard
< 50 Poor
54
 Finalists

Name Town

Association of Coffee
of Coffee
1º Farmers “San Rafael”, Las  Constanza
Palmas
Association of Coffee 
2º Juncalito, Janico
Farmers from Juncalito
Farmers from Juncalito
Association of Coffee 
3º Farmers 
Farmers “laslas 3 Hermanas
3 Hermanas”  Pedernales
(3 sisters) 55
 Association of Coffee Farmers “San Rafael”, Las Palmas. Constanza
100

90 87
Fragance/aroma 82
10 80
9 73
Preference 8 Flavor
7 70
6
5
4 60
Sweetness 3 Aftertaste
2
1 50
0
40
Clean cup Acidity
30
20
Balance Body
10
Uniformity
0

average maximum minimum

56
Total score
Descriptors used for the coffee of 
“ f l”
Association “San Rafael”

citric, 1
floral, 1

sweet, 3
fruity, 8

chocolate, 2

57
CROP 2007 ‐ 2008
 Judges
Instituto Dominicano de Investigaciones Agrícolas y Forestales ‐
Amadeo Escarramán
Idiaf
Alvaro Peláez Natura Bella S.A.

Cesarina Encarnación Codocafe

D í Gil
Darío Gil U d
Ucodep

Gloria Pedroza Grupo Neuman, Switzerland

Inacio Texeira
Inacio Texeira Inter America Coffee, Germany
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 
Produce coffee (OPC)
d ff ( )
Position Total points Name

Association of Coffee Farmers “La Experiencia”. Los 

1 82.73
Sanchez. Constanza

Association of Coffee Farmers from Las Lagunas. 

2 81.95
San Jose de las Matas
San Jose de las Matas

3 77.86 Association of Coffee

of Coffee Farmers from Jarabacoa

60
Association of Coffee Farmers “La Experiencia”. 
L S h C
Los Sanchez. Constanza
Fragance 
g total score
tota sco e
/aroma
10 100 93
preference flavor 90 83
8
80 72
6 70
sweetness 4 aftertaste 60
2 50
0 40
30
clean cup acidity 20
10
0
balance body

uniformity

average max min

61
 Association of Coffee Farmers “La 
Experiencia”. Los Sanchez. Constanza
i i ” h
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 Specialty Coffee Association of 
2008 S i l C ff A i i f
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 
competition is open to origin countries that are in a 
titi i t i i t i th t i
cooperative relationship with the SCAA, and to roaster 
and importer SCAA members.  It takes place during 
p p g
SCAA’s annual gathering. Coffees will be ranked after the 
competition based on the scores provided by the 
participating cuppers. 
ti i ti
64
Session 4 ‐ Guatemala/Nicaragua/Dominican
Rep.
Score
Score  Company Name
Company Name  Sample Country
Sample Country  Orign Region
Region 

San Rafael Pacun/  Acatenango, 
86.65 Cafetalera El Tunel S.A. 
Guatemala 
Chimaltenangl 
Acatenango Valley 

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

Consejo Dominicano Del  Constaza, Prov. of La 

84.28 Café (Natura Bella) 
Dominican Republic  Dominican Republic 
Vega 

Asocion Aldea Global 
83.65 Jimotega 
Nicaragua  Jinotega  Norte 

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

65
CROP 2008 ‐ 2009
 Dominican cuppers
Dominican cuppers
Alvaro Peláez Natura Bella S.A.
Amadeo Escarramán Idiaf
Celine Herrera Adocafes
Darío Gil Ucodep
Evelyn Lied Codocafe
Joean Camilo
Joean Camilo Coscafe
José Ovalles  Codocafe
María Cuevas
María Cuevas Idiaf
Rafael Melo Americo Melo, C x A
Roger Alba Caribbean Coffee and Tea
Samuel Baltensperger  Samir S.A.
Yudelkis de la Rosa Codocafe 67
 International cuppers
International cuppers
Erika Hernández Elan Organic Coffees United States of America

Felipe Isaza Coffee Resources United States of America

Bernhard Rothfos
Gloria Pedroza Switzerland
I t
Intercafé
fé

Inacio Teixeira Interamerican Coffee Germany

Central America and the 
C t lA i d th
Julio Martínez Mitsubishi Corporation
Caribbean
Masahiro Kanno Doutor Coffee Japan

Yasuhiro Shimokawa Doutor Coffee Japan

Yoshiaki Nishiya Ecom Japan Ltd. Japan

Yumi Kosaka Ecom Japan Ltd. Japan

68
 Winners of the Organizations who 
Produce coffee (OPC)
d ff ( )
Position Total points Name

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

Association of Coffee Farmers from San Rafael. La 

2 79.50 
Palma Constanza
Palma, Constanza

Núcleo de Caficultores y Agricultores de la sierra de 
3 77 98
77.98 
Neyba. Neyba

69
Association of Coffee Farmers  “San Rafael”, Constanza
100

90 87
g /
fragance/  
80
aroma 80 75
10
preference 8 flavor 70
6
60
sweetness 4 aftertaste
2 50
0
40
clean cup acidity
30

20
balance body
10
uniformity
0
min. average max.
average maximum minimum 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 Nishiya
Yoshiaki Nishiya

Felipe Isaza perfumed/ citric
dry: fruit/ crust: nutty/ break: mild fruit citrus/ fruit flavor/ lively acidity/ 
Erika Hernández
lacks body/ brigth sweet coffee/ body lacky
lacks 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 winey

71
 Winners of the Coffee Farmers
Winners of the Coffee Farmers
Positi
on
Code Total points Name

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

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

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

72
 1º:: Farm of Cirilo
1 Farm of Cirilo Díaz

• Farm between “Los Sanchez” and “Tireo” in 
C t
Constanza, province of “La Vega”. Farm of 25.2 Ha 
i f “L V ” F f 25 2 H
(400 Tareas) and  4,429 feet above sea level 73
 Cirilo Díaz. Los Sánchez, Constanza
100
fragance/  
aroma 90 85
10 80
preference flavor 80 74
8
6 70
4
sweetness aftertaste 60
2
0 50

40
0
clean cup acidity
30

balance body 20

uniformity 10

0
min. average max.
Total score
74
average maximum minimum
 Cirilo Díaz. Los Sánchez, Constanza
Cupper Comments

Felipe Isaza currant/ blackberries/ cabernet
Inacio Teixeira
Inacio Teixeira kenya flavor, tea fruity, berry, tropical fruits
flavor, tea fruity, berry, tropical fruits
Julio Martinez round, sweet
dry: fruit/ crust: nutty/ break: mild fruit/ lively acidity, mild citrus 
Erika Hernández
flavor/ pleasant,lively
flavor/ pleasant,lively
Masahiro Kanno mascut, raspberry, tangerine, mild, balanced, long taste
Yoshiaki Nishiya

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

• 9TH Annual Pete McLaughlin Cupping 
Competition  featuring the coffees of: 
THE DOMINCAN REPUBLIC
THE 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 g
contest featured coffees from the Dominican 
Republic. Our speakers for this event traveled all 
the way from the Dominican Republic to speak to 
h f h bl k
our membership and they gave us an excellent 
presentation.
presentation
• The PCCA received 26 samples from differing 
farms and regions throughout the country and
farms and regions throughout the country and 
the panel of fearless expert cuppers reduced that 
number to 10. 

77
 Coffee winner: Atlantis Blend
winner: Atlantis Blend
• Cup
Cup number 6 received the highest score from 
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 p
Cord Central Atlantis Blend: Constanza‐Arroyo 
Bonito‐Juncalito‐Las Lagunas
• SUBMITTED by Coffee Resources, Inc. and Natura
Bella.
• Farm/Finca Name Owner of Farm: Various 
Producers
78
 Coffee winner: Atlantis blend
winner: Atlantis blend
• Moisture: 11.0
Moisture: 11 0
• Density: 344.73
• S
Screen: 18/45.50 17/37.56 16/16.94
8/ 0 /3 6 6/ 6 9
• Defects: zero
• Score: 87.92
• Spicy sweet juicy body, strong
Spicy, sweet, juicy body strong sugary
molasses finish, maple syrup on break, 
buttery liquor on finish. Very
buttery, liquor finish Very nice cup.
cup
79
 Rank 2: Constanza
Rank 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, Rubecindo
Santos,Melanio de los Santos Pedro Pantaleon Rubecindo
Abreu, 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: Constanza
Rank 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 Díaz
Farm of Cirilo

• Ubicada entre los Sanchez y Tireo en la provincia de 

La Vega. Son 25.2 Ha (400 Tareas) a 1,350 msnm
82
83
 Felipe Isaza

fragance/aroma 100
10 90 78
preference 8 flavor
80
6
70
sweetness 4 aftertaste 60
2
0 50

40
clean cup
clean cup acidity
30

20
balance body 10

uniformity 0

Total score
raisin, redcurrant/ blackberry/ cabernet
raisin, redcurrant/ blackberry/ cabernet

Coffee farm from Cirilo Díaz . Los Sanchez/Tireo. Constanza, Dominican Republic 84

 Inacio Teixeira
fragance/aroma 100 87
10
preference flavor 90
8
6 80

sweetness 4 aftertaste 70
2 60
0
50
clean cup
clean cup acidity 40

30
balance body 20

uniformity 10

0
Like Kenya coffee, tea fruity,berry, tropical fruits
Total score

Coffee farm from Cirilo Díaz . Los Sanchez/Tireo. Constanza, Dominican Republic 85

 Julio Martínez

100
fragance/aroma 80
10 90
preference 8 flavor 80
6 70
sweetness 4 aftertaste 60
2
0 50

40
clean cup
clean cup acidity
30

20
balance body
10
uniformity
0

round, sweet
round, sweet Total score
Total score

Coffee farm from Cirilo Díaz . Los Sanchez/Tireo. Constanza, Dominican Republic 86

 Erika Hernández

100
fragance/aroma
10 90
preference
f flavor
fl 75
8 80
6
70
sweetness 4 aftertaste
2 60

0 50

clean cup
p acidityy 40

30

20
balance body
10
uniformity
0
dry: fruit/ crust: nutty/ break: mild fruit/ lively acidity,
mild citrus flavor/ pleasant,lively
mild citrus flavor/ pleasant,lively Total score
Total score

Coffee farm from Cirilo Díaz . Los Sanchez/Tireo. Constanza, Dominican Republic 87

 Masahiro Kanno

100
fragance/aroma 85
10 90
preference 8 flavor 80
6 70
sweetness 4 aftertaste 60
2
50
0
40
clean cup
clean cup acidity
30

20
balance body
10
uniformity 0
mascut, raspberry, mandarin, suave, balanced, long taste 
Total score

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

 Yoshiaki Nishiya

100
fragance/aroma
10 90 79
preference 8 flavor 80
6 70
sweetness 4 aftertaste 60
2
0 50

40
clean cup
clean cup acidity
30

20
balance body
10
uniformity
0

Total score
Total score

Coffee farm from Cirilo Díaz . Los Sanchez/Tireo. Constanza, Dominican Republic 89

 Yasuhiro Shimokawa

100
fragance/aroma
10 90 80
preference 8 flavor 80
6 70
sweetness 4 aftertaste 60
2
50
0
40
clean cup
clean cup acidity
30

20
balance body
10
uniformity 0

Total score
nuts/ orange/ peach/ soft/sweet/ complex 
nuts/ orange/ peach/ soft/sweet/ complex

Coffee farm from Cirilo Díaz . Los Sanchez/Tireo. Constanza, Dominican Republic 90

 Yumi Kosaka

fragance/aroma 100
10 90
83
preference 8 flavor
80
6
70
sweetness 4 aftertaste 60
2
0 50

40
clean cup
clean cup acidity
30

20
balance body 10

uniformity 0

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

Coffee farm from Cirilo Díaz . Los Sanchez/Tireo. Constanza, Dominican Republic 91

 Amadeo Escarramán

fragance/aroma 100
10 90
preference 8 flavor 74
80
6
70
sweetness 4 aftertaste 60
2
0 50

40
clean cup
clean cup acidity
30

20
balance body 10

uniformity 0

Total score

Coffee farm from Cirilo Díaz . Los Sanchez/Tireo. Constanza, Dominican Republic 92

 Joean Camilo

100
fragance/aroma
10 90 76
preference 8 flavor 80
6 70
sweetness 4 aftertaste 60
2
0 50

40
clean cup
clean cup acidity
30

20
balance body
10
uniformity
0

Total score
Total score

Coffee farm from Cirilo Díaz . Los Sanchez/Tireo. Constanza, Dominican Republic 93

 José Ovalles‐Pepe

fragance/aroma 100
10 90 78
preference 8 flavor
80
6
70
sweetness 4 aftertaste 60
2
0 50

40
clean cup
clean cup acidity
30

20
balance body 10

uniformity 0

Total score

Coffee farm from Cirilo Díaz . Los Sanchez/Tireo. Constanza, Dominican Republic 94

 Samuel Baltensperger 

fragance/aroma 100
84
10 90
preference 8 flavor
80
6
70
sweetness 4 aftertaste 60
2
0 50

40
clean cup
clean cup acidity
30

20
balance body 10

uniformity 0

Olor floral/ redondo/ flores Total score

Coffee farm from Cirilo Díaz . Los Sanchez/Tireo. Constanza, Dominican Republic 95