coffee from constanza dominican republic
DESCRIPTION
Organoleptical quality of coffee from Constanza, province of La Vega, Dominican RepublicTRANSCRIPT
http://www cafemetilxantin blogspot com/http://www.cafemetilxantin.blogspot.com/
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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
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La Vegag
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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.
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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).
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Constanza
Atl ti OHaiti
Puerto Plata
Atlantic OceanHaiti
Santiago
Barahona
Santo Domingo
Caribbean sea
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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.
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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).
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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.
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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
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“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.
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Measuring coffeeMeasuring coffee
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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.
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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.
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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).
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Flavor descriptions of Constanza ffCoffee
• Citrus
• Sweet
• Chocolate
• Lemon• Lemon
• Lychee
• Grosella
• Vanilla
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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
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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
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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
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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
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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
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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
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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
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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
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Aroma descriptors of Constanza CoffeeAroma descriptors of Constanza Coffee
RichCaramel
FullPiquant
SpicyIntense
NuttyRich
SweetCitricFloral
0% 5% 10% 15% 20% 25% 30%
FruitChocolate
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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
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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%
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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
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Principal descriptions of the body of ffConstanza Coffee
45%
35%40%45%
20%25%30%
FullCreamy
10%15%20%
Medium
0%5%
Bodyy
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Main descriptors of acidity of ffConstanza Coffee
40%
30%
35%
40%
T
20%
25%TangyLivelySpicy
10%
15% SweetMild
0%
5%
Acidityy
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Level of QualityLevel of Quality
50%
40%
20%
30%CommercialPremium
10%
SpecialBoutique
0%
AA ZA T1 G4Level of Quality
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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
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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.
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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
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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
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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
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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
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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
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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
83
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
Coffee farm from Cirilo Díaz . Los Sanchez/Tireo. Constanza, Dominican Republic
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
Coffee farm from Cirilo Díaz . Los Sanchez/Tireo. Constanza, Dominican Republic
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
Coffee farm from Cirilo Díaz . Los Sanchez/Tireo. Constanza, Dominican Republic
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
Coffee farm from Cirilo Díaz . Los Sanchez/Tireo. Constanza, Dominican Republic
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
Coffee farm from Cirilo Díaz . Los Sanchez/Tireo. Constanza, Dominican Republic
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
Coffee farm from Cirilo Díaz . Los Sanchez/Tireo. Constanza, Dominican Republic 91
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
Coffee farm from Cirilo Díaz . Los Sanchez/Tireo. Constanza, Dominican Republic 92
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
Coffee farm from Cirilo Díaz . Los Sanchez/Tireo. Constanza, Dominican Republic
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
Coffee farm from Cirilo Díaz . Los Sanchez/Tireo. Constanza, Dominican Republic 94
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 farm from Cirilo Díaz . Los Sanchez/Tireo. Constanza, Dominican Republic 95