Coffee From Cuba, Dominican Republic & Jamaica
This part of the world is perhaps lesser known for its coffee than some of our other world regions, although is still capable of producing some good quality coffee. Firstly, Cuban flavour profiles are not dissimilar to that of other coffee producing islands; typically coffee is heavy bodied with low acidity. Somewhat similar, Dominican Republic's coffee is perhaps a milder version, although it still possesses the same low acidity. Jamaica, though, offers coffee that is characterised as being clean and sweet with the potential to become complex and fruity; rare, but entirely possible.
This part of the world is perhaps lesser known for its coffee than some of our other world regions, although is still capable of producing some good quality coffee. Firstly, Cuban flavour profiles are not dissimilar to that of other coffee producing islands; typically coffee is heavy bodied with low acidity. Somewhat similar, Dominican Republic's coffee is perhaps a milder version, although it still possesses the same low acidity. Jamaica, though, offers coffee that is characterised as being clean and sweet with the potential to become complex and fruity; rare, but entirely possible.
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