Dominican Republic Ramirez Estate Red Honey Process

Cane Sugar, Pomegranate, Vanilla

The Ramirez Estate is a pretty big deal. It was founded by Belarminio Ramirez in 1943. Three generations later, it’s better than it’s ever been. The property is in the Jarabacoa region with elevations reaching 1,500 meters. For this lot, the Ramirez folks took a batch of pure Red Caturra and put it through a Red Honey Process: 24 hours of full cherry fermentation, a floating period, and finally a 15 day drying phase. A good Red Honey lends sweetness to classic washed flavors without imparting any of the heaviness or funk you get in a natural. This one manages that feat beautifully.

Cane Sugar is a standout in this brew. It’s wonderful and sweet but never syrupy. It may seem discordant to describe sweetness as crisp, but somehow the sugars here expresses that way. There’s nothing cloying about it, just a wonderfully clear set of sweet tones. Pomegranate comes next, an expression of the fruit's flavor more than its tannic, slightly drying impression. It makes for a fantastic match with the sugar, and the two marry as the cup cools. Finally, there’s a bit of vanilla in this cup. As with the sugar, it’s not cloying or syrupy, but it backs up the fruit and lends complexity to the cup.

All in all, this is a sweet, acidic, balanced coffee. If you like naturals, you’ll enjoy it. If you like washed brews, you’ll also enjoy it. In short, if you’re a sentient being with a firing set of taste buds, it’s hard to imagine that you won’t find this guy worth the cost of admission.

• Region - Jarabacoa
• Varietal - Red Caturra
• Process - Red Honey
• Elevation - 1,300 MASL

Best for:

• Pour Over
• French Press
• Drip Machine
• Aeropress
• Single Origin Espresso