Straight-forward coffee flavour a pleasing Dominican Barahona. Full-bodied, yet somehow soft with a delightful sharp pungency and moderate acidity. Favoured among coffee lovers world-wide and a must-try . Barahona Paraiso from Alessandro Rodrighez in the south of Dominica. It is rather a wet country so most of this selected coffee is artificially dried. This does not diminish its smooth and mild taste with lovely aroma. The trees originally came from Martinique in the 18th Century. The terrain is lower than many other producing countries so grown under 1000m. it is less acidic than other Caribbean coffees. Much of this coffee is roasted in Santo Domingo for the North American market. The coffee is grown according to ecological guidelines and processing. The organic farming processing follow - handpicking of the bean, wet method pulping (manual and mechanical), fermentation, washing, sun drying parchment and hand classification. The difference between Barahona Organic Paraiso and Gajo del Toro is in the altitude where it is grown. Paraiso is grown at an elevation of 600-700 meters above sea level closer to the sea. Gajo del Toro is grown between 900 - 1100 meters above sea level.