Dominican Republic AA Paraiso
Dominican Republic AA Paraiso
Dominican Republic AA Paraiso
Dominican Republic AA Paraiso

Dominican Republic AA Paraiso

Caramel, Vanilla & Marzipan
Limited Roast Single Origin
Dominican Republic AA Paraiso
Washed & Sun Dried

Regular price£9.99
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Dominican Republic AA Paraiso

Caramel, Vanilla & Marzipan


Origin: Paraiso, Barahona, Dominican Republic
Altitude: 600 – 1,100m
Traceability: Town - Paraiso
Producer: Various family-owned farms in Paraiso
Variety: Typica, Caturra, Catuaí, Bourbon, Mundo Novo
Process: Fully Washed & Sundried
Harvest Period: November to May
Roast Profile: Medium for all methods
Strength Guide: 4/5


The Dominican Republic AA Paraiso is an AA graded Arabica coffee bean from the Barahona region on the southwestern shores of the Dominican Republic along the Caribbean Sea. The Barahona region is known for its diverse microclimates and topography, with constant rain and humid conditions, means most of the Arabica coffee is shade grown and picked all year round, with most tress being hand-picked 5-6 times a year on average.

This AA grade gourmet bean is very reminiscent of the world-famous coffee expected in neighbouring Jamaica with a fine acidity and rich, sweet flavours and a fruit-like aroma. The Dominican Republic is known for small farms and the development of sustainable and organ farming and commits to preserving natural resources. Farmers practice reforestation and conservation of soil alongside improving the lives in the farming community by building schools, providing medical assistance and improving sanitation and water quality.

Less than 20% of the Arabica produced in the Dominican Republic is exported due to the internal coffee consummation, with a coffee culture dating back over two centuries. 


Most Dominican coffee producers handle the processing of their coffee in small, on-site wet mills. Here, all coffee undergoes a wet-processing method, ensuring high-quality results. The process begins with de-pulping the cherries within 24 hours of harvesting to remove the outer fruit layer. This is followed by a natural fermentation period, where the mucilage is broken down and washed off the beans. The beans are then spread out to dry under the sun, a crucial step that enhances the flavor and preserves the quality.

After drying, the beans are still encased in a protective parchment layer. These beans in parchment are transported to larger, centralized dry mills. At these facilities, the coffee undergoes further processing to prepare it for export or sale in the domestic market. The dry milling process includes hulling to remove the parchment, polishing to improve the appearance of the beans, grading to separate beans by size and density, and finally, sorting to remove any defective beans.

This meticulous process, from wet milling to dry milling, ensures that Dominican coffee meets high standards of quality and flavor. Whether destined for international export or local consumption, the care and attention given to each step of processing are evident in every cup.


Coffee cultivation is widespread across the Dominican Republic, primarily at altitudes between 2,000 and 5,000 feet (600 - 1,500 meters). At these elevations, beans take longer to grow and ripen, enhancing their sweet flavor. Although there is some Robusta cultivation, the majority of farms grow Arabica beans, particularly the Typica varietal, which makes up about 90% of the coffee grown. Other varietals include Bourbon, Caturra, Catuai, and Mundo Novo.

Approximately 90% of Dominican coffee is certified organic. Farmers grow coffee under the shade of banana, guava, and palm trees, protecting the plants from intense sunlight and allowing the cherries to ripen slowly and develop fully. The Dominican government has designated seven key coffee-growing regions: Barahona, Cibao, Noroeste, Neyba, Sierra Sur, Sierra Occidental, and Sierra Central. These regions are known for their high-quality farms, and each region’s distinct micro-climate contributes unique flavors and aromas to the coffee.

The Dominican Republic’s unique geography and climate create ideal conditions for coffee cultivation. Rain can fall year-round, and moderate temperatures and gentle winds extend the growing season. Coffee cherries ripen slowly, and high-quality beans can be produced at higher altitudes almost year-round. The main harvest season runs from October to June across the country’s 120,000-plus farms. Most coffee plantations are small, covering less than six acres, and often grow cacao, bananas, and nuts alongside coffee. Premium beans are shade-grown at altitudes of 3,500 feet (1,060 meters) or higher, often on terraced hillsides.


Our spotlight, limited roast coffees are all ethically sourced from the best coffee farms and wash houses around the world. These small-batch or microlot coffees are from smaller harvests, which can not be farmed year-round. We find these rare and excellent coffees and lovingly hand roast them in small batches using our 5KG roasters, roasting daily to order for the freshest coffee possible. Due to their rareness and popularity, many of our spotlight coffees are restricted to 3 or 4 sacks only, meaning we're only able to roast 150-200KG of artisan coffee per release.

Interested in trying a selection of the best coffees in the world?

Our Roaster's Choice Coffee Subscription is an excellent way to taste a wide-range of the best tasting coffee the world has to offer, freshly roasted to order. Go on a coffee adventure with a freshly roasted bag of ethically sourced coffee on a subscription basis to suit you. Where available, we always include our spotlight limited roast within the Roaster's Choice Coffee Subscription, so you can be sure you're always getting the most exclusive speciality coffee.

Find out more about the Roaster's Choice Coffee Subscription

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