Tasting notes are familiar flavor/ texture references to help us communicate the unique characteristics of this coffee. Its not a literal interpretation of the taste, but rather a reference of the sensory experience that this coffee will deliver, to help our guests choose experiences that they enjoy.

Our coffee roast levels are as follows:

Medium-Dark Roast: Our medium-dark roast coffee beans are a richer, deeper brown color with no visible shine on the surface. This roast boasts a fuller flavor profile and body with a softer acidity and retains the natural sweetness of the beans.

Coffee bean grading is a system used to rate the quality of un-roasted (green) coffee beans based on their size, shape & defects.

Specialty Grade: This is the highest grade for coffee beans which must be free of defects and have best flavor & aroma profiles. The beans must also have a screen size of 17 or 18 (out of 20), and be grown in a specific geographic region.

Dominican Republic has a long history of coffee cultivation and a very unique rich coffee culture. Less than 20% of Dominican coffee is exported globally, due to high domestic demand. Dominican Republic has 7 unique growing regions, all with very different growing conditions and flavor profiles. Generally speaking, Dominican coffee is known for its mild acidity, delicate flavor, clean cup & smooth finish.

Colé Colé coffee origin classification guidelines:

Single Origin: Fully traceable to a specific farm or lot on a farm.

Regional Origin: Traceable a group of farms in a specific region.

Regional Blend: Traceable to single farms or a group of farms in two or more regions.

Blend: Mixed Coffees from different origins. May or may not be traceable.

The Cibao region is a geographical region located in the northern central part of the Dominican Republic. It is the largest and most important region in the country in terms of population, agriculture, and industry. The region encompasses several provinces, including Santiago, La Vega, Espaillat among others. The Cibao region is an essential area of the Dominican Republic, with a rich history, culture, and natural resources that make it a vital component of the country's economy and identity.

Juncalito is a sleepy mountain town in Santiago province in the Cibao region of the Dominican Republic.

Jarabacoa is a known as a place of eternal spring, a town in La Vega province in the Cibao region of the Dominican Republic.

The Ramírez Estate, is a third generation family-owned business, known for producing some of the most outstanding coffee in the Dominican Republic. Notably, their estate is renowned for sustainable farming practices that promote ethical coffee production.

At the core of the Ramírez Estate's culture is a deep commitment to environmental stewardship by following regenerative and sustainable farming techniques including composting, erosion prevention and water conservation. The estate also works intimately with local communities to drive education and social development initiatives, giving back to the people and land that make their exceptional coffees possible.

Fostering long-term financial sustainability for their workers, growers and local communities is a top priority. That's why the Ramírez Estate pays 150% higher wages than the mandated standards. This commitment to ethical and equitable compensation aligns with Colé Colé : Café Coléctive initiative to address food insecurity in coffee-growing regions, fostering a long-term, sustainable livelihood for farmers and their communities.

Ramírez Estate

Altitude is a critical factor in coffee growing as it can affect the quality, flavor and aroma of the coffee beans.

High Grown Coffee: 1,200+ Metres ASL generally has more complex flavors, higher acidity, brighter more complex flavors.

Low Grown Coffee: Below 1,200 Metres ASL generally has a more bold flavor profile, lower acidity and bigger body.

Washed coffee is a method of processing coffee beans after they have been harvested from the coffee tree. In this process, the coffee cherries are pulped to remove the fruit, then rinsed to remove the mucilage before sun drying.

Washed coffee's produce a cleaner and brighter flavor profile than other processing methods. Washing the beans will enhance the unique characteristics of the coffee variety, during roasting more than other methods.

At Colé Colé, we take great pride in our small-batch artisanal coffee roasted in Minneapolis, Minnesota. We carefully develop unique roasting profiles that enhance every coffee we produce, prioritizing natural sweetness and clean flavors that are enjoyable and indulgent for our guests.