Costa Rican Coffee Distinct sweet stone fruit flavour profile with aroma mixes of chocolate and cinnamon. Dominican Republic Coffee Caramel and vanilla up front flavours with notes of almonds & tobacco. Cuban Coffee Fruity fore taste, malted barley with dark chocolate flavours. Dominican Republic The Dominican Republic boasts a wide range of distinct microclimates ranging from 600 to 1450 meters above sea level. The coffee is grown on the slopes of the mountain range that runs down the centre of the country where it benefits from year-round rainfall. Many of the farms are small and naturally organic. As the coffee is grown in the shade, it exhibits a wide and varied range of flavours depending on where it is grown. Those grown at higher altitudes are more distinguished and well known for their rich flavours, heavier body and medium acidity. Cuba Coffee was introduced to Cuba in 1748 and quickly became a huge industry. The majority of Cuban coffee is grown in one of two regions, Baracoa in the south east, and the Sierra Maestra Mountains in the south, where the fertile soils and light trade winds create the perfect growing conditions. Typical flavours from these coffees are strong, dark and sweet with heavy body and rich aromas. Costa Rica Costa Rica is famed for being the first Central American country to establish a coffee industry when Arabica coffee beans arrived direct from Ethiopia. But things really took off when William le Lacheur Lyon, a British captain, sent some of this coffee back to the UK and the rest, as they say, is history. There are now around 78,000 producers making what is considered to be some of the very best coffee in the world. Thanks to its growing conditions, these coffees have high acidity, fine silky body, with rich flavours and distinct aromas.