Quote:
Originally Posted by Don Francisco
I swear by Santo Domingo coffee from the Dominican Republic. I'll be going there again Jul 9th and returning on the 19Th - with a suitcase full. If someone wants to start a coffee pass I'm in.
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What are the characteristics of this coffee? I'd be interested, but only in green bean form. I prefer to taste a very fresh roast (2-3 days out is where I think it usually peaks). And still warm out of the Genecafe roaster is pretty damn good too, though the CO2 bubbling tends to be insane.
