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Dominican Republic "Roig" RFA/Organic 2014

Dominican Republic "Roig" RFA/Organic 2014 - Image 1

Bean Profile
Crop Year
2014

Flavor Profile
Created on 12/5/2024 and last updated on 12/15/2025

  • Origin: Dominican Republic "Roig"

    Type: Criollo/Trinatario

    Certs: Rain Forest Alliance & Organic

    Year: 2014

    Flavor Notes: In the raw bean, there is a touch of peat that dissipates during roasting.  While roasting there is roast cashew but surprisingly little to no fruit.  The roasted nibs and resulting chocolate are just bursting with flavor.  As I write reviews I go off notes and taste at the same time and my mouth is literally watering at all the flavors dancing around.  In many ways this reminds me of a three way cross between both Peru and Madagascar. It is bright, tangy and fruity.  Starfruit, tart cranberry and Meyer's lemon.  And that I like it says a huge amount as I am not normally a fan of the brighter cocoas.  Unlike many Dominican it is not an earthy bean but does have a roundness of vanilla and black pepper.  It's quite unlike any cocoa I have ever had and it's surprising how well these flavors mix, complement yet hold their own together.  The beans themselves have a good balance of chocolate and acid, with no mustiness or dustiness that I often see in Dominican Republic samples. There is also a layer of umami, which when combined with the tangy gives me the impression of something oriental if that makes sense.

  • This is from the Roig co-op in the Dominican Republic. They are Rain Forest Alliance Certified, Organically certified,  and are a general hybrid Trinatario.  The preparation is solid, even and very clean.

  • Your mileage may vary of course, but I like this roasted full and deep.  It is so sturdy and layered in flavor, it just bursts with flavor when you take it full on to a nice toasty finish.  If you want to highlight the tang and acid, try a little lighter.  Unlike Madagascar, there are enough other flavors going around to still make this a fine roast level.
  • I have taken this Brewing cocoa a bit darker than some, for a deep, darker flavor that has chocolate and fruit coming through. It has been roasted and ground, with the husk, for the purposes of making a hot brewed chocolate drink, and is not suitable for making chocolate.

    Your tastes may vary but I recommend starting with the following proportions and times:

    4 T/8 oz boiling water

    Steep 5 minutes Press (assuming you are using a press pot - drip works ok too)

    Enjoy straight, with milk (or cream) and/or sugar.

    I have only included the cocoa beans that I found made a good brewing chocolate. Some like the Papua New Guinea for instance, where it is great as a piquant, smoky chocolate, simply comes through sharp and acidic when brewed. Finally, keep in mind this will not give you classic 'hot chocolate'. Brewed chocolate is a different, yet very enjoyable, animal - enjoy it for what it is, not for what it is not.