Dominican Republic

Coffee was first introduced in the early 1800s Growing regions are Cibao, Bani, Azua, Ocoa, Barahona and Juncalito While producing 350,000-500,000 bags of Arabica per year, less than 20% is exported due to the strong internal coffee culture (average consumption is 3kg per annum, per person) Varietals include Bourbon, Typica, Caturra and Maragogype Harvest September to May Wet processed – sun and drum dried Described as being rich, full bodied with moderate acidity and uncomplicated flavours

Coffee is grown 600-1450m above sea level.  Another country with diverse microclimates, coffee is harvested almost year round on varying parts of the island - peak harvesting being November to May..

Most of the coffee production is non certified and certified organic, shade grown and wet processed. Usually the beans are pre-dried in the sun with the processing completing in large mills.

Traditions

Coffee in the Dominican Republic is national obsession - served black (solo) and very sweet.  White coffee is known as medio pollo (half a chicken??).