Dominican Republic

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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.

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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??).

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Dominican Republic