What Is Dominican Republic Coffee Like? Characteristics of Dominican Coffee: Rich, Full-bodied, Aromatic and Smooth

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FrontStreet Coffee - Introduction to Dominican Republic Coffee

The Dominican Republic is the second-largest country in the Caribbean region. The history of coffee cultivation in the Dominican Republic can be traced back to the early 18th century, making it one of the earliest countries in the region to cultivate coffee, and the quality of its coffee is exceptionally high. Most coffee-producing regions in the Dominican Republic begin harvesting from late September to early October each year, while high-altitude regions at elevations between 700 to 1,400 meters harvest from February to April of the following year.

Dominican Republic coffee production is mainly distributed in the Cibao region of the Central Cordillera block, the Caribbean Sea area, and the Barahona region in the southwest, with an annual output of about 30,000 tons. According to data from the Dominican Republic Coffee Council, there are approximately 18,000 coffee plantations of various sizes nationwide, with the highest quality Dominican Republic coffee concentrated in the Cibao region at elevations between 700-1,400 meters.

The quality of Dominican Republic coffee can be compared with highland coffee grown at 2,000 meters altitude in some countries because we are at a lower latitude here, where coffee trees receive more direct and abundant sunlight. Dominican Republic coffee has two major characteristics, which vary depending on the growing region and variety. The Typica coffee produced in Barahona, the main production area that primarily meets the domestic demand of Dominican Republic residents, has a unique smooth mouthfeel and fresh aroma characteristic of the Caribbean Sea; the highland coffee from the Central Cordillera has a rich and full-bodied flavor, with a mellow aroma and a fruity acidic aftertaste upon entry.

To ensure the quality of each bag of coffee, every batch of newly produced coffee must undergo rigorous and precise quality testing by professional coffee cuppers in a coffee laboratory. The Dominican Republic selects coffee with suitable acidity, aroma, and richness. During testing, we generally taste various different coffees and rank them. In this particular test, we believe that coffee #3 has the best quality.

It is worth mentioning that the concept of green business operations is also a consistent principle followed by local coffee industry practitioners. Coffee hulls after hulling operations are returned to the soil through composting methods, and drainage during refining is also purified.

The Dominican Republic is vigorously developing its coffee industry to meet the growing international market demand, with the country's coffee production growing at an annual rate of about 16%. For specialty coffee available for export, local estates adhere to a set of strict standards. The selection of specialty coffee all uses the most costly manual method, where workers classify coffee based on the fullness and size of the coffee beans, and primarily adopt the washed method to ensure the stability and high quality of the coffee beans.

In Brief

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