The Excellence of Dominican Coffee

The Dominican Republic has grown excellent coffees for centuries but has yet to be fully recognized for its brilliant yields. Many small-scale farmers and rural communities uphold its robust coffee production, which contributes to the country's rich cultural traditions and local pride. 

In this profile from Mystic Monk Coffee, we explore the qualities that make Dominican coffee such an excellent choice. We cover everything from its history to its growth and cultivation to its flavors. Read on and discover all you need to know about the Dominican Republic’s amazing coffee: 

History of Coffee in the Dominican Republic

Coffee cultivation in the Dominican Republic started in 1715 when Spanish colonists introduced the plants. From that point, it was mainly grown by small local farmers and made for domestic consumption. 

Dominican coffee became a major export crop toward the end of the 19th century, which helped drive economic growth and development for the country. 

Today, the Dominican Republic is known for producing some of the finest coffee in the Caribbean. It is also one of the top 30 coffee-producing countries in the world, exporting around 16 million pounds of coffee each year. 

Coffee Growing Regions

The Dominican Republic's key coffee-growing regions are: 

• Cibao in the north
• Barahona in the southwest
• Azua toward the southeast just above Barahona
• Ocoa to the east of Azua

Like all regional varieties, every area has its unique climate and geographic conditions that affect the flavor profiles of the beans grown there. The central harvest months each year for all regions are between September and May, the cooler months ensuring the cherries mature slowly until their full ripeness. 

Varieties of Coffee Beans

Farms in the Dominican Republic primarily grow Arabica varieties such as Typica, Bourbon, and Caturra. A small amount of Robusta is also grown, but it is largely for domestic consumption. Each of these includes various regional varieties.

Cultivation and Harvesting Practices

Dominican coffee farmers mainly use organic and traditional farming methods. They ensure their coffee plants are shade-grown, protecting them from direct sunlight and allowing them to grow slowly under ideally cool temperatures. Harvesting is done by hand, allowing farmers to select the ripest cherries, which results in the best quality coffees from each harvest.

Processing Methods

Coffee farmers in the Dominican Republic process beans on their own, using small wet mills to perform a washed process. The washed process involves de-pulping the cherries, fermenting them, and then washing and drying them out in the sun. This highlights the coffee’s clean and bright acidity. Thus, Dominican coffee often has a smooth, clean, yet rich profile.

Flavor Profile and Tasting Notes

Dominican coffee offers a thoroughly enjoyable brew when selected from the right region. The country’s diverse growing regions contribute to a variety of flavor profiles. Each one will suit different tastes. For example, Dominican coffee from Barahona is among the best the country has to offer and is said to be comparable to Jamaican Blue Mountain. Cibao coffees are also known to have a full body and nutty flavor, while beans from Bani and Ocoa are noted for their mellow flavors and softer body. 

Famous Coffee Brands and Cooperatives

Prominent Dominican coffee brands include Café Santo Domingo, Mama Ines, Gente Isla, and more. These brands are known for their commitment to producing and distributing quality Dominican coffee around the world, as well as ensuring they are grown using the most sustainable practices possible. 

In addition, cooperatives like CoopCibao and CODOCAFE help the Dominican Republic’s small-scale farmers obtain the resources necessary to sustain their businesses and promote fair trade practices. With their help, the future of Dominican coffee remains bright and growing.

Challenges and Sustainability Efforts

The Dominican coffee industry faces several challenges. Firstly, farmers seeking to produce more specialty coffees lack the equipment and labor necessary to produce such quality products. 

There is also an issue of consumption. While the country produces plenty for its size, much of it is consumed domestically. This can hinder the country’s coffee production expansion, but it also doubles as a positive, as the country will be able to maintain its own economy through it. 

In terms of sustainability, while there are no formal initiatives in place, the country’s coffee growers maintain sustainability by following generations-old farming practices that are mostly organic. That is, they don’t involve using heavy machinery or chemicals to ensure growth. So, what you get with Dominican coffee is its all-natural goodness. 

Conclusion

Dominican coffee has its excellent results from its deep cultural history and numerous generations of painstaking cultivation. As the country continues to invest in sustainability and ensure its varieties are grown to the best standards possible, we’ll soon see its product prominent in the global coffee market. 

For a diverse range of delicious, high-quality coffees, consider browsing Mystic Monk Coffee today. Our selection includes the exotic and delicious Paradiso blend, along with a wide assortment of specialty coffees made for all sorts of tastes and preferences. Explore and discover the blessing of fresh, artisanally crafted coffee today.