Distribution of main producing areas of Dominican Coffee

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To trace the origin of Tibica, we should first talk about the coffee trees originally planted in Martinique. These trees were planted by Dominicans as far back as the early 18th century, so Dominica began growing coffee as early as that time. For a time, the Caribbean was almost synonymous with coffee production, but in recent years Cuba, Haiti and other places have been severely damaged by Hurricane George, and later planted Kaddura species with lower numbers and higher harvests.

Dominica coffee is mainly produced in areas such as Cibao in the Central Mountains, the Caribbean and Barahona. There are many large estates in Siwao, and coffee trees are planted with 75% Kaddura and 25% Tibica. In terms of varieties, Baraona is an area with a high proportion of Tibika seeds.

Located in the Jarabacoa region near Siwao, it has the largest farm in Dominica-Ramirez Manor (RamirezEstates), which mainly grows Kaddura varieties, and most of the coffee produced is sold to Europe, the United States and other western countries and regions. Ramirez Manor itself produces coffee in an environmentally friendly way.

Coffee in Dominica is graded in sizes such as AA and AB, but it is classified as top grade by coffee from highlands such as Sivao and Baraona. Both kinds of coffee are harvested from February to May and are refined by washing.

Interestingly, Dominica's coffee production has not changed much since the late 1970s, but the amount of coffee exported has fallen sharply, and only about 20% of coffee is now exported. This is due to the increase in domestic demand for coffee, which is about 3kg per person per year, and consumption exceeds that of the UK. In 2007, half of foreign sales went through Puerto Rico, a gateway to the United States, while the rest went to Europe and Japan.

Since 2001, more and more exported coffee has been organically cultivated and certified, greatly increasing the value and profits of the industry. It is worth mentioning that although organic farming is basically good, it does not mean that the cup test quality of this kind of coffee is better.

Some people believe that the high domestic consumption in Dominica has led to the overall poor quality of coffee because there are no external competitors to compete with it. In spite of this, there is still a lot of high-quality coffee in China.

Production and marketing resume

Although there are many coffee with traceability in China, you can usually find specific coffee gardens, but most exported coffee can only be traced back to the producing areas at most. Most of these coffees are graded according to the particle size of beans and use names such as "Supremo". They may be of slightly better quality, but have nothing to do with the quality of the cup.

Coffee taste

Typical island coffee tastes, those of better quality are usually mild and pure, with low to moderate acidity.

Producing area

Population: 9445000

2013 production (60 kg / bag): 450000 bags

The climate of Dominica is different from that of many coffee-producing countries. There is no clear seasonal difference in terms of temperature or rainfall. This means that coffee can be produced almost all year round, but the main season is usually from November to May.