Introduction to the characteristics of Dominica Coffee producing area description of Dominican Coffee Flavor

The Dominican Republic produces a variety of specialty coffee. These coffees are usually sold under the name Santo Domingo Coffee and are famous for their fullness, moderate to medium acidity, strong aroma and earthy tones.

Characteristics of Dominican Republic Coffee

The high growth of Dominica coffee has higher acidity than under the growth of coffee, which tends to be softer.

In fact, Dominican Republic coffee, together with Jamaican coffee and Puerto Rican coffee, is considered to be Caribbean coffee, although the well-processed high-quality and high-yield Dominican coffee has a good balance, and shows the classic Caribbean coffee tasting characteristics, but in fact, the difference between these three kinds of coffee is the smallest.

Coffee growing area of Dominica

The Government of the Dominican Republic has established seven unique growing areas in the country, including: Cibao,Barahona,Noroeste,Neyba,Sierra Sur,Sierra Occidental and Sierra Central.

A variety of microclimates were found in these coffee growing areas, resulting in the formation of a series of coffee beans with a variety of aroma and flavor characteristics. Note: the original growth areas designated decades ago include: Barahona,Juncalito,Ocoa,Cibao,Azua and Bani.

The Dominican Republic has many famous coffee-growing areas, including:

The tall Barahona is widely considered to be the best of the delicious coffee in the Dominican Republic, famous for its rich flavor and high acidity. Barahona coffee is considered to be similar to the best Jamaican coffee.

Barney and cocoa coffee

Bani and Ocoa coffee from the Dominican Republic produce a soft and soft taste, usually compared with coffee from Haiti.

Cibao Coffee

Generally speaking, Cibao coffee is known for its full, sweet nutty flavor and low acidity. It is a high-quality coffee, but it usually makes no difference. However, Cibao Altura coffee grown at high altitudes is one of the best specialty coffees in the country.

Coffee growth and harvest season in Dominican Republic

Unlike anywhere else in the Americas, the climate of the Dominican Republic rains throughout the year and does not have an obvious rainy season.

The long coffee growing season in the Dominican Republic is prolonged by warm and mild trade winds and ocean currents, coupled with a moderate climate, coffee cherries (fruits) ripen very slowly on coffee plants that produce high-quality coffee beans.

Because the Dominican Republic has a variety of high-altitude areas, coffee plants bloom at different times, so the country can produce high-quality coffee crops all the year round. High-quality coffee beans grow at 3500 feet above sea level and are even taller on terraced hillsides.

The main harvest season is from October to June. Throughout the harvest season, farmers repeatedly return to the fields to pick only the most ripe coffee cherries. The best coffee in the Dominican Republic is hand-picked on a farm and dried in bulk on a large terrace.

Most coffee farms in the Dominican Republic cover less than eight acres, and most of the coffee is grown organically and grows shady under local pine, guava and macadamia nut trees.

Dominican Republic Coffee varieties

It is estimated that 90% of the coffee in the Dominican Republic is a Typica coffee plant variety (Coffea arabica var. Typica), while the other 10% of coffee in the Dominican Republic is one of several Arabian coffee varieties, including bourbon (Coffea arabica var). Bourbon), Coffea arabica var. Catuai), Caturra (Coffea arabica var. Caturra) and Mundo Novo (Coffea arabica hybrid mundo novo) are the hybrid varieties of Caturra.