Dominican Republic and its coffee

The coffee category presents a wealth of coffee flavors straight from the heart of the Caribbean. Known for its picturesque beaches and rich history, the island is gaining popularity as an agricultural region specializing in the cultivation of high-quality coffee beans. Although most people are unaware of its position in the coffee world, coffee deserves special attention. Thanks to its favorable climate, coffee is characterized by dense, higher-quality beans that hide a unique flavor.

Coffee is an integral part of history, with roots dating back to the 18th century. It began with the importation of coffee beans by a French naval officer or Spanish immigrants. Coffee production flourished over the centuries, with the Republic gaining international recognition as a coffee exporter in the 20th century. Today, despite the challenges of soil erosion and climate change, Dominican farmers produce some of the finest coffee in the world.

Within the Republic, there are six main coffee-growing regions, each offering unique flavor profiles. From the low acidity and full body of Cibao coffee, to the soft flavors of Bani coffee, to the rich and acidic beans of Barahona, Dominican coffee offers a diversity that is hard to resist.

Arabica coffee, with its delicate flavors and natural sweetness, accounts for most of the country's coffee production. Processing processes, from washing the seeds from the cherries to drying, have a significant impact on the coffee's final flavor. The tradition of coffee drinking is deeply rooted in Dominican culture, forming an important part of the relaxed lifestyle of the people.

The Dominican Republic may not yet be known on the world coffee scene, but its excellent coffee deserves recognition. The variety of flavors offered by the country's various coffee regions is delightful. If you are a true coffee lover, discovering the fresh flavors of Dominican coffee should be on your to-do list.

History of coffee

The history of coffee in the Dominican Republic dates back to the early 18th century, when the first coffee plantations appeared on the island. Coffee was brought to the Dominican Republic by Spanish colonizers, who saw the potential of coffee crops on the island. Over the following decades, coffee became an important export product for the Dominican Republic, and coffee crops began to spread to different regions of the country.

In 1865, Dominican coffee was showcased at an international exhibition in Amsterdam, where it won many prizes and awards. In the 1970s, the Dominican Republic's coffee crop began to decline, as many plantations were destroyed by hurricanes and due to competition with other coffee countries. However, in recent years, interest in Dominican coffee has begun to grow again, and local coffee producers are trying to promote their products as high quality and unique in taste.

Today, the Dominican Republic is one of the smaller coffee producers in Latin America, but coffee from the country is becoming increasingly popular among coffee connoisseurs. It is characterized by a delicate flavor, with nutty, fruity and floral notes, and has low acidity and a mild body.