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Dominican Republic was one of the
first colonies to receive coffee seedlings from Martinique early in
the eighteenth century. Today its 75-kilo bags of washed Arabica
comprise about 0.5 of one percent of total world production. The
Cibao coffees, from the low altitudes of the northern region and the
higher central mountains, which account for most of the production,
are rather ordinary in character, although those from the central
mountains (Cibao Altura) are hand-picked and the better of the two.
The Bani and Ocoa coffees from the South are "soft" coffees of good
body, but it is the Barahona coffee, grown in the south-west part of
the island, that gives Dominica or Domingo coffee its reputation for
acidity, strength and heavy body, and is directed mostly to the USA. |
