Coffee from Dominican Republic |
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Coffee from Dominican Republic |
| Dominican Republic |
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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. | |
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