Through the past several hundred years, the production of coffee in the Dominican Republic has been refined to perfection. If you’ve heard good things about Dominican coffee, it’s not surprising – as one of the smaller producers and exporters of coffee, the country doesn’t get much credit for their rich beans, grown in high-altitude conditions so as to offer more complex flavors. But they should.
With small, local farms committed to growing high-quality organic beans and growing zones that are unmatched in almost any other region in the world, your senses will light up after you try a cup of Dominican coffee. So, if you’re interested in learning more about this exclusive growing region, here are a few fun facts about Dominican Coffee that you should know.
Dominican Coffee Dates Back To 1715
Coffee first made its way to the shores of the Dominican Republic in the early 1700s. By most accounts, the man responsible for introducing coffee to most of the Caribbean was French naval officer Gabriel De Clieu, who saw the potential in such an easy-to-grow and flavorful crop. Other sources tell the story of Spanish immigrants introducing coffee that was brought over from the neighboring country of Martinique.
Coffee Took Over 150 Years To Leave The Dominican
Although coffee was introduced to the Dominican Republic in the 1700s, it wouldn’t be until 1872 when local farmers started to export their crop to other countries. The first coffee exported out of the Dominican Republic was from the district of Puerto Plata in the region of Cibao. In just over two decades, the country was exporting more than three million pounds of coffee a year.
There Are At Least Five Major Coffee Producing Zones
The Dominican Republic has at least five major coffee producing zones, with four located in the geologically impressive regions of the Central, Northern, Neyba and Bahoruco Mountain Ranges. The climate types in these zones remain fairly consistent, ranging from subtropical humid forest to subtropical high humid forest. Because of this, the Dominican Republic has the natural conditions to produce quality high-altitude coffee.
There Are Thousands Of Coffee Producers In The Dominican
There are approximately 50,000 coffee producers in the Dominican Republic. This represents about 20 percent of all agriculture production for the country. Yet, they only represent less than one percent of worldwide coffee production and the average Dominican farm is less than eight acres. This small, local, organic approach has created some of the most exclusive and unique coffee beans – if you can get your hands on them.
Dominican Republic Grows Arabica Coffee
Arabica coffee is the dominant type of bean grown by farmers throughout the country. Over 95 percent of the coffee produced in the Dominican Republic is Arabica, while about three percent is Robusta. Within the Dominican Arabica category, there are two main varieties, tipica and caturra. The first is an older variety of bean but isn’t produced as much anymore. Caturra is a newer variety that offers higher yields and an earlier harvest, but is considered lower quality.
Most Dominican Farmers Uses Traditional Cultivation Methods
A study on Dominican Republic coffee showed that three-fourths of farmers in the country use traditional coffee cultivation, harvesting and production methods that are defined by low levels of technology. This means that growing systems typically include shade trees and intercropping, while use of pesticides and fertilizers is predominately limited to larger producers. Ultimately, the consumer gets a more natural-tasting cup of coffee with minimal processing.
Dominican Coffee Has An Unparalleled Taste
Typically, Dominican Coffee has three dominant traits – strong acidity, high-elevation growth and a distinct smell. With weather that offers heavy rainfall and shade, accompanied by higher elevation that produces harsher growing conditions, the slower development of coffee trees helps to craft more complex and flavorful sugars. With one sip you won’t be disappointed, as the Dominican offers all types of roasts and specialty coffees, so you can find a flavor profile that suits your taste.
Now you know why Dominican Republic coffee is the best!
Now that you know more about this unique country and its coffee growing capabilities, make sure to put Dominican coffee on your shopping list – you won’t be sorry that you gave it a try. With the unique way in which it’s grown at elevation, small and local approach to the manufacturing process, and complex flavor profile, you’re about to enjoy one of the best beans in the world. Enjoy decades of history with every sip of Dominican coffee you take.
Searching For A Delicious Dominican Coffee?
Are you searching for a new type of coffee that is flavorful, bold and offers the perfect caffeine level? Then a bag of Inflight Pilot Fuel is the solution. With light, medium and dark roast beans, sustainably sourced from Dominican farms, you get a coffee that tastes great and works hard. You’ll be ready for the next adventure, no matter where it is – make sure to pack a bag of Pilot Fuel.