The History of Republica Dominicana Coffee

The world knows the Dominican Republic for its pristine beaches, glorious sunshine, and rich history. But, did you also know that it’s becoming a popular and trendy agricultural region for growing high-quality coffee beans? It’s a nation with many hidden treasures, but Dominican coffee is one of its most promising. Unfortunately, most people don’t realize the Dominican Republic produces some of the Caribbean’s—if not the world’s—finest coffee. Let’s take a look at how it got this way and what lies ahead in the future of Republica Dominicana coffee.

Why Is Dominican Coffee So Good? 

The absence of a defined rainy season makes Dominican coffee so special. In most places, year-round rain creates the slow ripening of cherries. In turn, this forms a denser, higher-quality coffee bean. That said, the Dominican climate has changed recently. Rain comes at a greater intensity for shorter periods. Subsequently, this has exacerbated soil erosion and resulted in contamination of watersheds. Many farmers focused on other crops instead of coffee. However, farmers who battled the challenges now produce some of the world’s most excellent coffee.

The History Of Dominican Coffee 

The history of Dominican coffee is fascinating – starting several hundred years ago and leading to an industry that today exports more than 350,000 bags of coffee per year.

The 1700s

The production of coffee in the Dominican Republic dates back to the early 1700s. There are two popular accounts with contrasting stories about how coffee production started. The first story notes French naval officer and possibly the world’s first coffee enthusiast, Gabriel de Clieu, a man who brought beans to the Dominican Republic and the rest of the Caribbean. The second story dates back to the early 1700s, when Spanish immigrants brought coffee over from Martinique to trade with the local population.

The 1800s

By the late 1870s, the Dominican Republic started exporting its coffee worldwide. Coffee was an integral part of the local economy, and it represented thirty percent of the island’s entire trade. 

The 1900s

By the beginning of the 20th century, the nation hit a record of three million pounds of coffee per year, leading to the golden era of coffee production in the Dominican Republic. In the early 20th century, the leading coffee areas were Bani, Santiago, and Moca. By 1918, the Dominican Republic exported 66 percent of its crop from Puerto Plata.

In the late twentieth century, the area under coffee plantations was 120,000 hectares. Although production levels remained the same due to modern technological inputs, the area under coffee plantations declined during the eighties and nineties.

21st Century 

In the 21st Century, the Dominican Republic produces 59,000 pounds of coffee annually. Despite a reduction in land for commercial coffee production, small farms still grow coffee steadily. Unlike Brazil and Vietnam, the Dominican Republic only exports a fraction of their coffee, leaving 70 percent of the island’s coffee for locals to enjoy. 

What Kind Of Coffee Do Dominicans Drink?

Dominican Republic coffee beans are mainly Arabica beans. They’re famous for their delicate flavors and natural sweetness. Approximately seventy percent of coffee beans produced worldwide are Arabica beans, so it’s no surprise that the Dominican Republic exports Arabica beans. In contrast, fewer than two percent of Dominican Republic coffee beans are categorized as Robusta. 

How Does The Dominican Republic Produce Coffee? 

Like most South American nations, the Dominican Republic produces its coffee on small farms. Although the nation’s coffee farms are small—often fewer than eight acres spanning six regions—they still create large quantities of high-quality coffee.  Farmers use water to wash the seeds from the cherries, which influences the final flavor of the coffee. However, some smaller farms in the Dominican Republic choose the dry method of processing coffee. Once the cherries are dry, the farmers will harvest the beans. Although dry processing has little influence on the flavor, many prefer the wet-processed coffee flavor. 

Why Do Dominicans Drink Coffee?

Dominican coffee has been an important part of the nation’s culture for centuries. Westerners associate coffee with energy and hard work, but the Dominican people associate coffee with a relaxing lifestyle.

The Six Dominican Coffee Growing Regions 

1) Cibao 

Cibao is in the northern region of the Dominican Republic. People love Cibao coffee because of its low acidity, full-body, and sweet and nutty flavor. Cibao has a high elevation. As a result, it’s perfect for coffee production. 


2) Bani 

Bani is in the southern region of the Dominican Republic. Bani typically produces softer, mellower coffees. Bani coffee and Haiti’s coffee are very similar. Due to Bani’s significant rainfall, it has enriched and extremely fertile soil that’s superb for growing coffee. 


3) Ocoa 

Ocoa is in the southern region of the country. Farms in Ocoa produce softer coffees, which people often compare to Haiti’s coffees. Ocoa has an average temperature in the mid-90s during its cultivation months, making it perfect for coffee production.  


4) Barahona

Barahona is in the southwestern area of the nation and remains a popular coffee inside the Dominican Republic. Coffee fans love Barahona coffee for its rich flavor, high acidity, and heavier body. It’s often compared to Barahona’s coffee to Jamaica’s top coffees. 


5) Juncalito

The Juncalito area is in the middle of the Dominican Republic. It’s home to a pleasant climate, with a high mountainous landscape. People adore Juncalto’s coffee because of the hints of fruitiness from the area’s tropical fruits. 


6) Azua

Azua is in the southern part of the Dominican Republic. Farmers mainly grow sugar crops here. However, the fertile mountainous region is also fantastic for healthy coffee crops and savory coffee beans. 

Delicious Dominican Coffee – Soon To Be Famous Worldwide

Dominican coffee might not yet be famous worldwide for its coffee production prowess, but the nation produces superb java. The country has various coffee regions producing different coffee tastes that are sure to suit your preferences. If you’re a coffee fan, a taste of fresh Dominican coffee should be on your bucket list.


Try Delicious Dominican Coffee Today!

If you’re searching for a delicious Dominican coffee, straight from the source, try Inflight Fuel today. Not only are these minimally processed beans sourced from local farms, but you can also choose from several roast colors to achieve your desired flavor profile. If you’re searching for a coffee that’s as bold as you are, reach for a bag of Inflight Fuel and get your engine started.