Why Is Dominican Coffee So Good?

Dominican Coffee has a storied history that starts in the early 18th century. Likely brought to the country by Spanish colonists, it took almost 150 years to become a commodity for the small island nation. However, once the unique growing zones were established and the manufacturing process was refined, the farms of the Dominican Republic have come to be some of the most revered coffee producers in the world.  And there are several reasons why Dominican coffee beans are so sought after – let’s take a look at why the country’s coffee is so good.

Dominican Republic’s Great Climate For Coffee

A big reason why Dominican coffee is so good is because of the tropical and subtropical climates. This leads to a year-round supply of rain that creates a denser, higher-quality bean. With heavy rainfall, natural shade covering about 90 percent of the crop output, high humidity and gentle trade winds coming off the ocean, Dominican coffee is grown in a way that’s unparalleled by other countries.

The Right Altitude For Growing Coffee

In addition to the weather affecting the length it takes to grow coffee, the altitude it’s grown at also contributes to this length of time, and crafts a more complex-tasting coffee bean. Most farms are at altitudes of between 2,000 and 5,000 feet above sea level along terraced mountain slopes. Because of these unique growing conditions it allows coffee trees to ripen slowly and produce a higher-quality crop.

Several Unique Coffee Growing Zones

There are at least five unique regions where coffee is grown in the Dominican Republic, with some officials splitting that number further into eight regions. Regardless of how many zones there are, there is a diverse range of coffee styles that come from this otherwise small nation. With the addition of high altitude and attractive microclimates, there is a variety of bean types with different tastes for everyone. Some popular growing zones in the Dominican Republic include:


  • Bani
  • Barahona
  • Cibao
  • Ocoa
  • Neyba
  • Valdesia

Dominican Republic Coffee Has A Unique Flavor Profile

With so many growing zones, and thousands of farms, there are all types of roasts and flavor profiles among Dominican coffee brands. In general, however, you can expect high-altitude farms to produce higher acidity coffee, whereas coffee grown in lower-altitude regions tend to be softer so they mature faster. Dominican coffee is almost always well-balanced, easy to drink and offers classically bright Caribbean characteristics.

Arabica vs. Robusta

The majority of coffee produced in the Dominican Republic is largely Arabica style. Only about three percent of coffee produced is Robusta. Arabica vs. Robusta is an enduring debate in the coffee industry, however, Arabica is considered the superior bean because it’s more mild and contains about half as much caffeine as robusta. Robusta tends to be a sturdier species with higher bitterness and harsher taste.

Improvements In The Post-Harvesting Process

Since the 1980s, the improvement of post-harvest activities by Dominican farmers has been a top priority for the country’s coffee industry. This includes a harvesting process that’s more selective of berry quality and introducing wet processing techniques, where the fruit covering the beans is removed before drying. Farms that have adopted this approach produce some of the country’s highest quality coffee.

Premium Coffee Beans That Taste Fresh

The Dominican Republic grows beans with interesting aromatic notes that are rarely used in blends. They tend to occupy a more premium price point because the supply makes up less than one percent of the global coffee market. As such, many coffee producers tend to sell special runs in limited capacities or as single-origin coffee. The best way to consume Dominican coffee is by grinding up some beans at home and immediately putting them in the coffee brewer – you’ll find a flavorful, fresh cup of coffee that other countries simply can’t supply.

Increasing Organic Certifications In The Dominican

In the past several years, the Dominican Republic has caught up to the rest of the world, heavily increasing the number of farms that have obtained international organic certification. Starting all the way back in 2008, the country has put forth a commitment to increasing the export of organic foods, including coffee. As a whole, Latin America has made its mark as a world leader in the organic export market, led by Mexico, Brazil, Peru, Argentina and the Dominican Republic.

Now you know why Dominican coffee is so good!

Now that you know the many reasons why Dominican coffee is so popular, you can make sure to put a bag of beans on your shopping list. With one of the most unique mixes of tropical climate, high-altitude growing improvements in the farming process and other great characteristics, the Dominican Republic is quickly becoming one of the most well-regarded producers of all types of coffee. 

Try some Dominican coffee today – pick up a bag of Inflight Pilot Fuel

Are you searching for a Dominican-style coffee that is flavorful, bold and offers the perfect caffeine level? Then pick up a bag of Inflight Fuel. With light, medium and dark roast beans, sustainably sourced from local farms in the Caribbean, you get a coffee that will excite your palate. No matter where your next adventure takes you, make sure you’re stocked up on Inflight Fuel to get you through the journey.