Coffee cultivation in the Dominican Republic
The history and characteristics of coffee
Coffee is one of the most widely consumed beverages in the world. It is a delicacy enjoyed by millions of people. Historical accounts suggest that the plant originates from Africa. Due to colonization and the development of trade, it spread to all corners of the world and became an increasingly important commodity.
Coffee thrives in nutrient-rich, sandy, and loose-textured soil that has good drainage capabilities. It requires a warm climate, with temperatures ideally between 25-30 °C, and adequate rainfall is essential.
In this regard, the Dominican Republic boasts excellent weather and soil conditions. Most coffee plantations are located in mountainous areas, where the cooler climate and shaded environment favor the growth of coffee bushes. Famous coffee-growing regions include: Jarabacoa, Barahona, Cibao, Neyba, and Valdesia.
Coffee cultivation in the Dominican Republic dates back to the 18th century when Spanish settlers began planting coffee bushes in 1735.
Initially intended for local consumption, by the second half of the 19th century, it was commercially available and soon earned its rightful place in the world market.
Dominican coffee is mostly of the Arabica type, characterized by its mild, aromatic flavor. Its flavor notes range from fruity and floral to chocolatey and nutty nuances.
The most popular coffee varieties
- Café Santo Domingo: This coffee variety reflects the unique character of Dominican coffees. It is medium roasted, tasty, and soft, making it particularly popular among both locals and tourists due to its fruity flavor.
- Café Barahona: The coffee from the Barahona region meets the highest quality standards. It boasts a rich flavor profile and a smooth texture.
Coffee cultivation today provides livelihoods for thousands of farming families, with estimates indicating that there are over 100,000 hectares of plantations across the country. It is exported to countless countries around the world, including Canada, the USA, France, Germany, Italy, Japan, and many others.
Of course, the challenges of global coffee cultivation also test the producers here. These include extreme weather conditions, climate change, unusual rainfall, and temperature fluctuations, all of which can impact both the quantity and quality of the harvest.
Sipping Dominican coffee is not just about enjoying a beverage; it is an experience that is an integral part of the local culture. In local cafés, we have the opportunity to taste different coffee varieties and explore the rich flavor profile of Dominican coffee.
If we have the chance to visit a coffee plantation, we can also learn about the processes of coffee cultivation and processing.
