Dominican Republic

Over two centuries of coffee culture

Dominican Republic country of green Arabica coffee cultivation as tradition

What you should know about Dominican Republic as a coffee origin

  1. It is one of the seven coffee origins that make up the Puro Caribe coffee geography.
  2. It has 6 coffee growing regions, each with its own differentiated cup profile.
  3. 98% of its production is of the arabica species and 2% of the robusta species
  4. 8% of the cultivated land, 105,768 hectares, is planted with coffee trees.
  5. The most cultivated arabica varietals are Típica, Caturra, Catuaí, Bourbon and Mundo Novo.
  6. Its production is smallholder with millions of families devoted to and dependent on its cultivation.
Coffee cherry picker with a full basket
Views of workers with wheelbarrow on a beach in Barahona
  1. It has a Protected Designation of Origin – PDO: Valdesia
  2. At Mare Terra Coffee we do not distribute coffee produced in the Dominican Republic.
  3. It is the thirty-eighth largest coffee producer in the world.
  4. The cultivation of coffee began in its territory at the beginning of the 18th century
  5. Harvests coffee year-round and exports coffee from January to June
  6. The traditional and most established method for processing coffee is called Washing.
  7. Most coffee plantations in the Dominican Republic are cultivated between 600 and 1,500 meters above sea level.
  8. The standard size of green coffee bags in the country is 69 kilos.
  9. The five main coffee importing countries of the Dominican Republic are: Germany, Belgium, Canada, Spain, France


World Producer


Coffee Regions


Thousand Coffee Growers


Thousand Hectares with Coffee Trees

The stable climate allows the coffee trees to develop steadily in the lands of the Dominican Republic.

Coffee cultivation in the Dominican Republic

The topography of the Dominican Republic is mainly made up of three main mountain ranges: the Cordillera Central, where the highest peak in the Antilles, Pico Duarte, is located; the Cordillera Septentrional, which runs parallel to the Cordillera Central; and the Sierra Orienta. Coffee is grown in four mountain ranges of the country: Cordillera Central, Cordillera Septentrional, Sierra de Neyba and Sierra de Bahoruco, at elevations between 300 and 1,500 masl.

In the Dominican Republic, coffee plantations occupy 14% of the forested area of the country. They contain the most important hydrographic basins of the country: hydraulic energy and the waters necessary for the irrigation of the agricultural lands in the plains. Without coffee in the heights, there will be no water in the plains.

Most of the soils where coffee is grown in the Dominican Republic are clayey, these soils hold a lot of water and form puddles, they are good soils for crops in general.

The Dominican Republic has a tropical climate The average temperature is around 25º C, although in the higher mountains temperatures range from -10 to 15º C, and in the large valleys temperatures are around 20º C. The seasons do not vary muchThis factor allows the coffee trees to develop firmly in the country’s soils.

Beach and mountain views of the coffee region of Barahona with coffee trees all around.

Coffee has been a source of national pride and an important lifestyle factor in Dominican culture since the 17th century.

Diversifying agricultural production in coffee growing communities has benefits so that coffee is not the only crop on which a family depends. This requires additional training and organization on the part of all family members.

  • Coffee accounts for 20% of Dominican Republic’s total exports
  • Coffee’s contribution to the Dominican Republic’s agricultural GDP is 0.008%.
  • The average farm size per producer is less than 3 hectares.
  • The equity rate in coffee production in the Dominican Republic is 6.2 to 3.8 (62% men and 38% women).
  • The average age of coffee growers is between 45 and 53 years old.

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Dominican Republic, more than two centuries of coffee culture

Coffee production in the Dominican Republic takes place on small farms of less than three hectares each. The majority of Dominican producers process their coffees themselves in small wet mills – pulping, fermenting, washing and drying – after which they transport the beans in parchment to large dry mills where the coffee is prepared for export.

The Dominican culture has Spanish, African and Taino roots and was the first Spanish colony in the Americas. Dominican coffee is the national drink of the country, representing its culture in a cup full of flavors and nuances.

In the north as well as in the south of the country we can find trails that take us through the coffee plantations of the country in natural settings, crossing tropical forests, mountains and rivers, combining the experience that combines aroma and flavor with incredible natural landscapes and Dominican culture.

The Dominican Republic exports 20% less coffee than it produces due to a high internal consumption of coffee, it is estimated that approximately 3 kg per capita is consumed and that the traditional method used to prepare coffee is the Italian coffee pot.

Dominican coffees are rich, full-bodied and very aromatic.

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