Coffee came to Spanish-controlled portion of the island of Hispaniola, what is now the Dominican Republic, in 1735. The first plantings were probably on a hill in Bahoruco Panzo, near Neyba. By the end of the 18th century, coffee had become the second most important crop after sugar, though both relied heavily on slavery until the revolution of 1791.
Source: “The World Atlas of Coffee” Second Edition, Author James Hoffmann.
Capital: Santo Domingo
Population: 12’000’000
Annual Production: 500’000 60kg Bags
Land under Coffee: 23’000 Hectares
Harvest: October – May
Coffee Varieties: Typica, Caturra, Catuai,
Tasting Profile: Heavy Body – Clean – Low Acidic
Growing Altitude: Central Standard / High Grown / Strictly High Grown
(400 m – 1500 m / 1300 ft – 4900 ft)
Processing Method: Wet (Washed, Fully Washed)