Mostly washed arabica from mountain zones, introduced by Spanish settlers in the early 1700s. Guides describe cups as smooth and naturally sweet.
Coffee reached the Dominican Republic in the early 1700s with Spanish settlers and began to be exported around 1872. It is grown mainly in mountain regions, with farms at roughly 600-1,500 m. Arabica dominates, and robusta is a small share that is consumed locally. Typica, Caturra and Catuai are the main varieties, with Bourbon Red and Pacas also grown, and a government research institute lists Pacamara among the most widespread. Most farms use the washed process, and some small producers use honey or natural processing. The harvest runs from November to May. Guides name Jarabacoa, Barahona, Ocoa and Juncalito among the key areas and describe the coffee as smooth with natural sweetness.
History
Spanish settlers brought the first coffee plants to Hispaniola in the early 1700s, and the crop began to be exported around 1872. A government catalogue of small producers dates the first cultivation to 1735 in Barahona and nearby provinces, with commercial-scale production from about 1860. Coffee is grown mainly in the mountain regions.
Field notes
- i
Wikipedia reports Dominican coffee output of about 9,200 tonnes in 2013, roughly 0.1 percent of world production.
- ii
The government's catalogue of small coffee producers says about 76% of the coffee grown in the country is used in the local market.
- iii
That catalogue dates the first cultivation to 1735, specifically in Barahona and neighbouring provinces, with commercial-scale production from about 1860. Wikipedia gives 1715.
- iv
Wikipedia lists five major coffee regions, four in hilly country: the Central Mountain Region, Northern Mountain Region, Neyba Mountain Range and Bahoruco Mountain Range.
- v
One history guide says coffee was an important revenue source for the government during Haiti's rule of the island from 1822 to 1844.
Where it growsMountain zones at roughly 600-1,500 m across several ranges, in the Caribbean tropics.
Regions of Dominican Republic
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Northern region where coffee plantations took hold in the 19th century. One guide calls its coffee full-bodied, sweet and nutty, with low acidity.
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A southwest name that stretches over four provinces. A government survey found livelier, fruitier cups above 1,000 m and fuller, bitter-leaning ones near Polo.
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A southern Dominican coffee zone inside the Valdesia designation area. Cups tend toward mellow, lighter and easy-drinking.
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A Cordillera Central coffee district in Santiago province, near 1,000 m, where cooler air is said to add a touch of fruitiness.
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A highland zone across parts of San Cristóbal, Peravia and San José de Ocoa provinces whose coffee holds an EU protected designation of origin.
Sources · 5 Every sentence here was checked against a source we read. Taste notes are what guides describe, not promises about your bag. Last revised 2026-11-11. Some details here are less settled than others.
- Coffee production in the Dominican Republic · Wikipedia
- From Bean to Cup - Coffee in the Dominican Republic · DR Simplified
- A Journey Through Time: The Rich History of Coffee in the Dominican Republic · Atilano Coffee
- Catalogo de Pequenos Productores de Cafe Dominicano 2020 · Direccion General de Contrataciones Publicas, Dominican Republic
- Denominacion de Origen Cafe Barahona: Resultados de Investigacion · IDIAF (Instituto Dominicano de Investigaciones Agropecuarias y Forestales), with AECID