Historical Background
Coffee was introduced to the Dominican Republic in 1715, quickly becoming a staple crop for small-scale farmers. By the late 19th century, coffee began to be exported, with significant exports starting around 1872. The early 20th century saw coffee cultivation spread across the Cibao region, especially in Puerto Plata, with export volumes reaching nearly 4 million pounds by 1900.
Today, the Dominican Republic boasts six officially designated coffee-growing regions: Cibao, Bani, Azua, Ocoa, Barahona, and Juncalito. However, the island is home to approximately 25 distinct production zones, influenced by its diverse microclimates and topography, with most coffee grown at elevations between 600 and 1,450 meters.
Flavour Profile and Processing Challenges
Unlike the typical mild flavour profiles often associated with Caribbean coffees, Dominican coffees offer a unique character that can be remarkably clean and bright, appealing to fans of wet-processed Central American coffees. However, the country faces challenges with coffee quality and exportation:
- Processing Issues: Many beans suffer damage during milling, storage, or transport, often leading to flavours reminiscent of aging or contamination, such as cardboard or jute bag notes.
- Quality Control: A significant portion of coffee produced is of commercial grade, resulting in defects and a mix of high and low-quality beans. This often dilutes the overall quality, as many consumers are accustomed to masking flavour issues with cream and sugar.
Despite these challenges, recent efforts are uncovering high-quality Dominican coffees that demonstrate the region's potential for specialty coffee production.
Coffee Consumption and Production
Dominicans are passionate about their coffee, with an average consumption of around 6.6 pounds per person annually. However, less than 20% of the coffee produced is exported, primarily due to the strong local demand. While this local consumption is admirable, it complicates the pursuit of quality specialty coffee, as many producers lack the incentive or resources to upgrade their practices.
The typical Dominican coffee farm is small, averaging less than three hectares, with many farms cultivating coffee organically under a canopy of shade trees like pine, macadamia, and guava. Common coffee varieties grown include Typica, Caturra, Catuaí, Bourbon, and Mundo Novo. The harvest season runs from September to May, with peak harvest around April, coinciding with the Semana Santa festival.
Processing Methods
Most coffee in the Dominican Republic is wet-processed. The cherries are depulped within 24 hours, naturally fermented, washed, and then sun-dried. Once dried, the beans are transported to larger dry mills for final preparation, either for export or for the domestic market. Despite a decline in cropped area since 1981, production levels have remained stable due to modern advancements in processing technology.
Emerging Efforts and Future Potential
Recent initiatives, such as those by Spirit Mountain, an organic coffee farm, aim to elevate the quality of Dominican coffee. As producers focus on enhancing their practices, the potential for high-quality Dominican coffees to gain recognition in the specialty market grows.
Conclusion
The Dominican Republic has a rich and complex coffee heritage, marked by unique flavours and challenges. While much of its coffee is consumed locally, recent efforts toward quality improvement signal a promising future for Dominican coffee on the global stage. With its diverse microclimates and passionate farmers, the Dominican Republic remains a fascinating origin worth exploring for coffee enthusiasts.