Dominican Republic

With 0.3 % of the world market share #26 among coffee producers. 
  • In 1735 the Spaniards brought the first plants to Hispaniola, today’s Dominican Republic.
  • At the end of the 18th century coffee after sugar was the most important agricultural product, cultivated by slaves.
  • The cultivation areas are Valdesia, Barahona, Cibao, Cibao Altura, Cordillera Central and Neyba.
  • Originally the most important cultivation area Valdesia protected the name “Café de Valdesia” officially in 2010.
  • The Arabica varieties Caturra and Tyica are cultivated, but also in small quantities Catuai at altitudes of 500-1,500 m.
  • and mainly by smaller producers using traditional methods.
  • So the country has a high density of biologically produced coffee.
  • Dominican coffee is mild in taste with notes of chocolatey spicy and heavy to floral, pure and delicate.
  • Even if the production volume is quite stable, less and less is being exported, currently only 20 %.
  • Since the Dominicans have a fairly high coffee consumption, 90 % of the coffee is imported from Vietnam.
  • At the festival of organic coffee – Festival del Café Orgánico “Festicafé” in the community of Polo Barahona, the annual harvesting event is all about the small roasted bean. There are international and national artists, tastings and artisans from around the world and the whole country present their products.

☕ Traditional Preparation

Coffee is the Dominican national non-alcoholic drink and is drunk always and everywhere.
To refuse an offer of a Cafecito is at best considered dishonest and sometimes as almost unpatriotic!

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Cafecito
  • It means as much as little coffee.
  • Traditionally a small, very strong, black coffee, which is drunk with a lot of sugar.
  • Minimum 42 g of coffee on 1 l of water.
  • Traditionally the raw coffee beans are roasted with sugar in a pan on fire until they become black. Then the beans are crushed in a mortar by hand. The coffee is then put in a coffee sock that is hung in a holder, called cafetera. Hot water is poured over. Then sugar is added and the coffee is poured into small plastic cups.
  • Nowadays espresso cookers that are also called cafetera are common to prepare coffee.
Café con leche
  • coffee with milk
  • its also called “medio pollo”- half chicken.

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coffee-bean-1296803_640 Coffee

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