With 233 tons of green Dominican coffee, no. 61 of coffee producers.
- After 1725, the French began to grow coffee in the Soufriere area near Pointe Michel and in the north near Colihaut and Capucin.
- In the flourishing time, more than 1,360 tons of coffee were exported annually. It was considered so high-quality that it usually scored the highest price on the British market.
- With the abolition of slavery in 1833 and the serious infestation of the plants with coffee leaf rust that changed dramatically.
- Then resistant Liberia coffee was cultivated. Nevertheless, coffee has never regained its former importance as an export crop.
- For several years, attempts have been made to revive the cultivation.
- For example, a few years ago, Nature Island Coffee built a coffee factory in Portsmouth in the north of the country with funds from Venezuela. It can process 2,000 tons of coffee beans per year.
- 12,000 trees were planted on the Tabery Estate.
- Arabica coffee is grown on the fertile volcanic slopes at altitudes over 500m in the lush tropical rainforest of Dominica.
Dominican Coffee: Traditional Preparation
Creole Coffee
- Add Dominican coffee powder in a filter and from time to time pour small amounts of boiling water over the coffee so that it can drip.
- If you have the appropriate amount, heat up the coffee, but do not boil.
- Add 2 tsp of sugar per cup and serve hot.
Iced Coffee
- Mix 1 cup of condensed milk and 1 cup of evaporated milk and freeze.
- Brew coffee and pour into a glass.
- Add a scoop of the icecream and serve.
Calypso Coffee
- Brew coffee and soak a cinnamon stick for at least 10 min. in the coffee.
- Add 22 ml of sugar cane brandy in a glass.
- Add 1 tbsp of sugar.
- Then pour the coffee into the glass and stir until the sugar has dissolved.
- Finally, add 1 tbsp of whipped cream to the coffee and sprinkle with a pinch of cinnamon.
More recipes for typical Dominica coffee with shot:
- Planter’s Coffee – hot Dominican coffee with 44 ml Tia Maria, 1 tsp sugar
- Tropical Outburst – 44 ml Rumona rum liqueur, 1 tsp sugar, hot coffee, 1 tbsp whipped cream sprinkled with nutmeg.
- Colonial Coffee – hot coffee with 22 ml cognac and 1 tsp cane sugar
- Coffee Sting – half a cup of hot coffee with 44 ml brandy, 1 tsp sugar and 1 tbsp whipped cream
- South Pacific Cofka – cocktail with vodka, vanilla bean, sugar and cream