Coffee has been the primary crop among small lot farmers in the Dominican Republic since 1715 when it was introduced by Spanish colonists. The country has a lush, tropical, mountainous landscape stretching to 5,000 feet high that makes it perfect for Arabica.
There are six major coffee-growing regions in this small island nation:
The Cibao Valley in the north produces coffees with a full body and subtle earthiness.
San Jose de Ocoa produces strong Robust coffee while Barahona and Juncatilo have steady climates that produce balanced, fruitier coffees.
