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Capital: Santo Domingo
Area: 49,000 sq. km
Population: 10.53 million
Language: Spanish
Currency: Dominican Peso
Annual Production: 153,300 60kg Bags
Coffee Producing Area: 120,000 hectares [estimated]
Producing Regions: Cibao, Bani, Azua, Ocoa, Barahona and Juncalito.
Coffee Varietals: Bourbon, Caturra, Typica, Caturra, Catuai And Nuevo Mondo
Terrain: Rugged highlands and mountains with fertile valleys
Altitude: Mountain peaks at 1259 MASL, valleys at 0 – 600 MASL
Soil: Rich, fertile
Harvest: October-June
Coffee was introduced in the 1700’s to the Dominican Republic and has since been welcomed as a principal crop for small-scale farmers. The hilly landscapes, tropical forests and abundant rainfall provide an interesting eco-climate for coffee cultivation against medium altitudes at most. The cup profile tends to be full bodied with good aroma and acidity depending on the growing region. Bani leans towards a softer cup whereas Barahona boasts stronger acidity and a heavier body.
Products originating from Dominican Republic: