Dominican Coffee

Here you have the best Dominican Coffee, a medium roasted delight brimming with charm and extraordinary flavour. It comes from the Central Highlands of the Dominican Republic, which is home to some of the rarest and most unique varieties in the world.

We roast it using the latest state-of-the-art Neuhaus Neotec fluidised air-bed system. We then pack it fresh to order.

Dominican Coffee Taste and Character

How good is Dominican Coffee? Allow us to paint a picture of a Caribbean wonder, a remarkable infusion considered rich, full-bodied and highly aromatic to the last drop.

It boasts delectable notes of chocolate and berries. And when it comes to Dominican Coffee’s caffeine content, you can expect around 100-mg of this stimulating chemical compound per serving.

Dominican Republic Coffee Production

Coffee plantations in the Dominican Republic have existed since the 18th century. Around one hundred years following the plant’s introduction, Dominican Green Coffee Beans accounted for 30% of the country’s total exports.

The reason, for most the most, was and is the climatic conditions found on the island, conditions of which lend themselves to outstanding Coffee.

Dominican Republic Coffee Culture

Favourable geography and other such factors can only go so far to understand the popularity of Dominican Coffee Beans. Arguably more important is their integration into the lifestyles of the nation’s people and, more recently, beyond.

Around 80% of the Dominican Republic’s Coffee stays within its borders, meaning anything that goes further afield is somewhat a rarity, indeed a gem of a find.

It is true that Dominican Coffee has long been overshadowed by its neighbours like Puerto Rico and Jamaica – the latter famous for its Jamaican Blue Mountain Coffee.

However, times are changing; production is increasing to meet today’s high global demand. Already, an estimated 40% of the country’s workforce contributes to the industry, which might still grow in the years to come.

How to Make Dominican Coffee

When it comes to the Coffee Process from plant to cup, there is little difference between this Coffee and others. The peak harvest season is from November to May, when workers hand-pick the Beans for drying, grading, exporting and, ultimately, roasting.

It is then up to you to decide the grind: Whole Beans, Espresso Fine, Medium Fine or Cafetiere Coarse. You’re in for a treat, no matter what.