No origin matches that.
Six recognised growing zones on one island half, and a crop mostly drunk before it can be exported.
Production figures are for the 2025/26 crop year.
The Dominican Republic grows Arabica across a set of officially recognised zones spread over the Cordillera Central and the southern Sierra de Bahoruco. Barahona, in the south-west, is the name most associated with quality; Cibao, Jarabacoa and Juncalito in the interior highlands produce the larger share of the volume.
Domestic consumption is the defining fact of the industry. Dominicans drink a great deal of coffee, prices at home are competitive with export prices, and a substantial part of the crop never leaves the island. That keeps the export sector small and means international buyers see only a slice of what is grown — usually the high Barahona and Jarabacoa lots.
Shaded provinces contain growing areas; the crop covers only part of each.
The south-western zone, and the country's best-known quality name.
The northern interior around Jarabacoa and Juncalito — the largest volume.
Soft and sweet in the Caribbean manner: low to moderate acidity, a syrupy medium body, and chocolate, brown sugar and light nut. The highest Barahona lots carry noticeably more acidity and a cleaner citrus edge than the island average.
Coffee arrived in the eighteenth century and became established in the Cordillera Central through the nineteenth. The sector has been shaped since by hurricanes, by leaf rust, and by the pull of a strong domestic market — which is why replanting has tended to follow local demand rather than export specification.
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Country outlines and shaded relief from Natural Earth, which places them in the public domain.
Growing-region markers indicate an area. They are not surveyed farm locations and should not be read as any.