DOMINICAN REPUBLIC - LA ANGOSTURA

Dominican Republic — La Angostura

Low Altitude Growth | Shade Growth | Island Coffee

Coffee has been part of the Dominican Republic’s agricultural identity since the early 1700s, when it was first introduced by Spanish settlers. The island’s volcanic soil, tropical climate, and lush highland regions make it a natural home for exceptional Arabica. Despite this, Dominican coffee has often flown under the radar, overshadowed by other Caribbean origins and limited in export volume. Much of the country’s best coffee is consumed domestically, making high-quality Dominican microlots a rare and exciting discovery for specialty coffee drinkers.

Tucked high in the Cordillera Central mountains of Jarabacoa, Spirit Mountain Estate stands as a model for what Dominican coffee can achieve. This UTZ Organic and Rainforest Alliance certified farm is both a working coffee estate and an ecological preserve dedicated to sustainability, environmental stewardship, and community education. Shade-grown beneath native forests, their coffee cherries mature slowly, enhancing sweetness, structure, and depth.

This Red Honey processed lot showcases the farm’s dedication to careful craft. By leaving a layer of mucilage on the beans during drying, the natural sugars concentrate into flavors of ripe guava, honeyed pineapple sweetness, and caramel-like richness, all carried on a silky, comforting body with a long, satisfying finish.

The result is a truly distinctive coffee, sustainably grown, thoughtfully processed, and an exceptional example of the hidden treasures within Dominican coffee.

Notes: Guava, Caramel

Process: Red Honey

Variety: Caturra, Catimor

Origin: La Angostura, La Vega

Altitude: 1,000 - 1,300 Meters

Roast: Medium