Most of the coffee grown in the Dominican Republic ends up in the states, while most of the coffee grown by her next door neighbor, Haiti, finds it's way to Europe. Strange? Perhaps. Both of these Caribbean countries produce interesting coffee's.

The coffee's of The Dominican Republic are all Arabica's; either washed (lavados) or naturals (corriente). The coffee grown here is called Santo Domingo, and classed according to the three main growing regions; Barahona  is considered the best. 
 
The coffee's of Haiti are often  used in blends. Of the Arabica variety, processed both wet and dry; most of Haiti's coffee is grown between 1,000 to 1,500 feet. About half of Haiti's work force are farmers, and most farms are small and family owned.