Most of the Dominican Republic’s coffee is grown on small farms scattered throughout the four mountain ranges that cross the country’s western half. Nestled in lofty valleys and perched on steep slopes, these farms take advantage of mountain “microclimates”—sites where altitude, moisture, temperature, and soil come together to create superior conditions for coffee cultivation.

The Dominican Coffee is produced in 4 almost parallel and rich in minerals mountainous ranges: The Northern Mountain range or Cordillera Septentrional; the Central Mountain range (Cordillera Central) with the highest elevation of the Caribbean, Duarte Peak, at 10.415 feet above sea level (3,175 masl); the Neiba Mountain range or Sierra de Neyba and; the Mountain range of Bahoruco or Sierra de Bahoruco.