OUR ORIGIN
A Caribbean Mountain Coffee
In the heart of the Dominican Republic, high in the mountains of Jarabacoa, coffee has been part of our family’s story since 1989.
Here, cooler temperatures, mountain terrain, abundant vegetation, and high elevations create the environment where Don Alfredo Coffee begins. From Finca Las Mercedes in Arroyo Bonito to Proyecto Pico Duarte in La Ciénaga, Manabao, our coffees are grown with a focus on quality, careful cultivation, and the character of their origin.
Every coffee we produce begins here.
JARABACOA · DOMINICAN REPUBLIC
WHERE OUR STORY TOOK ROOT
Finca Las Mercedes
Arroyo Bonito, Jarabacoa
1,400–1,480 meters above sea level
Our family’s coffee journey began at Finca Las Mercedes in 1989.
It was here that Don Alfredo Díaz began developing his knowledge of coffee—from cultivating and harvesting the cherries to understanding how processing could transform what ultimately reaches the cup.
Over the years, Las Mercedes became more than a farm. It became the foundation for our approach to coffee: learn from every harvest, continually improve, and never stop pursuing quality.
HIGHER INTO THE MOUNTAINS
Proyecto Pico Duarte
La Ciénaga, Manabao
1,350–1,775 meters above sea level
In 2019, our journey continued deeper into the mountains with Proyecto Pico Duarte.
Reaching elevations of up to 1,775 meters, the project represents our pursuit of exceptional Dominican coffee at some of the highest elevations where we grow.
The cooler mountain environment allows coffee cherries to develop gradually, while the farm gives us an opportunity to work with distinctive varieties and experiment with carefully controlled processing methods.
It is where tradition and experimentation meet.
From the Mountain to the Cup
Growing exceptional coffee is only the beginning.
After harvest, we use different processing methods to explore how each coffee can express itself. Depending on the lot, our coffees may be processed as Washed, Honey, Natural, Black Honey, or Winey Natural.
Each method changes the journey of the coffee after the cherry leaves the tree—allowing us to develop different expressions of sweetness, acidity, body, fruit, and aroma while preserving the identity of its origin.
EXPLORE OUR PROCESS
WINEY
BLACK HONEY
RED HONEY
YELLOW HONEY
WASHED
NATURAL
Grown with intention
Across our farms, we cultivate varieties including Caturra, Catuai Rojo, Catuai Amarillo, Bourbon, Gesha, Pacamara, SL25 and SL28, among others.
Some become coffees for our core collections. Others are produced in small quantities and selected as distinctive micro-lots.
The objective is not simply to produce more coffee.
It is to understand what each variety, elevation, harvest, and process can become
One Origin. Many Expressions.
Don Alfredo Coffee is Dominican single-origin coffee, but no two lots have to taste the same.
Farm, elevation, variety, harvest, and processing all contribute to the final cup. That is why our collections can range from clean and bright washed coffees to fruit-forward naturals, sweet honeys, and experimental micro-lots.
They are different expressions of the same place.
Jarabacoa. Our origin.
