Table of coffee origins - The Caribbeans
| Country/Region | Denomination | Notes |
| Cuba | ||
| Cuba (general) | Low acidity with a heavy body | |
| Santa Clara | ||
| Pinar Del Rio | ||
| Vuelta Abaja | ||
| Oriente | ||
| Sierra Maestra | ||
| Sierra del Escambray | ||
| Sierra del Rosario | ||
| Haiti | ||
| Haiti (general) | Rich, fairly acid, relatively full-bodied, mildly-sweet flavor, sometimes spicy. The naturals are extensively used for french roasts. | |
| St. Marc | ||
| Gonaive | ||
| Cap Haitien | ||
| Jacmel | ||
| Les Cayes | ||
| Jeremie | ||
| Haitian Bleu | Rich, opulent and sweetly low-toned. Can be inconsistent as it is from all around Haiti. | |
| Dominican Republic | ||
| Dominican Republic (general) | High grown are of a good body, fair flavour. The lower ones are strong, approaching a Rio from Brazil in flavour. Classic Caribbean taste, overall well balanced, relatively clean and low to mid acidity | |
| Mocha | ||
| Santiago | Santiago | |
| Puerto Plata | Puerto Plata | |
| Bani | Soft, mellow cup, much like Haitian coffee. | |
| Barahona | Barahona | Heavier and more acidic than Bani, closer to Puerto Rico and Jamaica coffees. |
| Cibao | ||
| Ocoa | ||
| Neyba | Neyba | |
| Valdesia | ||
| Jamaica | ||
| Jamaica (general) | High grown are full bodied, mellow in the cup. The lower ones are a fairly good, bright roast | |
| Blue Mountains | ||
| Settlers’ | ||
| Puerto Rico | ||
| Puerto Rico (general) | Strong or heavy bodied, similar to a Caracas but smoother | |
| Sierra Luquillo | ||
| Yauco | ||
| Ciales | ||
| Cayey | ||
| Utuado | ||
| Lares | ||
| Moca | ||
| Adjuntas | ||
| Las Larias | ||
| Maricao | ||
| San Sebastian | ||
| Mayaguez | ||
| Ponce | ||
| Alto Grande | ||
| Guadeloupe | ||
| Guadeloupe (general) | Excellent quality, often sold as from Martinique | |
| Bonifieur | ||
| Habitant | ||
| Curacao | ||
| Curacao (general) | Light roast, cinnamon flavour |
Source: All About Coffee, The World Atlas of Coffee plus our own researches.