Coffee production in the Dominican Republic is based mainly in the mountain regions of the country, in the highlands which form at least one-half of the area of Hispaniola. Introduced to the country in 1715, the Dominican Republic bean is larger and thicker than Martinique's.[1] The major coffee variety grown in the country is Arabica (known internationally as “mild”). Robusta is also grown but only in about 1.3% of the land area; it is consumed locally.[2]