Background

Coffee is the second largest traded commodity in the world next to oil. Coffee cultivation began in Haiti in 1734.  By the late 1700s, Haiti, then known as San Domingo, furnished half of the world’s coffee supply.  The French prized Haitian coffee, and the island was revered as the “Black Pearl” of the Caribbean.

In 1795 the island, divided between French and Spanish rule, was ceded to France.  Over the next 10 years, slaves who worked the coffee and sugar plantations on the island revolted against their French masters in what became known as the Bloody Revolt.

During this 10-year battle, the only successful slave revolt in history, most coffee plantations were burned, reducing coffee production by nearly half.  By the late 20th century, Haiti produced less than a half percent of the annual world coffee supply in the early 1700s.

The Revitalization of Haitian Coffee

Efforts to re-establish Haitian coffee production have met with mixed results due to continued social unrest, political disturbances and rampant poverty in the deteriorating humanitarian situation.

Haiti’s tradition as a producer of fine coffee dating from the colonial era has been reborn with the introduction of Haitian Perle to the market.  Haitian coffee farmers are growing, harvesting and producing this gem of the Caribbean.  The seminary, agricultural commission, missionaries and specialty coffee industry consultants have joined together to support the Haitian Perle Coffee Project. 

The Haitian Perle Coffee Project is a mission-based outreach for coffee producers in rural communities in Haiti.  Coffee farmers are participating in this project to achieve economic self-sufficiency, create jobs, and support mission work in Africa.   Haitian farmers embraced the opportunity to develop a sustainable model that would provide a literal economic lifeline to the impoverished area. 

Haitian Perle Coffee Varieties

Haitian Perle is high-quality coffee available through select roasters and churches in the U.S.  The coffee is left unblended to preserve the acidity body, flavor and aroma unique to the Haitian Perle variety.