Coffee from the Dominican Republic is occasionally called Santo Domingo after the country’s former name, perhaps because Santo Domingo looks romantic on a coffee bag and Dominican Republic does not. Coffee is grown on both slopes of the mountain range that runs on an east-west axis down the center of the island. The four main market names are Cibao, Bani, Ocoa, and Barahona. All tend to be well prepared wet-processed coffees. The last three names have the best reputation. Bani leans toward a soft, mellow cup much like Haiti; Barahona toward a somewhat more acidy and heavier-bodied cup, closer to the better Jamaica and Puerto Rico coffees in quality and characteristics.