Went to the Los Angeles Culinary Historians lecture at the Central Library this last weekend (where I finally met Marshall Fuss - small world, it is), and afterwards, my friend Rick the food writer took us over to a little Haitian place in Silver Lake called Tigeorges (Little George). The owner/host/chef/raconteur, George, serves probably the only Haitian-style coffee in L.A., served with bay leaf and lime zest (pretty tasty, as it turns out). His family also owns a coffee plantation in Haiti and he imports and roasts in house. He does sell greens, and I'm considering going back by and picking some up. Anybody here have experience with Haitian beans? I'm assuming that they're probably not unlike Dominican coffee, but am perfectly willing to be old I'm wrong.

You're right; these two, along with Cuban coffee, are highly valued in Italy as additions to espresso blends. However, very little of the production is specialty grade, so we don't see it used much by US roasters.

A good lot will have the island taste profile, i.e, sweet, mild chocolate and nut flavors, with subdued acidity.

What George had roasted in-house made a nice cappa, so I'd be willing to pick up a few lbs of greens for experimentation.

I like Haiti Bleu Pine Forrest. It is Arabica Typica. Moderate (I mean not bold coffee) island coffee. Well balanced. I really like it. Not to much acidity. Not as bold body as Sulawesi. Actually it is my favorite coffee. Also my second most expensive, after Yemen Mokha.