In this U.S. territory, coffee trees first arrived in 1736 from Martinique. The best Puerto Rican coffee varieties are among the finest in the world. The coffee is cultivated at an altitude of about 1000 metres in the mountainous region of Yauco, which has always been considered the ideal habitat for coffee production on the island. Clay soils provide valuable nutrients to the delicate seedlings, while the trade winds that blow constantly from the Caribbean Sea maintain the ideal temperature on the mountain slopes. In the cup, the coffee is especially full-bodied and has an intense taste of cream and malt. The aftertaste is mildly spicy, with hints of roasted peanuts and dark chocolate. The coffee is perfectly balanced and structured. Popular legend has it that it was once the coffee of the Popes.
Puerto Rico, 900-1000 m ASL. Mountainous, with a temperature of 23°C (RH 80%). Producer - Altitude - Topography - Type of soil - Average temperature – Humidity - Botanical species - Botanical variety Harvesting method - Harvesting season - Preparation - Packaging - Arabica - Pacos - Boubon - Typca - Hand-picked - From September to October - From December - Washed with water - Jute bean bags (22.5 Kg). Puerto Rican coffee has a rich and seductive taste. Dried fruit - Chocolate
Coffee production in Puerto Rico is subject to very strict laws and regulations because it is part of the United States of America, which is also a guarantee of its quality for workers and end receivers. This coffee comes from the highest mountains of the island where the territorial and climatic conditions are ideal for producing high-quality coffee in a location accessible both from the Caribbean Sea and from the Atlantic Ocean. The drying process is performed by using a mechanical dryer at a suitable temperature to preserve the product’s quality.