There is an argument on who first introduced Puerto Rico to coffee – Some say it was a French immigrant in the early 1700’s, while others insist its origin dates back to the post-Colombian arrival in Puerto Rico, where the Spanish brought it in after discovering the climates, soil, and altitude in the country were perfect for harvesting coffee.
Puerto Rico is known to have some of the finest tasting coffee worldwide, both in taste and aroma. It was at one time even coveted in Europe, however in the late 1800’s a series of hurricanes and the transfer of Puerto Rico as a colony to the US government put an end to European distribution. Currently, one large company dominates the Puerto Rican coffee market, however there has recently been a renaissance of sorts in coffee farming, and small farmers are popping up all over. So, we may see some variety in the future.
Some of the best known coffee producing towns in Puerto Rico are: Adjuntas, Ciales, Jayuya, Las Marias, Maricao, Utuado and Yauco. The coffee’s produced are well balanced, mild, low acidity, and very softly toned.
Key Puerto Rico Coffee Profile Notes
General Cup Profile: well balanced, mild, low acidity, and very softly toned
Grow Regions: Adjuntas, Ciales, Jayuya, Las Marias, Maricao, Utuado and Yauco