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Discover Puerto Rican Coffee

If you are a coffee lover, you have undoubtedly heard about coffee from Puerto Rico and if you are looking for a treat, Puerto Rican coffee is generally strong, smooth, and sweet.

About Puerto Rican Coffee

Coffee was first introduced to the island in 1736, by Spanish settlers. Puerto Rico's climate, soil conditions and mountainous terrain made coffee growing favorable, and soon after coffee became one of the most important industries in the island. By the end of the 18th century, coffee exports averaged upwards of a million pounds annually, and made Puerto Rico the sixth largest coffee exporting country in the world. By the 19th century coffee made up over 40% of the total land under cultivation on the island, exporting a substantial amount of its production to Europe, some claim that both the King of Spain and the Pope were avid consumers of Puerto Rican coffee.

Despite the profitable trade and production, Puerto Rico's production of coffee started to dwindle soon after Puerto Rico was annexed to the United States in 1898. As result of the annexation, Puerto Rico lost a large portion of European markets and Spain. In addition, other factors that contributed to the production downfall included a series of hurricanes that devastated coffee crops, and not to forget the American determination to the growth of the sugar industry. By 1945, the number of coffee exports barely reached two million pounds.

Today, there are only 4,500 farms left, most are family-owned, located in the northwestern central and mountainous part of the island, in the municipalities of Yauco, Adjuntas, San Sebastian, Lares, Utuado, Ciales, and Las Marias. Puerto Rico consumes about 30% of coffee is produced and only exports about 1%.

Most Puerto Rican coffees often comes in medium to dark roasts. Their aroma and flavor are characterized for its sweet, dry fruit nuances, and chocolate undertones.

How to drink Puerto Rican Coffee?

Puerto Rican coffee is traditionally prepared in three ways.

  • Cafe con leche (latte) - a single shot of expresso, warm milk and sugar to taste.
  • Pocillo (espresso) - Brewed in am expresso machine, take black.
  • Cortadito (espresso with a little steamed milk) - Expresso, layered with a dash of milk.

The Best Puerto Rican Coffees

If you want to try the best of Puerto Rico's coffee, then you'll need to try one of these brands.

Cafe Yaucono
Cafe Yaucono is an authentic Puerto Rican brand with a strong heritage and worldwide recognition.
City: Yauco
Founded: 1896
Roast Profile: Medium Roast, 100% Arabica bean
Certifications: None.
Flavor Notes: Rich, smooth and well-balanced.
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Cafe Don Ruiz
City: Yauco
Roast Profile: Medium-Dark Roast
Certifications: None.
Flavor Notes: Fruity, citric and sweet with chocolate notes.

Cafe Hacienda San Pedro
Roast profile: Medium
Certifications: Kosher and Direct Trade.
Flavor Notes: Spicy, chocolate and rich tasting.

Cafe de Puta Madre
City: Adjuntas

Cafe Crema
Roast Profile: Medium Roast, 100% Arabica bean
Certifications: None.
Flavor Notes: Smooth, creamy, and consistent.

Cafe Lareño
City: Lares
Founded: 1989
Roast profile: Both Light Roast and Dark Roast.
Certifications: Certified Organic.
Flavor Notes: Caramel and chocolate.

Cafe Rico
Founded: June 11, 1924
Roast Profile: Medium-Dark Roast.
Certifications: None.
Flavor Notes: Strong, smooth and vibrantly aromatic.

Cafe El Coqui
City: San Sebastian
Roast profile: Medium
Certifications: None.
Flavor Notes: Fragrant, Strong but sweet with notes of roasted nuts and chocolate.

Cafe de Oro
City: Lares
Roast profile: Dark Roast
Certifications: None.
Flavor Notes: Caramel and chocolate, very smooth.


Did You Know?

The world's largest filled-aperture telescope (i.e., a full dish) is the Arecibo radio telescope located in Arecibo, Puerto Rico, whose 305-meter dish is fixed in the ground.