Coffee was introduced to Puerto Rico from Ethiopia in 1736, and has been cultivated in the Ciales Mountains since 1820. Once one of the leading coffee origins in the world, Puerto Rico’s production has fallen off dramatically. These days premium coffee from Puerto Rico is rarely seen abroad.
We’ve managed to procure a couple of lots of Puerto Rican coffee in recent years, but this one is easily our favorite. More than than anything it reminds us of a great Ethiopian natural, with its deep red fruit and chocolate notes, full body and winey acidity. It’s fruit-forward, but possesses a balance and brightness that only the finest naturals can offer. Truly a great and distinctive coffee.
Producer: Cafe Chevere
Region: Ciales Mountains
Varietals: Heirloom Bourbon
Altitude: 2,500 – 2,700′
Bright cherry/berry notes. Sweet tobacco, baking spice, dark chocolate. Full, silky body and bright winey acidity, with a long and sweet finish.