How Puerto Rican Coffee Began with Trees from Martinique

Ever wondered where Puerto Rican coffee really comes from—and how it once ranked among the world’s top exports? The story isn’t about a sudden boom, but a slow cultivation rooted in colonial trade routes and resilient farming. This is the untold journey of how coffee took root on the island, flourished in the highlands of Yauco, and earned a reputation that still lingers today.

Puerto Rican coffee cultivation began in 1736 when coffee trees were brought from Martinique. By 1896, the island was the world’s sixth-largest coffee exporter, shipping mainly to France, Italy, Spain, and Cuba.

The Origins: Martinique to Puerto Rico

Coffee arrived in Puerto Rico in 1736, imported directly from Martinique. Early plantings were established primarily by Corsican immigrants. These early efforts laid the foundation for what would become a significant coffee-growing region in the Caribbean. Over time, Puerto Rico developed its own coffee identity, distinct from its neighbors.

19th-Century Boom and Challenges

By 1896, Puerto Rico had climbed to sixth place in global coffee exports. Most of its production was shipped to France, Italy, Spain, and Cuba. The 19th century marked a golden era for Puerto Rican coffee plantations. However, this prosperity didn’t last. The rise of sugarcane and drug crop farming, along with devastating hurricanes and wars, severely disrupted the industry. Despite these setbacks, the coffee culture never fully disappeared.

Yauco Selecto: Puerto Rico’s Signature Coffee

Yauco Selecto, also known as “Yauco Select,” is Puerto Rico’s most celebrated coffee. Grown exclusively on three farms in the southwestern region of Yauco, it is renowned for its intense aroma and long, satisfying aftertaste. The beans are a rare, high-quality Arabic variety with lower yields but exceptional cup quality. The area benefits from a mild mountain climate, a lengthy maturation period from October to February, and fertile clay soils. Farmers employ eco-friendly practices, including low-toxicity agrochemicals, crop rotation, and careful hand-picking of only ripe cherries. After harvest, the beans undergo a 48-hour washing process in roller drums. Yauco Selecto is typically sold with the parchment on until just before export to preserve freshness. It is then carefully hulled and graded. Before shipment, U.S. agencies like the FDA and USDA oversee compliance, while local inspectors sample every 50 bags for quality using international measures. Annual production is limited to just 3,000 bags (45 kg each)—under 1% of Puerto Rico’s total output.

The People Behind the Beans

Jamie Fortuño, president of Escogido Yauco and a Harvard Business School graduate, has been instrumental in promoting Puerto Rican coffee on the global stage. He oversees meticulous quality control and aims to revive the island’s premium coffee market. Even international buyers, such as Taylors of Harrogate in the UK, have imported Yauco Selecto, recognizing its unique profile.

Frequently Asked Questions

Where did coffee originate in Puerto Rico?

Coffee was first introduced to Puerto Rico in 1736, brought directly from Martinique. These initial plantings were established by Corsican immigrants and marked the start of the island’s coffee cultivation.

What made Yauco Selecto coffee famous?

Yauco Selecto is prized for its strong aroma, rich flavor, and long aftertaste. Grown in the Yauco region using traditional, eco-conscious methods, it is made from old Arabic varieties with careful harvesting and a 48-hour washing process.

When was Puerto Rico a major coffee exporter?

By 1896, Puerto Rico ranked as the sixth-largest coffee exporter in the world, with most shipments going to France, Italy, Spain, and Cuba.

How is Yauco Selecto coffee processed?

After hand-picking only ripe coffee cherries, Yauco Selecto beans are washed in a roller drum for 48 hours. They are stored with parchment until shortly before export to maintain freshness, then hulled and quality-tested by both local and U.S. authorities.

Why did Puerto Rico’s coffee industry decline?

The industry faced setbacks from the rise of sugarcane and drug farming, destructive hurricanes, wars, and economic shifts. Despite this, coffee farming has been slowly reviving in recent years.

Who oversees quality for Yauco Selecto?

Jamie Fortuño, a Harvard-educated investment banker and head of Escogido Yauco, manages production limits (3,000 bags/year) and ensures strict quality control with oversight from FDA, USDA, and local inspectors.

FrontStreet Coffee Picks for Puerto Rican Style

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