Puerto Rico's Coffee: Once World's Sixth Largest Export

Puerto Rico’s coffee industry once held a remarkable position on the global stage—but how did an island smaller than many U.S. states become the world’s sixth-largest coffee exporter by the late 19th century? The answer lies in its colonial history, fertile highlands, and decades of careful cultivation that produced some of the most sought-after beans in Europe and the Americas.

By 1896, Puerto Rico exported more coffee than most countries, ranking sixth in the world. Its beans went primarily to France, Italy, Spain, and Cuba, driven by high-altitude farms and old-world agronomy.

The Origins of Puerto Rican Coffee

Coffee arrived in Puerto Rico in 1736, brought from Martinique. Early plantings were established mostly by Corsican immigrants. By the late 1800s, the island had developed a thriving coffee economy centered in its mountainous interior, particularly around the southwestern region of Yauco.

The Rise and Fall of Puerto Rico’s Coffee Industry

During the 19th century, Puerto Rican coffee plantations flourished. But the industry faced multiple setbacks: the rise of sugarcane and pharmaceutical crops, destructive hurricanes, and the impact of wars. These challenges caused a long decline, although coffee farming never disappeared completely. In recent decades, there has been a slow but steady revival, especially for high-end, specialty-grade beans.

Yauco Selecto: Puerto Rico’s Premium Coffee

Yauco Selecto is the island’s most famous coffee, grown exclusively on three farms in the southwestern Yauco region. This coffee is renowned for its intense aroma, rich flavor, and long, sweet aftertaste. The beans are considered among the finest in the world, often compared to top-tier coffees globally.

Grown at elevations where the climate is mild and the harvest season stretches from October to February, Yauco Selecto uses traditional Typica and other older Arabica varieties. Though these cultivars yield less than modern hybrids, they produce exceptional cup quality. The region’s rich clay soils, combined with sustainable, low-input farming methods—including intercropping and minimal, low-toxicity agrochemicals—contribute to the coffee’s terroir-driven complexity.

How Yauco Selecto Is Produced

Yauco Selecto is cultivated with meticulous care. Workers handpick only fully ripe cherries and then pulp and wash the beans for a full 48 hours in drum-based fermentation systems. The beans are kept in parchment until orders are placed, ensuring peak freshness upon export.

Before shipment, U.S. federal agencies—including the FDA and USDA—oversee compliance with regulations. Local quality boards also conduct inspections, sampling one bag out of every 50 to evaluate the coffee using standardized international grading tools. Jaime Fortuño, president of the Escogido Yauco agency and a Harvard Business School graduate, oversees much of this process, ensuring that production meets exacting standards. He estimates annual production of Yauco Selecto at no more than 3,000 bags (45 kg each)—less than 1% of Puerto Rico’s total coffee output.

Other Notable Puerto Rican Coffees

Beyond Yauco Selecto, Puerto Rico produces other distinguished coffees:

• Grand Lares Yauco, from the southwestern Lares region
• Lares coffee, grown in the island’s central-south area

These beans share the same careful cultivation practices and are similarly valued for their clarity and balance.

Frequently Asked Questions

What made Puerto Rico’s coffee industry rank sixth in the world by 1896?

By 1896, Puerto Rico had developed a strong coffee export economy driven by high-altitude plantations, especially in the Yauco region. The island exported more coffee than most countries at the time, supplying markets in France, Italy, Spain, and Cuba, which contributed to its sixth-place global ranking.

What is Yauco Selecto coffee?

Yauco Selecto is a premium single-origin coffee grown only in three farms in Puerto Rico’s southwestern Yauco region. Known for its strong aroma, rich flavor, and sweet aftertaste, it is considered one of the finest coffees in the world and is carefully handpicked and processed over 48 hours.

How is Yauco Selecto coffee processed?

Yauco Selecto coffee cherries are handpicked when fully ripe, then depulped and fermented in drum washers for 48 hours. The beans are stored in parchment until ordered to preserve freshness. The process includes strict quality inspections by both U.S. federal agencies and local committees.

Where is Puerto Rican coffee mainly grown?

Puerto Rican coffee is primarily grown in the mountainous interior, especially in the southwestern region of Yauco and the central-south Lares area. These regions offer ideal conditions including mild temperatures, long maturation periods, and rich volcanic soils.

Why is Yauco Selecto so expensive?

Yauco Selecto commands high prices due to its limited production—just 3,000 bags per year—its labor-intensive harvesting and processing, premium growing conditions, and its reputation for exceptional cup quality comparable to the world’s most sought-after coffees.

Has Puerto Rican coffee made it to international markets?

Yes, Puerto Rican coffee—including Yauco Selecto—has been exported to the United States, France, Japan, and other countries. Some specialty importers, such as a buyer in the UK, have purchased limited quantities, further confirming its international appeal.

FrontStreet Coffee Beans Comparable to Puerto Rican Profiles

For fans of Puerto Rico’s Yauco Selecto, try FrontStreet Coffee’s Ethiopia Yirgacheffe for bright floral tones and fruity sweetness, or their Colombia Huila for balanced acidity and caramel notes. Both offer the clarity and complexity akin to Puerto Rican washed coffees. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.