The taste is strong and fragrant, with a long aftertaste of Larez Yaoke coffee flavor, characteristics, taste and manor introduction.

Puerto Rico was originally inhabited by the Indian Taino tribe.

Christopher Columbus sailed there in November 1493 and named it San Juan in honor of John the Baptist.

In 1508 the Spaniard J. Ponce de Leon established a colony on the island and was appointed governor the following year.

It became a Spanish colony in 1509. The original indigenous Indians of the island were enslaved and driven to work on farms and gold mines.

In 1509, the administrative center of Puerto Rico was established, and in 1521, the local government changed the name of the island to Puerto Rico and its capital to San Juan.

In 1511 the Taíno revolted under the leadership of their leader Guaipana, which was suppressed by the colonial authorities and 6000 Indians were massacred.

In the mid-16th century, the Taino were wiped out and colonists brought blacks from Africa as slaves to grow sugar cane. Since then, Puerto Rico has been harassed by pirates and attacked by Britain, France and the Netherlands.

In the mid-18th century, immigration and slavery continued to increase, and coffee became the main export.

On September 23, 1869, the people of Puerto Rico, led by R. Emétrio Betancés, staged an uprising in the town of La Rez (known as the "La Rez Voice"). On September 24, they declared the establishment of a republic, which was suppressed by Spanish colonial forces. After a long struggle, Puerto Rico was finally granted the right to local autonomy by Spain. However, only one year elapsed between this time and the island becoming an American colony after the Spanish-American War

Puerto Rico's coffee beans are carefully grown, pure, aromatic, and granular. The best coffee is Yauco Selecto, which means "selected." Grown only on three farms in the south-west of the island, San Pedro, Caracolillo and La Juanita, Yocote Coffee has a strong aroma and a long aftertaste, making it a true premium coffee. The hilly areas southwest of Puerto Rico have mild climates, long maturity periods (October to February), and good clay soils. The people here have been using an eco-friendly, intensive cultivation method, picking only fully ripe beans and then rinsing them in a roller for 48 hours. Yocote Select coffee beans are kept in sheepskin shells until they are marketed and removed when ordered to ensure optimum freshness. U.S. government officials, such as the FDA and USEA, are present at the time of the transaction to monitor compliance with federal regulations. There are also professional reviewers who randomly sample one bag from every 50 bags of coffee and use international gauges to evaluate the quality of the coffee beans, all to ensure that the real Yocote Coffee is a good deal.

Island Coffee-Puerto Rico

And Jaime Fortuno, president of Escogido Yauco agency, quietly watches all this work every year, even in the tiniest detail. Fortuno is an investment banker who graduated from Harvard Business School. He was determined to seize every opportunity to open up a market for premium coffee in Puerto Rico. He expects a maximum annual production of 3000 bags of 45 kilograms each, which is less than 1 percent of the island's total coffee production.

That's why Puerto Rico and Puerto Rico Yuco Selecto are different. Yuco Selecto is the estate bean, a joint brand of San Pedro, Caracolillo and La Juanita in Puerto Rico