A Brew-tiful History: The Story of Coffee in Puerto Rico


Grab your favorite cup of joe and buckle up, because we're about to embark on a fun, caffeinated journey through the history of coffee in Puerto Rico! The tiny island of Puerto Rico may be only 100 miles long and 35 miles wide, but it packs a punch with its rich coffee culture and a storied past that stretches back to the 18th century. So, let's dive in and explore how this little Caribbean gem became a heavyweight in the world of coffee!

The Seeds of Greatness

The coffee plant first arrived in Puerto Rico in 1736, brought by a Frenchman named Gabriel Mathieu de Clieu. Legend has it that de Clieu took a small coffee seedling from the Royal Botanical Gardens in Paris and carefully transported it across the ocean, guarding it day and night, to plant it in Puerto Rico. The seedling not only survived the journey but thrived in the island's fertile soil and tropical climate.

Puerto Rico's coffee story truly began to blossom in the early 19th century when Spanish colonial rule ended, and the island became a free market. Farmers began to cultivate coffee on a large scale, and by the 1840s, Puerto Rico was the ninth-largest coffee producer in the world. Can you imagine that?

The period between 1860 and 1896 was Puerto Rico's "Golden Era" of coffee. With European markets opening up, Puerto Rican coffee beans found their way into the cups of people from Paris to Vienna, who were captivated by the rich, full-bodied flavor.

During this time, the island's coffee production soared, and the haciendas, or coffee estates, were born. With stunning architectural details and surrounded by lush, green coffee plants, these haciendas were not only functional but also beautiful symbols of prosperity. If you ever get a chance to visit Puerto Rico, some of these historic haciendas are still around today, and they are well worth exploring!

But, as they say, all good things must come to an end. The turn of the 20th century brought with it some challenges that slowed the growth of Puerto Rico's coffee industry. First, the Spanish-American War of 1898 resulted in Puerto Rico becoming a United States territory. This change in status led to a shift in focus from coffee to sugarcane, as the latter was considered more profitable.

Then, in 1899, a devastating hurricane named San Ciriaco wiped out much of the island's coffee plantations, and the industry took a significant hit. To make matters worse, the global coffee market experienced a price collapse in the early 1900s, further hindering the growth of Puerto Rico's coffee sector.

Like the phoenix rising from the ashes, Puerto Rico's coffee industry would not be defeated. The 1950s saw the birth of the Instituto del Café de Puerto Rico (ICPR), a government-sponsored initiative dedicated to reviving and strengthening the island's coffee trade.

The ICPR provided technical assistance, research, and marketing support to help coffee farmers bounce back. And bounce back they did! By the 1960s and 1970s, coffee production was on the rise, and the industry was once again gaining steam.


In recent years, Puerto Rico has embraced the world of specialty coffee, focusing on quality rather than quantity. The island's unique microclimates, fertile volcanic soil, and altitude (some coffee is grown at elevations of over 3,000 feet) create ideal conditions for cultivating coffee with distinct flavors and characteristics. From the mountains of Yauco to the lush hills of Adjuntas, the island is now dotted with small, boutique coffee farms that are passionate about producing top-notch beans.

This renewed focus on quality has led to the rise of third-wave coffee in Puerto Rico. Artisanal coffee shops, such as Café Comunión, Gustos Coffee, and Hacienda San Pedro, have sprouted up across the island, with baristas taking great care to brew and serve the perfect cup. As a result, Puerto Rican coffee is once again earning a reputation for excellence on the international stage.


If you're curious about what makes Puerto Rican coffee so special, it's all about the flavor profile. Puerto Rican beans typically boast a balanced, medium body with bright acidity and fruity notes. These delightful beans often surprise first-time tasters with their smooth, chocolatey finish.

One of the most famous coffee varieties hailing from the island is Yauco Selecto, which is grown in the southwestern region of Yauco. This high-quality bean has a rich, velvety texture, with notes of caramel, citrus, and almond. If you haven't tried it yet, it's definitely worth seeking out!


As Puerto Rico's coffee industry continues to evolve and grow, sustainability and environmental stewardship have become increasingly important. Farmers are adopting eco-friendly practices such as shade-grown coffee cultivation, which helps to preserve the island's biodiversity and provides a habitat for wildlife, including migratory birds.

In addition, organizations like the Puerto Rico Coffee Roasters Association (PRCRA) are committed to promoting fair trade practices, ensuring that coffee farmers receive fair prices for their beans and are able to support their families and communities.

From humble beginnings in the 18th century to its current status as a specialty coffee hotspot, Puerto Rico's coffee history is as rich and complex as the beans themselves. So the next time you sip a cup of Puerto Rican coffee, take a moment to appreciate the journey those beans have taken – from seed to cup, through trials and tribulations, and into the hands of passionate farmers and baristas. In Puerto Rico, coffee is more than just a beverage; it's a symbol of resilience, determination, and a love for the craft. Cheers to that!