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Puerto Rico Coffee Haciendas

Our Puerto Rico Coffee History in the 1900 hundreds

Coffee goes through several stages as it progresses from its birthplace high among the mountains to its ultimate destination at the table. Let’s take a brief look at the journey from branch to cup.

Cultivation Process

Coffee cultivation is both time-consuming and labor-intensive as the plants take years to mature and must be harvested by hand. Only vigorous, healthy plants, aged 6 to 10 years in age, are eventually selected for the final harvest. Cultivators must carefully examine and select only those specimens clearly bearing the most outstanding characteristics of the specific varietal to be produced. Altitude, rainfall, and climate are all critical to the quality of the coffee harvest. Puerto Rico's lofty central mountain range, known as La Cordillera Central, offers one of the world's most idoneous settings for year-round coffee cultivation.

Harvest of the fruit

The cherry is picked at its optimal stage of ripeness when scarlet-red in color. Fruit are selected from those parts of the branch with the fullest production, while fruit at the extremities of branches is usually left untouched. This technique helps prevent unwanted cross-pollination. In warmer, equatorial climates, trees can display blossoms, ripening fruit, and mature cherries all on the same branch. Pickers must harvest the branches time and again in order to find and pluck only those perfectly-ripened berries from the branch.

Processing: wet or dry?

Two principal methods exist for processing coffee beans once they are harvested. Traditional dry processing is less labor-intensive and less expensive. However, due to a loss of quality, dry processing is primarily used today in Brazil and parts of Africa for the mass production of lower-quality beans. Dry processing is also highly climate-dependent, as the beans are ordinarily sun-dried, which renders the process somewhat unpredictable in nature. Wet processing is the much more accepted method for the production of higher-grade coffee. In wet processing, harvested cherries are carefully directed down a series of water channels where they receive an initial cleansing. Unripened fruit tends to sink to the bottom while ripened fruit will continue to float.

Pulping

The coffee bean used for roasting is not the cherry itself-but rather, its enclosed seeds. Seeds are flat in shape and are normally found in pairs: two per cherry. To get ready for roasting, these seeds must first be physically separated from the surrounding fruit flesh. This process, known as ‘pulping', should be done the same day of harvest to ensure optimal quality.

Washing and Drying

After fermentation, the beans must be washed and then dried-either on long racks lying in the sun or in rotating mechanical drums which circulate hot air within their chambers. Traditional sun-drying can last up to a full week, depending on the local weather conditions whereas mechanized drum-drying is usually accomplished in a day.

Hulling

At this stage, the beans themselves are still encased in a silky, protective inner skin known as the "parchment." Hulling is necessary to remove this skin and prepare the beans for roasting. Special machines accomplish this by mechanical friction which physically tears the husk away from the bean. After hulling, the beans are typically olive-green in color and consequently, coffee, once it has been hulled, is often referred to as "green coffee."

Roasting

Now the beans are ready for roasting. The application of smooth, uniform heat elicits qualities of both flavor and aroma from the bean critical to its final performance. The bean physically swells. Color changes as well, now acquiring the characteristic nutty-brown to dark chocolaty-brown tones associated with the beverage itself.

As for meeting and event planners, we know you’re always looking for authentic, unique venues for your conference, meetings, and other events.

Puerto Rico are fantastic options for groups who want an eclectic and historical event.

From haciendas deep in the rainforest and overlooking the mountains to working farms and butterfly sanctuaries, the experiences your group can have at these venues are unmatched and something they can only experience when

History of Coffee Haciendas in Puerto Rico

In 1736 coffee was introduced to the Island by the Spanish as a minor cash crop. By the mid-1800s, it became one of the destination’s largest industries. Over the last several hundred years, hurricanes and other natural disasters have hindered the Island’s coffee industry. Today, coffee remains a huge part of the culture of Puerto Rico, and there are still many throughout the region. Below are some of the Island’s coffee haciendas that are perfect for your next meeting or corporate event.

Haciendas for Large Groups

Hacienda 8A

Get your group out of the boardroom and onto 300 acres of bountiful farmland. The land is filled with mountains, valleys, natural rivers, and local flora and fauna. This hacienda is a great spot to escape the city routine and get back to nature – and, of course, coffee!

Hacienda Don Carmelo

Also known as The Tree House, was built 23 years ago in a Samán Dormilón tree that is nearly 125 years old. Once a playground for Don Carmelo’s grandchildren is now a fabulous event venue that’s been featured in magazines across the globe. The treehouse is located on 60 acres of luscious landscape overlooking the Atlantic Ocean. The vastness of this property allows it to accommodate events of all sizes.

Hacienda Los Eucaliptos

Located in Puerto Rico’s West Region, is a family-owned, third-generation coffee farm. The property is home to more than 150,000 coffee trees and an ideal venue for networking and other special events.

Haciendas for Small Groups

Hacienda Cascada

Located just 30 minutes from San Juan in the town of Aguas Buenes is. This coffee hacienda is surrounded by mountains, impressive agriculture, and a vibrant landscape. At Hacienda Cascada has two event venues – The Big House and The Shack. The Big House has a large activity room, a large terrace, and a bar. The Shack is ideal for smaller events and breakout sessions. It can fit up to 25 people in its rustic-style building that offers panoramic views of the farm.

Hacienda Luz de Luna

Is a working Puerto Rican coffee hacienda located in the central mountain region. The hacienda also has several event spaces – a large restaurant, activities room, and a small 12-person venue. The variety of event spaces makes Luz de Luna a great choice when planning a meeting or event that requires flexibility. It’s also conveniently located just 30 minutes from downtown San Juan.

Campo Rico horseback riding — Enjoy activities like horseback riding at Campo Rico.

Haciendas with Outdoor Activities

Hacienda Campo Rico

Sitting on the grounds of a former sugar cane plantation, is a classic 1930’s Caribbean-style hacienda just 15-minutes from Luis Muñoz Marín International Airport. This hacienda has several event venues, including ‘Mi Casa,’ an extraordinary space with a capacity of up to 480 guests or more if the event spreads out into the gardens. The coffee farms' lush gardens are home to colorful peacocks, ducks, deer, chickens, tropical birds, and horses, as well as a variety of luscious trees and tropical flowers. And, Hacienda Campo Rico also offers horseback riding, ATV tours, trolley tours, and ziplining.

Hacienda Siesta Alegre

Paradores are family-owned small hotels found throughout the Island.

Hacienda Siesta Alegre

Nestled within the El Yunque Rainforest and overlooking Puerto Rico’s north coast is. This Spanish colonial-style hacienda offers breathtaking views and backdrops for your next meeting or event. The 10-room hotel also houses multiple terraces, courtyards, and gardens that can be transformed into the open-air event venue of your client’s dreams. This hacienda is a 35-minute drive from San Juan.

Hacienda Mi Remanso

Is an old tobacco hacienda in the central mountain town of Caguas. The property spans across 50 acres of land and houses a restaurant, bar, event space, and more. For groups that love being outdoors, this hacienda is a great option as its surrounded by natural swimming pools, waterfalls, rivers, and hiking paths.

Hacienda Safra –Adjuntas Enjoy, step by step, how a quality coffee is processed and add to the experience a visit to Guilarte River.
Road 131 Km. 3.1, Guilarte Suburb
Hours:Open Mon-Sat 8 AM – 5 PM
Phone: 787-829-5826
haciendasafra@yahoo.com

Hacienda Ana I In Jayuya, Puerto Rico, you can enjoy a walk through the coffee plantation combined with leisure activities like bird watching, horseback riding and others.

Town: Adjuntas
Region: Porta Caribe
Hours: Lunes-Sabado 7:30 AM-3:00PM Call for reservations
Phone: 787-378-7551

Hacienda Buena Vista (Conservation Trust) A beautifully restored, 19th century coffee mill and plantation, that provides a glimpse of living and working conditions in times past.

Town: Ponce
Region: Porta Caribe
Hours: Miercoles- Domingo 8:30, 10:30, 1:30,
3:30. Por reservaciones solamente
Phone: Tel. 787-722-5882(lunes a viernes). Tel. 787.284.7020(sábado y domingo)

Hacienda Palma Escrita/La Casona Plantation walking tour where you will learn about the coffee process. Can appreciate one of the old house of the town, with a beauty arquitecture and lot of history.

Town: Las Marías
Region: Porta del Sol
Hours: Lunes-Sabado 9:00 AM-5:00pm
Domingo solo por reservaciones
Phone: 787-210-8252
cafelacasona@yahoo.com

More information about Puerto Rico’s coffee haciendas is available here: Discover Puerto Rico – https://www.discoverpuertorico.com/itinerary/4-days-coffee-immersion-puerto-rico