Caribbean Coffee | Puerto Rico | San Pedro Estate AA Washed Bourbon, Typica

Caribbean Coffee | Puerto Rico | What are the flavors of San Pedro Estate AA Washed Bourbon and Typica?

The entire history of Caribbean coffee is closely connected to Spanish colonization and migration. In the 18th century, coffee was not particularly important in various regions, with the primary work being the cultivation of sugarcane crops in fertile valleys. In the early 19th century (1800s), due to European turmoil, residents of the French Mediterranean island of Corsica migrated to Puerto Rico. Since the valley lands were already occupied by Spanish immigrants, they chose to settle in the southwestern mountainous areas of the island, mostly near the city of Yauco. Through their efforts and determination, coffee cultivation brought them considerable returns. In the 1860s, they dominated the island's coffee industry, with Puerto Rico's coffee bean production ranking sixth in the world at that time. The coffee trees planted by those Corsican immigrants in the highlands produced fruits that were considered premium. The origin of Yauco Selecto coffee beans is mainly traced back to this period. However, in 1898, two powerful hurricanes devastated Puerto Rico. These hurricanes destroyed the local coffee industry, and farmers had to wait two years for crops to return to normal. During this period, the United States became interested in Puerto Rico's sugarcane production, and European countries no longer viewed Puerto Rican coffee beans as colonial produce and thus imposed tariffs, severely impacting Puerto Rican coffee.

The Caribbean is a passionate, romantic, and mysterious sea area, with many excellent coffees surrounding this circular region: Jamaican Blue Mountain, Dominican Republic, Cuban Crystal Mountain, Puerto Rican Yauco - these are all globally renowned, rare, and expensive coffees. These island beans have a light milky aroma and elegant floral fragrance, with delicate and soft acidity. Although it's still difficult to avoid the problem of coffee moisture loss caused by the humid island climate, their overall quality ranks among the top-tier coffees. The main reason Puerto Rican coffee is not easily available in the market is its low production volume, with most being exported to Europe, coupled with damage from adverse weather conditions like hurricanes that negatively affect coffee crops. When that happens, there may be no coffee available for purchase throughout the entire year.

San Pedro Estate is located on the west coast and began producing coffee beans in the 19th century. Initially, the coffee beans produced were handed over to west coast estates to be sold as Yauco Selecto. Today, they are completely sold under their own farm name - San Pedro coffee - with an annual production of about 1,000 bags. This is the first time Zhida Coffee has introduced Puerto Rican coffee beans.

Puerto Rican coffee is labeled as HACIENDA SAN PEDRO on the bean bags.

Property Characteristics

Farm: San Pedro Estate

Farmer: Rebecca and Roberto Attienza

Grade: AA

City: Coabey - The highest valley city on Puerto Rico island

Region: Jayuya - Located on the west coast of Puerto Rico, while the Yauco region is on the east coast

Country: Puerto Rico

Altitude: 2,500 - 3,000 feet

Certification: None

Coffee Characteristics

Varietal: Bourbon, Typica

Processing System: Wet-processed

Total Pounds: 350,000 pounds

Appearance: 18+ screen

Top Jury Descriptions: Cupping roast level begins 60 seconds after first crack (Cinnamon)

Aroma/Flavor: Grain aroma, drupe fruit, high mountain oolong tea fragrance, nuts, almond, caramel, hawthorn, sugarcane sweetness, ginseng

Acidity: Smooth, gentle, clean, silky, oily feeling, pomelo, mild low acidity, distinct layers

Complexity and Other: Very sweet, long aftertaste, medium complexity, island coffee flavor

Flavor: This new crop of Puerto Rican coffee is an island coffee with mild, smooth, and well-balanced characteristics. The dry aroma has a charming single malt sweetness, and it's extremely sweet when cupped. The creamy and oily texture at medium roast is very suitable for Puerto Rican island coffee.

FrontStreet Coffee Recommended Brewing:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee grounds. First infusion with 25g water, let bloom for 25s. Second infusion to 120g, then pause. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g total. Extraction time approximately 2:00.

Analysis: Using a three-stage brewing method to clearly distinguish the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains quickly, pausing during pouring can help extend the extraction time.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473