Puerto Rico's Escogido Growing Region | What is the cultivation history of Yauco Selecto Yauco Special Coffee?

The History of Escogido Yauco Special Coffee from Puerto Rico's Escogido Growing Region

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Yauco Selecto Coffee is one of the world's finest varieties.

In 1736, coffee trees were introduced to Puerto Rico from Martinique. Early coffee was mostly cultivated by Corsican immigrants. By 1896, Puerto Rico's coffee exports ranked sixth in the world, with most coffee being shipped to France, Italy, Spain, and Cuba. Coffee plantations thrived in the 19th century, but the rise of sugarcane and pharmaceutical cultivation, along with hurricane damage and war impacts, caused the coffee industry to stagnate. It is currently recovering.

Puerto Rico implements a low-wage system, with the average hourly wage per person being $4.20 in 1991. Despite this, the income of manual laborers is still higher than that of laborers in many other coffee-producing countries, comparable only to Hawaii and Jamaica. Another problem facing Puerto Rico's coffee industry is that in the Caribbean region, Puerto Ricans have relatively high cultural literacy and therefore better employment prospects. Yauco Selecto Coffee is grown only on three farms in the southwestern part of the island nation. Its flavor is aromatic and intense, with a long-lasting aftertaste. This coffee commands a high price, and its aroma can rival any other coffee variety in the world. In the Yauco region, the coffee is owned and operated by local plantation owners. The mountain climate here is mild, giving plants a longer maturation period (from October to February of the following year), and the soil is high-quality clay. Some old varieties of Arabica coffee beans are grown here. Although their yield is lower than other varieties, they are generally of superior quality. People here have always adopted an eco-friendly, intensive cultivation method, using only low-toxicity fertilizers and chemicals, and implementing mixed crop planting measures to make the soil more fertile. When it's time to harvest coffee beans, people walk back and forth between coffee trees, picking only fully ripe coffee beans, which are then placed in drum devices and washed for 48 hours.

Today, Puerto Rico's gourmet coffee is exported to the United States, France, and Japan. The country's coffee is generally carefully cultivated, with pure flavor, aromatic qualities, and heavy beans. Among them, the finest varieties rank among the world's famous brands. The highest quality coffee is Yauco Selecto, where "Selecto" means "selected." Grand Lares Yauco Coffee is produced in the southwestern part of the island, while Lares Coffee is produced in the south-central region.

Yauco Selecto Coffee is grown only on three farms in the southwestern part of the island nation. Its flavor is aromatic and intense, with a long-lasting aftertaste. This coffee commands a high price, and its aroma can rival any other coffee variety in the world. In the Yauco region, the coffee is owned and operated by local plantation owners. The mountain climate here is mild, giving plants a longer maturation period (from October to February of the following year), and the soil is high-quality clay. Some old varieties of Arabica coffee beans are grown here. Although their yield is lower than other varieties, they are generally of superior quality. People here have always adopted an eco-friendly, intensive cultivation method, using only low-toxicity fertilizers and chemicals, and implementing mixed crop planting measures to make the soil more fertile. When it's time to harvest coffee beans, people walk back and forth between coffee trees, picking only fully ripe coffee beans, which are then placed in drum devices and washed for 48 hours.

Yauco Selecto coffee beans are always stored with their parchment on until shipment, when the outer skin is removed to ensure optimal freshness. When goods are submitted, relevant U.S. government personnel, such as from FDA and USEA, are also present. Their job is to supervise whether producers comply with federal regulations. There are also staff from local appraisal committees who select one bag from every 50 bags as samples and use international measuring devices to assess their quality.

The president of the Escogido Yauco Agency—Jaime Fortuño—silently monitors all this work every year, down to the smallest details. Fortuño is an investment banker who graduated from Harvard Business School. He originally decided to seize every opportunity to create a premium Puerto Rican coffee market. He anticipates a maximum annual production of 3,000 bags, each weighing 45 kilograms, which is less than 1% of the island's total coffee production.

Yauco Selecto is a fascinating coffee with a full range of flavors, no bitterness, rich in nutrients, and intense fruitiness that is worth savoring. Even Taylors in Harrogate, England, once imported 50 bags of Yauco Selecto coffee.

FrontStreet Coffee's Recommended Brewing Method

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Rokusho grind level 3.5

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee grounds. First pour 25g water for a 25-second bloom. Second pour to 120g water, then pause. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g total water. 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 helps extend the extraction time.

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