La Cordillera de Puerto Rico

The Vientos Alisios

A combination of factors directly contributes to our coffee’s characteristics and potential for excellence.

First, there are the wondrous Vientos Alisios, or Northeastern trade winds. These winds bring La Cordillera cool air. And, almost magically, they carry a fine mineral dusting of sand from the Sahara Desert across the Atlantic and into the Caribbean that enhances the lush and verdant regional landscape. The island’s volcanic origins, combined with plentiful mineral content and a high percentage of decomposing organic material, make the region’s soil ideal for growing excellent coffee.

While other coffee origins in Africa and Latin America grow coffee at elevations up to 10,000 feet, the highest elevations in Puerto Rico are around 4,000 feet. Instead of relying on altitude, Puerto Rico’s latitude and positioning in relation to the equator means that we achieve a similar climate and other necessary weather conditions as these other regions, but at a fraction of the altitude. In other words, our unique soil minerality and micro-climate creates a surprisingly fantastic ground to grow amazing coffee.

The final element of La Cordillera’s unique terroir cannot be overstated: the people, our culture, and our traditions. For over three centuries, coffee production has been inextricably tied to our national identity and way of life. Today, we are guided by the wisdom and ancestral practices of La Cordillera’s inhabitants, who, through persistent dedication in the face of many challenges, have retained invaluable knowledge throughout the turbulent history of our industry.

Despite an ongoing cycle of economic, natural, and political disasters over the last century, we hope to be part of the rediscovery of Puerto Rico as a specialty coffee origin—one that leads to inclusive growth, enfranchisement of small-scale producers & farmers, and a new perception of island’s coffee we can all rightfully be proud of.