In discussions with the owners of local haciendas, they tell of the days when this area’s coffee was exported exclusively to European markets and was the foremost coffee served in the Vienna café culture of the late 1800’s.

There are a number of farmers in this mountainous region who are interested in growing the high quality coffee for which the area was historically known. Farmers such as Israel González, in cooperation with the University of Puerto Rico (UPR), are refining older methods to meet today’s need for increased efficiency while maintaining the high standards of a previous era. Drying the coffee bean after removing the fruit is one area of interest. The goal is to achieve a slow, constant heat that dries the coffee without introducing contaminants from the heat source. New, innovative methods preserve the exceptional flavor and quality uniquely found in sun-dried coffee.

Another farmer, Pedro Bengochea who grew up in the area, has been involved in a number of studies conducted by the UPR that are looking for ways to significantly reduce the quantities of agricultural chemicals like herbicides, fungicides, and pesticides which have become common in the coffee growing business. Both Pedro and Israel work closely with the UPR Experimental Station to improve the quality of coffee and introduce safer methods of agriculture.

With your first taste of Castañer Mountain Coffee, like Europeans of centuries past, you will be convinced that the work of these farmers to ensure the highest quality coffee is worth their effort. Compare this cup to Jamaican Blue Mountain and enjoy the satisfaction of sipping a coffee that is similar in flavor and quality at a fraction of the price. We invite you to try a cup of our Castañer Mountain Coffee and savor the full-bodied flavor, chocolaty undertones, and clean finish that define this perfect cup of coffee.

“¡Buen Provecho!”

Grown under very similar conditions and prepared with more attention to detail, Puerto Rican coffees are often compared to Jamaican Blue Mountain, at a much more affordable price. A unique smooth taste with an stimulating aroma, mild sweetness and mellow aftertaste. Medium acidity.

Medium hard bean roasts to a French roast but cups best at City to Full City roast.

            
        Pedro Bengochea drying coffee beans in the sun                                     Mountains in the Castañer region of Puerto Rico

          
                     Castañer Green Coffee Beans                                                                                        Map of Puerto Rico