Botanical coffee varieties found in Puerto Rico

Puerto Rico is home to a variety of botanical coffee varieties, primarily within the Arabica species, which thrive in the island’s high-altitude, volcanic-soil regions. These varieties are cultivated for their superior flavor profiles and are central to the island’s specialty coffee industry.

Here are the main Arabica coffee varieties grown in Puerto Rico:

1. Typica

• Origin: One of the oldest and most traditional Arabica varieties.
• Flavor Profile: Clean, mild, and sweet with balanced acidity.
• Cultivation: Common in regions like Yauco and Adjuntas, where elevation and climate support slow maturation.

2. Bourbon

• Origin: A natural mutation of Typica, originally from Réunion Island.
• Flavor Profile: Complex, with notes of chocolate, caramel, and fruit.
• Cultivation: Grown in high-altitude farms such as Hacienda Monte Alto in Adjuntas.

3. Catuaí

• Origin: A hybrid of Mundo Novo and Caturra, developed in Brazil.
• Flavor Profile: Mild acidity, good body, and resistance to wind and rain.
• Cultivation: Favored for its compact growth and productivity in Puerto Rico’s mountainous terrain.

4. Caturra

• Origin: A mutation of Bourbon, known for its dwarf stature.
• Flavor Profile: Bright and clean with citrus and floral notes.
• Cultivation: Often grown in smaller farms due to its manageable size and good yield.

5. Limaní

• Origin: A hybrid developed by Puerto Rico’s Agricultural Experiment Station.
• Flavor Profile: Balanced and smooth, with good resistance to disease.
• Cultivation: Specifically bred for Puerto Rican conditions, making it a popular choice among local farmers.

6. Pacas

• Origin: A natural mutation of Bourbon from El Salvador.
• Flavor Profile: Sweet and mild, with good balance.
• Cultivation: Grown in select farms aiming for specialty-grade coffee.

These varieties are typically grown in regions such as Yauco, Adjuntas, Lares, and Jayuya, where the combination of altitude, misty climate, and volcanic soil creates ideal conditions for slow bean development and rich flavor concentration.