Our Blog

We are very proud to know that we have a community of coffee lovers who are very aware of the challenges of the Puerto Rican Coffee Industry. Every year we continue to read in the press about the s...

This blog aims to explain coffee roasting as simply as possible, which is why we traveled to Ciales to interview Pedro José Maldonado, Master Roaster of Café Don Pello. To understand roasting, we c...

Another harvest season in Puerto Rico's Coffee Industry. Another year filled with hope for continued improvement in our Coffee Industry, despite the challenges we face. But as I once heard from Jea...

Roasting is one of the most important processes, if not the most important, in coffee. The roaster is responsible for highlighting the hard work the coffee farmer has put in throughout the entire p...

Let's talk about acidity in coffee. It's a topic that you start hearing quite often when you enter the world of Specialty Coffee, and to a certain extent, a bit strangely because its normal to have...

Café Sotavento brings you an exotic variety never seen before in Puerto Rico In our content about Puerto Rican coffee, we've always provided information about the most common Arabica varieties in P...

To understand the role of the barista, we must go back to the 15th century in the Old East, where the Ottoman Empire established the first Coffee House in the city of Damascus. The Arabians were gr...

In recent months we have been hearing a lot about the rise in the coffee price worldwide, but what is the reason for this and what should a specialty coffee shops do? (Cuela’s Opinion) The rise in ...

In Puerto Rico, there have been several varieties of Arabica coffee over the years. The first two to arrive were the cousins ​​Borbón and Típica, the most historically important varieties in coffee...