Hacienda Masini, 150 años de historia cafetalera

In the search for the most remote coffee plantations in Puerto Rico, we have stumbled upon a large house built in Yauco in 1872, just at the time of the great settlement of part of Corsos. It is a great trip to the coffee history of our country. This house is 150 years old and is the witness of a history full of coffee in the Rubias neighborhood of Yauco. This neighborhood, without a doubt, produces some of the best coffee in Puerto Rico. Its altitude of about 3,000 feet above sea level, its microclimates and its soils achieve distinctive characteristics in the coffee produced in these lands.

From this area of Yauco, comes a very special coffee, not only in cup, but also in history. This time we are talking about Hacienda Masini Coffee, a bean produced since 1872 by a Corsican immigrant named Domingo Pietri Pietri who, together with his nephew Juan Masini, developed Hacienda María, what today is Hacienda Masini. It is worth mentioning that these Corsican immigrants, along with many others, were responsible for the great golden age of coffee in Puerto Rico and, so much so, that this pride continued to be passed down from generation to generation. To give a "fast forward" to time, today the great responsible for the production of this historic coffee plantation is the granddaughter of Don José Masini, the Puerto Rican Ángela Masini.

Sun-dried coffee at Hacienda Masini.

Ángela is a worthy example of the Puerto Rican woman empathetic with nature and a faithful believer in the culture of her land as a driving force to move the coffee industry forward in Puerto Rico. She, along with her husband Terry, her son Douglas and her work team composed of her neighbors in the neighborhood, share the same vision and love for the environment that achieve a synergy when producing and processing coffee. It is a very special coffee and, what blows my mind the most, is that this coffee takes me to imagine that historical moment of the golden age of our industry.

Ángela Masini, heir to 150 years of the Masini family's coffee history.

On the other hand, Hacienda Masini's coffee is grown at an altitude that fluctuates between 2,400 to 3,000 meters above sea level. This coffee has different Arabica varieties, such as: Marseillaise, Limani and Fronton. It is a coffee that is harvested strictly ripe and its process is washed and dried in the sun. At the time of roasting, they make a medium roast profile to preserve all the attributes that the coffee can offer. Let's remember that coffee should be treated as what it is, a fruit, and that is why the medium roast will always give a better sensory experience. In this coffee you will perceive a clean cup, balanced acidity, sweetness with fruity notes, roasted nuts and brown sugar.

Hacienda employees pulping coffee.

Last but not least, after several years of absence, the Masini family wanted to compete in Taza de Oro their first harvest after Hurricane Maria. According to the University of Puerto Rico's Agricultural Extension Service and its "Q" Graders, this coffee was classified as a specialty coffee, scoring out of 81 and coming in sixth in a very close competition. Undoubtedly, this shows us that Hacienda Masini is producing specialty coffee.

Without further ado and directly from Barrio Rubias de Yauco, Puerto Rico to the world, we present Café Hacienda Masini.

To purchase it go to: https://bit.ly/3o2wFaS

Written by Enio A Suasnávar Torres

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