About our Finca
Discover the unique and picturesque setting of our 17-acre farm nestled on the steep mountain of Silla de Calderòn, surrounded by lush national rainforest, and located in the heart of Adjuntas, Puerto Rico.
We take great care in every aspect of the coffee making process, from picking the ripest berries to processing, drying, and packaging the beans. Our processing area is equipped with special equipment to ensure that every step is carried out to the highest standard. The coffee is dried in our greenhouse drying stations, which provide the perfect environment for the beans to dry evenly, with minimal interruption from the daily rain.
Our team is made up of dedicated individuals who are passionate about coffee and the farm. They are responsible for handpicking the berries, caring for the farm, and processing, drying, and packaging the coffee. Their hard work and dedication ensure that every bean that leaves our farm is of the highest quality.
The Coffee
Arabica Varietals
We grow Borbón, Caturra, and Limaní varietals of coffee. These varietals are known for their rich and deep chocolate flavor, with notes of vanilla and berry. These varietals are well suited for growing in Puerto Rico due to their resistance to diseases and pests, and their adaptability to the tropical climate.
Soil Conditions
Our farm is located on red volcanic soil, which is rich in nutrients and provides the perfect environment for our coffee plants. We also grow bananas and plantains on our farm, which work together, promoting healthy biodiversity. We work closely with the department of agriculture to address erosion issues, and plant and promote a variety of plants to grow across the farm for water retention.
Sustainability
At Café Silla de Calderòn, we take great care in implementing sustainable farming practices. We use natural methods to control pests and diseases, which not only benefits our coffee plants but also preserves the natural environment. Additionally, we pay fair wages to our farm workers and provide them with safe working conditions.
Wet Processing
We use a washed (wet) processing method for our coffee beans at Café Silla de Calderòn. After hulling the ripe cherries, we ferment the coffee in the wash tank for a few days to enhance the flavor and aroma. This process results in a clean and bright cup, highlighting the unique characteristics of our beans.
Our Micro-Climate
Our mountains boast a unique microclimate that is perfect for coffee growing. The daily afternoon rains, combined with the elevation and temperature patterns, provide the ideal environment for our beans to thrive. Located at 3,000 ft, and boasting 70s in the day time and low 60s at night, our farm promotes great sugar development in our coffee.
History
Puerto Rico has a rich history of coffee farming, dating back to the Spanish colonial era. At one point, Puerto Rican coffee was the most demanded coffee in the world, and was even the coffee of the Vatican City. We are proud to continue this tradition and produce coffee that carries on the legacy of its history.