Coffe Origin

Among the legends that tell about the discovery of coffee is the story of a shepherd named Kaldhi. The story tells at one point in the fourteenth century, while tending his goats in a field in Ethiopia, possibly in Kaffa, he noticed the strange behavior of his flock after eating fruits and leaves of a bush. Kaldhi noted that the bush had fruits like cherries. He decided to try them as did his goat’s and a while later felt full of energy as well.

Kaldhi, took the fruits and branches of this shrub to a mosque. There he told the monk in charge, the goat’s story and how he felt after eating the leaves and some fruits. The monk decided to cook the branches and fruit, the result was an extremely bitter and unpleasant drink that he threw at the fire as a sign of displeasure. When fruits began to burn, the green beans that had within it began to produce an excellent, pleasant and delightful aroma, this made the monk thought of making an infusion from the roasted grain, and so that drinking coffee as we know it today, was born to delight the world.Back to Top

Dispersion of consumption and cultivation

Especially Muslims and Arabs were the first to discover the strengths and economic potential of coffee. They had discovered a miraculous and energizing drink, the monks prayed for more time and fervor as before, the nomadic peoples were wandering the desert without fear of hunger and sleep. Not only baptized coffee kahveh or kaboueh, but developed the whole process of growing and processing and kept it a secret. The removal of seeds out of the country is prohibited. This measure theoretically guaranteed that no country would germinate seeds. It was forbidden to foreigners visiting the plantations. However, as expected, it soon became impossible to maintain that control. The story goes that after countless attempts, Netherlands spies managed to get plants and began to grow very successfully in Java. The monopoly so fiercely defended by the Arabs had come to an end. After that the plants were grown in greenhouses in Netherlands and from there it was distributed freely throughout Europe.

On reaching the European continent it was considered a beverage of non believers until Pope Clement VII said it tasted so good that it could not be left solely for non believers. It arrived in Italy in 1645, thanks to Venetian merchant Pietro Della Valle. England began to drink coffee in 1650, thanks to the merchant Daniel Edwards, who first opened an establishment for the sale of coffee in this country and in Europe.

In France coffee came through the port of Marseilles. In 1650 merchants of this port who knew the coffee, their attributes and effects, decided to take a few bags from Egypt. In 1661 the first coffee store was opened.

The French government in Amsterdam got the mayor of this city to send King Louis XIV, in 1714 a young plant of coffee, which was received as if it were an ambassador. The next day was transported to the Botanical Garden of Paris, where it was received by Antoine de Jussie this was the mother of all others that were brought to Americas.

The odyssey of its introduction in America, deserves to be retold in detail. There were various attempts to bring coffee plants to the West Indies. We must consider that the trips could last between two and six months, in addition to have to cross the ocean with its particular climate was very harmful to plants. But as the universe conspires to make things happen, a young man named Norman Clieu Gabriel, French naval officer came up with the idea of taking a coffee plants to his farm in Martinique, achieving its objective was not easy since it was banned by the French government removal of plant , but after the mediation of royal physician M. Chirac, he got what he wanted.

The plants ran all kinds of dangers as we see in the memoirs of Clieu officer in 1774.

"It would be useless to have details of endless care that I needed to give this delicate plant, during the long journey and the difficulties and I have dedicated surveillance to prevent the shattered an envious man, referring to one of the passengers on the ship wanted the glory of being the first to bring the plant to the new world.

The water was scarce so that for a month I had to share my meager ration with plants. At one point he felt a pity infinite at my inability to protect that delicate thin stalk like a carnation.

The plant also escaped being crushed by a pirate ship. "

Finally the plant reached Martinique but not without any other problem. Clieu planted his estate Prêcheur, he tells:

"When I got home, my first concern was to transplant the tree in the garden. I had to watch it constantly from thief’s, until at last I was force to surround it with a fence of thorns and establish a permanent guard until it matured.

The first harvest was very good and was collected in 1726. The success exceeded my greatest hopes. I picked up about two pounds of seed, which circulated among all who, in my view, would devote all the necessary development of the plant.

With the second crop was already possible to extend the cultivation, which was also full of curiosity and because the new crop was tested successfully. " Back to Top

Coffee in Puerto Rico

In 1736 the first coffee tree was brought to Puerto Rico. Tells Don Jose S. Alegria in his writings Café la bebida mulata, that by the year 1758, coffee was a major export product and it was until the last year of Spanish domination in 1897, when we export over fifty million pounds. This figure gives us an idea of how fast and successful was the expansion of this product in our island specially in the central highlands of the island. Who among us has not heard from Yauco smells like coffee? The citizens of this county, brought him fame not only on their farms but laid the foundations of the coffee aristocracy. They put all their dedication and commitment to the product coming out of their estates were not another, but unique, the best in the world. In Ciales Pintueles House also did the same. Our coffee cup for their qualities such as its unique aroma, smooth taste to the palate and exquisite aftertaste made it the favorite of Spain, France, Italy and Germany, it became the drink of kings , popes and writers. An Arab proverb saying that the coffee had to be black as the devil, hot as hell, sweet as love, pure as an angel, no doubt, must have taken coffee from Puerto Rico to reach this conclusion. Back to Top

The Puerto Rican coffee today

The coffee industry is very important for our Puerto Rico. It is a source of income and employment for 250,000 people in 21 districts. According to the agricultural census of 2002, consists of approximately 57.549 farmers in 9.800 acres of land, 114 recipients / buyers, 31 13.200 roasters and gatherers. The total number of shrubs planted was 57, 281.442. The amount of 220.523 bushels was harvested. The market value of this harvest was $ 42, 095,123.00. The small farms of 19 or fewer strings produced 44% coffee harvest, the median between 20 and 99 acres on 32.8% and 22.8% large.

Coffee consumption in our island is estimated at 325.000 bushels, equivalent to a per capita consumption of 8.15 pounds.

The coffee zone is a secondary forest that contributes to the preservation of the water, wildlife and flora. The rivers that originate in this area supplement our lakes, satisfy human consumption, agricultural and industrial development of our island. Back to Top

Species of coffee grown by our farmers

Arabica Coffee

The most widespread in the world and cultivated in our country is not very tall shrub, which reaches a height of 18 to 25 feet, when it grows freely, and 6 to 9 feet, when subjected to intensive cultivation to facilitate maintenance and fruit harvesting. The leaves are simple, opposite, usually in pairs. The leaf blade is elliptical, from 4.75 to 9.5 inches long, glossy dark green on the upper surface and paler green on the bottom.

The flowers are white and fragrant. They are classified from 2 to 12 flowers. 80% of world production is of this kind and in Puerto Rico about 82% belong to it. Back to Top

Canephora Coffee

It is native to rainforests from Africa, from the west coast to Uganda and southern Sudan, as well as the western part of Africa between latitudes 10 ° north and 10 degrees south, at elevations from sea level to about 3,300 feet high. It is a smooth shrub or tree with broad leaves that sometimes take on a corrugated or undulating appearance, oblong - elliptical, short, rounded or broadly stamped on its base of 6 to 12 inches long and 2 to 6 inches wide. It has white flowers, sometimes with rose slightly diffuse. Approximately 20% of world production is composed of this species and 18% in Puerto Rico. Back to Top

Liberica Coffee

It is native to the outskirts of Monrovia in Liberia. Liberian Coffee is a highly ornamental tree and was soon known in many other parts of the world after its discovery in 1872. Its botanical description is as follows: A smooth shrub or tree. The leaves are rather large, bright, , broadly elliptic - oval, slightly wavy, thin, leathery. White flowers, reach more or less than 1 to 2 inches long. Do not exceed 1% of world production.

Tree varieties most commonly grown on the island

The following describes the most common varieties of trees grown on the island its taken from the cybernetics page of Echoes of Coffee by Miguel Monroig Ingles agronomist, specialist in the Agricultural Extension Service of University of Puerto Rico, in Mayaguez. Back to Top

Typica (Selection Puerto Rico)

It is the original variety that was found growing wild in the highlands of Ethiopia, Africa. It can reach an average height of 12-15 feet. It is a cone-shaped shrub, usually consisting of a single vertical trunk and branches producing abundantly. The lateral branches form angles between 50 and 70 degrees with the main stem. Its leaves are lanceolate with acute base and apex, its texture is fine and smooth surface. The new leaves or buds are light tan. Fruit size and seed is large. With proper care and management and to maintain grain yield can reach about 5 pounds per bushel milled coffee. The quality of the drink is very good. Back to Top

Bourbon

The Bourbon variety is a mutation of Typica on the island of La Reunion. The shape of the shrub is slightly conical and its share of intermediate to high (10 to 12 feet high). The internodes of the stem and the branches are shorter than in the Typica making it have a higher production capacity. Has a tendency to produce multiple trunks and their response to pruning is excellent. The abundance of branches is higher than in the Typica and form a steeper angle (45 degrees) with the central stem. The leaves are thicker and curly edge. The adult leaves are pale green and light green new. Easily and quickly recovers from the effects of harvest. The fruit is smaller and shorter compared to the typical edition, but appear in larger numbers. It has the tendency to drop the fruit with abundant rains during harvest. The average yield of grain is less than Typica with about 4.5 pounds per bushel milled coffee. The quality of the drink is good. Back to Top

Caturra

This variety is a mutation of Bourbon in Minas Gerais state in Brazil. It is a plant of short stature (8 to 10 '), little branched stem thick and inflexible. It has very short internodes on the branches and stems that make it a top producer. Its leaves are large, wavy edge, broad, rounded, thick and dark green. New leaves are light green. Bush is a general appearance of a compact and very vigorously. The lateral branches form a right angle with the trunk closed. Its well developed root system allowing it to adapt to different conditions. It is a very early variety and high production and therefore requires proper management. Grain yield fluctuates around 4.25 pounds. The quality of the drink is good. Back to Top

Bales

Bourbon is a mutation in El Salvador with characteristics very similar to the variety Caturra. Back to Top

Limani

It is the name given to a variety Sarchimor line tested experimentally by the Agricultural Experimental Station in Adjuntas and Limani neighborhood on a private estate in the town of Ciales. The Sarchimor is a variety of cross between the variety artificial Villa Sarchi and the Timor Hybrid. It is similar to Caturra porte. Its trunk is thick and inflexible. Lateral branches are in short internode along the stem, are longer and branch profusely. The leaves are large, thick and dark green. New leaves may appear green or tan. The fruits are a good size and mature red. The production, performance and overall performance compares favorably with the variety Caturra. This variety is resistant to coffee rust. The quality of the drink is good. Other evidence pending the completion of the variety should be planted over 1,000 feet above the sea level. Back to Top

Fronton

It is a line of variety Catimor tested by the Agricultural Experiment Station, at a private estate in the neighborhood Fronton Ciales and neighborhood Limani Adjuntas. The artificial Catimor is a cross between the variety and Hybrid Caturra Timor. The latter gave him rust resistance. It is recommended to be planted at altitudes over 1,000 feet of sea level. It has very similar characteristics to the variety Limani. Back to Top

Catuai

It is an artificial cross between the variety and the New World Caturra in Sao Paulo, Brazil. It is a variety of short stature and high production. The main stem is thick, with abundant side branches which are prolific in secondary branches which gives a large capacity. New leaves are light green. It is a vigorous, compact shrub. It tends to be larger in diameter (width) the Caturra. The fruits are not easily detached from the branches. Grain yield is good and the quality of the drink. Back to Top

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