Coffees, Sometimes called "gourmet" or "premium" coffee,
are made from exceptional beans grown only in ideal coffee-producing
climates. They tend to feature distinctive flavors, which
are shaped by the unique characteristics of the soil
that produces them.
We begin harvesting
early in June and continue harvesting until late February
of the following year. We pick only optimal mature grains
from the plants and once we begin the harvest, we go
through the whole farm twice a month. We follow a very
demanding selection process and only process mature grains;
green and black grains are disregarded and reused as
Hacienda Las Vegas began processing coffee
in 1998 under the name of Gourmet Coffee from Hacienda
Las Vegas. With the assistance of graduate students from
the Interamerican University of Puerto Rico, we developed
an initial label for our product that consisted in a
collage of pictures of the farm and the process. Our
initial stage was that of an artesian process that, although
somewhat limited in terms of volume of production, guarantied
a 1 st quality end result; the finest gourmet coffee
from the mountains of Puerto Rico.
In addition to processing our own
coffee, Hacienda Las Vegas also purchases coffee from
other specialty coffee producers in the Puerto Rican
mountainous region. Pedro Bengochea (Castañer) Carlos Bonilla y Merqueades
Quiñones (Bo. Vegas Arriba , Adjuntas), Antonio “Tato” Rodriguez
(Bo. Fronton, Ciales) and others are specialty coffee
producers who collaborate in de production of 19 th Century
Coffee (Café Gourmet Siglo XIX).
In as far as the process itself, pulp is eliminated
from mature grains they are rinsed immediately. We set
grains our in the sun to dry and then determine if they
will be stored or processed further. Those grains that
are for immediate processing are rid of their endocarps
and classified; thus rid of any defect.
In 1999, Adolfo Jimenez, a friend of Hacienda
Las Vegas recommended that we name our new gourmet coffee
19 th Century Coffee “Café Siglo XIX.” Mr.
Jimenes, a literature professor at the University of
Puerto Rico, argued that in the 19 th century Puerto
Rico had enjoyed a solid reputation for exceptionally
high quality coffee. The recommendation was well taken
we begun to research the new concept to be utilized for
the branding of our specialty product. We studied branding
concepts of the time and the history of Puerto Rico’s
coffee industry. Much was learned in terms of our coffee
heritage thus our plans of marketing our coffee under
the 19 th century brand were strengthened.
As in like
the previous stage, Hacienda Las Vegas doesn’t
depend exclusively on the coffee produced in our farm
and often purchase coffee from specialty coffee cooperatives
such as “La Cooperativa Agrocomercial de Puerto
Rico, La Marketing” and
A. S. D. A.. We order a special coffee from A. S. D.
A. “Administración de Servicios de Desarrollo
Agropecuario. that is derived from 1 st grade Puerto
Rican coffee. This 1 st grade is further processed in
an effort to eliminate grains that are small and of low
Once completely satisfied that coffee grains
are optimal, we insert the coffee in the oven to be roasted.
We apply a moderately dark roast, then grind and pack
the coffee fresh in superior vacuumed-packed resealable
stand-up pouches. Our drying and roasting procedures
are environmentally safe and coffee grains contain no
traces of combustible gasses or any other contaminants.
When we combine the best terrain, an optimal selection
of grains, great weather, elaborate and careful processing,
detailed roasting procedure, we are able to ensure to
anyone consuming our gourmet coffee that it is of the
highest quality in the world.
[versión en español]