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Sandra Farms | The Coffee Process
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NATURALLY PROCESSED for HEIRLOOM FLAVOR

In the 1890’s Puerto Rico became the world’s sixth largest exporter of coffee. It was the favorite of kings and popes.
Today, Sandra Farms strives to equal the excellence of centuries past by caring for and processing its coffee lovingly.
We are focused on creating sustainable coffee processes that will enhance and encourage Puerto Rico coffee production for many years to come.

puerto rico coffee trees

THE TREES

Sandra Farms coffee trees are all specialty coffee varieties with breathtaking aromas. Our farm features Arabica varieties Bourbon, Catahuai, Typica, Caturra and other special coffee varieties selected by our local Agriculture Extension Station managed by the University of Puerto Rico Mayaguez. Beans in Sandra Farms coffee are a composite of these varieties and offer a unique combination of aromas and flavors.

coffee sorting puerto rico

THE HARVEST

The harvest season in Puerto Rico is typically from mid-October through late-November depending on the weather conditions. Sandra Farms beans are hand picked.  They are then selected and sorted by community women who remove the imperfect beans, ensuring only the best make it to the cup. We are locally grown and produced from beginning to end in Adjuntas, Puerto Rico.

natural dry coffee puerto rico
puerto rico buy natural coffee

NATURAL DRY PROCESS

In natural or dry process coffee, ripe red coffee cherries, freshly picked, are dried intact, sealing in all of nature’s goodness. This is a very old method of preparing coffee beans. The natural drying process allows the natural sugars surrounding the coffee beans to give the coffee a fruity flavor and enhance the body in the cup. This drying process for natural coffee takes over 100 hours at low temperature to achieve the correct moisture level. It is different from the more modern washed or wet process where the red pulp and the sweet sugary mucilage are separated from the beans prior to drying.

“As a boy I remember helping dry ripe typical whole fruit coffee cherries, on a much smaller drying surface. The glacil or drying surface used in the early 1900’s at our farm in Puerto Rico still exists. I used it when we first started to do specialty Arabica, wet process, but the work was brutal, costly and with inconsistent results. I believe that the inconsistency in results was the driving force, plus labor costs, of drying natural/whole fruit and even wet process coffee beans in the sun. Up here in Adjuntas PR the harvest takes place during the rainiest season of the year, and the coolest, also.~ Israel Gonzalez, Owner & Farmer, Sandra Farms Coffee

puerto rico coffee roasters
coffee puerto rico

THE ROAST

Sandra Farms uses only ripe coffee cherries. Once they are hulled, neighbor women hand select them so that only the ideal beans end up as “rich, sweet, smooth” in your cup. Our 3 kg. roaster is preheated to 400*F; the beans go into the drum, causing the drum temperature to drop and then warm up to about the preheated environment of 400*F. It seems that preheating the drum avoids the “baking” of the beans that may occur while warming the drum. The coffee beans begin a process of changes as they roast. Early on they smell like straw, then like fresh bread. In the continuum’s higher temperatures, one detects the sweet smell of caramelization, as well as herbal and fruit aromas. Expansion of the beans to approximately twice their size begins at about 380*F. Based on results of lab analyses, we roast Sandra Farms beans to “just before the second crack”, meaning, before the natural oil vesicles explode. The idea is to heat those oils, the source of flavor and fragrance, so that they open at brewing time with water at the right temperature. Sandra Farms coffee is kept in special bags for maximum protection, preserving the delicious aromas and taste of our freshly roasted coffee

eco coffee sandra farms puerto rico

THE FINAL PRODUCT

Our roast coffee comes in an 8 oz airtight bag with a degassing valve to protect the coffee from oxygen and moisture. Sealed bags may be refrigerated or frozen until needed. This ensures that every cup of Sandra Farms coffee is the height of freshness and flavor. Rich, dark, smooth. That is Sandra Farms coffee.

SANDRA FARMS ECO-FRIENDLY PRACTICES

Recycle coffee berry's ``skin`` as organic soil supplement.

Protect environment by containing water used in processing.

Plant in shade, conserving trees & soil

Conserve fuel by recycling renewable biomass.

Reduce water usage by using equipment designed to recycle and conserve water.

Follow sustainable agriculture practices.

Conserve energy using gravity when possible.

Recycle coffee hulls as fuel for harvest.