Authored by
Published on
July 4, 2025
Before your latte is poured, before the cold brew hits the ice, before the espresso meets the crema—there’s a seed, planted in volcanic soil under a Caribbean sun. At The Coffee Spot, that seed matters.
We source our beans from Puerto Rico not as a novelty, but as a declaration: that flavor has heritage, and coffee tastes better when you know where it comes from.
In this blog, we take you behind the cup to explore the journey of our beans—from mountain farms to the espresso machine—while sharing why Puerto Rican coffee is central to who we are and what we serve in El Paso.
Puerto Rico’s relationship with coffee dates back to the 18th century. But this isn’t a forgotten tradition—it’s a living, thriving culture.
Coffee in Puerto Rico is grown primarily in:
These conditions create ideal microclimates:
This means beans mature slowly and with depth, building complex sugars and smooth acidity.
Coffee from Puerto Rico isn’t just “island coffee”—it’s distinct.
Most Puerto Rican farms grow 100% Arabica varieties like Bourbon, Typica, and Caturra. These are lower in caffeine, higher in flavor complexity, and smoother than their Robusta counterparts.
Many farms use traditional agroforestry techniques, growing coffee under native trees. This protects the ecosystem and adds layered nuance to the beans’ flavor.
Puerto Rican coffee is known for:
At The Coffee Spot, this profile forms the perfect base for our cinnamon, coconut, and citrus flavor pairings.
We partner with farms that prioritize:
This isn’t just good for the planet—it’s good for your cup.
Because the more intention at the source, the more clarity and balance in the brew.
And when you drink a Café con Coco or sip a black cold brew here, you’re tasting labor, legacy, and land.
Once beans are harvested and dried, they travel to small-batch roasters who understand the unique nature of Puerto Rican coffee.
Our roast profile:
We roast in small batches, tasting constantly, adjusting as needed—not relying on automation, but on craft.
Because how you roast is as important as how you brew.
When we opened The Coffee Spot, we knew we wanted to do more than serve good coffee. We wanted to serve meaningful coffee.
Puerto Rican beans allow us to:
This isn’t just our supplier. It’s our storyline.
The taste of our coffee is the taste of our philosophy: calm, crafted, rooted.
When you sip a drink made with Puerto Rican beans, try to taste for:
These flavors aren’t added—they’re inherent to the bean, shaped by land and process.
We just build drinks that let those flavors shine.
We love hearing what first-timers say when they try our coffee black:
That last one? That’s the soil talking. That’s the Caribbean in your cup.
And those responses? That’s why we do this.
Puerto Rican coffee has faced challenges:
But every bag we purchase helps rebuild, reinvest, and revalue an origin that’s been underrepresented in the specialty world.
When you buy a latte at The Coffee Spot, you’re not just supporting local—you’re supporting global resilience.
You’re saying:
“I care where this came from. I want more than a caffeine fix.”
That mindset? It changes coffee culture—for the better.
At The Coffee Spot, we pour every drink with this quiet belief:
Where the bean comes from matters.
Who handles it matters.
And how we serve it shapes the story.
So the next time you take a sip, know this:
And we’re honored to share it with you.
The Coffee Spot | The Shoppes of Solana | Real Beans, Real Roots, Real Calm
📍 Come taste the island in your cup
📸 Share your sip with #PuertoRicoInMyMug
💬 Ask our baristas about the farms behind your brew—we love talking beans
