... are: P1-2: All Centrals, Peruvian and Colombians P3: Brazilians, Africans, Southeast Asians, Malabar*, Jamaican Blue Mountain and Yauco Selecto (Puerto Rican) P4-5: Kona and other low grown island coffees (P4 just into 2ndcrack, and P5 for shy of 2nd crack)" Must have something to do with ...

Puerto Rico is a US protectorate that doesn't require US citizens to have a passport for entry. I'd therefore be surprised if there was any problem. I would think the scrutiny would be the same as when traveling from, let's ...

Puerto Rico is a US protectorate that doesn't require US citizens to have a passport for entry. I'd therefore be surprised if there was any problem. I would think the scrutiny would be the same as when traveling from, let's say, Boston to Chicago.

I don't fly much so this might be obvious to others, but is there any rules or issues with taking green coffee in carry on luggage? I will be going to Puerto Rico next year and hope to bring a few pounds back home without having to pay shipping.

... slightly staggered ramp for Centrals, Peruvians, and Colombians Use a moderate heat and ramp for Africans, Indonesians, Brazilians, Jamaican, and Puerto Rican Use the slowest ramp and the least heat with Kona, and other low grown island coffees in general Hope this helped some! :)

Hi all! I recently bought some land in Puerto Rico. It has quite a bit of shade coffee growing on it. It hasn't been harvested in quite awhile. No processing equipment was left behind. I'm looking for some equipment preferably used for a small ...

... roast and grind about 5% of our best coffee just for the people of San José de Colinas (where the co-op is located) and the rest we export through puerto cortez and it's hundreds of thieving brokers and middlemen known as 'coyotes'. We are looking for a better way to get green beans or even roasted/ground ...

... a couple I just checked, in case my memory had flatlined here) have it the other way around. For example, one says Coffee was first introduced to Puerto Rico in 1736 by Spanish immigrants . Several mention that Spain's coffee traditions (if you can call charcoal a tradition) arose at a time when ...

... externally). * Intermediates (Brazil, some Indos, etc) 471 into 45 seconds of first crack and then 460. * Island beans, low growns (JBM, Konas, Puerto Ricans, DRs). 460 into 45 seconds of first crack and then 450. I have tried other folks' profiles you see all over the forums. Most often recommended ...

... 2: 400 F for 3:00 min ⋅ Stage 3: 460 F for 4:30 min Island Coffees: Coffees from Jamaica, Hawaii, and to a lesser degree Puerto Rico, have a lower bean density because these island coffees do not have the altitudes of such origins as Kenya. They benefit from a lower initial ...