ARAWAKA
Some cups of coffee carry a story worth savoring. Ours begins in the mountains of Puerto Rico.
Rooted in Toro Negro
Nestled in the heart of Puerto Rico's Cordillera Central, the Toro Negro forest reserve is one of the island's most breathtaking landscapes — a place where mist clings to the peaks, the air is cool and clean, and the soil is rich with volcanic history. It's here, in the municipality of Juana Díaz, that the coffee behind Arawaka begins its journey.
At elevations that slow the cherry's ripening and deepen its complexity, our farmers tend to their trees with the kind of patience that only comes from generations of knowledge. This is not commodity coffee. This is a craft grown in one of the Caribbean's most storied coffee-producing regions — a tradition that dates back centuries, now carried forward with intention.
The Variety: Arabica Catuaí
We grow 100% Arabica Catuaí — a variety prized for its resilience, its compact structure, and above all, its cup quality. Catuaí thrives in Puerto Rico's highland climate, producing cherries with a natural sweetness that translates beautifully into the cup.
When you taste notes of caramel and chocolate in your morning brew, that's not an accident. It's the result of the right variety, grown in the right place, harvested at peak ripeness.
Washed & Sun-Dried: Process as Philosophy
After harvest, our coffee undergoes a washed process — the cherries are pulped and the beans are fermented to remove the fruit layer, then thoroughly rinsed. This method highlights the coffee's inherent clarity and brightness, letting the terroir of Toro Negro speak without interference.
From there, the beans are sun-dried under Puerto Rico's generous skies. Slow, natural drying preserves the delicate flavor compounds that make each batch distinct. No shortcuts. No rush. Just sun, air, and time.
The Roast: Two Expressions of the Same Story
We offer two roast profiles, each a different lens on the same exceptional green coffee:
Medium Roast — Our classic expression. Balanced and approachable, with caramel sweetness and a smooth chocolate finish. Perfect for pour-over, drip, or French press. A cup that's as comfortable on a slow Sunday morning as it is before a busy workday.
Medium Dark Roast — 'Carnival' — Named in honor of the vibrant celebrations of the Virgin Islands, Carnival is bolder, richer, and more expressive. The chocolate notes deepen, the body becomes fuller, and there's a warmth that lingers. Ideal for espresso, moka pot, or anyone who likes their coffee to make a statement.
Brewing Suggestions
- Pour-over (Medium Roast): Use a 1:15 coffee-to-water ratio at 200°F. Bloom for 30 seconds, then pour slowly in circular motions. Expect a clean, bright cup with a caramel-sweet finish.
- Espresso (Carnival): Dial in at a 1:2 ratio with a 25–30 second pull. The result is a rich, chocolatey shot with a velvety crema.
- French Press (either roast): Coarse grind, 4-minute steep, slow plunge. Full-bodied and deeply satisfying.
A Cup with a Sense of Place
Arawaka Coffee exists because we believe great coffee should tell you exactly where it came from. Every bag carries the story of Toro Negro — its altitude, its soil, its people, and its sun.
We're proud to share that story with you, one cup at a time.
Explore our roasts at arawakacoffee.com and follow our journey on Instagram @arawakacoffeepr.
