Puentes Community

Meet The Farmers

Alfonso Perez

Chocolate, Clove, Tobacco, Graham Cracker, Balanced

Viví Arriba, Utuado, Puerto Rico

Naturales.

*Sourced & produced in collaboration with Puentes Naturales.

Average Price paid to farmer per lb: $10

Price paid to green bean sorters: $1/lb

Alfonso Perez is a life long agronomist with the department of agriculture. Now retired with his family in Barrio Viví Arriba of Utuado, he produces small batches of specialty coffee. Alfonso is recognized as the first producer in Puerto Rico to convert his beneficiado to a 100% certified ecological wet-mill. This means his coffee is processed using minimally water-intensive equipment & processed water is appropriately filtered to avoid harm to nearby water sources.

His small farm is planted with Arabica coffee, mainly Caturra and Catuai. After hand-picking coffee as ripe as possible, the cherries are depulped and left to ferment in concrete tanks for 14-16 hours. Naturally present bacterias remove the remaining sugary mucilage, before the process is halted by washing with fresh spring water. Coffee cherries are depulped immediately after picking and carefully monitored, being washed every 3-6 hours over this period. Then, the coffee is dried slowly at low temperatures under indirect heat. Green coffee is stored at 10.5% moisture content in parchment, then hulled and roasted to order.

Processed & selected in partnership with Puentes Naturales:

Over the past 2 seasons we have worked closely with Fonso to improve quality at the processing level, as well as in post-milling, hand selection of his green coffee. With the stability of our support & input, Fonso has made investments in his processing facility fermentation tanks. With these improvements, we continue to strive forward & aim to present his coffee at its absolute best.

JUNE 20- Puentes Pack

COFFEE

-2 bags (1lb): Sandra Farms Washed Processed Coffee (Adjuntas, PR)

Tasting Notes: Citrusy, Floral, Well balanced, Buttery, Smooth, Medium-Full body. Distinct notes of Blood orange * citrus rind on espresso.

Drip Ratio: 1:15 by weight. I recomend 1:14 for a more intense sensory experience. For a single serving: 340 grams of water to 24 grams of coffee. Medium grind (Similar to coarse sea salt). 200-208 degrees for water, brewed in 3-3.5 minutes

This coffee was depulped using some of the most water efficient equipment in the industry and dried on mechanical beds through indirect heat via Sandra Farms’ heat exchanger which runs 100% on biomass obtained from processing byproduct (in this case, coffee bean husk). Sandra & Israel base their incentive model for workers off successful systems in Kona, Hawaii and offer close to TRIPPLE the minimum wage to pickers who meet their quality standards. Washed processed coffees result in a more floral & citrusy profile. Full profile on Sandra Farms soon. Visit WWW.FORGOTTENFORESTPR.COM

to view their most recent project.

-2 bags (1lb )Alfonso Perez Washed Processed Coffee (Utuado, PR)

Tasting Notes: “An elevated versin of the classic Puerto Rican flavor profile” Orange, Tobacco, clove, slight floral hints, medium-full body.

Drip Ratio: 1:15 by weight. I recommend the standard ratio

We call this a “double washed” processed coffee, but in reality, Alfonso washes this coffee several times while in the early post-harvest stages following depulping. The depulped coffee cherries, still covered by a thick layer of sugary pulp, are places in a tank for 12-16 hours, and dried 2-5 times (depending of ambient air temperature & humidity) to gradually reduce sugar content and slow down the fermentation process.

-.5 Lb Experimental Entended Fermentation Natural-A Puentes x Sandra Farms Collaboration:

Cranberry Sweetness, lively Acidity, Floral, Complex, Full Body

Drip Ratio: 1:15 by weight. I prefer a tighter ratio at 1:14 or 1:14.5.

Thanks to everyone for their feedback! As we spoke of last time, this is part of a very small experimental lot, so this is the LAST TIME it’ll be offered this season. With your feedback along with analysis from a few roasters & professional quality graders, we’ve decided to duplicate this process on a larger scale next year. The remaining coffee we have this year will be given to a couple specialty roasters, one in Puerto Rico and one in the US for a limited edition collaboration that’ll feature different roast profiles and custom packaging designed by local artists. Thanks again for your help & feedback!

-.5Lb Sandra Farms Natural Processed Cascara (dried coffee pulp tisane): This product is essentially the dehydrated skin and pulp from natural processed coffee. We carefully monitor it throughout the drink process, then hull and sort it, preserving the beautiful sweet, fermented flavors of the coffee fruit. This loose tisane is steeped best either as regular tea or preferably, in a french press to maximize extraction. Brewed properly, this tea is sweet, complex and delicious while offering a taste entirely different from coffee, and with 1/7 the caffeine content.

Brew Instructions: Steep at a ratio of 1:25-1:30 depending on strength preference. 1.Weigh cascara into french press. 2.Slowly pour water top at roughly 208 degrees. 3. Stir 2-3 times, making sure all cascara is wet. 4. At 6 min, stir 3-4 times and allow to continue with top off. 5. Plunge at 7-8 minutes. 6.

I hope you all enjoy this and get a chance to try it as a tea or in your syrup concentrate! Contact me for recipes.

CACAO

-1lb 80% Cacao Drinking Chocolate Bar.

This cacao was sourced from small farmers in Anasco. Next month we’ll be featuring cacao from some new origins

2 Apasionado “Cigarros”

To be clear— these are not actual cigars.

Instead, their high percentage (72%cacao) tempered chocolate with a ground Sandra Farms coffee filled center. These cigars are a perfect cleanser when tasting wines, accompanying an actual cigar, of after dinner treat. I also occasionally use them as an alternative to my morning coffee & melt them

with our milk for a mocha hot chocolate.

- 16 oz Kimchi—Lacto- Fermented pickled vegetables sourced by Puentes from KYV Farm in Adjuntas and prepared by Arecibo’s Fermento Comio.

Includes: Napa Cabbage, Watermelon Radish, Carrot, Turmeric.

We’re excited to continue collaborating on products that bridge together farmers and artisans to add value to their produce. Different fermented product will be included in next Pick up day!

7.5oz Mango Fermented Pineapple Vinagre Hot Sauce (Pique)

Thicker that the traditional pique, this hot sauce is on the sweeter side, utilizing fresh mango currently in season— but definitely packs a deceptively powerful punch courtesy of orange habanero peppers organically grown at Sandra Farms (Adjuntas).

Update: We’ve settled on a logo for the “Fina La Vecina” brand we’re developing for our neighbor, Serafina! We hope to debut the new look in our next box!

Harinas de Lares: Alternative flours & Chips from Lares, Puerto Rico. We’re extremely excited to introduce Harinas de Lares, not just because of their fantastic 100% organic & gluten free products but also because of the wonderful couple behind it. Ramon and Bruni were born and raised in the historic mountain town of Lares, and after having lived in the states during their “working days”, couldn’t be happier to be back. For over a decade they’ve operated their farm and processing center, while gradually expanding their product line. They offer chips and flours of all kinds (Platano, Guineo, Panapen, Malanga, Calabaza, etc), sourced from their own farm.

I first met them a few years ago, as an undergraduate student on my first trip

to PR after Hurricane Maria, and have maintained a strong connection ever since. People like Ramon and Bruni are what inspired me to start Puentes— they live a simple and beautiful life, deeply connected to the land and to their craft. I hope to help businesses like theirs stay in operation and remain sustainable for generations to come.

**Note: as you may notice, their packaging (along with many other small producers' we’re working with) is not ideal. Personally, all this single use plastic is a nightmare and it’s something we’re consciously working to help change. To start with, we’ll be providing all producers we commission for orders, with our own reusable or biodegradable packaging to use on our orders. From there, we hope to convert these producers to better solutions as well. For the time being, we’re just getting started and orders on just about everything have been backed up 🤞🏽.

Pieces by local artisans: As with seemingly everything right now, the artist we were planning to feature this week also has been facing issues with shipping delays on necessary materials— So, we decided not to rush things, and feature this incredible local artist next month.

This Pick-up, you’ll be receiving a few items in its place.

First: Greetings cards from Sandra Farms: one a drone photograph taken by local photographer Khriz Rivera (insta: @khrizrivera). This photograph was honored and entered in several competitions this year and featured in a Condé Nast Traveler article (link in Puentes Naturales Instagram bio). The second card is a sketch taken by one of Sandra & Israel Gonzalez’s guests at their Airbnb in Adjuntas, which was designed to be a nature retreat, free of modern distractions, on the highest point of their farm. Along with these cards, we’re offering a FREE coffee farm tour and tasting at Sandra Farms to our subscribers. So, call me or arrange at the Cart to schedule your tour— available 7 days a week at 11am or 2pm.

Along with that gift, some will receive leather bracelets made by San Juan artisan @beach_leather. These are a test run for an upcoming collection we’re working on!

Cloud Crochet Coffee Cup

Complete with 100% Puerto Rican coffee, enjoy these hand made crochet coffee cup pieces made by Cloud, during her artist residency last month at Sandra Farms. She’ll be joining me for most of our Saturday Pick-ups and has become very knowledgeable on the Puerto Rican ecosystem for creatives and artisans. This week, she’s back with her Fiber Fruit Stand! Purchase of a half of full fruit set includes a complimentary market bag for subscribers!

Thanks again everyone who has placed their trust in us and has decided to come along on this journey. We promise to always be as flexible and transparent as possible and we push boundaries, and experiment and try to advance our cause. As you can see, we are growing and doing our best to uplift all the makers we work with. It’s definitely a process— a worthwhile one, with potential to produce significantly better products & experiences for you and a better quality of life for all our partners.

JUNE 6- Puentes Pack

Pouring V60 filter coffee from a Fellow double-walled glass carafe-- available for purchase.
A Favorite, served at a Puentes Naturales event in Santurce earlier this year.

Puentes Pack at Carta Buena, Saurday 6/6

COFFEE

**message me for suggestions on brewing methods not mentioned here, or for info on any equipment you may need.

-2 bags (1lb): Sandra Farms Washed Processed Coffee (Adjuntas, PR)

Tasting Notes: Citrusy, Floral, Well balanced, Buttery, Smooth, Medium-Full body. Distinct notes of Blood orange * citrus rind on espresso.

Drip Ratio: 1:15 by weight. I recommend 1:14 for a more intense sensory experience. For a single serving: 340 grams of water to 24 grams of coffee. Medium grind (Similar to coarse sea salt). 200-208 degrees for water, brewed in 3-3.5 minutes

-2 bags (1lb )Alfonso Perez Washed Processed Coffee (Utuado, PR)

Tasting Notes: “An elevated version of the classic Puerto Rican flavor profile” Orange, Tobacco, clove, slight floral hints, medium-full body.

Drip Ratio: 1:15 by weight. I recommend the standard ratio

-.3 Lb Experimental Entended Fermentation Natural-A Puentes x Sandra Farms Collaboration:

Cranberry Sweetness, lively Acidity, Floral, Complex, Full Body

Drip Ratio: 1:15 by weight. I prefer a tighter ratio at 1:14 or 1:14.5. Best brewed at highest possible temperature off boil.

More than ever, the top coffee buyers in the world from japan, to South Korea, Germany, and the U.S., are seeking novel processing methods to bring to their clients. This often places farmers in the precarious position of having to take on the risk of an experiment failing, without any safety net from the buyers. We offer guaranteed minimum process to farmers, to cover experiments gone wrong and test methods on a very small scale before duplicating at a higher volume. This lot consist of less than 100lbs of coffee in total and may prove to be a breakthrough for Sandra Farms. First, we dehydrated fully intact coffee “cherries” down to 20% moisture content and then allowed the process to stall overnight before returning to mechanical dehydration at very low temperatures. After 3 days, the cherries reached approximately 14%-15% moisture content, before bringing the temperature back up to finish at ~11% moisture. This extended “stalling period” brought the cherries from fermentation to the cusp of germination, which causes the bean to draw sugars. The end result is a slightly less sweet, more complex, and more floral flavor profile. WE believe this coffee strikes an attractive balance between washed and natural process profiles. You’re the first to try it, so please give us your opinion!

-.5Ln Sandra Farms Natural Processed Cascara (dried coffee pulp tisane): This product is essentially the dehydrated skin and pulp from natural processed coffee. We carefully monitor it throughout the drink process, then hull and sort it, preserving the beautiful sweet, fermented flavors of the coffee fruit. This loose tisane is steeped best either as regular tea or preferably, in a french press to maximize extraction. Brewed properly, this tea is sweet, complex and delicious while offering a taste entirely different from coffee, and with 1/7 the caffeine content.

CACAO

-1lb 80% Cacao Drinking Chocolate Bar.

This cacao was sources from small farmers in Anasco. usually, our chocolate is from cacao grown at Sandra Farms or purchase raw from neighbors and processed at SF.

Here’s a recipe for my “famous” Asopa de Cacao; a signature at many Puentes pop-ups.

Asopao” de Cacao-

We think of it as a fusion between a European drinking chocolate, Mexican hot chocolate & Asian Tong Sui (dessert soup). The end result should be very dense— just a bit thinner than a fondue or liquid ganache.

Our recipe incorporates fresh ginger, turmeric & cacao nib options which should be omitted if you’d like a smooth texture. I think of the powdered version as more of a beverage & the textured one as a dessert “Asopao”/ soup. This is vegan, but milk & heavy cream can be substituted.

There is plenty room to experiment & adjust to your preference.

Basic Ratio:

2 part chocolate: 1coconut or oat milk: 1 unsweetened coconut milk.

Directions:

-Add small amount of oat milk & cream of coconut to a small sauce pan.

-once hot, add one Puentes Naturales chocolate square (approx 75 grams). Chop to make it easier to melt.

-Stir constantly until fully integrated

take on & off heat to keep from boiling

—Add to your liking:

-Ginger (powder or fresh grated)

-Turmeric (powder or fresh grated)

-ground clove

-ground cardamom

-cinnamon

-gochugaru pepper or jalapeño powder

-Add ~ 25 grams of Puentes Naturales 100% Puerto Rican cacao nibs, or to your liking.

-optional: add 1-3 drops of emulsified MCT oil

-Optional: add a shot of Pitorro, Mezcal, whiskey or aged rum. To add alcohol, remove pot from heat and add gradually & stir constantly.

(1lb drinking chocolate block, barrel aged chocolate pack, etc)

- 16 oz Kimchi—Lacto- Fermented pickled vegetables sourced by Puentes from KYV Farm in Adjuntas and prepared by Arecibo’s Fermento Comio.

Includes: Napa Cabbage, Watermelon Radish, Carrot, Turmeric.

We’re excited to continue collaborating on products that bridge together farmers and artisans to add value to their produce.

7.5oz Mango-Parcha Fermented Pineapple Vinagre Hot Sauce (Pique)

Thicker that the traditional pique, this hot sauce is a great mix of layered sweetness with some serious heat— heat provided by a mix of Caballero peppers and orange habanero peppers grown at our farm. Use on: everything. This sauce was prepared by our neighbor in Adjuntas, Serefina. We’re developing a brand identity for her products which will be under “Fina La Vecina”.

Local Beet “Ketchup”: Prepared by Rincon artisan Athina Alejandra at Pazalsear

@pazalsear @bajafreshcuisine

***Syrup de Cascara-- This was an extra we made to demonstrate one of the uses for the cascara (coffee fruit tea) that you all received. Very simply made with a 1:1 ratio of brewed cascara tea and sugar (honey, alternative sweetener, etc), the concentrate can be used as a sweetener or component in mocktails/ cocktails. I usually combine the concentrate with club soda, ice, and orange, lime, or parcha for an afternoon refreshment.

Diosa de Adjuntas: Hand crafted by local artist, Cloud Crochet Co. We’re extremely excited to be offering these one of a kind pieces to our first subscribers. These Diosas were custom made to represent Puerto Rico and town colors of Adjuntas, where this journey began for Puentes.

Cloud says “The spiral goddess represents the ever continuing cycle of Life, Death, Rebirth, and internal feminine power.

For me, they’re a reminder of how blessed I am to be enjoying a lifestyle so closely in contact with nature. They’re also a reminder of the incredible females I’ve had in my life, and the balance of masculine and feminine energy we all harbor in ourselves.

@cloudcrochetco

Thank you to everyone who subscribed and has decided to take this journey with us. Part of the fun is that we don’t know exactly where this will go—however, we promise always to deliver you the best, with complete sourcing transparency and best prices paid to our small producing partners. You’re an active part of this, so please feel free to engage!

**Note: Please use pick-up days as an opportunity to ask questions, try any complimentary items we have available, engage with some of our makers, and make any suggestions for what you'd like to see.