Today we were visited by my grandparents and sister. My grandparents, Hector and Luz Borrero were both born on farms in Puerto Rico---Luz; a farm in Aguada, and Hector; a large sugarcane plantation in Arecibo. A reflection of how behind the times Puerto Rico was in innovation, my grandmother grew up in the 1940's in a home with a dirt floor and without electricity. At 7 years old, my grandfather was working in the field with oxen used in place of motor vehicles or machinery and had a horse as his primary means of transportation. At the age of 16, he left the island and moved on his own to New York, with the clothes on his back, a brown bag with a spare set of clothes, and a loaf of bread. He attended night school and learned english quickly, however, he spent his first several months in New York sleeping in the public library. He eventually went on to become the vice president of a multinational photography company and later quit to start his own beverage distribution business which is still in operation by my Tio Edwin (his son) today. **For more information Hector and a brief interview, see my earlier posts.** Though my grandfather had agreed to come, he was very resistant to listening to much of anything I had to say regarding specialty agriculture. In his view, he knew everything there is to know (in a general sense) and was perplexed by what is is that I as well as Sandra and Israel are doing here. Like many Puerto Ricans who have been involved in agriculture for many years, he only sees one way of operating the business and is skeptical of anything that differs from that perspective.
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Today we received guests but also began engage in some critical talks, centered around improving guest experience and services in concert with our increase in production quality. With a nearly non-existent harvest last year and a small expected yield this year, it has become readily evident that a solid agro/ eco- tourism business is essential to providing stability, and supporting the main mission of increased coffee quality and community well-being.
Thish week, we began some cosmetic upgrades, like newly painting the main house, Beneficiado sign, and parking signs. I am also working on creating an upgraded brewing and tasting "lab" as well as a standard protocol for a truly special & repeatable brewing presentation and ceremony for our guests. Today I made another trip to San Juan, this time, accompanied by Carmelo. Along with visiting some more specialty shops and boutiques which could be potential wholesale partners for Sandra Farms, I was hoping to speak with the owner of Cuatro Sombras, in connection to my research of Puerto Rican farm recovery after Hurricane Maria. I had the pleasure of meeting the owner (& head roaster) of Cuatro Sombras, Pablo Munoz. He’s a veteran Q Grader of 10 years, and puts his training to the test by constantly sampling the coffee he purchases from his partner, small-holding Puerto Rican coffee farmers. He primarily offers coffee fro the region of Yuaco but has had to source additional coffee from Juayuya due to the devastation hurricane which demolished 80% of the crop. He has relationships with several small holding farmers in Puerto Rico, whom supply his cafe for beverage service as well as retail bags.
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