Coffee was introduced to Puerto Rico in 1736.  The Island had the ideal geographical location, soil conditions, mountainous terrain and unique soil conditions favorable for growing coffee. It soon became a major export produce to Europe, and one of the most important cash crops on the island. Eventually, Puerto Rico developed into one of the worlds most important producers of fine coffee, a status which it lost, after the devastation of its coffee crop by several major hurricanes. Nonetheless, coffee cultivation and production has survived and is heavily treasured by many. 

    In Puerto Rico, coffee is typically grown at altitudes ranging from 1000 to 3500 ft. and higher. It is processed by the traditional 24 hr wet fermentation, wash & 5 to 7 day sun drying method. It possesses a characteristic gentle flavor of the region in which they are grown, is softly or agreeably acidic and typically medium to dark roasted to enhance its hint of cocoa like flavor & pleasant palatable after taste, making it a favorite morning and after dinner coffee. Some coffee beans, particularly the peaberry or "Caracolillo" taken from the Spanish word "Caracol", which translates into seashell (the shape of the the single lobed coffee been), is dark roasted to bring out its inner secrets. Jamaica and Puerto Rico have rich bauxite soil and the geographical location suited for coffee growing. This makes Jamaican Blue Mountain & Puerto Rican coffee very similar, in terms of texture, taste & quality. In terms of costs, however Puerto Rico is the best deal. In the early 20th Century, Puerto Rican Coffee, was served in official state dinners at the White House, by the devout coffee lover, USA President, Theodore Roosevelt, who termed it as "Grand".

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Reference:  http://www.gicco.com/coffee/coffee.htm