P.R. Laws tit. 10, § 232a
It is hereby prohibited to sell in Puerto Rico or abroad, coffee labeled as “Fine” or “Specialty” as primary names, and “Gourmet”, “Special” or “State” as secondary names, or with any other name which may be generalized in the future, and whose meaning is similar or equivalent to these, unless the following conditions and specifications are met:
(a) Class 1. —
(1) Names to be used:
(A) Primary: Fine or Specialty
(B) Secondary: Gourmet, Special or State
(2) Size of the coffee bean: Not more than [five] percent (5%) of the beans shall be smaller than the specified (screen) size, nor five percent (5%) of the beans larger than the specified size.
(3) Cup characteristics: Must show a distinctive attribute in one (1) or more of the following areas: taste, acidity, body or aroma. Must be free of cup faults and defects.
(4) Roasting: No green beans or “Quakers”.
(5) Moisture content: From nine [percent] (9%) to thirteen percent (13%).
(6) Defects: For the purposes of this section, the following shall be understood as defects:
(A) Primary defects:
(i) Full black
(ii) Full sour
(iii) Pod/Cherry
(iv) Long and medium stones
(v) Long and medium stems
(B) Secondary defects:
(i) Parchment
(ii) Hull/Husk
(iii) Broken, chipped or scratched beans
(iv) Insect damage
(v) Partial black
(vi) Partial sour
(vii) Light or floaters
(viii) Shells
(ix) Small stones
(x) Small stems
(xi) Water damage
Coffee must be free of foreign matter, as well as any foreign odors, even when not included in the list of primary and secondary defects.
History —June 19, 1964, No. 60, p. 166, added as § 2A on Sept. 3, 2003, No. 238, § 1.