Honest sourcing
We buy from importers and farms we've shaken hands with — some for decades. Fair prices travel both directions.
Our story
Four generations. One roast. Zero shortcuts.
We've watched New York reinvent itself a dozen times from the same corner of Bleecker Street — scoop in hand.
In 1907, coffee in New York meant importers' row: sacks from the docks, drums turning all day, and the whole block smelling like a roast.
Porto Rico Importing Co. opened that year on Bleecker Street and simply never stopped. While the city's coffee landmarks became museums or memories, the family kept roasting — first for the neighborhood's kitchens, then for its cafés, and now for three shops of our own.
The wall of beans that regulars know by smell — over a hundred coffees and one hundred thirty teas — is still scooped by the pound, still ground for whatever brewer you have at home, and still priced like a neighborhood shop rather than a gallery.
The drum at our Brooklyn roastery, mid-drop
Bleecker Street, c. 1907
«We didn't set out to become a landmark. We just refused to leave.»
What we won't compromise
Roasting philosophy
Roasted weekly
Nothing sits. Batches leave the Brooklyn roastery for our shops within days of the drum, not months.
Neighborly always
Regulars' orders start before they reach the register. That's not a policy — it's just how a corner shop works.
Offices, restaurants & cafés
Pour Porto Rico where you work.
Our wholesale program supplies offices and restaurants across the five boroughs with weekly-roasted beans, training and honest pricing.