We spent a great week with Tracy’s parents. After one night at anchor, we moved from Sun Bay Marina (a great marina with the friendliest people in any marina we’ve ever seen) over to Puerto del Rey in Ceiba so we could explore the land side of Puerto Rico. Hurrah is on the hard for one more night to finish the new bottom paint.
We spent our night at anchor at Isla Palaminos which is only a few miles of Fajardo on the east coast of Puerto Rico. It is a nice island with moorings and room to anchor on the western/leeward side. Most of the moorings were empty, but we kept our trust in Roxy and anchored just outside the mooring field. In the morning, we zipped over to Isla Palaminitos, a small cay just off the main island. This picture shows all but the last end of the island.
We had fun zipping around the bay:
Back on land, we had a great walk around the nature reserve at Humacao. There are ruins from some massive pumps that were used to pump out water from fields and a WWII fort. The latter meant even more bunkers to crawl around in.
We made our way to the beach and quickly found some coconuts that needed to fulfill their coconut destiny. We set about helping them along. They were tasty.
Later, we toured the Bacardi Rum factory in San Juan. They have a really nice patio for sampling their rums. Not surprisingly, the tour was quite different from touring the Rhum distilleries on Marie Galante. Next up, we drove to the center of Puerto Rico, north of Ponce to Haciende Pomarossa, a small coffee plantation.
The road took us from sea level to almost 4000ft. And, it didn’t do it in a straight fashion. It was the windiest road any of us recall. And, it kept getting better and better. At the top, the road passes through the cloud forest. Not cloud forest as in thin, cooling clouds, but rather “where did the road go” clouds. Everyone was quite relieved when, much to their surprise, we arrived safely.
The folks at Pomarossa grow coffee on 6 acres. We drank quite a bit of coffee before and after the tour. The smallness of the scale was amazing. Here is their roasting machine. They roast at 424, a temperature they figured out from trial and error.