The diverse terroirs of
Venezuela
Discover the regions, producers and coffees shaping a new chapter for Venezuelan specialty coffee.
Why Venezuela?
An origin that Europe has barely tasted
Venezuela has the geography, the altitude and the knowledge of a great coffee country and for decades, almost none of the export presence. That is what makes it one of the most interesting origins to work with right now.
Mountain geography
The Andes run through the west of the country and the coastal range along the north, giving coffee steep slopes, shade and altitude.
Generational knowledge
Coffee has been cultivated here for centuries. Many farms are worked by the third or fourth generation of the same family.
Diverse microclimates
Cloud-fed valleys, drier ridges and humid coastal forest sit within a few hundred kilometres of each other — and cup very differently.
A specialty turn
Producers are separating lots, planting new varieties and trialling controlled fermentations, pushing quality forward year on year.
Merida
- Una pequeña descripción
- Altitud
- Variedades
- Procesos
- Perfil de taza
Merida
High-altitude coffee from the Venezuelan Andes
Mérida is one of Venezuela’s most important high-altitude coffee regions, shaped by the mountains of the Venezuelan Andes. Coffee is cultivated across steep landscapes where altitude, cooler temperatures and small-scale farming create distinctive conditions for Arabica production.
ALTITUDE
800 – 2.400 masl
VARIETIES
Caturra • Bourbon rosado • Geisha • Tabi • Catuai • Pacamara • Monteclaro • Monte Carmelo • Typica • Villanueva and mored
PROCESS
Washed • Natural • Honey • Fermented
CUP PROFILE
Balanced acidity • Present sweetness • Rich, well-rounded mouthfeel
Why Merida?
High altitude, established coffee-growing traditions and diverse microclimates make Mérida an important starting point for exploring Venezuelan specialty coffee.
trujillo
In the mountainous landscapes of Trujillo, coffee grows at altitude under the cool, humid conditions of the Venezuelan Andes. Among its most distinctive coffee areas is Boconó, where generations of producers have cultivated Arabica coffee across steep mountain valleys and family-owned farms.
ALTITUDE
900 –2.000 masl
VARIETIES
Caturra (red & yellow) • Catuai• Typica • Bourbon • Pache • San Ramon • Monteclaro • Arara • Pacamara • Catimor • Sarchimor • Castillo • Villanueva • Bocono and more
PROCESS
Washed • Natural • Honey • Experimental
CUP PROFILE
Delicate • Present sweetness • Fruit-forward
lara
Is one of Venezuela’s important coffee-producing states, located in the country’s west-central coffee belt. Its mountainous landscapes offer a range of elevations and microclimates, creating different conditions for Arabica cultivation.
The region is particularly interesting for specialty coffee because of its combination of traditional varieties, altitude and a growing number of producers focused on quality.
ALTITUDE
800 – 1.800 masl
VARIETIES
Caturra • Bourbon criollo • Catuai • Monteclaro • Villa Nueva • Typica • Castillo • Inai 01 • Catuai Amarillo and more
PROCESS
Washed • Natural • Honey (Black, red & yellow)
CUP PROFILE
Exceptional quality • Chocolate notes • Pronounced sweetness
Why Lara?
Lara offers a broader view of Venezuelan coffee: different elevations, genetics and production approaches within the same state.
For roasters, it is an origin with traditional profiles to producers experimenting with varieties and processing.
Miranda
Coffee from Venezuela’s northern mountain ranges
Miranda brings coffee cultivation closer to Venezuela’s central northern mountain ranges, where small-scale farms grow Arabica among forested and mountainous landscapes.
Although less internationally known than the country’s major western coffee regions, Miranda is part of Venezuela’s historic coffee-growing territory and offers an opportunity to discover coffees from a less explored origin.
ALTITUDE
800 – 1.800 masl
VARIETIES
Caturra • Bourbon • Geisha • Typica • Catuai (red & yellow) • Inai 01 • Monteclaro and more
PROCESS
Washed • Natural • Honey • Fermented
CUP PROFILE
Balanced • Complex • Pronounced sweetness • Fruity notes
Monagas
Home of a distinctly Venezuelan coffee variety
In northeastern Venezuela, the mountains of Monagas offer a very different coffee landscape from the Andean west.
The region is particularly significant for specialty coffee because of Caripe, a locally selected Arabica variety also known as Criollo Cogollo Verde or Buonaffina.
ALTITUDE
900 – 1.600 masl
VARIETIES
Caturra (red & yellow) • Bourbon • Mundo Nuevo • Catuai • Typica Criollo • Caripe and more
PROCESS
Washed • Natural • Honey
CUP PROFILE
Natural sweetness • Bright acidity • Caramel • Chocolate • Nutts
Why Monagas?
For roasters looking beyond conventional varieties, Monagas offers something particularly valuable: a regional Venezuelan genetic identity.
Caripe is documented by World Coffee Research as a regional variety with very good cup quality potential and large beans, making it an origin worth exploring beyond the usual names found in specialty coffee.
Aragua
A diverse coffee origin shaped by mountains, altitude and tradition
In central-northern Venezuela, Aragua is a diverse coffee-growing region where altitude, mountain landscapes and different production environments shape the character of its coffees.
From the highlands of Las Trojas, within the protected environment of Henri Pittier, to farms and community projects across other mountainous areas of the state, Aragua brings together producers working with different varieties, altitudes and processing methods.
ALTITUDE
1.350 – 1.800 masl
VARIETIES
Caturra • Bourbon (Red & Yellow) • Geisha • Typica • Catuai • Villa Nueva • Nuevo Mundo • Monte Claro and more
PROCESS
Washed • Natural • Semi-washed • Honey
CUP PROFILE
Well-balanced • Pronounced sweetness • Fruity • Citrusy
Why Aragua?
For specialty coffee buyers, this diversity makes Aragua an origin worth exploring beyond a single regional profile.
Exceptional coffee, unique origin
Altitud
800 – 2.400 masl
Ideal conditions for slow ripening.
VARIETIES
A varietal richness expressed differently across each territory.
PROCESS
A rich diversity, from traditional approaches to more experimental techniques.
HARVEST SEASON
October – March
Main harvest period.
ARRIVAL TO EUROPE
After shipment, from Venezuela to Amberes 6 – 8 weeks
PARTNER FARMERS
Working with +10 producers across different regions.
Get in touch
Ready to discover Venezuelan coffee?
Explore our current coffees, request samples or talk to us about bringing Venezuelan specialty coffee to your customers.