light and bright, with notes of peach, yellow plum, orange blossom, cantaloupe, green apple acidity, and long-lasting stevia finish
Venezuela is not at all known for coffee like its neighbours. Coffee is mainly grown in areas such as the Andes and the coastal mountains, but it has a long tradition of cultivation that dates back to the 18th century. Coffee beans from these high mountain areas have ideal conditions that enhance their finesse and complexity.
Although the Venezuelan coffee industry has faced problems in recent decades, with the embargo on coffee exports causing most of the industry to focus on oil, coffee plantations to decline and the quality of the coffee to decline rapidly, five years ago, through sport (specifically football), we managed to establish a partnership with a local company that wanted to start restoring the quality of the coffee and gradually work towards an export licence.
During these five years we have worked together to improve the quality more and more. Thanks to feedback and great relationships, technology was gradually purchased, farmers were trained and the result is the first container of coffee, which we can now officially present to you in September 2024.
This particular coffee comes from the state of Merida from a processing station in Santa Cruz de Mora, where dozens of small farmers deliver their coffee harvest. Venezuela is a very hilly country, so all the harvesting is done by hand, with an emphasis on picking only ripe coffee cherries. The process begins with a floating process that separates all unripe cherries and low-density items such as twigs and leaves. After subsequent picking, the cherries are transferred to a fermentation tank where they are left to ferment for 18 hours.
| variety | caturra, catuai amarillo |
| process | washed |
| region | merida |
| altitude | 1200 - 1650 masl. |
