• Peter

Wake up and smell the Venezuelan Coffee

Updated: Nov 17, 2019

Even though Latin America was late in getting into the profitable work of coffee production, nowadays South American countries produce the majority of coffee consumed worldwide and Venezuela is amongst them. Coffee requires special climate conditions to grow and produce the best beans in terms of flavour and aroma and these characteristics largely depend on the soil, altitude and other elements. Venezuelan Café has got a lot to offer and even though today it produces less than 1% of the world’s coffee, its distinctive characteristics make of this a potentially great coffee, under proper farming, toasting and roasting techniques.

Venezuela produces both varieties “Arabica“ and “Robusta“ and coffee is grown almost across the whole nation with the best beans produced in:

  • West: Táchira (Rubio city), Mérida, Trujillo (Boconó city). These are famously known as Maracaibos as they’re shipped through a port in Maracaibo City.

  • Centre-West: Lara, Portuguesa (in the city of “Biscucuy“ the first national coffee producer, Chabasquén and Ospino cities), Yaracuy.

  • North-East: Monagas, Sucre

  • Plains: Guárico

  • Coastal Mountains: La Guaira (Caracas Coffee)

Mérida and Táchira areas are known as the best quality coffee regions producing “fine washed coffee“. On his book All about Coffee, William Harrison Ukers describes Venezuelan coffees according to producing areas, highlighting Caracas as “bluish in colour, light body, with a peculiar flavour“, and Mérida and Táchira as “best of Maracaibo grades, fine washed, with a waxy colour, good appearing roast, good body and delicate flavours“.