Venezuela Tachira

Venezuela has the Andean Mountains running through the country, and although the terrain makes it hard to harvest in some places, the coffee bushes love growing on the side of the mountain. In the early 1900's Venezuela was the third largest exporter of coffee in the world, but by the 1950's, the focus had all shifted to oil. Coffee farms stopped getting investment or support, and by the end of the century, Venezuela was growing enough coffee to handle their own country's consumption but were no longer exporting coffee in any meaningful quantity. 

The government has recently seen value in diversification of the country's assets. Agriculture is one of the opportunities they want to tap into, and coffee is one of the obvious choices. Co-ops are being formed and adding members, and the overall infrastructure and technology is being updated to be able to find buyers on a global level again. 

I've only had Venzuelan coffee maybe 4 times ever, and this one is the 2nd best one I've had. And that means it's mediocre, but it is absolutely solid and makes me hopeful for the next few years. 

Obviously their coffee does not have high demand in the USA. We're sending it out roasted to subscribers this week, and have one extra bag to sell unroasted. It's best a medium roast or close to medium. It holds up okay as a dark roast but isn't anything special. In medium roasts, there's some nuttiness and sweetness, some caramel or molasses sweetness, chocolate, but in a burnt chocolate chip earthy sort of way. Slight orange on the sides of the tongue. Some spice, like ground cardamom or white pepper.  It presumably is a classic Venezuelan taste profile, although I haven't had enough to really know. 

So we roast it about like a Colombia. Not quite into the 2nd cracks (although you could if you wanted).

Unknown varietal, washed process, 3700 feet above sea level, in the town of Tachira in the Andes Mountains

US Arrival May 2026