Exploring Venezuela's
speciality coffee
A gourmet treasure to be discovered…
Although today Venezuela is not known outside its borders for its coffee, it should be noted that 100 years ago it was one of the most important coffee producers and exporters in the world. The decline came with the emergence and rapid development of the oil industry. However, the good news is that there is a new generation of motivated coffee growers who are trying to regain the position and reputation that Venezuelan coffee deserves.
To focus on Venezuela’s speciality coffee, it seemed impossible to talk about it until very recently. Its cultivation began in 2010, and the farms that have begun to produce and experiment with it represent the new generation of coffee growers who are increasingly striving to obtain a quality coffee that stands out and distinguishes them.
Likewise, the country is becoming increasingly aware of its potential in the field of speciality coffee, with international meetings being held in Caracas to give more recognition to coffee growers, and visibility to the great product they develop.
Little by little, Venezuela will begin to gain recognition within the international coffee industry thanks to the quality of its beans and sustainable cultivation practices.
What is Venezuelan speciality coffee like in general terms?
Venezuela produces mainly Arabica coffee, which is considered to be of higher quality. Varieties grown include Typica, Caturra, Maragogipe, Geisha, Catuai Amarillo, Castillo, Bronceado, Bourbon Rojo, Geisha, Monte Claro.
Venezuelan specialty coffees are often characterised by bright acidity, fruity and floral notes, and complex flavours that vary according to region and growing conditions. Tasters often find flavours reminiscent of citrus, chocolate, nuts and honey.
Likewise, depending on the process applied, Venezuelan specialty coffees can have wonderful aromas and flavours. In their washed coffees, for example, one can appreciate red fruit fragrances and citrus, vanilla, pine and muscovado sugar aromas, with an extraordinary citric acidity, silky body and a very pleasant chocolate aftertaste.
Natural speciality coffees stand out for their dried fruit fragrances, watermelon and dark chocolate aromas, creamy body and residual chocolate and roasted hazelnut flavours. While, in the case of Venezuelan speciality coffees subjected to anaerobic fermentation, fruit wine, chocolate and candied fruit fragrances and melon, watermelon and grape aromas predominate.
On the other hand, in the interest of sustainability, many coffee producers in Venezuela are moving towards sustainable and organic practices, which contribute to coffee quality and environmental care.
In short, Venezuelan specialty coffee is a jewel that will continue to captivate the world.