Venezuela Merida - specialty coffee

The coffee comes from the Mérida region in the Venezuelan Andes – a place with a long tradition of coffee cultivation and exceptional natural conditions. Elevations ranging from 1,200 to 1,650 meters above sea level, fertile soils, and a mountainous climate promote slow ripening, resulting in a more complex flavor. The beans are then transported to a processing station in Santa Cruz de Mora, where small-scale local farmers deliver their harvest. Their work and dedication are the foundation for the restoration of the quality of Venezuelan coffee, which nearly disappeared from the international market just a few years ago.

Harvesting is carried out by hand, with an emphasis on selecting only ripe fruit. The process begins with sorting in water, which removes lighter, unripe cherries and impurities. The fruit is then depulped and fermented for approximately 18 hours, achieving a clean and structured profile. After thorough washing, the beans are sorted by density and size (SCR 18), ensuring uniformity and consistent quality in the cup. This classic, refined washed process highlights the coffee's natural character and clarity.