Venezuela

Venezuelan coffee carries a legacy of tradition, flavor, and resilience. Introduced in the 18th century, it quickly became one of the country’s most important exports, rivaling Colombia in global recognition. Though production declined in recent decades, Venezuela’s coffee culture remains deeply rooted in everyday life and is now experiencing a revival.

Origins & Regions

Coffee thrives in Venezuela’s diverse landscapes, particularly in the Andean highlands (Mérida, Táchira, Trujillo), Zulia, and coastal states like Sucre and Aragua. These regions produce beans with distinct profiles shaped by altitude, soil, and climate.

Flavor Profile

Venezuelan coffee is celebrated for its smooth balance: medium body, gentle acidity, and aromatic richness. Many varieties carry subtle notes of chocolate and nuts, making them approachable yet complex. The traditional brew, guayoyo, is a lighter, filtered style similar to an Americano, reflecting the country’s preference for a softer cup.

Modern Revival

Recent initiatives have boosted harvests and exports, with beans reaching markets in Europe, the U.S., Russia, India, and Turkey. Plans for millions of new coffee plants and even a dedicated coffee university