Is the Venezuelan Tachilla coffee good? Flavor description of Venezuelan Coffee

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The distinctive manor coffee comes from this oil-rich country.

Oil was once considered the main export product of Venezuela (Venezuela). Although coffee trees were introduced from Martinique in 1730 and Venezuela, coffee production was almost abandoned at the height of the oil industry. Recently, coffee plantations have begun to recover, with the original planting of Tipica and bourbon coffee trees and new plantations laying the foundation for coffee exports. Currently, most of the coffee is exported to Russia and Colombia, where it is repackaged. Many small newly rebuilt plantations have also begun to export coffee on their own.

The coffee industry is not very prominent among the many industries in the country. The best coffee producing area in Venezuela is the southwestern state of Tazira (Tazira). But the name Tazira has been indiscriminately used for coffee beans across the country.

The best coffee names in Venezuela are Montebello (Montebello) in San Cristobal (San Cristobal Tacira), Miramar (Miramar) in Rubio (Rubio de Tacira) in Tazira, and Granija in Timothe (Timote de Merida) in Merida. Alaganeza (Ala Granija) from Santa Ana (Santa Ana de Tacira) in Tazira. Other high-quality products include Maracaibos (the name of the coffee export port), Merida (Merida), Trujillo (Trujillo), Santa Philomona (Santa Philomina) and Kukuta (Kukuta).

One of the many plantations in Merida at the foot of the Andes belongs to the Pablo (Pablo) and Pulido (Louisa Napli) families, an ancient farm that has been allowed to downsize. Since taking over the farm in the early 1980s, the Pulido family has harvested coffee from existing bourbon coffee trees and planted new trees to expand the farm.

The area around Caracas (Venezuela), once famous for coffee, has resumed production. Another Joan (Jean) and Andries from Turgua? The Bolton (Bolton and Andres) plantations also grow Tippica coffee trees.

Unlike other coffee in Latin America, Venella Coffee is delicious, light and less sour than traditional coffee, which makes it not only blended but also distinctive.