Coffee producing areas of Venezuela introduce San Cristobal
Venezuela's best coffees are Montebello from San Cristobal de Tachira, Miramar from Rubio de Tachira, Granija from Timote de Merida and Ala Granjia from Santa Ana de Tachira. Other premium brands include Maracaibos (the name of the coffee export port), Merida, Trujillo, Santa Filomena and Cucuta.
One of the many plantations in Merida below the Andes belongs to the Pablo and Luisa Helena Pulido families, an ancient farm that has been allowed to downsize. Since taking over the farm in the early 1980s, the Pulidos have grown new species while harvesting coffee from existing bourbon trees.
The Caracas perimeters, also known for coffee, have resumed production. The Jean and Andres Boulton plantations in Turgua are also home to tipika coffee trees.
Features of Venezuelan Coffee:
Venezuelan coffee tastes different from other Latin American coffees in that it is delicious, light and less sour than traditional coffee, which makes it not only blended but also unique.
Flavor: Rich, fruity aromas
Recommended baking methods: medium to deep baking, multiple uses
★★: Good
Venezuelan coffee market:
Currently, Venezuelan coffee is mostly exported to Russia and Colombia, where it is repackaged. Many newly rebuilt small plantations have also begun exporting coffee on their own. Coffee is not very prominent among the many industries in the country
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Taste balanced, mellow, full-bodied with chocolate flavor New Oriental Manor New Oriente
The term "fine coffee" was first put forward by Ms. Knudsen of the United States in Coffee and Tea magazine. At that time, Ms. Knudsen, as a coffee buyer at B.C. Ireland in San Francisco, was very dissatisfied with the neglect of the quality of raw coffee in the industry, and even some big roasters mixed a large amount of Robesda beans in the comprehensive beans, so she put forward the concept of boutique coffee.
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Volcano San Marco Volcanic San Marcos American Coffee has subtle flowers in its aroma and taste
The term "fine coffee" was first put forward by Ms. Knudsen of the United States in Coffee and Tea magazine. At that time, Ms. Knudsen, as a coffee buyer at B.C. Ireland in San Francisco, was very dissatisfied with the neglect of the quality of raw coffee in the industry, and even some big roasters mixed a large amount of Robesda beans in the comprehensive beans, so she put forward the concept of boutique coffee.
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