Venezuelan Coffee | Venezuelan Coffee Bean Growing Regions & Flavor Profiles

Venezuela

Coffee was introduced to Venezuela in 1730, thanks to a Christian monk named José Gumilla. Venezuela was known for growing tobacco and cocoa, with its agricultural production mainly relying on slave labor. Large-scale coffee cultivation began in this region starting from 1793.

According to FrontStreet Coffee's understanding, Venezuela's oil production was once considered the main export product. Although coffee was introduced for cultivation as early as the 17th century, coffee production was almost abandoned due to the boom in the oil industry at that time.

By the mid-18th century, coffee had spread throughout the country. Nevertheless, soon after, the nation's attention turned back to oil. From 1929-1938, the United States experienced the Great Depression, and the depreciation of the dollar caused coffee prices exported from Venezuela to soar. As demand for coffee declined, the military government, recognizing the value of oil, began extracting it. Agriculture was quickly forgotten, and farmers and young people left rural areas in droves, flocking to cities to seek oil-related job opportunities. As one can imagine, the urban population grew at a very rapid pace, exceeding the capacity of urban planning to cope.

In other words, during that period, urban population increased rapidly, and urban planning could not keep up with this rapid growth. At the same time, with oil extraction, population loss in rural areas intensified, and agriculture was gradually marginalized.

Fortunately, recent coffee plantations have revived, mainly featuring Typica and Bourbon coffee trees, providing a solid foundation for coffee exports. Currently, most of Venezuela's coffee is exported to Russia and Colombia, where it is repackaged. Meanwhile, many newly established small and medium-sized plantations have also begun to export coffee directly. Although the coffee industry is not particularly prominent among Venezuela's many industries, the country's best coffee-producing region is located in the southwestern state of Táchira. However, the name Táchira is widely used for coffee beans from across the country, causing its uniqueness to gradually diminish.

Venezuela Coffee Regions

Venezuela's coffee is mainly concentrated around four coffee-producing regions: the western, west-central, north-central, and eastern regions. The coffee varieties cultivated are primarily Typica, Bourbon, Mundo Novo, and Caturra.

Western Region

Most coffee produced in this region is typically labeled for export using state names such as Táchira, Mérida, or Zulia, rather than region names. Some people also compare coffee from this region with Colombian coffee. Altitude: 1000-1200 meters; Harvest period: September-March of the following year; Varieties: Typica, Bourbon, Mundo Novo, Caturra.

West-Central Region

This region includes the states of Portuguesa and Lara and is one of Venezuela's premier coffee-producing areas. Additionally, the states of Falcón and Yaracuy are also located in this region. The coffee produced here is of excellent quality and is considered comparable to Colombian quality. These high-quality coffee beans are often called Maracaibos, named after the export port. Altitude: 1000-1200 meters; Harvest period: September-March of the following year; Varieties: Typica, Bourbon, Mundo Novo, Caturra.

North-Central Region

The small amount of coffee from this region comes from Venezuela's states of Aragua, Carabobo, Miranda, Cojedes, and federal dependencies. Altitude: 1000-1200 meters; Harvest period: September-March of the following year; Varieties: Typica, Bourbon, Mundo Novo, Caturra.

Eastern Region

This region is located within the states of Sucre, Monagas, Anzoátegui, and Bolívar. Sometimes, a unique coffee variety called "Caracas" can also be found here. Altitude: 1000-1200 meters; Harvest period: September-March of the following year; Varieties: Typica, Bourbon, Mundo Novo, Caturra.

Venezuela Coffee Flavor

Because Venezuela's coffee flavor differs from coffee of other continents, it tastes comfortable and light, with less acidity than traditional coffee, which allows it to have its own characteristics, not just limited to blending.

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