Coffee-growing Regions of Venezuela: Táchira, Mérida, and Trujillo

When you think of Latin American coffee, Colombia and Brazil are the first names that come to mind. But Venezuela has a coffee history few know about — one worth rediscovering.

In the 19th century, Venezuela was the world's third-largest coffee exporter. The highlands of the Venezuelan Andes produced beans that competed with the best in the continent. Then came oil, rural abandonment, and decades of crisis. But coffee never really left. And today, small producers are reviving that tradition with a focus on quality and specialty.

Táchira — Border Coffee

Táchira is arguably Venezuela's most famous coffee state. It borders Colombia and shares the same mountain range that produces some of the world's best coffee. The municipalities of San Cristóbal, Rubio, and Michelena concentrate most of the production.

Táchira coffee grows between 1,200 and 2,000 meters above sea level. Volcanic soils and constant mountain mist give it a very clean profile: medium-high citrus acidity, medium body, yellow fruit notes, and a sweet finish reminiscent of unrefined cane sugar. It holds its own both as a filter brew and as espresso.

The dominant varieties are Caturra and Catuaí, though some producers are experimenting with Geisha and Pink Bourbon to stand out in the specialty market.

Mérida — Extreme Altitude

If there's one place where Venezuelan coffee shows its full potential, it's Mérida. This state has some of the highest plantations in the country, reaching up to 2,200 meters in areas like El Morro, Pueblo Llano, and Piñango.

At that altitude, beans ripen more slowly. The result: higher density, more concentrated sugars, and aromatic complexity few coffees can match. A good Mérida coffee has mandarin or lime acidity, a silky body, and notes of dark chocolate with honey.

Mérida's historical challenge has been access to specialty markets. Many producers sell their coffee as a commodity, without the market recognizing the quality they're producing. But that's changing — Peruvian and Colombian roasters are beginning to work directly with Mérida cooperatives.

Trujillo — The Comeback

Trujillo completes Venezuela's coffee trio. Less known than Táchira and Mérida, it's gaining attention for one reason: the Maragogipe variety, also called "elephant bean" for its exceptionally large size.

Trujillo coffees tend to be sweet and chocolatey, with full body and low but very clean acidity. They're easy-drinking coffees that work well for people transitioning from commercial to specialty coffee without being overwhelmed by intense acidity.

The municipality of Boconó is the epicenter of this revival. The first SCA-standard specialty cuppings are happening there, and the scores — around 83–85 points — are already attracting international buyers.

How Does It Compare to Peruvian Coffee?

Peru has been a consolidated specialty coffee producer for years. Regions like Cajamarca, Cusco, and San Martín have established infrastructure, producer associations, and export channels.

Venezuelan coffee has a different profile: generally sweeter, with less acidity than a typical Peruvian coffee, and more pronounced body. This makes it ideal for blends or for anyone looking for a round, smooth filter coffee.

For the Peruvian market, Venezuelan coffee represents an interesting opportunity: trying something different without leaving the Andean tradition. And for the curious coffee drinker, it's a perfect excuse to expand your palate.

Fun Fact

Venezuelan coffee has protected designation of origin for four zones — the Andean states we just covered. But production also happens in other states like Monagas and Portuguesa, though on a smaller scale.

At Kaffelito, we work with selected origins that honor this legacy. Our beans come from cooperatives that prioritize quality over volume, and each batch is roasted to highlight the origin's characteristics.