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Coffee from the Venezuelan highlands. For Europe’s roasters.

Green coffee of the 2025/26 harvest, the Café y Ciencia premium collection from Mérida and two roasted coffees, sourced and contracted from Berlin.

View the current lots Discover the origin

Venezuela · Green coffee, collection, roasted coffee

Harvest 2025/26
5 lots
Café y Ciencia premium collection
15 profiles
Contracting party in Germany
Berlin

From the slope to the enquiry.

Four stations, each with our documented facts.

  1. Forested mountain range in morning mist, coffee plants on a steep slope Illustrative image

    Landscape and altitude

    In Venezuela coffee grows in the highlands of the Andes and the Coastal Range. Altitude shapes how slowly the cherries ripen.

    Altitude: 1,500 m (Geisha “El Tirol”, Táchira) · 2,020 m (Café y Ciencia, Mérida)

  2. Branch of a coffee plant with ripe red and yellow cherries against a green slope Illustrative image

    Growing and harvest

    Picking is done by hand and selectively. On the farm, cherries are measured and selected before they go into processing.

  3. Covered drying bed with pale parchment coffee and a wooden rake Illustrative image

    Processing and selection

    The five current lots are washed: pulped, washed and dried under control. Café y Ciencia also works with natural, honey and its own fermentation processes.

  4. Jars of green coffee and a bowl of beans on dark wood Illustrative image

    Profile, samples and enquiry

    Every lot is described with its cupping score; samples are available on request. Delivery is in 60 kg sacks in GrainPro.

    EXW Venezuela · CFR/CIF · DAP Germany

More about Venezuela Quality and collaboration Open the region atlas

Three ways into our range.

  1. Green coffee

    The current harvest and further profiles from Venezuela for roasters and importers.

    • Producer partner Alberto Gil, Hacienda Don Jesús, Lara
    • Natural or washed, depending on the lot
    • 60 kg sacks in GrainPro
    • Samples of every lot on request
    View green coffee Request a sample

  2. Roasted coffee

    Espresso Crema and Filter Coffee, packed for hospitality, offices and retail.

    • Filter Coffee 500 g · ground
    • Espresso Crema 1,000 g · whole beans
    View roasted coffee

  3. Café y Ciencia

    Fifteen coffee profiles by Darveris Rivas from Mérida, in four lines, from washed classics to experimental fermentations.

    • 15 profiles
    • Two farms, one producer
    • Mérida, Venezuela
    Discover the collection

Two roasted coffees. Packed and ready.

Espresso Crema and Filter Coffee, packed for hospitality, offices and retail.

View roasted coffee

Advertising visual with designed scenery. Original LOS ANDES product.

Reference, not an offer

Competition as reference

Entries to the Venezuelan quality competition EICEV 2025, shown as a reference, not an offer.

View competition entries

Separate collection · not part of the 2025/26 harvest

Café y Ciencia

Fifteen coffee profiles by Darveris Rivas from Mérida, in four lines, from washed classics to experimental fermentations.

  1. Tradicional 2 profiles
  2. Exotic 5 profiles
  3. Reserve 5 profiles
  4. Culturing 3 profiles
Discover the collection

Five lots. One harvest.

Our current selection, all washed. Choose a lot.

The five lots of the 2025/26 harvest

  1. Geisha “El Tirol” 87.5
  2. Castillo “Colonia Tovar” 85.5
  3. “Brisas del Gil” 85.0
  4. “Festival Colonia Tovar” 84.25
  5. “Grupo MVC” 79.0

Understand where the coffee comes from.

In focus

Natural, washed and honey, explained

Processing shapes how a coffee tastes, often more than the variety does. Three basic methods, one difference: how much fruit is still on the bean while it dries.

Read article
  1. Washed
  2. Honey
  3. Natural
  4. Experimental fermentation

Washed

The pulp is removed mechanically, the remaining mucilage comes off through controlled fermentation or mechanically, and then the bean dries. The result is usually more clearly drawn, with pronounced acidity.

Honey

A middle road: pulping is mechanical, but the mucilage stays on the bean through drying. The method combines the sweetness and body of a natural with more clarity.

Natural

The whole cherry dries around the bean. Fruit sugars and aromatics migrate into it, which gives more intense, fruit-forward profiles and makes higher demands on the drying.

Experimental fermentation

Managed or extended fermentations now form a group of their own. Our catalogue records them as “experimental”; we state the exact method per lot on request.

Region atlas Venezuela's growing regions and the lots of our portfolio on one map. Coffee finder A few questions to the right profile. Knowledge centre Processing, varieties, scoring and buying, explained for buyers.

Map base: geoBoundaries gbOpen, Venezuela ADM1 (simplified), from data by OCHA Venezuela and the Instituto Nacional de Estadística, CC BY 3.0 IGO.

From profile to lot, with one counterpart in Berlin.

You deal directly with LOS ANDES EUROPE GmbH, the contracting party for green and roasted coffee.

Start a B2B enquiry Request a consultation

  1. Choose a profile

    A current lot, a Café y Ciencia profile or the profile you are looking for.

  2. Clarify samples and availability

    We check availability and agree samples with you.

  3. Talk it through

    Volume, timing, delivery model and terms for your needs.