About us
LOS ANDES EUROPE GmbH, based in Berlin, offers Venezuelan green coffee and two roasted coffees to the European market, with contract and contact person in Germany.
LOS ANDES EUROPE GmbH is an importer and supplier of Venezuelan green coffee based in Berlin. The company specialises in one origin: Venezuela.
Two areas under one roof: green coffee for roasters and importers, roasted coffee for hospitality, hotels, offices and retail.
As a German GmbH we are your contract partner in Europe. Import coordination, sample requests and business contact run through Berlin.
LOS ANDES COFFEE is a registered EU trade mark of LOS ANDES EUROPE GmbH (EUIPO, no. 019344754).
Our coffee grows in four Venezuelan states, from the Andes in the west to the coastal range in the north. Choose a region to see it on the map.
Map base: geoBoundaries gbOpen, Venezuela ADM1 (simplified), from data by OCHA Venezuela and the Instituto Nacional de Estadística, CC BY 3.0 IGO.
Growing regions
In the southwest, in the Andes on the border with Colombia. This is where José Luis Orduz’s plot El Tirol lies.
Producers: José Luis Orduz
Táchira in detailIn the northwest of the country, where the Andes run out. Hacienda Don Jesús and Brisas del Gil lie in Guárico, Lara.
Producers: Alberto Gil
Lara in detailIn the north, in the coastal range west of Caracas. Colonia Tovar is the origin of the Castillo and Festival lots.
Producers: Fernando Gruber
Aragua in detailIn the heart of the Venezuelan Andes. DARU Farm and Mucucay Coffee Farm belong to Darveris Rivas.
Producers: Darveris Rivas, Eloina Useche
Mérida in detailBehind every coffee there is a person and a place. These five producers shape our range, from the regular selection to individual reference coffees.
Main supplier and producer
Hacienda Don Jesús · Guárico, Lara
The Gil family has grown coffee for five generations. Alberto Gil produces our regular green coffee selection and both LOS ANDES roasted coffees.
Roasted coffee
Green coffee selection
Premium collection
Producer and partner in Mérida
DARU Farm, Mucucay Coffee Farm · Mérida
His fifteen coffee profiles make up Café y Ciencia, our premium collection from the Venezuelan Andes.
Discover Café y CienciaCurrent selection
Producer
El Tirol · Táchira
His Geisha from the El Tirol plot is part of the current selection from the 2025/26 harvest.
Geisha El TirolReference coffee
Producer
Las Salinas · Aragua
His Bourbon from Las Salinas in Colonia Tovar is documented as a reference coffee and is not on offer at present.
Bourbon · Las SalinasReference coffee
Producer
Finca Mucucay · Mérida
Her washed Typica from Finca Mucucay is documented as a reference coffee and is not on offer at present.
Typica · Finca MucucayFrom green coffee for your roastery to ready roasted coffee: choose the area that fits your business.
From seed to roastery
The coffee’s journey from seed to roastery. Choose a phase and a station: input, work, output and what is documented about it.
General description of the station. Values for a specific lot appear only in that lot’s report. Photographs show the producers’ work, not a photo record of every lot. Measured values apply only with their assigned report.
Stations 1 to 4
At origin: plant, cultivation, harvest and ripeness of the cherry.
Station 01 / 14
Variety selection and healthy seedlings form the foundation of future lots.
Seed origin, germination, substrate, shade and irrigation belong in a nursery’s records. The Café y Ciencia catalogue shows work with seedlings and names the varieties Gesha, Wush Wush, Java, Bourbon, Pink Bourbon, Monte Claro, and Caturra and Catuaí.
What a record of this station can hold
The catalogue gives no seed numbers or germination rates.
Source: Café y Ciencia catalogue, nursery photograph
Read on: Regions
Station 02 / 14
Soil, altitude, climate and care define the setting in which coffee cherries grow.
According to the producer, the Café y Ciencia catalogue assigns its fifteen profiles to DARU Farm and Mucucay Coffee Farm in Mérida. Soil analysis, nutrient planning, shade and plant health are the areas in which cultivation can be measured.
What a record of this station can hold
Altitudes come from the catalogue or a report. The delivered lot confirms its own origin data.
Source: Café y Ciencia catalogue
Read on: Regions
Station 03 / 14
Cherry selection determines the raw material entering processing.
Ripe, unripe, overripe and damaged cherries can be assessed and separated. In his article on the Cerezómetro, Darveris Rivas describes a random sample on a grid of 100 cells, a ripeness scale and a target of more than 95 % of cherries within the target range. If the share is lower, the cherries are sorted again before processing.
What a record of this station can hold
No measured ripeness distribution is available for the coffees on offer.
Source: Darveris Rivas, “Cerezómetro”, sehablacafe.com, 28.05.2020; Café y Ciencia catalogue
Read on: Checked cherry by cherry. · Café y Ciencia
Station 04 / 14
A refractometer helps assess cherry juice. °Brix indicates soluble solids, not the later sugar percentage of roasted beans.
In the Cerezómetro method, Rivas uses a refractometer to set the ripeness point. A measurement needs representative cherries, a defined juice sample, a calibrated instrument and a recorded temperature. A sweet cup, a high °Brix reading and a chemically measured sugar content are different statements, each with its own sample, method and unit.
What a record of this station can hold
No °Brix or sugar values are available for the coffees of the collection or the current lots.
Source: Darveris Rivas, “Cerezómetro”, 2020
Read on: Acidity, body and finish, explained · Café y Ciencia
Stations 5 to 11
The cherry becomes green coffee: processing, drying, sorting, laboratory, sample roasting and cupping.
Station 05 / 14
Washed, natural, honey and distinctive must processes shape the path from cherry to green coffee.
Processing describes what happens to the fruit layers. Fermentation describes the microbial transformation during one stage of it. The ten method names of the Café y Ciencia collection are explained one by one on its page, together with what the catalogue does not state about them.
What a record of this station can hold
Fermentation time, temperature and protocol are not stated for any lot. Washed or natural does not imply a particular recipe.
Source: Café y Ciencia catalogue
Read on: Café y Ciencia · Natural, washed and honey, explained
Station 06 / 14
Drying brings processed coffee to a condition suitable for storage.
The Café y Ciencia catalogue shows coffee on drying surfaces under a roof. Layer depth, turning, airflow and weather shape the process. Final moisture and water activity are measured separately; an even course helps to avoid different moisture levels within one lot. Beans that are too wet or have been rewetted can grow mould.
What a record of this station can hold
The catalogue gives no drying time or series of measurements. Measured moisture and water activity are shown with the reports of the individual samples.
Source: Café y Ciencia catalogue; analysis reports in the laboratory register; FAO, Arabica coffee manual
Read on: Natural, washed and honey, explained
Station 07 / 14
After removing dried fruit layers or parchment, green coffee is sorted.
Size, density, colour and visible defects are different sorting criteria, checked by screening, physical separation or visual selection. Alberto Gil’s selection describes how, after drying and hulling, the green beans are checked again for defects, broken beans and foreign matter. Badly adjusted machines can damage beans.
What a record of this station can hold
Sorting data from one sample do not apply to other coffees.
Source: Alberto Gil selection 2026, p. 9; FAO, Arabica coffee manual
Read on: Checked cherry by cherry. · Natural, washed and honey, explained
Station 08 / 14
Moisture, water activity, density, screen distribution and defects describe the physical sample.
Every measurement needs an unambiguous sample and lot number; test date, method, instrument and conditions make the result traceable. The Typica report signed by Darveris Rivas names as methods ISO standards, the Venezuelan standard COVENIN 1338-86 for sampling and the 2003 SCAA cupping protocol. These are test methods, not a certification.
What a record of this station can hold
A photograph of the laboratory proves neither an accreditation nor a type of instrument.
Source: Analysis report Typica, Finca Mucucay, 26.01.2026
Read on: Test reports on samples
Station 09 / 14
Sugars, caffeine, pH and other constituents require chemical analysis.
Darveris Rivas is a co-author of a study published in 2025 on three coffees from Mérida at different roast levels. It examined ash, crude fibre, caffeine, pH, fat and sugars as well as sensory quality. For a delivered coffee, every value needs its sample type, method, reference basis and unit; a value from roasted coffee is not a green coffee or cherry juice value. pH and perceived acidity are different statements.
What a record of this station can hold
The study is not an analysis of the coffees on offer. No lot related chemical values are available.
Source: Zerpa, Rivas, Hernández, Zambrano, Ciencia e Ingeniería 46 (2), 2025, DOI 10.5281/zenodo.15320514
Read on: Café y Ciencia · Acidity, body and finish, explained
Station 10 / 14
Sample roasting provides a documented basis for sensory evaluation.
A roast record can hold roast date, machine, batch size, time and temperature curve, first crack, end point, colour and weight loss. Comparable sample roasts help to judge coffees against each other. A roastery’s production profile comes later, for its machine, its batch size and the intended use.
What a record of this station can hold
The documents on record contain no measured roast curve.
Source: Café y Ciencia catalogue
Read on: How roasters select green coffee
Station 11 / 14
Aroma, flavour, acidity, mouthfeel and aftertaste describe the sensory experience of coffee.
Cupping links a documented sample roast and preparation with a sensory evaluation. Score, cupper, date and protocol belong to the sample in question. The reports on record use two forms: Typica and Grupo MVC ten classic attributes, El Tirol, Brisas del Gil, Castillo and Festival eight affective attributes. Sensory sweetness is not an analytical sugar value.
What a record of this station can hold
The reports do not state the protocol version. Competition points belong to the competition coffee. How to read a score is explained in the knowledge article on segment and cup score.
Source: Analysis reports in the laboratory register; SCA, Coffee Value Assessment
Read on: Product segment and individual cup score · Test reports on samples
Stations 12 to 14
The green coffee lot is packed and handed over with its documents. Only the roasting in station 14 turns it into roasted coffee.
Station 12 / 14
Packaging and labelling keep green coffee and its information together.
The Café y Ciencia catalogue shows coffee being filled into a sack. Packaging, net weight, lot number and labelling are confirmed by us for each delivery. Storage conditions, separate lots and accompanying documents are part of quality assurance; for roasted coffee, roast date, retail packaging and product labelling are added.
What a record of this station can hold
We do not infer sack sizes or packaging types from a photograph.
Source: Café y Ciencia catalogue
Read on: Products
Station 13 / 14
The packed green coffee lot reaches the roastery with its origin, processing and quality records.
Shipping and goods receipt connect the goods with their documents: lot number, quantity, packaging and the agreed quality documents are checked against each other. At the roastery, packaging and lot identity are checked; a sample of the delivery can be compared with the approved sample.
What a record of this station can hold
Transport time, route and delivery terms are set out in each offer.
Source: Café y Ciencia catalogue; Alberto Gil selection 2026
Read on: Products
Station 14 / 14
Production roasting develops the profile for the intended brew. Cooling, quality checks and retail packaging complete the journey.
The roastery develops the profile for machine, batch size and use. Time, temperature, energy input, airflow, first crack and end point belong in the production record. Roasting changes composition and aroma; Maillard reactions and the breakdown of sugars contribute to this. After cooling come checking, packaging and labelling with roast date and product data.
What a record of this station can hold
For Filterkaffee and Espresso Crema, the data sheets LA-1002 and LA-1001 apply: drum roasted, medium (3/5).
Source: Data sheets LA-1001 and LA-1002
Read on: Roasted coffee · How roasters select green coffee
Our role
A partnership along the entire value chain.
LOS ANDES EUROPE GmbH is an importer and supplier of Venezuelan green coffee based in Berlin. We connect the producers’ work with the European market, from coordination at origin to supplying your roastery.
The way to Europe
We work directly with producers in Venezuela. Growing, harvesting and processing are in their hands, on their farms.
Through our company in Venezuela we coordinate production and cultivation arrangements with the producers and select the coffees at origin.
We agree packaging, delivery route and handover with the producer and your roastery.
In Europe we are the commercial contact for the coffees of our producer partners.
From Berlin we coordinate import, samples, sales and the supply of professional roasters in Europe.
Origin · Producers · Processing · Quality
Green coffee from four Venezuelan growing regions. For each lot we name region, farm, producer and processing, where known. Quality data always refer to the lot in question.
Direct contact · B2B coordination · Samples · Offers
LOS ANDES EUROPE GmbH in Berlin is your contract partner in Europe. Here we agree requirements, samples, offer and contract with you and support you commercially. Berlin is our commercial seat; the route of the goods follows the agreed delivery terms.
Professional buyers · Green coffee · Roasted coffee
Green coffee for roasters and importers, in 60 kg sacks with GrainPro. Roasted coffee for retail and hospitality. Delivery terms on request; for green coffee per order EXW Venezuela, CFR/CIF or DAP Germany.
Three steps, one contact in Berlin.
From the current selection, the Café y Ciencia collection or the two roasted coffees.
Samples of every current lot are available on request, together with all details of the lot.
Quantity, packaging, price, delivery terms and date are set together in the offer.
Harvest, quantity, processing and specification of the delivery lot are confirmed with the offer.
B2B contact
For roasters, importers, retail and hospitality. Tell us what you need; we agree samples, offer and delivery terms directly with you.
LOS ANDES EUROPE GmbH · Berlin
B2B & customer service · Key accounts · Trade · Sales
Careers at LOS ANDES EUROPEQuestions about the selection? The coffee guide shows you the way.
B2B coffee guide
Good to know
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