Fifteen profiles. Four lines. One laboratory in Mérida.
Shown: Special Nano Lot, roasted edition, as a packaging visualisation. The fifteen profiles of the collection are green coffee profiles.
Four lines, fifteen profiles.
Choose a line or a coffee. Each profile shows origin, variety, processing and the cup profile as stated in the catalogue.
Availability and samples on request
Illustrative image. It does not show the documented lot.
01 Tradicional
Regional Washed
- citrus
- walnut
- brown sugar
- floral
- stone fruit
- Variety
- Caturra/Catuai
- Processing
- Washed
- Farm
- DARU Farm
- Producer
- Darveris Rivas
Aroma families
- Citrus citrus
- Nut walnut
- Sweetness brown sugar
- Floral floral
- Fruit stone fruit
Structure
bright acidity · silky body · lingering aftertaste
Cupping result
The catalogue states no cupping result, so no score is given.
- Producer
- Darveris Rivas
- Farm
- DARU Farm
- Region
- Mérida, Venezuela
- Altitude per catalogue
- 2,020 m
Washed
Washed
Pulp and mucilage are removed before drying.
The cherries are pulped, the mucilage is removed, and the coffee is washed and dried. The mucilage can be removed by fermentation or mechanically. “Washed” alone does not state a fermentation time.
Not stated for these coffees: The catalogue gives no fermentation times or measured values for these coffees.
- Catalogue number
- [ 01 ]
- Catalogue line
- [ Tradicional (01) ]
- Variety
- [ Caturra/Catuai ]
- Processing
- [ Washed ]
- Altitude per catalogue
- [ 2,020 m ]
- Catalogue wording as printed
- [ Citrus, walnut, brown sugar, floral, stone fruity, bright acidity, silky body, ligering aftertaste ]
- Cupping result
- The catalogue states no cupping result, so no score is given.
- Laboratory report
- There is no laboratory report for this profile. The collection’s laboratory reports are listed under Documentation & evidence.
- Catalogue page
- Page 4 · Open the page in the catalogue
Spelling corrected for display: stone fruity → stone fruit; ligering aftertaste → lingering aftertaste
No competition result under this name is documented for this profile.
An award belongs to the competition coffee entered in that year. It does not describe a current harvest or an available lot, and it is not a certification.
- Catalogue page CATÁLOGO · Regional Washed Original on request
- Official directory Varieties Catalog · Catuaí Official external source Open the official source ↗
- Official directory Instructors · Darveris Rivas Dugarte · Venezuela Official external source Open the official source ↗
- Scientific publication Calidad fisicoquímica y sensorial de café del estado Mérida Official external source Open the official source ↗
- Product catalogue CATÁLOGO · Café y Ciencia Original on request
- Product catalogue Bestellformular / Order form · Rohkaffee / Green coffee Request the document →
02 Tradicional
Monte Claro Washed
- fruity
- brown sugar
- walnut
- floral
- stone fruit
- Variety
- Monte Claro
- Processing
- Washed
- Farm
- DARU Farm
- Producer
- Darveris Rivas
Aroma families
- Fruit fruity, stone fruit
- Sweetness brown sugar
- Nut walnut
- Floral floral
Structure
bright acidity · silky body · lingering aftertaste
Cupping result
The catalogue states no cupping result, so no score is given.
- Producer
- Darveris Rivas
- Farm
- DARU Farm
- Region
- Mérida, Venezuela
- Altitude per catalogue
- 2,020 m
Washed
Washed
Pulp and mucilage are removed before drying.
The cherries are pulped, the mucilage is removed, and the coffee is washed and dried. The mucilage can be removed by fermentation or mechanically. “Washed” alone does not state a fermentation time.
Not stated for these coffees: The catalogue gives no fermentation times or measured values for these coffees.
- Catalogue number
- [ 02 ]
- Catalogue line
- [ Tradicional (01) ]
- Variety
- [ Monte Claro ]
- Processing
- [ Washed ]
- Altitude per catalogue
- [ 2,020 m ]
- Catalogue wording as printed
- [ Fruity, brown sugar, walnut, floral, stone fruity, bright acidity, silky body, ligering aftertaste ]
- Cupping result
- The catalogue states no cupping result, so no score is given.
- Laboratory report
- There is no laboratory report for this profile. The collection’s laboratory reports are listed under Documentation & evidence.
- Catalogue page
- Page 5 · Open the page in the catalogue
Spelling corrected for display: stone fruity → stone fruit; ligering aftertaste → lingering aftertaste
No competition result under this name is documented for this profile.
An award belongs to the competition coffee entered in that year. It does not describe a current harvest or an available lot, and it is not a certification.
- Catalogue page CATÁLOGO · Monte Claro Washed Original on request
- Official directory Varieties Catalog · Monte Claro Official external source Open the official source ↗
- Official directory Instructors · Darveris Rivas Dugarte · Venezuela Official external source Open the official source ↗
- Scientific publication Calidad fisicoquímica y sensorial de café del estado Mérida Official external source Open the official source ↗
- Product catalogue CATÁLOGO · Café y Ciencia Original on request
- Product catalogue Bestellformular / Order form · Rohkaffee / Green coffee Request the document →
03 Exotic
Monteclaro Natural
- molasses
- tropical fruits
- chocolate
- spiced
- ripe strawberry
- complex
- Variety
- Monte Claro
- Processing
- Natural Prolonged Fermentation
- Farm
- DARU Farm
- Producer
- Darveris Rivas
Aroma families
- Sweetness molasses
- Fruit tropical fruits, ripe strawberry
- Cocoa chocolate
- Spice and herbs spiced
- Overall impression complex
Structure
silky body · lingering aftertaste
Cupping result
The catalogue states no cupping result, so no score is given.
- Producer
- Darveris Rivas
- Farm
- DARU Farm
- Region
- Mérida, Venezuela
- Altitude per catalogue
- 2,020 m
Natural Prolonged Fermentation
Natural
The whole cherry dries with the seed inside.
Sorted cherries dry, are turned regularly and are hulled afterwards. Microbial processes can also take place while they dry. Natural does not automatically mean anaerobic.
Not stated for these coffees: The catalogue does not quantify drying time, bed loading or fermentation conditions.
Natural Prolonged Fermentation
Natural with extended fermentation. The catalogue gives no duration or conditions.
The catalogue names a prolonged fermentation together with natural processing. How much longer, under which atmosphere and in which vessel is not described.
Not stated for these coffees: No hours are given. An anaerobic process or carbonic maceration is not documented.
- Catalogue number
- [ 03 ]
- Catalogue line
- [ Exotic (02) ]
- Variety
- [ Monte Claro ]
- Processing
- [ Natural Prolonged Fermentation ]
- Altitude per catalogue
- [ 2,020 m ]
- Catalogue wording as printed
- [ Molasses, tropical fruits, chocolate, spiced, ripe strwberry, complex, silky body, ligering aftertaste ]
- Cupping result
- The catalogue states no cupping result, so no score is given.
- Laboratory report
- There is no laboratory report for this profile. The collection’s laboratory reports are listed under Documentation & evidence.
- Catalogue page
- Page 7 · Open the page in the catalogue
Spelling corrected for display: ripe strwberry → ripe strawberry; ligering aftertaste → lingering aftertaste
No competition result under this name is documented for this profile.
An award belongs to the competition coffee entered in that year. It does not describe a current harvest or an available lot, and it is not a certification.
- Catalogue page CATÁLOGO · Monteclaro Natural Original on request
- Official directory Varieties Catalog · Monte Claro Official external source Open the official source ↗
- Official directory Instructors · Darveris Rivas Dugarte · Venezuela Official external source Open the official source ↗
- Scientific publication Calidad fisicoquímica y sensorial de café del estado Mérida Official external source Open the official source ↗
- Product catalogue CATÁLOGO · Café y Ciencia Original on request
- Product catalogue Bestellformular / Order form · Rohkaffee / Green coffee Request the document →
04 Exotic · Special Nano Lot
Gesha
- jasmine
- lemongrass
- bergamot
- cardamom
- Variety
- Gesha
- Processing
- Washed
- Farm
- Mucucay Coffee Farm
- Producer
- Darveris Rivas
Aroma families
- Floral jasmine
- Spice and herbs lemongrass, cardamom
- Citrus bergamot
Cupping result
The catalogue states no cupping result, so no score is given.
- Producer
- Darveris Rivas
- Farm
- Mucucay Coffee Farm
- Region
- Mérida, Venezuela
- Altitude per catalogue
- 2,020 m
Washed
Washed
Pulp and mucilage are removed before drying.
The cherries are pulped, the mucilage is removed, and the coffee is washed and dried. The mucilage can be removed by fermentation or mechanically. “Washed” alone does not state a fermentation time.
Not stated for these coffees: The catalogue gives no fermentation times or measured values for these coffees.
- Catalogue number
- [ 04 ]
- Catalogue line
- [ Exotic (02) ]
- Variety
- [ Gesha ]
- Processing
- [ Washed ]
- Altitude per catalogue
- [ 2,020 m ]
- Catalogue wording as printed
- [ Jasmine, lemongrass, bergamot, cardamom ]
- Cupping result
- The catalogue states no cupping result, so no score is given.
- Laboratory report
- There is no laboratory report for this profile. The collection’s laboratory reports are listed under Documentation & evidence.
- Catalogue page
- Page 8 · Open the page in the catalogue
- 2026 Gourmet Or Official results ↗: AVPA Paris 2026, Gesha
- 2024 Gourmet Argent Official results ↗: AVPA Paris 2024, Gesha
- 2023 3rd place Official results ↗: World Coffee Challenge 2023, Gesha Mucucay
An award belongs to the competition coffee entered in that year. It does not describe a current harvest or an available lot, and it is not a certification.
- Catalogue page CATÁLOGO · Gesha Original on request
- Official result list 12e Concours International des Cafés torréfiés à l’origine · Doux Fruité Official external source Open the official source ↗
- Competition certificate AVPA 2024 · Gourmet Argent · Gesha Original on request View the certificate →
- Official result list 10e Concours International des Cafés torréfiés à l’origine · Acidulé Fruité Official external source Open the official source ↗
- Official result list World Coffee Challenge 2023 · South America Official external source Open the official source ↗
- Official directory Instructors · Darveris Rivas Dugarte · Venezuela Official external source Open the official source ↗
- Scientific publication Calidad fisicoquímica y sensorial de café del estado Mérida Official external source Open the official source ↗
- Product catalogue CATÁLOGO · Café y Ciencia Original on request
- Product catalogue Bestellformular / Order form · Rohkaffee / Green coffee Request the document →
05 Exotic · Special Nano Lot
Bourbon Rosado
- roses
- lychee
- bergamot
- cardamom
- Variety
- Borbon Rosado
- Processing
- Washed
- Farm
- Mucucay Coffee Farm
- Producer
- Darveris Rivas
Aroma families
- Floral roses
- Fruit lychee
- Citrus bergamot
- Spice and herbs cardamom
Cupping result
The catalogue states no cupping result, so no score is given.
- Producer
- Darveris Rivas
- Farm
- Mucucay Coffee Farm
- Region
- Mérida, Venezuela
- Altitude per catalogue
- 2,020 m
Washed
Washed
Pulp and mucilage are removed before drying.
The cherries are pulped, the mucilage is removed, and the coffee is washed and dried. The mucilage can be removed by fermentation or mechanically. “Washed” alone does not state a fermentation time.
Not stated for these coffees: The catalogue gives no fermentation times or measured values for these coffees.
- Catalogue number
- [ 05 ]
- Catalogue line
- [ Exotic (02) ]
- Variety
- [ Borbon Rosado ]
- Processing
- [ Washed ]
- Altitude per catalogue
- [ 2,020 m ]
- Catalogue wording as printed
- [ Roses, lychee, bergamot, cardamom ]
- Cupping result
- The catalogue states no cupping result, so no score is given.
- Laboratory report
- There is no laboratory report for this profile. The collection’s laboratory reports are listed under Documentation & evidence.
- Catalogue page
- Page 9 · Open the page in the catalogue
- 2026 Médaille Gourmet Official results ↗: AVPA Paris 2026, Bourbon Rosado
- 2025 Gourmet Argent Official results ↗: AVPA Paris 2025, Bourbon Rosado
- 2024 Gourmet Or Official results ↗: AVPA Paris 2024, Bourbon Rosado
- 2023 Gourmet Or Official results ↗: AVPA Paris 2023, Bourbon Rosado
- 2023 3rd place Official results ↗: World Coffee Challenge 2023, Borbón Rosado Mucucay
- 2023 2nd place Official results ↗: World Coffee Challenge 2023, Borbón Rosado Mucucay
- 2023 2nd place Official results ↗: World Coffee Challenge 2023, Borbón Rosado Mucucay
- 2023 2nd place Official results ↗: World Coffee Challenge 2023, Borbón Rosado Mucucay
An award belongs to the competition coffee entered in that year. It does not describe a current harvest or an available lot, and it is not a certification.
- Catalogue page CATÁLOGO · Bourbon Rosado Original on request
- Official result list 12e Concours International des Cafés torréfiés à l’origine · Puissant Fruité Official external source Open the official source ↗
- Official result list 11e Concours International des Cafés torréfiés à l’origine · Doux Fruité Official external source Open the official source ↗
- Official result list 10e Concours International des Cafés torréfiés à l’origine · Hors Catégorie Official external source Open the official source ↗
- Official result list 9e Concours International des Cafés torréfiés à l’origine · Doux Aromatique Official external source Open the official source ↗
- Official result list World Coffee Challenge 2023 · Arabica Washed Official external source Open the official source ↗
- Official result list World Coffee Challenge 2023 · South America Official external source Open the official source ↗
- Official result list World Coffee Challenge 2023 · Sustainable Coffee Official external source Open the official source ↗
- Official result list World Coffee Challenge 2023 · Estate Coffee Official external source Open the official source ↗
- Official directory Instructors · Darveris Rivas Dugarte · Venezuela Official external source Open the official source ↗
- Scientific publication Calidad fisicoquímica y sensorial de café del estado Mérida Official external source Open the official source ↗
- Product catalogue CATÁLOGO · Café y Ciencia Original on request
- Product catalogue Bestellformular / Order form · Rohkaffee / Green coffee Request the document →
06 Exotic · Special Nano Lot
Wush Wush
- berries
- cacao nibs
- liqueur-like
- honey
- Variety
- Wush Wush
- Processing
- Natural
- Farm
- Mucucay Coffee Farm
- Producer
- Darveris Rivas
Aroma families
- Fruit berries
- Cocoa cacao nibs
- Liqueur liqueur-like
- Sweetness honey
Cupping result
The catalogue states no cupping result, so no score is given.
- Producer
- Darveris Rivas
- Farm
- Mucucay Coffee Farm
- Region
- Mérida, Venezuela
- Altitude per catalogue
- 2,020 m
Natural
Natural
The whole cherry dries with the seed inside.
Sorted cherries dry, are turned regularly and are hulled afterwards. Microbial processes can also take place while they dry. Natural does not automatically mean anaerobic.
Not stated for these coffees: The catalogue does not quantify drying time, bed loading or fermentation conditions.
- Catalogue number
- [ 06 ]
- Catalogue line
- [ Exotic (02) ]
- Variety
- [ Wush Wush ]
- Processing
- [ Natural ]
- Altitude per catalogue
- [ 2,020 m ]
- Catalogue wording as printed
- [ Berries, nibs cacao, liqueur flavored, honey ]
- Cupping result
- The catalogue states no cupping result, so no score is given.
- Laboratory report
- There is no laboratory report for this profile. The collection’s laboratory reports are listed under Documentation & evidence.
- Catalogue page
- Page 10 · Open the page in the catalogue
Spelling corrected for display: nibs cacao → cacao nibs; liqueur flavored → liqueur-like
- 2026 Médaille Gourmet Official results ↗: AVPA Paris 2026, Wush Wush
- 2025 Médaille Gourmet Official results ↗: AVPA Paris 2025, Wush Wush
An award belongs to the competition coffee entered in that year. It does not describe a current harvest or an available lot, and it is not a certification.
- Catalogue page CATÁLOGO · Wush Wush Original on request
- Official result list 12e Concours International des Cafés torréfiés à l’origine · Acidulé Fruité Official external source Open the official source ↗
- Official result list 11e Concours International des Cafés torréfiés à l’origine · Puissant Fruité Official external source Open the official source ↗
- Official directory Instructors · Darveris Rivas Dugarte · Venezuela Official external source Open the official source ↗
- Scientific publication Calidad fisicoquímica y sensorial de café del estado Mérida Official external source Open the official source ↗
- Product catalogue CATÁLOGO · Café y Ciencia Original on request
- Product catalogue Bestellformular / Order form · Rohkaffee / Green coffee Request the document →
07 Exotic · Special Nano Lot
Java
- honey
- citric
- berries
- cacao
- spices
- liqueur-like
- Variety
- Java
- Processing
- Natural
- Farm
- Mucucay Coffee Farm
- Producer
- Darveris Rivas
Aroma families
- Sweetness honey
- Citrus citric
- Fruit berries
- Cocoa cacao
- Spice and herbs spices
- Liqueur liqueur-like
Cupping result
The catalogue states no cupping result, so no score is given.
- Producer
- Darveris Rivas
- Farm
- Mucucay Coffee Farm
- Region
- Mérida, Venezuela
- Altitude per catalogue
- 2,020 m
Natural
Natural
The whole cherry dries with the seed inside.
Sorted cherries dry, are turned regularly and are hulled afterwards. Microbial processes can also take place while they dry. Natural does not automatically mean anaerobic.
Not stated for these coffees: The catalogue does not quantify drying time, bed loading or fermentation conditions.
- Catalogue number
- [ 07 ]
- Catalogue line
- [ Exotic (02) ]
- Variety
- [ Java ]
- Processing
- [ Natural ]
- Altitude per catalogue
- [ 2,020 m ]
- Catalogue wording as printed
- [ Honey, citric, berries, cacao, spices, liqueur flavored ]
- Cupping result
- The catalogue states no cupping result, so no score is given.
- Laboratory report
- There is no laboratory report for this profile. The collection’s laboratory reports are listed under Documentation & evidence.
- Catalogue page
- Page 11 · Open the page in the catalogue
Spelling corrected for display: liqueur flavored → liqueur-like
- 2025 Médaille Gourmet Official results ↗: AVPA Paris 2025, Java
- 2024 Gourmet Or Official results ↗: AVPA Paris 2024, Java
An award belongs to the competition coffee entered in that year. It does not describe a current harvest or an available lot, and it is not a certification.
- Catalogue page CATÁLOGO · Java Original on request
- Official result list 11e Concours International des Cafés torréfiés à l’origine · Acidulé Floral Official external source Open the official source ↗
- Official result list 10e Concours International des Cafés torréfiés à l’origine · Puissant Fruité Official external source Open the official source ↗
- Official directory Instructors · Darveris Rivas Dugarte · Venezuela Official external source Open the official source ↗
- Scientific publication Calidad fisicoquímica y sensorial de café del estado Mérida Official external source Open the official source ↗
- Product catalogue CATÁLOGO · Café y Ciencia Original on request
- Product catalogue Bestellformular / Order form · Rohkaffee / Green coffee Request the document →
08 Reserve
Tropical Burst
- honey
- malabar flower
- pineapple
- grapefruit
- chocolate
- Variety
- Wush Wush
- Processing
- Honey, Ultrasonic Process
- Farm
- DARU Farm
- Producer
- Darveris Rivas
Aroma families
- Sweetness honey
- Floral malabar flower
- Fruit pineapple
- Citrus grapefruit
- Cocoa chocolate
Structure
bright acidity · silky body · lingering aftertaste
Cupping result
The catalogue states no cupping result, so no score is given.
- Producer
- Darveris Rivas
- Farm
- DARU Farm
- Region
- Mérida, Venezuela
- Altitude per catalogue
- 2,020 m
Honey, Ultrasonic Process
Honey
After pulping, part of the mucilage stays on the parchment and dries with it.
The sticky, sugary mucilage stays partly or largely on the seed and dries with it. Honey is the name of the method and does not mean that bee honey is added.
Not stated for these coffees: Mucilage share and drying times are not published.
Ultrasonic Process
The producer’s name for an ultrasound treatment within honey processing. The catalogue gives no parameters.
Ultrasound is a physical treatment, not a microbial culture. Research results cannot simply be transferred to these lots.
Not stated for these coffees: Equipment, frequency, power and sequence are not stated. No higher score or added sweetness is promised.
- Catalogue number
- [ 08 ]
- Catalogue line
- [ Reserve (03) ]
- Variety
- [ Wush, Wush ]
- Processing
- [ Honey, Ultrasonic Process ]
- Altitude per catalogue
- [ 2,020 m ]
- Catalogue wording as printed
- [ Honey, malabar flower, pineapple, grapefruit, chocolate, bright acidity, silky body, ligering aftertaste ]
- Cupping result
- The catalogue states no cupping result, so no score is given.
- Laboratory report
- There is no laboratory report for this profile. The collection’s laboratory reports are listed under Documentation & evidence.
- Catalogue page
- Page 13 · Open the page in the catalogue
Spelling corrected for display: ligering aftertaste → lingering aftertaste
No competition result under this name is documented for this profile.
An award belongs to the competition coffee entered in that year. It does not describe a current harvest or an available lot, and it is not a certification.
- Catalogue page CATÁLOGO · Tropical Burst Original on request
- Official directory Instructors · Darveris Rivas Dugarte · Venezuela Official external source Open the official source ↗
- Scientific publication Calidad fisicoquímica y sensorial de café del estado Mérida Official external source Open the official source ↗
- Product catalogue CATÁLOGO · Café y Ciencia Original on request
- Product catalogue Bestellformular / Order form · Rohkaffee / Green coffee Request the document →
09 Reserve
Peach Bloom
- toffee
- cacao nibs
- baking chocolate
- apricot
- plum
- Variety
- Wush Wush
- Processing
- Honey, Ultrasonic Process
- Farm
- DARU Farm
- Producer
- Darveris Rivas
Aroma families
- Sweetness toffee
- Cocoa cacao nibs, baking chocolate
- Fruit apricot, plum
Structure
bright acidity · silky body · lingering aftertaste
Cupping result
The catalogue states no cupping result, so no score is given.
- Producer
- Darveris Rivas
- Farm
- DARU Farm
- Region
- Mérida, Venezuela
- Altitude per catalogue
- 2,020 m
Page 14 Farms ↓
Honey, Ultrasonic Process
Honey
After pulping, part of the mucilage stays on the parchment and dries with it.
The sticky, sugary mucilage stays partly or largely on the seed and dries with it. Honey is the name of the method and does not mean that bee honey is added.
Not stated for these coffees: Mucilage share and drying times are not published.
Ultrasonic Process
The producer’s name for an ultrasound treatment within honey processing. The catalogue gives no parameters.
Ultrasound is a physical treatment, not a microbial culture. Research results cannot simply be transferred to these lots.
Not stated for these coffees: Equipment, frequency, power and sequence are not stated. No higher score or added sweetness is promised.
- Catalogue number
- [ 09 ]
- Catalogue line
- [ Reserve (03) ]
- Variety
- [ Wush, Wush ]
- Processing
- [ Honey, Ultrasonic Process ]
- Altitude per catalogue
- [ 2,020 m ]
- Catalogue wording as printed
- [ Toffee, cacao nibs, baking chocolate, apricot, plum, bright acidity, silky body, ligering aftertaste ]
- Cupping result
- The catalogue states no cupping result, so no score is given.
- Laboratory report
- There is no laboratory report for this profile. The collection’s laboratory reports are listed under Documentation & evidence.
- Catalogue page
- Page 14
Spelling corrected for display: ligering aftertaste → lingering aftertaste
No competition result under this name is documented for this profile.
An award belongs to the competition coffee entered in that year. It does not describe a current harvest or an available lot, and it is not a certification.
- Catalogue page CATÁLOGO · Peach Bloom Original on request
- Official directory Instructors · Darveris Rivas Dugarte · Venezuela Official external source Open the official source ↗
- Scientific publication Calidad fisicoquímica y sensorial de café del estado Mérida Official external source Open the official source ↗
- Product catalogue CATÁLOGO · Café y Ciencia Original on request
- Product catalogue Bestellformular / Order form · Rohkaffee / Green coffee Request the document →
10 Reserve
Valle Cru
- honey
- kiwi
- green apple
- sage
- green guava
- white flowers
- Variety
- Pink Bourbon
- Processing
- Honey, Hops Must
- Farm
- DARU Farm
- Producer
- Darveris Rivas
Aroma families
- Sweetness honey
- Fruit kiwi, green apple, green guava
- Spice and herbs sage
- Floral white flowers
Structure
bright acidity · silky body · lingering aftertaste
Cupping result
The catalogue states no cupping result, so no score is given.
- Producer
- Darveris Rivas
- Farm
- DARU Farm
- Region
- Mérida, Venezuela
- Altitude per catalogue
- 2,020 m
Honey, Hops Must
Honey
After pulping, part of the mucilage stays on the parchment and dries with it.
The sticky, sugary mucilage stays partly or largely on the seed and dries with it. Honey is the name of the method and does not mean that bee honey is added.
Not stated for these coffees: Mucilage share and drying times are not published.
Hops Must
Fermentation with a must to which, by the method’s name, hops are added. The catalogue gives no recipe.
The name refers to hops and to must. The name links the method to a process liquid but gives no recipe. The product name Malus IPA does not show that beer is added.
Not stated for these coffees: Hop variety, must recipe, dosage and contact time are missing from the catalogue.
- Catalogue number
- [ 10 ]
- Catalogue line
- [ Reserve (03) ]
- Variety
- [ Pink, Bourbon ]
- Processing
- [ Honey, Hops Must ]
- Altitude per catalogue
- [ 2,020 m ]
- Catalogue wording as printed
- [ Honey, kiwi, green apple, sage, green guava, white flowers, bright acidity, silky body, ligering aftertaste ]
- Cupping result
- The catalogue states no cupping result, so no score is given.
- Laboratory report
- There is no laboratory report for this profile. The collection’s laboratory reports are listed under Documentation & evidence.
- Catalogue page
- Page 15 · Open the page in the catalogue
Spelling corrected for display: ligering aftertaste → lingering aftertaste
No competition result under this name is documented for this profile.
An award belongs to the competition coffee entered in that year. It does not describe a current harvest or an available lot, and it is not a certification.
- Catalogue page CATÁLOGO · Valle Cru Original on request
- Official directory Instructors · Darveris Rivas Dugarte · Venezuela Official external source Open the official source ↗
- Scientific publication Calidad fisicoquímica y sensorial de café del estado Mérida Official external source Open the official source ↗
- Product catalogue CATÁLOGO · Café y Ciencia Original on request
- Product catalogue Bestellformular / Order form · Rohkaffee / Green coffee Request the document →
11 Reserve
Malus IPA
- honey
- grapefruit
- apple
- floral
- Variety
- Bourbon
- Processing
- Honey, Hops Must
- Farm
- DARU Farm
- Producer
- Darveris Rivas
Aroma families
- Sweetness honey
- Citrus grapefruit
- Fruit apple
- Floral floral
Structure
bright acidity · silky body · lingering aftertaste
Cupping result
The catalogue states no cupping result, so no score is given.
- Producer
- Darveris Rivas
- Farm
- DARU Farm
- Region
- Mérida, Venezuela
- Altitude per catalogue
- 2,020 m
Honey, Hops Must
Honey
After pulping, part of the mucilage stays on the parchment and dries with it.
The sticky, sugary mucilage stays partly or largely on the seed and dries with it. Honey is the name of the method and does not mean that bee honey is added.
Not stated for these coffees: Mucilage share and drying times are not published.
Hops Must
Fermentation with a must to which, by the method’s name, hops are added. The catalogue gives no recipe.
The name refers to hops and to must. The name links the method to a process liquid but gives no recipe. The product name Malus IPA does not show that beer is added.
Not stated for these coffees: Hop variety, must recipe, dosage and contact time are missing from the catalogue.
- Catalogue number
- [ 11 ]
- Catalogue line
- [ Reserve (03) ]
- Variety
- [ Bourbon ]
- Processing
- [ Honey, Hops Must ]
- Altitude per catalogue
- [ 2,020 m ]
- Catalogue wording as printed
- [ Honey, grape fruit, apple, floral, bright acidity, silky body, ligering aftertaste ]
- Cupping result
- The catalogue states no cupping result, so no score is given.
- Laboratory report
- There is no laboratory report for this profile. The collection’s laboratory reports are listed under Documentation & evidence.
- Catalogue page
- Page 16 · Open the page in the catalogue
Spelling corrected for display: grape fruit → grapefruit; ligering aftertaste → lingering aftertaste
No competition result under this name is documented for this profile.
An award belongs to the competition coffee entered in that year. It does not describe a current harvest or an available lot, and it is not a certification.
- Catalogue page CATÁLOGO · Malus IPA Original on request
- Official directory Instructors · Darveris Rivas Dugarte · Venezuela Official external source Open the official source ↗
- Scientific publication Calidad fisicoquímica y sensorial de café del estado Mérida Official external source Open the official source ↗
- Product catalogue CATÁLOGO · Café y Ciencia Original on request
- Product catalogue Bestellformular / Order form · Rohkaffee / Green coffee Request the document →
12 Reserve
Passiona
- honey
- caramel
- walnut
- floral
- papaya
- passion fruit
- Variety
- Pink Bourbon
- Processing
- Honey, Thermal Shock Must
- Farm
- DARU Farm
- Producer
- Darveris Rivas
Aroma families
- Sweetness honey, caramel
- Nut walnut
- Floral floral
- Fruit papaya, passion fruit
Structure
bright acidity · silky body · lingering aftertaste
Cupping result
The catalogue states no cupping result, so no score is given.
- Producer
- Darveris Rivas
- Farm
- DARU Farm
- Region
- Mérida, Venezuela
- Altitude per catalogue
- 2,020 m
Honey, Thermal Shock Must
Honey
After pulping, part of the mucilage stays on the parchment and dries with it.
The sticky, sugary mucilage stays partly or largely on the seed and dries with it. Honey is the name of the method and does not mean that bee honey is added.
Not stated for these coffees: Mucilage share and drying times are not published.
Thermal Shock Must
A must with a deliberate temperature change, by the method’s name. The catalogue gives no temperatures.
Thermal shock describes a change of temperature. The catalogue names the method but neither the order of warm and cold nor a temperature programme. There is no single international recipe for it.
Not stated for these coffees: No specific temperatures or times are given.
- Catalogue number
- [ 12 ]
- Catalogue line
- [ Reserve (03) ]
- Variety
- [ Pink, Bourbon ]
- Processing
- [ Honey, Termal Shock Must ]
- Altitude per catalogue
- [ 2,020 m ]
- Catalogue wording as printed
- [ Honey, caramel, walnut, floral, papaya, walnut, passion fruit, bright acidity, silky body, ligering aftertaste ]
- Cupping result
- The catalogue states no cupping result, so no score is given.
- Laboratory report
- There is no laboratory report for this profile. The collection’s laboratory reports are listed under Documentation & evidence.
- Catalogue page
- Page 17 · Open the page in the catalogue
Spelling corrected for display: Termal Shock Must → Thermal Shock Must; walnut (listed twice) → walnut (once); ligering aftertaste → lingering aftertaste
No competition result under this name is documented for this profile.
An award belongs to the competition coffee entered in that year. It does not describe a current harvest or an available lot, and it is not a certification.
- Catalogue page CATÁLOGO · Passiona Original on request
- Official directory Instructors · Darveris Rivas Dugarte · Venezuela Official external source Open the official source ↗
- Scientific publication Calidad fisicoquímica y sensorial de café del estado Mérida Official external source Open the official source ↗
- Product catalogue CATÁLOGO · Café y Ciencia Original on request
- Product catalogue Bestellformular / Order form · Rohkaffee / Green coffee Request the document →
13 Culturing
Bourbon Crimson
- honey
- ripe strawberry
- hibiscus
- red apple
- Variety
- Pink Bourbon
- Processing
- Black Honey, Thermal Shock Must
- Farm
- DARU Farm
- Producer
- Darveris Rivas
Aroma families
- Sweetness honey
- Fruit ripe strawberry, red apple
- Floral hibiscus
Structure
bright acidity · silky body · lingering aftertaste
Cupping result
The catalogue states no cupping result, so no score is given.
- Producer
- Darveris Rivas
- Farm
- DARU Farm
- Region
- Mérida, Venezuela
- Altitude per catalogue
- 2,020 m
Black Honey, Thermal Shock Must
Black Honey
A honey variant in which a particularly large share of mucilage stays on the parchment.
Black honey is a name within the honey methods. Producers describe colour, share of mucilage and drying differently; there is no fixed percentage.
Not stated for these coffees: The black honey recipe of this lot is not published.
Thermal Shock Must
A must with a deliberate temperature change, by the method’s name. The catalogue gives no temperatures.
Thermal shock describes a change of temperature. The catalogue names the method but neither the order of warm and cold nor a temperature programme. There is no single international recipe for it.
Not stated for these coffees: No specific temperatures or times are given.
- Catalogue number
- [ 13 ]
- Catalogue line
- [ Culturing (04) ]
- Variety
- [ Pink Bourbon ]
- Processing
- [ Black Honey, Thermal Shock Must ]
- Altitude per catalogue
- [ 2,020 m ]
- Catalogue wording as printed
- [ Honey, ripe strawberry, hisbiscus, red apple, bright acidity, silky body, ligering aftertaste ]
- Cupping result
- The catalogue states no cupping result, so no score is given.
- Laboratory report
- There is no laboratory report for this profile. The collection’s laboratory reports are listed under Documentation & evidence.
- Catalogue page
- Page 19 · Open the page in the catalogue
Spelling corrected for display: hisbiscus → hibiscus; ligering aftertaste → lingering aftertaste
No competition result under this name is documented for this profile.
An award belongs to the competition coffee entered in that year. It does not describe a current harvest or an available lot, and it is not a certification.
- Catalogue page CATÁLOGO · Bourbon Crimson Original on request
- Official directory Instructors · Darveris Rivas Dugarte · Venezuela Official external source Open the official source ↗
- Scientific publication Calidad fisicoquímica y sensorial de café del estado Mérida Official external source Open the official source ↗
- Product catalogue CATÁLOGO · Café y Ciencia Original on request
- Product catalogue Bestellformular / Order form · Rohkaffee / Green coffee Request the document →
14 Culturing
Bourbon Ivory
- vanilla
- cream
- butter
- Variety
- Bourbon
- Processing
- Honey, Coconut Thermal Shock Must
- Farm
- DARU Farm
- Producer
- Darveris Rivas
Aroma families
- Sweetness vanilla
- Creamy cream, butter
Structure
bright acidity · silky body · lingering aftertaste
Cupping result
The catalogue states no cupping result, so no score is given.
- Producer
- Darveris Rivas
- Farm
- DARU Farm
- Region
- Mérida, Venezuela
- Altitude per catalogue
- 2,020 m
Page 20 Farms ↓
Honey, Coconut Thermal Shock Must
Honey
After pulping, part of the mucilage stays on the parchment and dries with it.
The sticky, sugary mucilage stays partly or largely on the seed and dries with it. Honey is the name of the method and does not mean that bee honey is added.
Not stated for these coffees: Mucilage share and drying times are not published.
Coconut Thermal Shock Must
Thermal shock must with coconut, by the method’s name. The catalogue gives no details.
The catalogue name mentions coconut and thermal shock must. It does not say whether coconut water, flesh or extract is used, nor in what amount. Vanilla and cream describe the cup, not an ingredient.
Not stated for these coffees: Recipe and temperatures must be confirmed by the producer for each lot.
- Catalogue number
- [ 14 ]
- Catalogue line
- [ Culturing (04) ]
- Variety
- [ Bourbon ]
- Processing
- [ Honey, Coconut Thermal Shock Must ]
- Altitude per catalogue
- [ 2,020 m ]
- Catalogue wording as printed
- [ Vanilla, cream, butter, bright acidity, silky body, ligering aftertaste ]
- Cupping result
- The catalogue states no cupping result, so no score is given.
- Laboratory report
- There is no laboratory report for this profile. The collection’s laboratory reports are listed under Documentation & evidence.
- Catalogue page
- Page 20
Spelling corrected for display: ligering aftertaste → lingering aftertaste
No competition result under this name is documented for this profile.
An award belongs to the competition coffee entered in that year. It does not describe a current harvest or an available lot, and it is not a certification.
- Catalogue page CATÁLOGO · Bourbon Ivory Original on request
- Official directory Instructors · Darveris Rivas Dugarte · Venezuela Official external source Open the official source ↗
- Scientific publication Calidad fisicoquímica y sensorial de café del estado Mérida Official external source Open the official source ↗
- Product catalogue CATÁLOGO · Café y Ciencia Original on request
- Product catalogue Bestellformular / Order form · Rohkaffee / Green coffee Request the document →
15 Culturing
Melonia
- caramel
- walnut
- watermelon
- melon
- Variety
- Pink Bourbon
- Processing
- Honey, Co-fermented Must
- Farm
- DARU Farm
- Producer
- Darveris Rivas
Aroma families
- Sweetness caramel
- Nut walnut
- Fruit watermelon, melon
Structure
bright acidity · silky body · lingering aftertaste
Cupping result
The catalogue states no cupping result, so no score is given.
- Producer
- Darveris Rivas
- Farm
- DARU Farm
- Region
- Mérida, Venezuela
- Altitude per catalogue
- 2,020 m
Honey, Co-fermented Must
Honey
After pulping, part of the mucilage stays on the parchment and dries with it.
The sticky, sugary mucilage stays partly or largely on the seed and dries with it. Honey is the name of the method and does not mean that bee honey is added.
Not stated for these coffees: Mucilage share and drying times are not published.
Co-fermented Must
Fermentation together with a must of further ingredients, by the method’s name. The catalogue does not list the ingredients.
Co-fermentation can mean shared substrates or cultures. The catalogue does not say what is fermented alongside. Watermelon and melon notes do not show that these fruits are added.
Not stated for these coffees: Co-fermentation partners, recipe and duration are not stated.
- Catalogue number
- [ 15 ]
- Catalogue line
- [ Culturing (04) ]
- Variety
- [ Pink, Bourbon ]
- Processing
- [ Honey, Co-fermented Must ]
- Altitude per catalogue
- [ 2,020 m ]
- Catalogue wording as printed
- [ Caramel, walnut, watermelon, melon, bright acidity, silky body, ligering aftertaste ]
- Cupping result
- The catalogue states no cupping result, so no score is given.
- Laboratory report
- There is no laboratory report for this profile. The collection’s laboratory reports are listed under Documentation & evidence.
- Catalogue page
- Page 21 · Open the page in the catalogue
Spelling corrected for display: ligering aftertaste → lingering aftertaste
No competition result under this name is documented for this profile.
An award belongs to the competition coffee entered in that year. It does not describe a current harvest or an available lot, and it is not a certification.
- Catalogue page CATÁLOGO · Melonia Original on request
- Official directory Instructors · Darveris Rivas Dugarte · Venezuela Official external source Open the official source ↗
- Scientific publication Calidad fisicoquímica y sensorial de café del estado Mérida Official external source Open the official source ↗
- Product catalogue CATÁLOGO · Café y Ciencia Original on request
- Product catalogue Bestellformular / Order form · Rohkaffee / Green coffee Request the document →
Special Nano Lot Collection
Four coffees from Mucucay Coffee Farm as a roasted edition of the collection. Offered on request: packaging, weight, price and availability are settled with your enquiry.
Price, quantity and availability on request.
04 Special Nano Lot · Roasted edition
Gesha
- Variety
- Gesha
- Processing
- Washed
- Farm
- Mucucay Coffee Farm
- Altitude per catalogue
- 2,020 m
- jasmine
- lemongrass
- bergamot
- cardamom
Packaging visualisation. Edition, presentation and availability on request.
05 Special Nano Lot · Roasted edition
Bourbon Rosado
- Variety
- Borbon Rosado
- Processing
- Washed
- Farm
- Mucucay Coffee Farm
- Altitude per catalogue
- 2,020 m
- roses
- lychee
- bergamot
- cardamom
Packaging visualisation. Edition, presentation and availability on request.
06 Special Nano Lot · Roasted edition
Wush Wush
- Variety
- Wush Wush
- Processing
- Natural
- Farm
- Mucucay Coffee Farm
- Altitude per catalogue
- 2,020 m
- berries
- cacao nibs
- liqueur-like
- honey
Packaging visualisation. Edition, presentation and availability on request.
07 Special Nano Lot · Roasted edition
Java
- Variety
- Java
- Processing
- Natural
- Farm
- Mucucay Coffee Farm
- Altitude per catalogue
- 2,020 m
- honey
- citric
- berries
- cacao
- spices
- liqueur-like
Packaging visualisation. Edition, presentation and availability on request.
Awarded in Paris and at the World Coffee Challenge.
Since 2022, Café y Ciencia competition coffees have received awards at the AVPA Paris Concours International des Cafés torréfiés à l’origine and at the World Coffee Challenge. Every row leads to the official results.
An award belongs to the competition coffee entered in that year. It does not describe a current harvest or an available lot, and it is not a certification.
17 results: 12 at AVPA Paris, 5 at the World Coffee Challenge 2023.
- 4Gourmet Or
- 3Gourmet Argent
- 4Médaille Gourmet
- 1Diplôme Gourmet
- 32nd place · World Coffee Challenge
- 23rd place · World Coffee Challenge
17 results, checked against the official result lists on October 11, 2026
No result is documented for this selection.
-
2026
Competition coffee 2026
Gourmet Or
Entered as Gesha
Competition: AVPA ParisCategory: Doux FruitéFiltre
Café Y Ciencia · Mucucay
-
2026
Competition coffee 2026
Médaille Gourmet
Entered as Bourbon Rosado
Competition: AVPA ParisCategory: Puissant FruitéFiltre
Café Y Ciencia · Mucucay
-
2026
Competition coffee 2026
Médaille Gourmet
Entered as Wush Wush
Competition: AVPA ParisCategory: Acidulé FruitéFiltre
Café Y Ciencia · Mucucay
-
2025
Competition coffee 2025
Gourmet Argent
Entered as Bourbon Rosado
Competition: AVPA ParisCategory: Doux FruitéDégustation Infusion
Café Y Ciencia, C.A · Mérida, Mérida
-
2025
Competition coffee 2025
Médaille Gourmet
Entered as Wush Wush
Competition: AVPA ParisCategory: Puissant FruitéDégustation Infusion
Café Y Ciencia, C.A · Mérida, Mérida
-
2025
Competition coffee 2025
Médaille Gourmet
Entered as Java
Competition: AVPA ParisCategory: Acidulé FloralDégustation Infusion
Café Y Ciencia, C.A · Mérida, Mérida
-
2024
Competition coffee 2024
Gourmet Or
Entered as Bourbon Rosado
Competition: AVPA ParisCategory: Hors Catégorie
Café Y Ciencia · Mucucay Coffee Farm
-
2024
Competition coffee 2024
Gourmet Argent
Entered as Gesha
Competition: AVPA ParisCategory: Acidulé Fruité
Café Y Ciencia · Mucucay Coffee Farm
-
2024
Competition coffee 2024
Gourmet Or
Entered as Java
Competition: AVPA ParisCategory: Puissant Fruité
Café Y Ciencia · Mucucay Coffee Farm
-
2023
Competition coffee 2023
Gourmet Or
Entered as Bourbon Rosado
Competition: AVPA ParisCategory: Doux Aromatique
Café y Ciencia · Darveris Rivas · Mérida
-
2023
Competition coffee 2023
Gourmet Argent
Entered as Blend
Competition: AVPA ParisCategory: Amer Aromatique
Café y Ciencia · Darveris Rivas · Mérida
-
2023
Competition coffee 2023
3rd place
Entered as Borbón Rosado Mucucay
Competition: World Coffee ChallengeCategory: Arabica Washed
Café y Ciencia
-
2023
Competition coffee 2023
2nd place
Entered as Borbón Rosado Mucucay
Competition: World Coffee ChallengeCategory: South America
Café y Ciencia
-
2023
Competition coffee 2023
2nd place
Entered as Borbón Rosado Mucucay
Competition: World Coffee ChallengeCategory: Sustainable Coffee
Café y Ciencia
-
2023
Competition coffee 2023
2nd place
Entered as Borbón Rosado Mucucay
Competition: World Coffee ChallengeCategory: Estate Coffee
Café y Ciencia · Mucucay Coffee Farm
-
2023
Competition coffee 2023
3rd place
Entered as Gesha Mucucay
Competition: World Coffee ChallengeCategory: South America
Café y Ciencia
-
2022
Competition coffee 2022
Diplôme Gourmet
Entered as Café y Ciencia
Competition: AVPA ParisCategory: Doux Aromatique
Café y Ciencia · Mérida
Competition result, not a certification
Science at origin.
Darveris Rivas Dugarte · Café y Ciencia · Mérida, Venezuela
He signs his analysis reports as Licenciado, researcher and analyst. With Café y Ciencia in Mérida he connects cultivation, processing and the laboratory study of coffee.
Coffee Quality Institute
The official instructor directory of the Coffee Quality Institute lists Darveris Rivas Dugarte for Venezuela (checked on October 10, 2026). The directory does not name individual licences or their validity.
CQI directoryResearch · 2025
Co-author of the study “Calidad fisicoquímica y sensorial de café del estado Mérida” in Ciencia e Ingeniería (2025). It examines three coffees from Mérida at different roast levels for physicochemical and sensory properties, following Venezuelan COVENIN standards and the SCA cupping protocol.
Zerpa, G.; Rivas, D.; Hernández, E.; Zambrano, A. Calidad fisicoquímica y sensorial de café del estado Mérida. Ciencia e Ingeniería, Vol. 46, Núm. 2 (2025). DOI 10.5281/zenodo.15320514
The findings concern the samples studied, not individual profiles of this collection. No lot related chemical values are available for the profiles.
Publication (DOI)Cerezómetro · 2020
Author of the article “Cerezómetro” (2020): a grid of 100 cells for a random sample of the harvest, with a ripeness scale and a refractometer. The target is more than 95 % of cherries within the target range; otherwise the cherries are sorted again before processing. The article’s author profile describes him as a chemist and researcher.
Darveris Rivas. Cerezómetro: la herramienta que permite mejorar los procesos de cosecha del café. Se Habla Café, 28.05.2020
Read the articleTwo farms in Mérida
The catalogue assigns the fifteen profiles to DARU Farm and Mucucay Coffee Farm and gives 2,020 m above sea level for them. The altitude is the producer’s statement in the catalogue.
DARU Farm
Eleven of the fifteen profiles, from all four lines. This is where the experimental processes of the Reserve and Culturing lines belong.
- Altitude per catalogue
- 2,020 m
- Lines
- Tradicional · Exotic · Reserve · Culturing
Profiles from this farm 11 profiles
Mucucay Coffee Farm
Four profiles of the Exotic line, which also form the Special Nano Lot Collection. Competition coffees of the same names from Café y Ciencia have won awards; the results apply to the coffees entered.
- Altitude per catalogue
- 2,020 m
- Lines
- Exotic
Profiles from this farm 4 profiles
A separate analysis report dated 26 January 2026 gives 1,600 m for a Typica sample from Finca Mucucay and names Eloina Useche as producer. That sample is not part of the collection. The two statements are kept apart here and are not reconciled.
Methods, profile by profile.
The methods carry the names the producer gives them. Each appears here with the profiles for which the catalogue names it.
- Ripe cherry
- Pulping
- Mucilage removed
- Drying
- Green coffee
Washed
Pulp and mucilage are removed before drying.
The cherries are pulped, the mucilage is removed, and the coffee is washed and dried. The mucilage can be removed by fermentation or mechanically. “Washed” alone does not state a fermentation time.
- What matters in this method
-
- Ripeness and sorting
- Water hygiene
- pH, time and temperature of fermentation
- Drying and final moisture
General control points, not the producer’s protocol.
- Not stated for these coffees
- The catalogue gives no fermentation times or measured values for these coffees.
Profiles with this method
- Ripe cherry
- Whole fruit
- Drying
- Green coffee
Natural
The whole cherry dries with the seed inside.
Sorted cherries dry, are turned regularly and are hulled afterwards. Microbial processes can also take place while they dry. Natural does not automatically mean anaerobic.
- What matters in this method
-
- Layer depth and turning
- Airflow and weather
- Drying curve
- Moisture and water activity
General control points, not the producer’s protocol.
- Not stated for these coffees
- The catalogue does not quantify drying time, bed loading or fermentation conditions.
Profiles with this method
- Ripe cherry
- Pulping
- Part of the mucilage stays
- Drying
- Green coffee
Honey
After pulping, part of the mucilage stays on the parchment and dries with it.
The sticky, sugary mucilage stays partly or largely on the seed and dries with it. Honey is the name of the method and does not mean that bee honey is added.
- What matters in this method
-
- Share of mucilage
- Layer depth and turning
- Hygiene
- Drying, moisture and water activity
General control points, not the producer’s protocol.
- Not stated for these coffees
- Mucilage share and drying times are not published.
Profiles with this method
- Ripe cherry
- Pulping
- Much of the mucilage stays
- Drying
- Green coffee
Black Honey
A honey variant in which a particularly large share of mucilage stays on the parchment.
Black honey is a name within the honey methods. Producers describe colour, share of mucilage and drying differently; there is no fixed percentage.
- What matters in this method
-
- Mucilage and layer depth
- Turning and shading
- Drying curve
- Final moisture and water activity
General control points, not the producer’s protocol.
- Not stated for these coffees
- The black honey recipe of this lot is not published.
Profiles with this method
- Ripe cherry
- Whole fruit
- Prolonged fermentation
- Drying
- Green coffee
Natural Prolonged Fermentation
Natural with extended fermentation. The catalogue gives no duration or conditions.
The catalogue names a prolonged fermentation together with natural processing. How much longer, under which atmosphere and in which vessel is not described.
- What matters in this method
-
- Start and end
- Temperature curve
- pH curve
- Smell, hygiene and start of drying
General control points, not the producer’s protocol.
- Not stated for these coffees
- No hours are given. An anaerobic process or carbonic maceration is not documented.
Profiles with this method
- Ripe cherry
- Pulping
- Part of the mucilage stays
- Drying
- Green coffee
Distinctive feature of the method
- Ultrasound treatment
Ultrasonic Process
The producer’s name for an ultrasound treatment within honey processing. The catalogue gives no parameters.
Ultrasound is a physical treatment, not a microbial culture. Research results cannot simply be transferred to these lots.
- What matters in this method
-
- Frequency and power
- Exposure time
- Temperature
- Point in the honey process
General control points, not the producer’s protocol.
- Not stated for these coffees
- Equipment, frequency, power and sequence are not stated. No higher score or added sweetness is promised.
Research context: Wang et al., Ultrasonics Sonochemistry 131, 2026. Not a study of these lots.
Profiles with this method
- Ripe cherry
- Fermentation
- Drying
- Green coffee
Distinctive feature of the method
- Must
- Hops, per the method’s name
Hops Must
Fermentation with a must to which, by the method’s name, hops are added. The catalogue gives no recipe.
The name refers to hops and to must. The name links the method to a process liquid but gives no recipe. The product name Malus IPA does not show that beer is added.
- What matters in this method
-
- Composition and origin of the must
- Timing and amount added
- pH and temperature
- Hygiene and traceability
General control points, not the producer’s protocol.
- Not stated for these coffees
- Hop variety, must recipe, dosage and contact time are missing from the catalogue.
Profiles with this method
- Ripe cherry
- Fermentation
- Drying
- Green coffee
Distinctive feature of the method
- Must
- Temperature change, per the method’s name
Thermal Shock Must
A must with a deliberate temperature change, by the method’s name. The catalogue gives no temperatures.
Thermal shock describes a change of temperature. The catalogue names the method but neither the order of warm and cold nor a temperature programme. There is no single international recipe for it.
- What matters in this method
-
- Temperature steps and duration
- Composition of the must
- Point in the overall process
- pH and cooling
General control points, not the producer’s protocol.
- Not stated for these coffees
- No specific temperatures or times are given.
Profiles with this method
- Ripe cherry
- Fermentation
- Drying
- Green coffee
Distinctive feature of the method
- Must
- Temperature change, per the method’s name
- Coconut, per the method’s name
Coconut Thermal Shock Must
Thermal shock must with coconut, by the method’s name. The catalogue gives no details.
The catalogue name mentions coconut and thermal shock must. It does not say whether coconut water, flesh or extract is used, nor in what amount. Vanilla and cream describe the cup, not an ingredient.
- What matters in this method
-
- Form and origin of the ingredient
- Must recipe and hygiene
- Temperature programme
- Dosage and contact time
General control points, not the producer’s protocol.
- Not stated for these coffees
- Recipe and temperatures must be confirmed by the producer for each lot.
Profiles with this method
- Ripe cherry
- Fermentation
- Drying
- Green coffee
Distinctive feature of the method
- Must
- Further ingredients, per the method’s name
Co-fermented Must
Fermentation together with a must of further ingredients, by the method’s name. The catalogue does not list the ingredients.
Co-fermentation can mean shared substrates or cultures. The catalogue does not say what is fermented alongside. Watermelon and melon notes do not show that these fruits are added.
- What matters in this method
-
- Substrates or cultures
- Origin and dosage
- pH, time and temperature
- Hygiene and lot assignment
General control points, not the producer’s protocol.
- Not stated for these coffees
- Co-fermentation partners, recipe and duration are not stated.
Profiles with this method
Source Café y Ciencia is the brand of producer Darveris Rivas. LOS ANDES EUROPE offers a selection from it as green coffee; which profiles are available, we clarify with each enquiry. All details come from the Café y Ciencia catalogue. It names no harvest year, quantity, price or score; we add them only once documents are on record.
Processed. Sorted. Sample-roasted.
Documentation & evidence
What is documented, who documented it, when, for which product and where the original source is. Every card states its publication status.
A Original catalogue
CATÁLOGO · Café y Ciencia
Applies to the whole collection, not as proof for a single lot. Producer’s statement, not independently verified
Original on requestThe fifteen profile pages of the catalogue
B Laboratory & quality
Analysis report of January 26, 2026
Sample: Typica, Finca Mucucay, Mérida, 1,600 m, washed, harvest 2025/2026; producer according to the report: Eloina Useche. This sample is not one of the fifteen profiles of the collection.
View laboratory values
- Moisture
- 11.7 %
- Water activity
- 0.65
- Density
- 700 g/L
- Points in SCA format
- 86.00
According to the report, the values apply only to the submitted sample and for 60 days from the analysis. The report itself is not published.
Standards as test methods
The report names ISO standards for sampling, moisture, density, screen analysis and defects, the Venezuelan standard COVENIN 1338-86 for sampling and the 2003 SCAA cupping protocol. These are test methods, not a certification or an accreditation.
ISO 3509:2005 · ISO 4072:1982 · ISO 4149:2005 · ISO 6673:2003 · ISO 2395:1990 · ISO 4150:1991 · ISO 4150:2011 · ISO 6669:1995 · ISO 6668:2008 · ISO 1447:1978 · ISO 6667:1985
There is no ISO certificate for Café y Ciencia or for LOS ANDES EUROPE.
C Awards & certificates of award
AVPA 2024 · Gourmet Argent · Gesha
Gesha (Café Y Ciencia · Mucucay Coffee Farm)
Checked against the official list on October 11, 2026
Original on request View the certificate →12e Concours International des Cafés torréfiés à l’origine
Gesha · Gourmet Or, Bourbon Rosado · Médaille Gourmet, Wush Wush · Médaille Gourmet
Checked against the official list on October 11, 2026
Official external source Open the official source ↗11e Concours International des Cafés torréfiés à l’origine
Bourbon Rosado · Gourmet Argent, Wush Wush · Médaille Gourmet, Java · Médaille Gourmet
Checked against the official list on October 11, 2026
Official external source Open the official source ↗10e Concours International des Cafés torréfiés à l’origine
Bourbon Rosado · Gourmet Or, Gesha · Gourmet Argent, Java · Gourmet Or
Checked against the official list on October 11, 2026
Official external source Open the official source ↗9e Concours International des Cafés torréfiés à l’origine
Bourbon Rosado · Gourmet Or, Blend · Gourmet Argent
Checked against the official list on October 11, 2026
Official external source Open the official source ↗8e Concours International des Cafés torréfiés à l’origine
Café y Ciencia · Diplôme Gourmet
Checked against the official list on October 11, 2026
Official external source Open the official source ↗World Coffee Challenge 2023 · Official results
Borbón Rosado Mucucay, Gesha Mucucay
Checked against the official list on October 11, 2026
Official external source Open the official source ↗World Coffee Challenge 2023
An award belongs to the competition coffee entered in that year. It does not describe a current harvest or an available lot, and it is not a certification.
D Science & research
Calidad fisicoquímica y sensorial de café del estado Mérida
DOI 10.5281/zenodo.15320514
The findings concern the samples studied, not individual profiles of this collection.
Official external source Open the official source ↗Cerezómetro: la herramienta que permite mejorar los procesos de cosecha del café
Public record, retrieved on
Official external source Open the official source ↗E Origin & producers
Instructors · Darveris Rivas Dugarte · Venezuela
Public record, retrieved on October 10, 2026
Official external source Open the official source ↗Two farms in Mérida
The catalogue assigns the fifteen profiles to DARU Farm and Mucucay Coffee Farm and gives 2,020 m above sea level for them. The altitude is the producer’s statement in the catalogue.
Original on request View ↓F Certifications
There is no certification for Café y Ciencia or for LOS ANDES EUROPE, neither ISO nor organic, Fairtrade or Q Grader. A competition certificate is not a certification.
A profile for your roast.
Tell us the profile, the volume you need and your timing. We clarify availability, samples and terms directly with the producer.
- Samples of individual profiles
- Volume and timing
- Roast profile and use
- Delivery to Europe
Availability and current harvest status on request.
Questions from business customers
What we can document is answered here. What depends on your needs, we clarify in your enquiry.
Who is the offer for?
Roasters, importers and distributors, hospitality and hotels, and retail. Green coffee is aimed at roasters and importers, the two roasted coffees at hospitality, offices and retail.
How do I ask for current availability?
Via “Enquire about this coffee” on every lot and profile page. The form takes over the product and product group; you add volume and timing. The website shows no stock; we confirm availability per enquiry.
Can I request samples?
Yes. Samples are available for every lot of the current selection. For Café y Ciencia profiles and earlier lots, we clarify samples with your enquiry.
What information is there for each coffee?
Current lots: cupping score, origin, producer, altitude, processing, harvest and physical quality data. Café y Ciencia: variety, farm, process name and aromas as stated by the producer. Further details are available on request.
What does “profile on request” mean?
A profile describes a coffee as the producer offers it, without a confirmed harvest, volume or availability. Whether it becomes a concrete lot for you, we clarify with your enquiry.
How do current lots, Café y Ciencia and earlier references differ?
Current lots are the five lots of our selection from the 2025/26 harvest. Café y Ciencia is a separate collection of fifteen profiles by Darveris Rivas from Mérida. Earlier lots show our previous portfolio as orientation; availability and harvest status on request. The EICEV 2025 competition entries are a reference, not an offer.
How does a business relationship start?
With an enquiry: product or profile, quantity, timing, target market and delivery model. We supply green coffee EXW Venezuela, CFR/CIF or DAP Germany; the contracting party is LOS ANDES EUROPE GmbH in Berlin. We reply with availability, samples and terms for your requirement.