Anaerobic honey processing enhances fruit body and aroma for a distinctive cup
Micro-lot from Finca Berlin in Tachira State ensures traceability and quality
Vibrant notes of fresh coffee cherry, dried cascara, mellow cocoa, and warm spice create a layered flavor profile
Medium roast highlights fermentation-driven complexity and balanced acidity
Limited availability makes it a rare find for specialty coffee lovers
Summarized by Shop
Sourced from Finca Berlin in the mountains of Táchira State, this exceptional microlot from producer Alfredo Rojas showcases the innovation and resurgence of Venezuelan specialty coffee. Processed using an anaerobic honey method, this coffee undergoes controlled, oxygen-free fermentation followed by careful drying — enhancing both its dep
