Sourcing Categories
PremiumPremium Arabica Coffee
Single-origin beans selected from high-altitude shade-grown estates. Distinct profiles featuring notes of rich chocolate, subtle stone fruit, and complex aroma.
Origin: Grown in the high-altitude micro-climates of the Venezuelan Andes — Mérida and Táchira — at elevations between 1,200 and 2,000 metres.
Profile: Balanced acidity, body notes of dark chocolate and cedar, with subtle stone fruit aromas.
Specs: Washed and honey process. Moisture: 11–12%. Varietals: Typica, Bourbon, Caturra.
Suited for specialty roasters, artisan chocolatiers, and premium B2B importers.
Fino de AromaFine Aroma Cocoa
World-renowned Criollo and Trinitario varieties sourced from legacy coastal estates. Perfect for fine chocolate manufacturing with rich, fruity, and floral notes.
Origin: Sourced from the Sur del Lago and Barlovento coastal regions. Rare genetics including Criollo and Trinitario.
Profile: Pronounced floral notes, red fruit undertones, and a clean, low-astringency finish.
Specs: Fermented 5-7 days in controlled wooden boxes. Traditional solar-dried. Moisture: 7.0–7.5%. Grade: Superior Export.
Carries the Fino de Aroma classification, granted to fewer than 8% of world cacao production.