Venezuela
Venezuela Tachira
Tachira, Western Andes · 1000–1500 masl · Washed
View on mapFrom the Venezuelan Andes near the Colombian border, a soft, sweet cup of caramel and milk chocolate with a mild citric lift.
Flavor profile
| Bean | Acidity | Fruitiness | Complexity | Bitterness | Body | Sweetness |
|---|---|---|---|---|---|---|
| Venezuela Tachira | 5 | 5 | 5 | 2 | 6 | 8 |
Details
- Varieties
- Bourbon, Typica, Caturra
- Processing
- Washed
- Roast
- Medium-Light
- Harvest
- Oct, Nov, Dec, Jan
Tasting notes
CaramelMilk ChocolateOrangeHoney
Brewing recommendations
Cold Brewaffinity 8/10
Grind
Coarse (1050µm)
Temp
80°C
Ratio
1:8
Brew
12h
Smooth and sweet; caramel and milk-chocolate without the bite.
Kalita Waveaffinity 6/10
Grind
Medium (800µm)
Temp
93°C
Ratio
1:16
Brew
240s
Balanced extraction; caramel and milk-chocolate with rounded sweetness.
Espressoaffinity 6/10
Grind
Fine (260µm)
Temp
93°C
Ratio
1:2
Brew
28s
Concentrated caramel and milk-chocolate; syrupy shot.
French Pressaffinity 6/10
Grind
Coarse (1050µm)
Temp
95°C
Ratio
1:15
Brew
240s
Heavy body; caramel and milk-chocolate with textured mouthfeel.
AeroPressaffinity 6/10
Grind
Medium-Fine (600µm)
Temp
85°C
Ratio
1:14
Brew
90s
Versatile cup; caramel and milk-chocolate with soft acidity.
Chemexaffinity 5/10
Grind
Medium (800µm)
Temp
94°C
Ratio
1:17
Brew
270s
Tea-like clarity; caramel and milk-chocolate shine through.
Moka Potaffinity 5/10
Grind
Fine (260µm)
Temp
96°C
Ratio
1:7
Brew
300s
Bold and rich; caramel and milk-chocolate in a concentrated cup.
Pour-Over V60affinity 4/10
Grind
Medium-Fine (600µm)
Temp
93°C
Ratio
1:16
Brew
210s
Highlights caramel and milk-chocolate; clean and articulate.