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Lara coffee is a Venezuelan Arabica grown in the western highlands, known for its nutty sweetness, medium body, and smooth flavor.
Origin & Geography
Location: Lara is a state in western Venezuela, part of the country’s traditional coffee belt.
Altitude: Farms range from 900–1,600 meters above sea level, suitable for Arabica beans.
Climate: Warm days, cool nights, and fertile soils create balanced growing conditions.
Flavor Profile
Aroma: Sweet, mild, with nutty undertones.
Body: Medium-bodied, smooth texture.
Acidity: Gentle, balanced brightness.
Notes: Nutty sweetness, caramel hints, mild chocolate.
Cup Quality: Approachable and versatile, often used in blends for balance.
Cultural & Economic Importance
Tradition: Coffee cultivation in Lara dates back centuries, with smallholder farmers maintaining artisanal practices.
Economy: Lara has historically been one of Venezuela’s most productive coffee states, supplying both domestic and export markets.
Identity: Alongside Portuguesa, Lara represents the western Venezuelan coffee tradition, complementing the Andean regions of Mérida, Táchira, and Trujillo.
Lara coffee is smooth, nutty, and medium-bodied, reflecting the rich agricultural heritage of western Venezuela. It remains an important contributor to the country’s coffee culture, even as Venezuela’s global exports have declined.