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Táchira coffee is a Venezuelan Arabica grown in the Andes near the Colombian border, known for its balanced acidity, nutty sweetness, and smooth body.
Origin & Geography
Location: Táchira is a state in western Venezuela, part of the Andean Highlands.
Altitude: Coffee farms range from 1,000–1,600 meters above sea level, ideal for Arabica cultivation.
Climate: Cool mountain air, fertile soils, and steady rainfall create excellent conditions for slow bean development.
Border Influence: Its proximity to Colombia means Táchira shares similar terroir and coffee traditions.
Flavor Profile
Aroma: Mild, nutty, with hints of caramel.
Body: Smooth, medium-bodied.
Acidity: Balanced, bright but not overpowering.
Notes: Nutty sweetness, chocolate undertones, occasional fruit hints.
Cup Quality: Approachable, versatile, and often compared to Colombian coffees for its balance.
Cultural & Economic Importance
Tradition: Coffee has been cultivated in Táchira for centuries, often by smallholder farmers.
Economy: Once a strong export region, today much of Táchira’s coffee is consumed domestically.
Heritage: Alongside Mérida and Trujillo, Táchira forms part of Venezuela’s Andean coffee belt, historically central to the nation’s coffee identity.