OUR HERITAGE
From the fertile lands of the Venezuelan Andes, Hacienda La Vaquera has cultivated a tradition of coffee excellence that transcends generations. Our commitment to green bean purity begins in the heart of the ranch, where every technical process merges with artisanal wisdom to produce coffee that is the pride of our land.
01
Selective Harvesting & Sorting
Handpicked, fully ripe cherries from smallholder farms in Anzoátegui. Freshly harvested fruit is floated and sorted to remove light or defective cherries, keeping only dense, high‑quality coffee.
02
Pulping, Short Fermentation & Washing
Cherries are mechanically pulped and screened, then undergo a controlled 12–24 hour fermentation. This traditional washed process removes mucilage while preserving clarity and cleanliness in the cup.
03
Sun Drying & Stabilization
Beans are dried on patios and raised African beds, with mechanical drying used when needed under controlled airflow. Drying continues until ideal moisture is reached for safe storage and export stability.
04
Quality Control & Export
Once dried, the parchment is hulled and the green coffee is graded and sorted. Lots are checked for physical and sensory quality, then prepared for export as a clean, consistent regional washed blend.
STRATEGIC PARTNER FOR YOUR EXPORT
We connect Venezuelan coffee excellence with the most demanding global markets through precision logistics and certified quality.