VENEZUELA ANAEROBIC HOHEY drop-store For this honey process

For this honey process

Coffee on the farm began almost by chance after they discovered a few coffee plants growing on their land

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The result is a refined and exceptional coffee experience you won’t want to miss

the coffee is dried under direct sunlight for 5–6 days before finishing slowly under shaded canopies for 20–24 days

VENEZUELA ANAEROBIC HOHEY drop-store For this honey processFinca Los Nogales, where producer Ronald Buitrago is helping to shape the countrys new wave of specialty coffee. Though the farm was founded in 1945, Ronald only began planting coffee in 2021, shifting from strawberries and peaches to Castillo and Monte Carlo varietals as local markets changed. His Anaerobic Honey process reflects both curiosity and precision: careful fermentation followed by controlled drying results in a cup that is deeply layered