In the mountainous valley of Boconó, Trujillo, Víctor Montilla grows coffee on land passed down through generations of his family, carrying forward a long tradition of coffee growing in the Venezuelan Andes. His coffee thrives alongside banana, plantain and native shade trees in an agroforestry system, cultivated without chemical inputs. This Villanueva variety is honey processed. It is first fermented for 48 hours as whole cherry, then pulped and fermented again for 48 hours with its own mosto, bringing depth, complexity and sweetness to the cup. Together, farm and process showcase what Venezuelan specialty coffee can be at its best. *All coffees are sold as whole beans. If you would like your coffee ground, please leave a note at checkout