VENEZUELA ANAEROBIC HOHEY drop-store Grown at 1950 masl and

Grown at 1950 masl and meticulously fermented in two anaerobic stages

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

Coffee is the family’s primary source of income

controlled development of sweetness and structure

A limited gem from Rodrigo Sanchez’s 2024 harvest that we kept in our deep freezer at -30f vacuum sealed

VENEZUELA ANAEROBIC HOHEY drop-store Grown at 1950 masl andFinca 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