Discover the Authentic Taste of Venezuelan Coffee at El Chícaro

A Coffee Heritage that Transcends Generations

In the heart of the Venezuelan Andes, in the state of Táchira, lies Hacienda La Esperanza, where more than 100 years ago our grandfather José Rosario Patiño planted the first coffee seed. This gesture marked the beginning of a passion that has been passed down from generation to generation, becoming the sustenance of our family over the years.

Since then, we have carefully cultivated 100% Arabica beans at altitudes ranging from 1000-1300 meters above sea level, in a magical corner of the Andes. Here, our people put all their effort into harvesting one of the best coffees, still unknown to the world.

In 2005, Café El Chícaro was born when my father, Benigno García, a native of Grandas de Salime in Asturias, united his roots with ours to bring this exceptional coffee to Spain. For five years, we supplied this Asturian land with a unique product, until, for various reasons, my parents could not continue with this dream.

Today, we, Eloisa García Patiño and Adriana Machuca, childhood friends, take up the torch to introduce the coffee grown by our family for so many generations. Join us and discover the authentic flavor and rich tradition of Café El Chícaro!

Our Process: From Start to Finish

Each phase of our coffee process represents a direct link to our history. From the selection of the seeds, the meticulous cultivation of the cherries, their processing and roasting, every step is a tribute to our passion for producing an exceptional coffee.

Cultivating in the Heights of the Andes

Our 100% Arabica beans are grown in the mountains of the Venezuelan Andes, at an altitude ranging between 1100 and 1300 meters above sea level. This unique microclimate, with its mineral-rich soils and cool temperatures, is the perfect setting for our coffee plants to develop their full potential.

Artisanal Harvesting and Processing

Every coffee bean that reaches your cup is the result of a careful harvesting and processing process. Our expert farmers hand-select only the ripe coffee cherries and process them in a traditional manner, respecting the traditions we have inherited over generations.

The Art of Roasting

Once the beans have been carefully processed, it's time for roasting. Our experienced roasters, with years of experience, are in charge of this crucial step, using traditional techniques to extract the maximum potential of each variety.

Grinding and Packaging

Finally, the roasted beans are ground and packaged at our plant in Asturias, Spain. Here, we apply the highest quality standards to ensure that every bag of Café El Chícaro reaches your hands with the freshness and unmistakable aroma that so distinguishes our product.

Our Varieties: Choose Your Perfect Moment

Our 100% Arabica coffee is offered in three different roast profiles, each designed to suit your preferences and the various moments of the day.

Light Roast

Start the day with a refreshing and light touch. This roast highlights the most subtle flavors of the coffee, with a delicate body, infusion-like and a vibrant acidity. Its color is light yellowish and its aroma is soft, perfect for enjoying in the mornings.

Medium Roast

A coffee that adapts to any moment? This is the perfect balance between acidity and sweetness. With a moderate body and slightly sweet notes, it offers a more intense color and a enveloping aroma. Ideal to enjoy throughout the day, with the versatility to accompany you in every break.

Dark Roast

For those who seek intensity and character. With a robust body, low acidity and a marked bitterness, this roast offers an irresistible smoky aroma and a dark, shiny color. Perfect for those moments when you need a strong and comforting coffee, such as after a meal or at the end of the day.

Let yourself be captivated by the authenticity and richness of our Café El Chícaro varieties!