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Pour-Over Brewing Parameters for Washed Premium Coffee Beans from Cauca, Colombia

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista communication - Follow Coffee Workshop (WeChat official account cafe_style) for pour-over Colombian coffee. 15g coffee grounds, medium grind (Fuji mountain ghost tooth blade #4), V60 dripper, 88-89°C water temperature, first pour with 30g water, bloom for 27 seconds, pour to 105g and pause, wait until the coffee bed drains halfway then continue pouring, slowly pour until reaching 225g total weight, avoid the tail section

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Pour-over Colombian coffee. 15g of coffee grounds, medium grind (Fuji ghost tooth grinder #4), V60 dripper, water temperature 88-89°C. First pour with 30g of water for 27 seconds pre-infusion, then pour to 105g and pause. Wait until the water level in the coffee bed drops to half before continuing the pour. Slowly pour until reaching 225g total. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Colombia Cauca Best Cup Regional Select Sua

Country: Colombia

Grade: Cup of Excellence

Region: Cauca Province

Roast Level: Medium Roast

Processing Method: Washed

This batch comes from Colombia's Cup of Excellence Special Selection batch. Variety: Caturra, Processing: Fully washed, sun-dried.

Variety: Caturra

Batch: Special Selection Micro-lot

Flavor Notes: Nuts, dark chocolate, caramel

The Unique Climate of Cauca

The most significant climatic difference between Cauca and other producing regions is probably the relatively large temperature variation. The average daily temperature is 11°C, while the average daytime temperature is 18°C. This day-night temperature difference is a crucial factor in producing high-quality coffee. The lower nighttime temperatures combined with relatively higher altitudes slow down the coffee growth rhythm, allowing coffee seeds and beans to more fully absorb nutrients from the coffee fruit. This creates better acidity in Cauca coffee and the particularly praised sweetness.

Traditional Processing Methods

Following Colombia's fine traditions, Cauca coffee is hand-picked and washed processed. Additionally, while many coffee-producing regions have been replacing old coffee varieties with new ones to pursue better disease resistance and higher yields, Cauca region uniquely maintains a predominance of Caturra varieties, along with traditional Typica and Bourbon varieties.

Origin Introduction

Cauca Department, named after the Cauca River, is located in southwestern Colombia. Along with Nariño Department and Huila Department, it is one of Colombia's important specialty coffee-producing regions.

Cauca Department is a Colombian coffee origin-certified region with an average altitude of 1,758 meters, with the highest altitude reaching up to 2,100 meters. The region's topography, precipitation, temperature, and volcanic soil provide suitable conditions for coffee growth.

The main flavor characteristics of Cauca coffee prominently manifest in wonderful acidity and beautiful sweetness, combined with Colombia's typical mild mouthfeel, making coffee from this region highly sought after by many buyers. High-quality Cauca coffee typically exhibits rich floral notes, high acidity, pleasant sweetness, medium body, and is clean, mild, and well-balanced.