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The Story and Origins of Washed Premium Coffee Beans from Cauca, Colombia

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange - please follow Coffee Workshop (WeChat public account: cafe_style). When it comes to the biggest difference in climate between Cauca and other producing regions, it's probably the relatively large temperature difference. The daily average temperature is 11°C, while the daytime average is 18°C. The day-night temperature difference is an important factor in forming high-quality coffee. Low nighttime temperatures and relatively higher altitudes slow down the growth rhythm of coffee, allowing the coffee seeds

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Cauca's Unique Climate

Perhaps the biggest climatic difference between Cauca and other producing regions is 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 creating high-quality coffee. The lower nighttime temperatures combined with relatively higher altitude slow down the coffee's growth rhythm, allowing coffee seeds and beans to more fully absorb nutrients from the coffee fruit. This also creates better acidity in Cauca coffee and its particularly praised sweetness.

Traditional Processing Methods

Following Colombia's fine traditions, Cauca coffee is hand-picked and wet-processed. Additionally, while many coffee-producing regions have been replacing ancient coffee varieties with new ones to pursue better disease resistance and higher yields, the Cauca region has remarkably maintained predominantly Caturra varieties, along with ancient Typica and Bourbon varieties.

Brewing Instructions

Hand-poured Colombian coffee. Use 15g of coffee, medium grind (small Fuji ghost tooth blade grind #4), V60 dripper, water temperature 88-89°C. First pour 30g of water and let bloom for 27 seconds. Pour to 105g and pause, wait until the water level drops to halfway, then 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 Department

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-batch

Flavor Notes: Nuts, dark chocolate, caramel

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 1758m, with the highest altitude reaching up to 2100m. The region's topography, precipitation, temperature, and volcanic soil create ideal conditions for coffee cultivation.

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