Colombia Cauca Department Cup of Excellence Washed Premium Coffee Beans: Price, Flavor Description and Characteristics

The Unique Climate of Cauca

Perhaps the biggest climatic difference between Cauca and other producing regions is its relatively large temperature variation. The daily average temperature is 11°C, while the daytime average is 18°C. This diurnal swing is a crucial factor in creating high-quality coffee. Lower nighttime temperatures combined with relatively higher altitudes slow the coffee's growth rhythm, allowing the seeds and beans to absorb nutrients from the fruit more fully. That also helps account for Cauca coffee's excellent acidity and its renowned, distinctive sweetness.

Hand-pour Brewing Method

Hand-pour Colombian coffee. Use 15g of coffee, ground medium (Fuji ghost tooth grinder at setting 4), V60 dripper, water temperature 88-89°C. First pour 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly to 225g, avoiding the tail section. Coffee-to-water ratio is 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

Variety: Caturra

Batch: Special selection micro-lot, fully washed and sun-dried, from Colombia's Cup of Excellence special selection

Flavor: Nuts, dark chocolate, caramel

Traditional Processing

Following Colombia's excellent tradition, Cauca coffee is hand-picked and washed. What's more, in an environment where many producing regions are replacing ancient varieties to chase better disease resistance and higher yields, Cauca has rarely kept predominantly Caturra along with older varieties like Typica and Bourbon.

Region Introduction

Cauca Department, named after the Cauca River, lies 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 certified Colombian coffee origin with an average altitude of 1,758 meters, reaching up to 2,100 meters at its highest points. Its topography, precipitation, temperature, and volcanic soil provide suitable conditions for coffee.

The main flavour characteristics of Cauca coffee lie in wonderful acidity and elegant sweetness, combined with Colombia's typical mild mouthfeel, which makes coffee from this region highly sought after. High-quality Cauca coffee typically shows rich floral notes, high acidity, pleasant sweetness, medium body, and a clean, mild, well-balanced cup.

Product Information

Manufacturer: FrontStreet Coffee
Shelf Life: 90 days
Net Content: 227g
Packaging Method: Bulk coffee beans
Roast Level: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Colombia
Roast Level: Medium roast

FrontStreet Coffee Recommendation

Cauca's elegant acidity and sweetness sit at the bright end of the Colombian spectrum, and the country is worth exploring across its many styles. For a rich, everyday Colombian cup, FrontStreet Coffee's washed Huila is medium-dark roasted, which brings out dark chocolate and nut aromas, moderate oil, and a full body with a pleasing bitterness. It suits pour-over and French press as well as moka pot and espresso machine, so Americano and latte are both easy. For something more adventurous, FrontStreet Coffee's Finca Diviso Sidra is made with an anaerobic natural process; the oxygen-free fermentation develops more tropical fruit aroma, and medium-light roasted it shows complex notes of passion fruit, grape, apricot, and dried fruit, working well as pour-over, cold brew, drip bag, or moka pot.

If you keep an espresso machine or a moka pot at home, FrontStreet Coffee's Premium Espresso Blend is a strong choice. Blended for café use, it combines the creamy nut aroma of Brazilian coffee with the dark chocolate bittersweetness of Colombian coffee, and pulls with a fine golden crema; it pairs beautifully with milk for a rich, smooth latte, is friendly to beginners, and also serves as the base for Americano, cappuccino, and mocha.

Whichever you choose, keep the brew clean so the acidity and sweetness stay legible. Brew as you would this Cauca lot: a V60 at 88-89°C, 15g of coffee at a 1:15 ratio, a medium grind around #4 on a ghost-tooth grinder, a 30g bloom for 27 seconds, water to 105g, a pause, then a slow finish to 225g for a total extraction of about 2:00.