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Columbia Cauca Department Cup of Excellence Washed Specialty Coffee Bean Varieties, Brand Recommendations and Estates

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista communication - Follow Coffee Workshop (WeChat public account: cafe_style). Following Colombia's excellent traditions, Cauca coffee is hand-picked and washed. Moreover, in an environment where many coffee-producing regions are updating ancient coffee varieties to new ones to pursue better disease resistance and higher yields, the Cauca production area is rare in being predominantly composed of Caturra varieties

Introduction to Cauca Coffee

Following Colombia's excellent traditions, Cauca coffee is hand-picked and wet-processed. Additionally, in an environment where many coffee-producing regions are replacing old coffee varieties with new ones to pursue better disease resistance and higher yields, the Cauca production area is notably dominated by the Caturra variety, along with ancient varieties such as Typica and Bourbon.

Flavor Characteristics

The main flavor characteristics of Cauca coffee are prominently reflected in its wonderful acidity and beautiful sweetness, combined with Colombia's typical mild taste, making coffee from this region highly sought after by many buyers. High-quality Cauca coffee typically exhibits rich floral notes, higher acidity, pleasant sweetness, medium body, purity, mildness, and balanced flavor.

Origin Introduction

Cauca Department, named after the Cauca River, is located in southwestern Colombia. Together with Nariño Department and Huila Department, it serves as an important production area for Colombian specialty coffee.

Cauca Department is a Colombian coffee origin-certified production area with an average altitude of 1758m, reaching up to 2100m at its highest points. The region's topography, precipitation, temperature, and volcanic soil provide suitable conditions for coffee growth.

The most significant climatic difference between Cauca and other production areas is probably the relatively large temperature difference. The daily average temperature is 11°C, while the daytime average temperature is 18°C. The day-night temperature difference is an important factor in forming high-quality coffee. Nighttime low temperatures and relatively higher altitudes slow down the growth rhythm of coffee, allowing coffee seeds and beans to more fully absorb the nutrition from coffee cherries, which also creates Cauca coffee's better acidity and its particularly praised sweetness.

Brewing Method

Hand-pour Colombian coffee: 15g of coffee grounds, medium grind (using Fuji's 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 stop pouring. Wait until the water level in the coffee bed drops to halfway before continuing to pour. Slowly pour until reaching 225g total water. Discard the tail section. Water-to-coffee ratio is 1:15, extraction time 2:00.