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Columbia Cauca Pour-Over Data & Brewing Guide

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange. Follow Coffee Workshop (WeChat official account: cafe_style) for pour-over Columbia coffee. 15g coffee grounds, medium grind (Fuji鬼齿刀4 grind setting), V60 dripper, 88-89°C water temperature. First pour 30g water for 27-second bloom, then pour to 105g and pause. Wait until the water level drops to half, then slowly pour until reaching 225g total. Avoid extracting the tail section.

For professional barista exchanges, please follow Coffee Workshop (WeChat official account: cafe_style)

Pour-over Colombia. 15g coffee grounds, medium grind (Fujima鬼齿刀 grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g water for 27 seconds bloom, then pour to 105g and stop. Wait until the water level drops halfway, then slowly pour until reaching 225g. Discard the tail end. 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. Variety: Caturra, Processing: Fully washed, Sun-dried

Variety: Caturra

Batch: Special Selection Micro-lot

Flavor Notes: Nuts, dark chocolate, caramel

Cauca Region Characteristics

Following Colombia's fine traditions, Cauca coffee is hand-picked and washed. 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 uniquely maintains predominantly Caturra varieties, along with ancient Typica and Bourbon varieties.

The main flavor characteristics of Cauca coffee prominently体现在 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 aromas, high acidity, pleasant sweetness, medium body, purity, and mildness, with balanced flavors.

Origin Introduction

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

Cauca Province is a Colombian coffee origin-certified region with an average altitude of 1758m, rising up to 2100m at its highest. The region's topography, precipitation, temperature, and volcanic soil create ideal conditions for coffee growth.

The most significant climatic difference between Cauca and other producing regions is likely the relatively large temperature variation. The daily average temperature is 11°C, while the daytime average is 18°C. The day-night temperature difference is an important factor in creating high-quality coffee. Lower nighttime temperatures and relatively higher altitudes slow down the coffee's growth rhythm, allowing coffee seeds and beans to more fully absorb nutrients from the coffee fruit, which also creates better acidity and the particularly praised sweetness of Cauca coffee.