Characteristics of Colombian Cauca Coffee Beans and Brewing Methods

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Manufacturer: Coffee Workshop Address: No. 10 Bao'an Qian Street, Yuexiu District, Guangzhou Manufacturer Contact: 020-38364473 Shelf Life: 90 days Net Weight: 227g Packaging: Bulk coffee beans Roast Level: Roasted coffee beans Sugar Content: Sugar-free Origin: Colombia Roast Degree: Medium roast

Following Colombia's excellent traditions, Cauca coffee is hand-picked and wet-processed. Moreover, 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 a predominance of Caturra varieties, along with ancient Typica and Bourbon varieties.

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

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, reaching up to 2,100 meters at its highest points. The region's topography, precipitation, temperature, and volcanic soil provide ideal conditions for coffee cultivation.

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

Pour-over Brewing

For pour-over Colombian coffee: Use 15g of coffee, ground medium (using Fuji's ghost tooth grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g of water and let it bloom for 27 seconds. Then pour to 105g and stop, waiting until the water level drops to halfway before continuing to pour. Slowly pour until reaching 225g total. Discard the tail end. Water-to-coffee ratio is 1:15, extraction time 2:00.

Coffee Details

Colombia Cauca Best Cup Regional Select

Country: Colombia
Grade: Cup of Excellence
Region: Cauca Department
Roast Degree: 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: Nuts, dark chocolate, caramel

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