Colombian Cauca Flavor Description Which Colombian Coffee Brand is Best

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

Following Colombia's fine traditions, Cauca coffee is hand-picked and wet-processed. Furthermore, in an environment where many coffee-producing regions are replacing ancient coffee varieties with new ones to pursue better disease resistance and higher yields, the Cauca region rare predominantly features Caturra varieties, along with ancient Typica and Bourbon varieties.

The main flavor characteristics of Cauca coffee are prominently reflected in its 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, purity, mildness, and balanced flavor.

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

The biggest climatic difference between Cauca and other producing regions is 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. 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, also creating better acidity in Cauca coffee and its particularly praised sweetness.

Hand-poured Colombia

15g coffee grounds, medium grind (Fuji Rokou grinder 4), V60 dripper, water temperature 88-89°C. First pour 30g water, bloom for 27 seconds. Pour to 105g and pause. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Colombia Cauca Best Cup Regional Select

Country: Colombia
Grade: Cup of Excellence
Region: Cauca Department
Roast Level: Medium roast
Processing Method: Washed
This batch comes from Colombia 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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Tel:020 38364473