Colombian Cauca Bean Flavor Profile Colombian Coffee Varieties and Prices

Cauca's Climate Distinction

The biggest climatic difference between Cauca and other producing regions is probably its relatively large temperature variation. The daily average temperature is 11C, while the daytime average is 18C. That day-night temperature difference is an important factor in creating high-quality coffee. Low nighttime temperatures combined with relatively high altitudes slow the growth rhythm of the coffee, letting the seeds and beans absorb the nutrients of the cherry more fully. This also creates the better acidity and the particularly renowned sweetness of Cauca coffee.

Pour-over Colombia

15g of coffee grounds, medium grind (Fujimazu ghost-tooth blade #4), V60 dripper, water temperature 88-89C. First pour: 30g of water for a 27-second pre-infusion, then pour to 105g and stop. Wait until the water level in the coffee bed drops to half, 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 Sua

Country: Colombia

Grade: Cup of Excellence

Region: Cauca Department

Roast Level: Medium Roast

Processing Method: Washed

This batch comes from Colombia's Cup of Excellence special selection batch

Variety: Caturra

Processing: Fully washed, sun-dried

Batch: Special selection micro-lot

Flavor: Nuts, dark chocolate, caramel

Manufacturer: Coffee Workshop

Shelf Life: 90 days

Net Weight: 227g

Packaging: Bulk coffee beans

Roast Level: Raw vs. Roasted: Roasted coffee beans

Sugar Content: Sugar-free

Origin: Colombia

Roast Degree: Medium roast

Traditional Excellence

Following Colombia's fine traditions, Cauca coffee is hand-picked and washed. And in an era when many producing regions are replacing heirloom varieties with new ones in pursuit of better disease resistance and higher yields, the Cauca region still grows mostly Caturra, alongside old Typica and Bourbon varieties.

Flavor Characteristics

Cauca coffee's main flavor traits are its wonderful acidity and beautiful sweetness. Combined with Colombia's typical mild mouthfeel, this makes coffee from the region highly sought after by many buyers. High-quality Cauca coffee typically shows rich floral notes, higher acidity, pleasant sweetness, medium body, purity, mildness, and balanced flavor.

Origin Introduction

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

Cauca Department is a coffee origin-certified region in Colombia, with an average altitude of 1,758 meters and maximum altitudes reaching up to 2,100 meters. The region's topography, rainfall, temperature, and volcanic soil provide suitable conditions for coffee.

FrontStreet Coffee Recommendation

Colombian coffee is used in many ways: it works both in espresso blends and as a pour-over single origin, and it comes in fruity-acid styles, full-bodied styles, and styles built around fragrance, so there is something for almost everyone.

Huila, in the southern part of Colombia's Central Cordillera, is the country's most famous specialty coffee region. It is a hilly land ringed by mountains, with planting altitudes above 1500 meters, and the country's most important rivers converge there, bringing abundant water and humidity. To get to know the Colombia origin, buy FrontStreet Coffee's washed Huila beans: given a medium-dark roast, they highlight dark chocolate, the sweet savor of nuts, a moderate oiliness, and a full body. They suit not only pour-over and French press but also moka pot and espresso machine, so making an americano or a latte is no trouble at all.

Colombian coffee was once almost universally washed, but in recent years innovative processing has become popular. Anaerobic fermentation is a brand-new taste experience, and it goes by several names; some call it carbonic maceration, but simply put it is fermentation in a low-oxygen or oxygen-free environment, usually in a pressure-resistant stainless-steel tank, where temperature, time, pH, and whichever data you need can be controlled. The best-known styles are anaerobic natural and anaerobic washed. FrontStreet Coffee's anaerobic natural Colombia uses the anaerobic natural method: after oxygen-free fermentation the coffee develops more tropical fruit aroma, and given a medium-light roast it delivers complex, intense flavors of passionfruit, grape, apricot, and candied fruit whether you brew it pour-over, as cold brew, as a drip bag, or in a moka pot.

For friends with a home espresso machine or a moka pot, baristas strongly recommend FrontStreet Coffee's house blend, an espresso developed for running a coffee shop. It combines the creamy, nutty aroma of Brazilian coffee with the deep dark-chocolate bittersweetness of Colombian coffee, and during extraction you see a fine golden crema. It pairs beautifully with milk for a rich, smooth latte and is very beginner-friendly, and it also works as the base for standard espresso drinks such as americano, cappuccino, and mocha.