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How is the Market for Cauca Colombia Coffee Beans Which Colombia Coffee Brand is Best

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange Please follow Coffee Workshop (WeChat public account cafe_style ) Following Colombia's fine traditions, Cauca coffee is hand-picked and wet-processed. Furthermore, in the current 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 is rare in being predominantly composed of Caturra varieties

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Following Colombia's excellent tradition, Cauca coffee is hand-picked and wet-processed. Furthermore, 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 region is notably dominated by the Caturra variety, along with ancient varieties like Typica and Bourbon.

Main Flavor Characteristics

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 many buyers. High-quality Cauca coffee typically exhibits rich floral notes, high acidity, pleasant sweetness, medium body, purity, and mildness, with a balanced flavor profile.

Origin Introduction

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

Cauca Department is a coffee origin-certified region in Colombia, with an average altitude of 1758m and maximum altitude reaching up to 2100m. The region's topography, precipitation, temperature, and volcanic soil create suitable conditions for coffee growth.

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

Brewing Method

Hand-poured Colombian coffee: 15g of coffee grounds, medium grind (using Fuji's ghost-tooth grinder #4), V60 dripper, water temperature 88-89°C. First pour with 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level in the coffee bed drops to half before continuing to pour. Slowly pour until reaching 225g total water, discarding the tail section. Water-to-coffee ratio is 1:15, extraction time 2:00.