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Colombian Cauca Coffee Brands and Brewing Steps

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange - Follow Coffee Workshop (WeChat official account: cafe_style) This batch comes from Colombian Cup of Excellence special selection batch Variety: Caturra, Process: Fully washed, Sun-dried Variety: Caturra Batch: Special micro-lot Flavor: Nuts, dark chocolate, caramel Manufacturer: Coffee Workshop Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou Manufacturer contact:

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This batch comes from a special Cup of Excellence selection from Colombia. Variety: Caturra, Process: Fully washed, Sun-dried.

Coffee Details

Variety: Caturra

Batch: Special micro-lot

Flavor notes: Nuts, dark chocolate, caramel

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Qian Street, Yuexiu District, Guangzhou
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

Colombian Coffee Heritage

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 features 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 typically mild mouthfeel, this has made 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 Profile

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 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 ideal conditions for coffee cultivation.

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. 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 contributes to Cauca coffee's better acidity and its notably special sweetness.

Brewing Method

Hand-pour Colombian coffee: 15g of coffee, medium grind (Fujima grinder with ghost teeth burrs, setting 4), V60 dripper, water temperature 88-89°C. First pour with 30g water for 27 seconds bloom, then pour to 105g and pause. Wait until the water level drops to halfway before continuing the pour. Slowly pour until reaching 225g total. Avoid the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.