Introduction to Colombia Cauca Coffee Region - How to Brew Colombian Coffee

For professional barista exchanges, please follow Coffee Workshop (WeChat official account: cafe_style)

Colombia Cauca Best Cup Regional Select Sua

Country: Colombia

Grade: Cup of Excellence

Region: Cauca Province

Roast Level: Medium Roast

Processing Method: Washed

This batch comes from Colombia's Cup of Excellence Special Selection. Variety: Caturra, Process: Fully washed, Sun-dried

Variety: Caturra

Batch: Special Selection Micro-lot

Flavor: Nutty, Dark Chocolate, Caramel

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
Raw/Roasted: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Colombia
Roast Level: Medium Roast

Characteristics of Cauca Coffee

Following Colombia's fine traditions, Cauca coffee is hand-picked and washed processed. Additionally, 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 has remarkably maintained a predominance of 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 aromas, high acidity, pleasant sweetness, medium body, and is pure, mild, and well-balanced in flavor.

Origin Introduction

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

Cauca Province 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 climate 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. 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 the nutrients from the coffee cherries, which also contributes to Cauca coffee's better acidity and its notably praised special sweetness.

Manual Brew Method

Manual pour-over Colombia: 15g of coffee, medium grind (using Fujiyama grinder with burr setting 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 until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, total extraction time 2:00.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473