Colombian Coffee Growing Regions - How to Enjoy Colombian Washed Coffee and Its Flavor Profile

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Introduction to Cauca Region

Cauca is a coffee-producing region in southwestern Colombia. The main producing area for these beans is near the Galeras Volcano, where the climate is very mild and rainy, with fertile land and excellent environmental conditions. Most coffee farmers in this region are smallholders with about 3 hectares of land, primarily cultivating the Caturra variety, as local farmers believe that compared to other pest-resistant varieties, Caturra offers superior flavor.

Colombia's premium coffee-producing regions are mainly concentrated in the south, at altitudes above 1,500 meters, including San Augustin in Huila, Popayan in Cauca, Nariño, and Tolima. Coffees from these areas all exhibit delicate acidity, berry notes, caramel aromas, and abundant sweetness.

Cauca is a Colombian coffee origin certification 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 create 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, with daytime averages of 18°C and nighttime averages of 4°C. This day-night temperature difference is a crucial factor in producing high-quality coffee. The cool nights 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 superior acidity and its renowned sweetness.

Processing and Varieties

Supremo is the highest grade among Colombian green coffee beans, with sizes larger than 17 mesh (1 mesh = 1/64 inch). Local producers are mostly small-scale farmers who process their coffee beans using the washed method.

Following Colombia's excellent traditions, Cauca coffee is hand-picked and washed. Additionally, while many coffee-producing regions have been replacing ancient coffee varieties with new ones to pursue better disease resistance and higher yields, Cauca region notably still predominantly grows Caturra varieties, along with ancient varieties such as Typica and Bourbon.

Flavor Characteristics

The main flavor characteristics of Cauca coffee prominently manifest in 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, rounded acidity, pleasant sweetness, medium body, and is clean, mild, and well-balanced.

Roasting and Brewing Recommendations

FrontStreet Coffee chose medium roasting to preserve the rich and varied layers of Colombia's Cauca coffee.

FrontStreet Coffee's pour-over brewing recommendations:

V60/90°C/1:15 ratio/2-minute brew time

Flavor notes: Distinct lime acidity, grape juice-like acidity, rich floral notes, and nutty aftertaste, with a well-balanced, lively, and multi-layered profile.

Important Notice :

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