Cauca Province, Colombia | Washed Caturra Supremo Grade from Popayan, the White City

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Cauca Department, Colombia | What are the flavor characteristics of the White City Popayan washed Caturra Supremo grade?

Popayan is located in southwestern Colombia and was founded in 1537. Its name originates from the local indigenous people, meaning "two thatched huts." Popayan is the capital and largest city of Cauca Department. Since most buildings in this city are painted white, it has the elegant name "White City," making it one of Colombia's most romantic cities. This coffee bean, named after White City, is produced from the Galeras Volcano area near Popayan, where the climate is very mild, rainy, and the land is fertile - making it an ideal region for coffee cultivation.

Cauca Department is a coffee-producing region in southwestern Colombia. The main production area for this bean is near Galeras Volcano, with a very mild climate, abundant rainfall, and fertile land, providing excellent environmental conditions. Coffee farmers in this region are mostly 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.

This region also produces commercial grade coffee beans named Popayan. This "White City" is classified as specialty grade, with prices comparable to Colombia's already famous Snow Cap, which is also produced by smallholders as quality coffee. The importer Fengrun named this bean "Popayan - Cathedral," which sounds impressive, but I still prefer using its English name - White City.

Coffee Bean Details

Variety: Caturra

Region: Popayan, Cauca Department

Producer: Regional smallholders

Altitude: 1800m

Variety: Caturra

Processing Method: Washed

Grade: Supremo

Flavor Notes: Caramel, fruit candy, chocolate, almond, round mouthfeel...

Harvest Season: April - December

Altitude: 1,800 m

Processing Method: Washed (natural drying or machine drying)

FrontStreet Coffee Recommends Brewing Method:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee grounds. First pour 25g water and let bloom for 25 seconds. Second pour to 120g and stop pouring. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g total water. Extraction time approximately 2:00.

Analysis: Using a three-stage brewing method to clearly distinguish the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains quickly, stopping the pour during brewing helps extend the extraction time.

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