كاوكا كولومبيامقدمة حبوب البن:
The Cauca department, named after the Cauca River, is located in southwestern Colombia. Along with the Narino Department and Huila Department, it is one of Colombia’s key regions for specialty coffee production.
Cauca is a certified Colombian coffee origin region, with an average altitude of 1758m and peaks reaching up to 2100m. The region’s terrain, precipitation, temperature, and volcanic soil provide ideal conditions for coffee cultivation. Eighty percent of the area is mountainous, with parallel mountain ranges in the east and center forming part of the Andes. These central ranges include two major volcanoes, Sotara and Petacas. Like other southwest regions, Cauca experiences a distinct monomodal rainfall pattern, with a dry season primarily from August to September, followed by a concentrated flowering period during the rainy season and a subsequent harvest season the following year.
The most notable climatic difference between Cauca and other regions is its relatively large diurnal temperature variation, with an average daily temperature of 11°C and daytime averages around 18°C. This temperature fluctuation is a key factor in producing high-quality coffee. Cooler nights and higher altitudes slow the growth rate of coffee plants, allowing the beans to absorb more nutrients from the fruit, resulting in brighter acidity and the renowned sweetness of Cauca coffee.
This Cauca coffee comes from the Suiri micro-region, where farmers grow coffee on the highlands of these mountains. The diverse microclimates and varying altitudes reflect the smallholder farming model dominant in Colombia’s coffee industry. Surrounded by towering peaks, the rugged terrain blocks Pacific moisture and southern trade winds, maintaining stable climatic conditions. Near the equator, abundant sunlight ensures consistent coffee quality.
What is the Cauca Cup of Excellence?
Since 2014, the Cauca Best Cup competition has been held, jointly organized by prominent U.S. traders, local exporters, and the Colombian Coffee Growers Federation. The first edition in 2014 received about 200 samples, while 2015 saw over double that—approximately 500 smallholders competing. From these, the top 30 were selected, and an international jury further narrowed it down to the final 12. On the final day, buyers and roasters from around the world bid on the lots.
Such competitions like the Cauca Cup have tangible benefits. They significantly boost smallholders’ incomes, improving their livelihoods, and incentivize investment in better farming practices to produce higher-quality coffee. Local judges cupped 500 entries over four rounds to select the top 30, which were then evaluated by 30 international judges in two rounds to determine the final top ten.
Processing Method
Fully washed, then sun-dried on raised beds
Each smallholder family uses a custom-designed pulper (Ecomill or Eco-Pulper). Harvested cherries are fed into the machine, which removes the skin and pulp while eliminating most of the mucilage with minimal water. The parchment beans, still carrying slight mucilage, are then fermented overnight in small tanks (cement or stainless steel) to loosen residual mucilage. The next day, they are rinsed clean, completing the washed process.
Drying depends on weather. On sunny days, natural sun drying is preferred, often under small wooden canopy beds. Otherwise, beans are spread on open concrete surfaces. In prolonged rainy conditions, mechanical dryers are used, typically maintaining an intake temperature of around 50°C.
Variety Analysis
Colombia’s primary variety, Caturra, is a natural mutation of Bourbon. It offers higher yields and disease resistance than Bourbon, with a shorter tree height for easier harvesting. However, like Bourbon, it follows a biennial yield cycle. Its flavor profile is comparable or slightly inferior to Bourbon but excels in adaptability—it thrives without shade trees and tolerates dense planting.
True to Colombia’s tradition, while many regions have replaced heirloom varieties with newer, higher-yield, disease-resistant strains, Cauca remarkably retains Caturra as its dominant variety, along with Typica and traditional Bourbon.
Roast Analysis
These green beans are plump, yellowish-green, with good uniformity and higher moisture content. Our goal at Best Coffee is a medium-dark roast—to balance body and smoothness while highlighting layered chocolate and nutty aromas.
