Cauca

Key Facts About Cauca Coffee

Region: Southwestern Colombia, facing the Pacific Ocean, with rugged Andes terrain.

Altitude: Grown at 1,400–2,000 meters above sea level, which slows ripening and enhances flavor.

Communities: Produced by 90,000+ families, including indigenous and Afro-descendant groups, across 34 municipalities.

Varieties: Arabica types such as Castillo, Colombia, Caturra, Typica, Bourbon, and Tabí.

Denomination of Origin: Since 2011, Cauca coffee has been officially recognized for its unique profile.

Flavor Profile

Fragrance & Aroma: Strong, caramelized, with floral hints.

Taste: Bright citrus notes, high acidity, medium body, clean and balanced.

Finish: Smooth, tangy, sometimes sweet with a lingering complexity.

Why It’s Special

Climate: Daily temperature swings (11°C at night, 18°C by day) slow bean maturation, boosting acidity and sweetness.

Soil: Volcanic soil enriches beans with minerals, deepening flavor.

Culture: Coffee farming is deeply tied to indigenous traditions and rural livelihoods, making Cauca coffee both an agricultural and cultural treasure.

Comparison With Other Colombian Coffees