Colombia Cauca

DESCRIPTION

This lot is sourced from the Cauca department, primarilyfrom Piendamo and Cajibio unicipalities, predominantly Colombia and Castillo varieties, grown at elevations ranging from 1,550 to 1,800 meters above sea level on farms of up to 1.5 hectares. This coffee epresents the first beans of the primary harvest in Colombia’s southern region, with a meticulous 100% manual harvesting of ripe beans. The coffee then undergoes 18 to 20 hours of fermentation before being washed and finally dried under the sun within covered marquees with wooden floors lined with fiber.

Following this process, the dry parchment is transported to a mill in the city of Popayán, owned by the Cooperativa de Caficultores del Cauca. Here, quality control tests are conducted, assessing crucial parameters such as moisture content (10-12%) and defective beans, alongside quality cuppings. Once evaluated, the beans undergo milling before being prepared for shipment to the port.

Cauca ranks as the fourth-largest coffee producer in Colombia, contributing 10.4% of the country’s coffee output.

REGION – Cauca, Colombia

ELEVATION – 1,550 – 1,800 masl 

VARIETIES GROWN – Castillo & Colombia

PROCESSING METHOD – Fully Washed

FERMENTATION – 18-20 hours

DRYING METHOD – Sun-dried on raised beds