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Region Overview
Cauca, located in southwestern Colombia, is a mountainous region with volcanic soils and diverse microclimates. Coffee is cultivated by indigenous, Afro-descendant, and peasant communities across 34 municipalities, involving more than 90,000 families who farm about 93,000 hectares of Arabica.
Since 2011, Cauca coffee has held a Denomination of Origin status, recognizing its unique terroir and cultural heritage.
Characteristics
Altitude: Beans grow slowly at 1,400–2,100 meters, developing rich and complex flavors.
Climate: Stable microclimates protected by surrounding mountains ensure consistent quality year-round.
Varieties: Common cultivars include Castillo, Colombia, Caturra, Typica, Bourbon, and Tabí.
Harvest Seasons: Main harvest from March–June, with a smaller “fly crop” in November–December.
Flavour Profile
Cauca coffee is celebrated for its bright, lively cup, offering:
Strong, caramelized fragrance and aroma
High acidity balanced with medium body
Sweet and floral notes with citrus undertones
Clean, smooth finish
This makes Cauca coffee ideal for pour-over methods and single-origin specialty offerings.
Why Cauca Coffee Stands Out
Denomination of Origin: Guarantees authenticity and quality, similar to wine appellations.
Community-Based Farming: Coffee is grown by smallholder families, preserving traditional practices.
Volcanic Terroir: Fertile soils and high altitudes create distinctive flavor complexity.
Resilience: Despite past challenges with conflict in the region, Cauca coffee has emerged as a symbol of peace and cultural pride