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What sets it apart: Cauca mixes Andean highland and strong producer organisation. High lots show clarity and sweetness—often between Huila and Nariño on the sensory map.
How it’s produced and typical processing: In Cauca, production usually sits between 1700–2100 m. Typical processing includes lavado, natural, honey. Harvest is often March–July. Cross-check altitude, process and producer—the regional name alone is not enough.
Flavours in the cup: In the cup, Cauca lots often suggest green apple, cocoa, caramel and tea. Variety, process and roast shift the profile: use it as a compass within Colombia, not a fixed label.
Typical process in specialty: In specialty, Cauca refines a search inside Colombia: read farm/station, variety and process on the label. Medium filter: let acidity breathe without a dry finish.
Technical notes and common mistakes: Don’t treat “Cauca” as an automatic quality guarantee or as all of Colombia. Avoid paying only for the regional name or equating one micro-lot with the zone average.
Region details
Reference data for the coffee-growing area.
Facts
- Altitude 1700–2100 · 1700–2100 m
- Cup profile green apple, cocoa, caramel and tea
- Brewing hints Medium filter: let acidity breathe without a dry finish.
- Harvest March–July
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