| Parameter | Specification |
|---|---|
| Origin | Cauca, Popayán, Colombia |
| Producer | Cooperativa de Caficultores del Cauca (est. 12/12/1961) |
| Altitude | 1,600–2,200 m above sea level |
| Soil | Volcanic |
| Processing | Washed Process, 18–36 h Fermentation, Target moisture 10–11 % |
| Classification | Excelso EP, Screen size 15+ |
| Flavor Profile | Milk chocolate, nougat, almond, hazelnut, bright citrus accents |
| Body | Medium |
Coffee as a Prospect for the People of Cauca
Cauca is one of Colombia's significant coffee-growing regions. The area around Popayán is characterized by steep Andean slopes, smallholder farms, and a long history of coffee cultivation. In this environment, the Cooperativa de Caficultores del Cauca, or Cafecauca for short, was founded in 1961.
The cooperative bundles the production of numerous smallholders and creates structures that would be difficult for individual farms to access on their own: processing, quality control, marketing, and access to international markets.
Especially in the conflict-affected parts of the region, coffee cultivation has a significance that goes beyond the raw material itself. Agricultural production creates a legal income perspective and can thus offer an alternative to illegal cultivation methods such as coca.
Manuel Bustos of the Indigenous Council CRIC summarizes this connection succinctly:
"Every hectare of coffee is one less for drugs."
Cafecauca combines this economic function with educational and development programs. The stronger involvement of women in the value chain is also one of the approaches with which rural structures are to be strengthened in the long term.
The Terroir: Coffee from the High Altitudes of the Andes
Cafecauca coffees come from altitudes between approximately 1,600 and 2,200 meters. The plots are located on the slopes of the Colombian Andes, where nights can be significantly cooler than days.
These conditions slow down the ripening of the coffee cherries. Together with the volcanic soils, this creates the prerequisites for coffees with pronounced sweetness, structured acidity, and a differentiated aroma profile.
In the cup profile, the coffee is more elegant than loud. Milk chocolate and nougat form the sweet base. Almond and hazelnut are added. A bright citrus note reminiscent of lemon or lime brings freshness to the medium body.
The result is not a coffee that relies exclusively on intense fruit notes. Its strength lies rather in the balance between sweetness, nuttiness, and lively acidity.
Washed Process: Clarity through Controlled Processing
Cafecauca coffee is processed using the Washed Process. After harvesting, the cherries are de-pulped and the beans are then fermented.
Fermentation takes approximately 18 to 36 hours, depending on the batch. After that, the beans are washed and dried. Raised beds or sun patios are used for drying. In wet weather, drying can be continued in protected areas.
The goal is a stable residual moisture content of about 10 to 11 percent. Only when the beans are sufficiently dried are they prepared for further processing and export.
The washed process fits well with the character of this coffee: it supports a clear, structured cup profile and allows the natural sweetness and acidity of the origin to stand out distinctly.
What does Excelso EP mean?
Another important designation for this coffee is Excelso EP.
Excelso primarily describes a size grade of Colombian export coffee. The beans correspond to at least screen size 15, which is approximately 6 millimeters.
EP stands for European Preparation. This involves sorting out defective beans, broken beans, and foreign matter.
The result is a more uniform green coffee appearance and thus a better starting point for roasting. It is important to distinguish between physical classification and sensory quality: Excelso EP says something about the size and sorting of the green coffee, but not automatically about its cupping score.
Quality only arises from the interplay of origin, variety, cultivation, harvesting, processing, sorting, storage, and roasting.
Between Shade Trees and Andean Slopes
Coffee cultivation in Cauca often takes place in small-scale agricultural systems. Shade trees can play an important role here. They protect the soil from direct sunlight and erosion and create habitats for plants and animals.
Such agroforestry systems are particularly relevant in the steep high altitudes of the Andes. At the same time, they can help stabilize the microclimate around the coffee plants.
Where coffee is produced under organic conditions and certified accordingly, the requirements of the respective organic certification are also added. Organic is not synonymous with shade-grown, but rather a formally audited production method with defined requirements.
From the Jesuits to Juan Valdez: Colombia's Long Coffee History
Colombia's connection to coffee dates back several centuries. In the 18th century, the coffee plant spread throughout the country; the first documented exports date back to 1808.
With the founding of the Federación Nacional de Cafeteros de Colombia (FNC) in 1927, a central organization emerged for the interests of coffee farmers. Internationally, the image of Colombian coffee was later particularly shaped by the brand and advertising figure Juan Valdez, which was built up starting in 1958.
Today, Colombian coffee is no longer just associated with a uniform flavor profile. Regions like Cauca show how diverse the origins within the country can be.
Cafecauca represents an origin where geographical conditions, smallholder structures, and cooperative organization come together.
Cafecauca Coffee from Cauca
Milk chocolate, nougat, and nutty notes meet a bright citrus freshness: The coffee from Cauca combines the typical sweetness of Colombian highland coffees with a clear, lively acidity.
Behind the coffee is also a cooperative structure that provides small farmers with access to processing, quality management, and international markets.
Cafecauca thus combines a clear origin in the cup profile with a cooperative structure that provides small farmers with access to processing, quality management, and international markets.
