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Introduction of Colombian Coffee producing area

Published: 2025-08-21 Author: World Gafei

Last Updated: 2025/08/21, Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Cauca (Cauca) is one of Colombia's well-known boutique coffee producing areas, Nalinglong in the west and Vera in the east

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Colombia Best of Cauca

Colombia Coca Zhuoyu Cup

Producing area: Cauca Province

Micro-area: Suri micro-production area

Soil: volcanic clay

Altitude: 1758 m-2100 m

Variety: Kaddura

Treatment: washing treatment

Brief introduction of producing area

Suruiwei producing area of Cauca Province

What is the Coca Zhuoyue Cup?

Bidding events such as the Coca Joyo Cup (Cauca Best Cup) have been held since 2014, jointly organized by well-known American traders, local exporters and the Coffee Association of Colombia. The first Coca Zhuoyue Cup received about 200 samples in 2014, compared with more than twice the number in 2015. About 500 small farmers will compete for the competition, and the organizers will select the top 30 from more than 500 samples. The top 12 will be selected by the international jury cup, and raw bean sellers and bakers from all over the world will bid on the last day of the event.

Competitions like the Cauca Cup are actually helpful. It not only increases the income of small farmers, but also has the opportunity to improve their living conditions, but also makes them more willing to invest and improve their coffee production to produce higher quality coffee.

Coffee cultivation in Cauca Province

Cauca province, Cauca department, the name comes from the Cauca River, Cauca River. Located in southwestern Colombia, it is an important producing area of Colombian boutique coffee together with Narino Department and Huila Department.

Cauca province is a certified coffee producing area in Colombia, with an average elevation of 1758m and a maximum elevation of 2100m. The topography, precipitation, temperature and volcanic soil of the area prepare suitable conditions for the growth of coffee. 80% is mountainous, with parallel mountain systems in the east and middle, part of the Andes, and the central mountain system includes two major volcanoes, Sotara and Petacas. The border province of Cauca, like other southwestern producing areas, has a distinct unimodal distribution (monomodal). The dry season mainly occurs from August to September each year, followed by a concentrated coffee season followed by the following year's concentrated coffee harvest season.

The biggest difference in climate between Cauca and other producing areas is probably the relatively large temperature difference, with a daily average temperature of 11 ℃ and a daytime average temperature of 18 ℃. The temperature difference between day and night is an important factor in quality coffee. Low night temperatures and relatively higher elevations slow down the growth of coffee, allowing coffee seeds and beans to more fully absorb the nutrients of coffee fruits, as well as better acidity and commendable special sweetness of Coca Coffee.

The local judges selected 30 batches to enter the finals from 500 batches after four rounds of cup tests, and the 30 international judges conducted two rounds of cup tests to compare the top 10.

Introduction of Surui micro-producing area

Local coffee farmers grow coffee along the highlands of these mountains, with diverse climatic production conditions, and because of changes in altitude, a large part of Colombia's coffee industry is produced by small farmers. Surrounded by high mountains, the majestic mountains block the air and water vapor from the Pacific Ocean and trade winds from the south, thus maintaining a stable climate in the producing areas. Near the equator, there is plenty of sunshine. The stable climate and sufficient sunshine provide a guarantee for the stability of coffee quality.

Qianjie recommended cooking method: hand flushing

Degree of grinding: (Japanese little Fuji R440) 3.5