Introduction of Colombian Coffee Origin Certification region Cauca Province

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.

Cauca province is 80% mountainous, with parallel mountain systems in the east and middle, part of the Andes, the central mountain system includes two main volcanoes, Sotara and Petacas, and the Huila mountain, which is covered with snow all the year round, benefits from volcanic dust, and the soil in the producing area provides adequate nutrition for coffee growth.

Colombian boutique coffee producing area: Cauca-Cafe de Cauca

There is the Popayan Plateau (Popayan plateur) between the eastern and western mountains of Cauca, and the patia basin in the south, and the patia River flows from north to south into Narino province. The main producing area of Cauca is located on the north side of Patia. The producing area is surrounded by high mountains, which block the airflow and water vapor from the Pacific Ocean and trade winds from the south, thus maintaining a stable climate. Near the equator, there is plenty of sunshine. The stable climate and sufficient sunshine provide a guarantee for the stability of coffee quality.

Colombian boutique coffee producing area: Cauca-Cafe de Cauca

Cauca province is similar to other southwest producing areas, the precipitation shows an obvious unimodal distribution (monomodal), and the dry season mainly occurs from August to September every year, followed by a concentrated coffee blossom season followed by the next 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. The low temperature at night and the relatively higher altitude slow down the growth rhythm of coffee, so that coffee seeds and beans can more fully absorb the nutrients of coffee fruits, and also create better acidity and commendable special sweetness of Coca Coffee.