Fully washed and sun-dried Colombian coffee in Popayan, Cauca province.

The main taste features of Coca Coffee are reflected in its wonderful acidity and beautiful sweetness, coupled with the typical mild taste of Colombia, which makes the coffee in the area a competitive target for many buyers. High-quality Coca Coffee usually shows rich floral aroma, high acidity, pleasant sweetness, medium mellow, pure, mild and well-balanced taste.

This time, the new coffee product from Colombia comes from more than 700 small farmers in Popayan and its surrounding autonomous cities in Cauca province.

Variety: caturra,typica

Treatment: full water washing and sun drying follow the fine tradition of Colombia. Cauca coffee is picked and washed manually. In addition, in order to pursue good disease resistance and higher yield, ancient varieties of coffee are updated to new varieties in many coffee producing areas. Katula Caturra species are rare in Cauca producing areas. In addition, the ancient species of typica and bourbon Bourbon are similar to other southwestern producing areas. Precipitation shows an obvious unimodal distribution (monomodal). 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.