Country: Colombia
Region: Cauca
Varietal: Various
Process: Washed
Altitude: 1,400 - 2,100 MASL
Cupping Notes: Milk Chocolate, Brown Sugar, Caramel
Recommended Roast:City to Full City+
Good For:Pour Over, Auto Drip, Espresso, Blends

Description:The Department of Cauca is located in the South West of Colombia between the Pacific Region and the Andean region. Cauca coffee has a tradition dating back to the nineteenth century, the quality of coffee in this region is due in large part to smallholder crops that allow farmers to collect and process coffee in a traditional way, obtaining coffee qualities recognized by international markets. The average farm size is 0.8 hectares. 

Four coffee provinces can be distinguished in Cauca, each with different cultural, climate and social characteristics. About 65% of coffee production is developed in the Plateau Region, with particularly homogeneous land and climatic characteristics throughout the area.

Sugarcane decaffeination utilizes a naturally occurring compound, ethyl acetate (EA) to decaffeinate coffee. The EA process is relatively simple. The coffee beans are moistened with water and EA is circulated throughout. The EA binds with the caffeine in the bean and extracts the caffeine while leaving most of the other flavor compounds. After the desired caffeine level is reached, the EA residue on the beans is removed by steaming them.