The region of Cauca lies in the south-western part of the country bordering the Pacific Ocean. The land in Cauca is notably volcanic and mountainous. It is also the location of the Colombia Massif, where the 5 major rivers come together creating idyllic, nutrient dense land for coffee production. We believe that the land (or soil), region, and weather play a large role in flavor of a coffee. Coffee produced in Cauca is sought after for its depth of flavor and signature citrus and cherry fruit notes combined with smooth caramel, chocolate finish.

This regional lot is a delicious sugar browning-focused coffee, by a group producers in the El Tambo region of Colombia's Cauca Department. The average Colombian producer has 1.5 hectares of land, producing 50 bags of coffee a year. If the producers were selling this coffee on their own, they would get the local market price coming in under the cost of production. By joining forces and combining their coffee they can market it for higher premiums. By paying higher premiums above the value of this coffee, the purchase of this lot directly advances opportunities for producers to continue their trajectory towards better production facilities, higher quality, and a stronger community. These coffees are cupped and blended to attain certain quality scores and to represent the flavors inherent of the micro-region of Cauca.

This coffee has been a staple of our winter menu for three years now. We encourage paper filtered, by-the-cup pour over methods to get the most articulate brews of this balanced, brown gem. Dial-into dark cherries, brown sugar, and splashes of citrus by starting with a 1:16.5 brew ratio, filtered water at 206-208℉, a medium grind, and a 3-3.5 minute brew cycle.