Years of tradition in Cauca
Sweet and dynamic, perfect for pour-over
The department of Cauca, while not foreign to the coffee industry, is often overshadowed by other, more famous departments in the region. Colombia's varying elevation and climate makes the country well suited for growing diverse, interesting coffees. This southwestern region, facing the Pacific Ocean, experiences fluctuating temperatures throughout the day and night, while the nearby mountains and proximity to the equator enable a stable micro-climate year round. Combined with the high altitudes in Cauca, this leads to more acidic, distinctively sweet & fruity offerings.
For Francisco Cajiao, coffee is a family tradition passed down by his great-grandparents. After attending Culinary school in Cali, Francisco returned home and re-connected with his interest in agroecological processes and growing food without chemicals. This lot, from his farm La Facari, is a beautiful crossroads of tradition and innovation.
This coffee was anaerobically fermented before being dried with about 50% of the mucilage removed. The resulting cup is fruity and clean. Dial into floral notes of watermelon and papaya 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.