Cauca is the 4th largest coffee producing department within Colombia, yet it ranks 1st in the number of coffee-producing families. With more than 90,000 families in charge of cultivating 93,000 hectares of Arabica coffee, this means that the overwhelming majority of producers here are smallholder farmers, growing their harvests on plots averaging less than 5Ha. Afro-Colombians and the indigenous Nasas and Misak peoples make up a large number of the producers hailing from La Meseta, the micro-region outside of Popayán, where this coffee comes from. Produced using traditional farming practices, this offering is comprised of Caturra, Colombia and Castillo varieties grown at elevations between 1700-1900 MASL. Depulped cherries received a 12-24 hour dry fermentation with 10-20 days on raised beds for drying. We picked out this multi-producer lot amongst other Cauca offerings as having the best characteristics for decaffeination: big sweetness with structured acidity.

Cauca is the 4th largest coffee producing department within Colombia, yet it ranks 1st in the number of coffee-producing families. With more than 90,000 families in charge of cultivating 93,000 hectares of Arabica coffee, this means that the overwhelming majority of producers here are smallholder farmers, growing their harvests on plots averaging less than 5Ha. Afro-Colombians and the indigenous Nasas and Misak peoples make up a large number of the producers hailing from La Meseta, the micro-region outside of Popayán, where this coffee comes from. Produced using traditional farming practices, this offering is comprised of Caturra, Colombia and Castillo varieties grown at elevations between 1700-1900 MASL. Depulped cherries received a 12-24 hour dry fermentation with 10-20 days on raised beds for drying. We picked out this multi-producer lot amongst other Cauca offerings as having the best characteristics for decaffeination: big sweetness with structured acidity.