Flavor: Milk chocolate, nougat, almond, lemon & lime. About Cafecauca Cafecauca is a cooperative rooted in resilience and community, founded on December 12, 1961 in Popayán, Colombia. It began with a few hundred coffee farmers, united by a vision of solidarity and sustainable growth. Over the decades, the cooperative has weathered financial crises, conflict, and climate challenges, emerging stronger through innovation and a deep commitment to its members and the land. Today, Cafecauca supports thousands of smallholder farmers, many cultivating under 5 hectares, across the mid-to-high elevations of Cauca. The cooperative’s mission goes beyond coffee—it’s about empowering communities. Farmers receive training in organic agronomy, soil fertility, and post-harvest handling, while infrastructure investments have improved drying, milling, and traceability. Cafecauca has helped producers transition supporting the empowerment of women farmers and environmental stewardship through shade-grown systems and biodiversity conservation. Every cup of Cafecauca coffee carries the story of transformation, dignity, and hope. Washed Process Coffee Cafecauca’s organic lots are typically processed using the washed method, which involves selective hand-picking of ripe cherries, followed by depulping and controlled fermentation in tanks. Fermentation times range from 18 to 36 hours depending on climate and desired flavor profile. After fermentation, the coffee is washed and sun-dried on raised beds or patios, with covered dryers used in humid areas to ensure consistent drying to 10–11% moisture. Coffee Grading in Colombia | Excelso EP In Colombia, coffee is graded primarily by bean size and quality. “Excelso” is a classification used for beans that pass through a screen size 15 or larger, but not necessarily 17 or 18 like “Supremo.” Excelso coffees are widely exported and represent a high-quality standard. European Preparation (EP) refers to a post-harvest processing standard for green coffee that involves extra sorting and cleaning to meet stricter quality specifications. EP coffee typically undergoes additional steps such as hand-sorting to remove defects, foreign matter, and broken beans, resulting in a cleaner, more uniform cup. This preparation enhances cup quality and consistency, making EP lots especially desirable in specialty and premium markets. Organic Coffee Organic coffee at Cafecauca is more than just a certification, it’s a holistic farming approach. Farmers use organic fertilizers and natural pest control methods. Shade-grown systems help conserve soil and water, while training programs ensure consistent quality and traceability. Organic lots are carefully handled to prevent contamination, and the cooperative supports on-farm trials and infrastructure to make organic production viable for smallholders. Colombian Coffee History Coffee arrived in Colombia through Jesuit priests in the late 18th century, but it wasn’t until the 19th century that it became a significant industry, with the first exports recorded in 1808. The industry found its footing in 1927 with the creation of the National Federation of Coffee Growers (FNC), which worked to elevate the reputation of Colombian coffee. In 1958, the FNC launched the iconic “Juan Valdez” campaign, establishing Colombian coffee as a unique, high-quality product in global markets. The FNC also introduced a national coffee fund, channeling resources into research, technical support, and varietal improvements to support the industry’s growth.