Cauca
Methods Academy and Roastery

Cauca

Process
Processing is how we get the bean out of the coffee cherry. The method used is the number one factor in a coffee's flavor.
NATURAL PROCESS
Size
Grind Type
5.500 KD

Experience a coffee of remarkable complexity, featuring a sweet,
citrus-like acidity complemented by rich notes of cacao, berries and
red fruits. Each sip culminates in a lingering, sweet finish.
Nestled high in the Colombian Andes, at altitudes between 1800-2000m,
the coffee thrives, developing a dense and sweet profile. This region
beautifully embodies the fusion of Colombian culture and coffee
mastery. With deep historical roots, local farmers are dedicated to
cultivating high-quality beans, ensuring a vibrant and flourishing
coffee heritage.



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About the Producer
Methods Speciality Coffee

Methods Academy and Roastery is a premium coffee roastery based in Kuwait that specializes in supplying high-end 100% Arabica beans.

We obsess over every detail of the process, from sourcing the best coffee beans to perfecting how we roast coffee. We provide specially graded Arabica beans that have been hand-selected from the best growing places on earth and treat the coffee to various quality tests to maintain its quality.

Our coffee is roasted using state of art Giesen coffee roasters, allowing us to offer you the best quality coffee beans in the industry and our entire team works tirelessly to bring you the best coffee products and experiences.

Coffee information

Cauca

Origin:

Variety:

Region:

Altitude:

Process:

Colombia

Castillo

Cauca

1800-2000 masl

NATURAL PROCESS

Flavor Wheel

The flavor wheel is a visual tool that helps to better understand and name flavors in coffee. This wheel contains six main categories common in specialty coffee.

The Cauca has a flavor we taste as CHOCOLATE, BERRIES, FRUITY, , , These flavors fall into the following groups from the wheel: fresh fruit, chocolate, and nutty.
Using the flavor wheel during tasting makes it easier to identify and articulate specific flavors.