Unroasted Colombia Popoyán Cauca

Colombian coffee from Popayán, Cauca is like a little morning dance party for your taste buds. With our roast the flavor notes kicks things off with molasses - brown sugar sweetness, a pop of lychee, and a zesty lime finish. Dive deeper, and you’ll catch whispers of tangerine, dark chocolate, kiwi, and even a hint of crisp fuji apple from our cupping notes. With its sweet aroma, smooth body, and a lively citrus-and-wine-like acidity, this brew is here to brighten your day. Sip, savor, smile!

Popayán, as a central coffee-producing microregion in Cauca, Colombia, offers an exceptional coffee-growing environment due to its unique geographical and climatic features. Nestled in the valley of Pubenza and surrounded by the Andes mountains, the region benefits from a high-altitude plateau, rich volcanic soil, and an optimal climate for coffee cultivation.

Coffee came to Colombia in the late 1700s by way of Jesuit priests who were among the Spanish colonists, and the first plantings were in the north of the country, in the Santander and Boyaca departments. Throughout the 19th century, coffee plants spread through the country, with a smaller average farm size than more commonly found throughout other Latin American producing countries.

Even though it’s been 4,000 years, the soil resulting from the last major eruption of Tolima is still considered “young soil,” filled with nutrients that are no longer found at the same levels in old soil. Volcanic soil contains high levels of potassium and nitrogen, which are fading or absent in other soils. “Boron”, which arrived from outer space long ago, is also present. Boron plays a key role in a diverse range of plant functions: it is essential to the structure of plant cell walls and in the creation of enzymes, and in flowering and fruit formation, meaning that Boron contributes to coffee seed yield.

In addition to nutrients, the structure of volcanic soil is also beneficial to coffee growing. It can soak up and hold moisture while, at the same time, facilitating good drainage so that the water doesn’t pool, which is not good for coffee plant roots. Coffee plants like to take a drink, then take a break. Additionally, volcanic soils are usually found on an incline, which also helps with drainage. All of these “microclimate” factors come together to bring you the complex, nuanced flavors in your cup of coffee.

As with many coffee origins, it is believed that coffee was first brought to Colombia by priests, arriving, perhaps, within a decade or two after coffee first came to the Americas via the Caribbean in the first half of the 17th century. It was likely a garden crop grown for local consumption and barter for decades. Generations of Colombians tell the story of a priest named Francisco Romero, who could be called the father of commercial coffee cultivation in Colombia. The folkloric tale goes that in the early 1800’s, Father Francisco, hearing confessions in the north eastern town of Salazar de la Palmas, assigned planting coffee to his parishioners as penance for their sins. The Archbishop of Colombia heard about this and ordered all priests to adopt the practice. Commercial production of coffee expanded quickly, moving into regions where the growing conditions were ideal.

Most of the coffee farms in this region are typically smaller, about 5 hectares or less, allowing farmers to focus on quality and detail. Popayán is also home to several indigenous communities that have been growing coffee for decades, leveraging their deep connection to the land and its agricultural traditions. The region’s volcanic soil and favorable climate create ideal conditions for producing high-quality coffee.

Colombian coffees, including those from Popayán, are celebrated for their well-balanced flavor profiles. They are produced throughout the year, ensuring a consistent supply. This balance of sweetness, acidity, and clean flavors makes Popayán coffee an excellent choice as a stand-alone varietal or as a base component in blends and roast profiles, highlighting its versatility and prominence in the global coffee market.