Starch and flour were produced from cassava roots grown in two specific environmental conditions in Colombia. The physicochemical properties evaluated were granule size and morphology, amylose content, crystal form, thermal properties and pasting behavior. The properties of cassava starch were highly influenced by the environmental conditions during the growth of the roots. Starch extracted from roots cultivated in a warmer zone showed smaller granule size, higher amylose content and higher temperature and enthalpy of gelatinization. This starch also showed higher pasting temperature and lower peak viscosity. Cassava flours presented differences with their corresponding starch such as lower enthalpy of gelatinization measured by DSC, higher pasting temperature and lower peak viscosity on pasting. It is possible that this behavior is influenced by the presence of non-starch components from the fresh root.