Dilio Pechene (Best of Cauca No. 1 Auction Winner)

A beautiful Auction Lot winner from Cauca.

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Better Coffee, Together

When our good friend Will at Mirra Coffee asked if we wanted to join him in purchasing a portion of this winning Best of Cauca auction lot, we of course said yes.

We’re incredibly honored to share this beautiful coffee with our customers and equally excited about what this collaboration represents. We hope to continue pursuing sourcing opportunities alongside Mirra and other roaster friends in the future. Collaboration isn’t always common in our industry, but we believe there is something incredibly meaningful about coming together around exceptional coffees, sharing them with our respective communities, and ultimately supporting the producers behind them.

For Dilio Pechene, earning first place in the Best of Cauca competition—and seeing his coffee receive the highest price at auction—marked an important milestone for his family and their work.

Reflecting on the achievement, Dilio shared:
“Immense gratitude in knowing that our daily dedication and meticulous effort has paid off, allowing us to sell our coffee at a great price. This achievement marks a significant milestone: after participating previously, this is the first time our coffee has finally placed and won the contest! The work does not stop here; we are motivated to continue raising the bar and producing even higher-quality coffees.”

Better Coffee, Together

When our good friend Will at Mirra Coffee asked if we wanted to join him in purchasing a portion of this winning Best of Cauca auction lot, we of course said yes.

We’re incredibly honored to share this beautiful coffee with our customers and equally excited about what this collaboration represents. We hope to continue pursuing sourcing opportunities alongside Mirra and other roaster friends in the future. Collaboration isn’t always common in our industry, but we believe there is something incredibly meaningful about coming together around exceptional coffees, sharing them with our respective communities, and ultimately supporting the producers behind them.

For Dilio Pechene, earning first place in the Best of Cauca competition—and seeing his coffee receive the highest price at auction—marked an important milestone for his family and their work.

Reflecting on the achievement, Dilio shared:
“Immense gratitude in knowing that our daily dedication and meticulous effort has paid off, allowing us to sell our coffee at a great price. This achievement marks a significant milestone: after participating previously, this is the first time our coffee has finally placed and won the contest! The work does not stop here; we are motivated to continue raising the bar and producing even higher-quality coffees.”

Better Coffee, Together

When our good friend Will at Mirra Coffee asked if we wanted to join him in purchasing a portion of this winning Best of Cauca auction lot, we of course said yes.

We’re incredibly honored to share this beautiful coffee with our customers and equally excited about what this collaboration represents. We hope to continue pursuing sourcing opportunities alongside Mirra and other roaster friends in the future. Collaboration isn’t always common in our industry, but we believe there is something incredibly meaningful about coming together around exceptional coffees, sharing them with our respective communities, and ultimately supporting the producers behind them.

For Dilio Pechene, earning first place in the Best of Cauca competition—and seeing his coffee receive the highest price at auction—marked an important milestone for his family and their work.

Reflecting on the achievement, Dilio shared:
“Immense gratitude in knowing that our daily dedication and meticulous effort has paid off, allowing us to sell our coffee at a great price. This achievement marks a significant milestone: after participating previously, this is the first time our coffee has finally placed and won the contest! The work does not stop here; we are motivated to continue raising the bar and producing even higher-quality coffees.”

Great coffee takes time.

Resting our coffees is something we’ve practiced for a long time because we believe it delivers the best possible tasting experience. As a modern, forward-thinking coffee company, we roast our coffees lightly to showcase clarity, sweetness, and nuance. These lighter roasts—especially those sourced from higher elevations—tend to be denser and hold more gas after roasting, which means they benefit from a longer rest period. In our experience, most of our coffees taste their best 3+ weeks after the roast date for both filter and espresso. Some particularly dense, high-elevation coffees may need even more time to fully open up. When properly rested, our coffees show greater complexity, deeper sweetness, and a more balanced, expressive cup. This is because the beans have had time to release the excess gases built up during roasting, allowing the inner structure of the coffee to stabilize and the flavors to fully develop. Great coffee takes time—and we’ve found that giving it that time makes all the difference.

Great coffee takes time.

Resting our coffees is something we’ve practiced for a long time because we believe it delivers the best possible tasting experience. As a modern, forward-thinking coffee company, we roast our coffees lightly to showcase clarity, sweetness, and nuance. These lighter roasts—especially those sourced from higher elevations—tend to be denser and hold more gas after roasting, which means they benefit from a longer rest period. In our experience, most of our coffees taste their best 3+ weeks after the roast date for both filter and espresso. Some particularly dense, high-elevation coffees may need even more time to fully open up. When properly rested, our coffees show greater complexity, deeper sweetness, and a more balanced, expressive cup. This is because the beans have had time to release the excess gases built up during roasting, allowing the inner structure of the coffee to stabilize and the flavors to fully develop. Great coffee takes time—and we’ve found that giving it that time makes all the difference.

Great coffee takes time.

Resting our coffees is something we’ve practiced for a long time because we believe it delivers the best possible tasting experience. As a modern, forward-thinking coffee company, we roast our coffees lightly to showcase clarity, sweetness, and nuance. These lighter roasts—especially those sourced from higher elevations—tend to be denser and hold more gas after roasting, which means they benefit from a longer rest period. In our experience, most of our coffees taste their best 3+ weeks after the roast date for both filter and espresso. Some particularly dense, high-elevation coffees may need even more time to fully open up. When properly rested, our coffees show greater complexity, deeper sweetness, and a more balanced, expressive cup. This is because the beans have had time to release the excess gases built up during roasting, allowing the inner structure of the coffee to stabilize and the flavors to fully develop. Great coffee takes time—and we’ve found that giving it that time makes all the difference.

Inside the Cup

When brewed, this coffee opens with a vibrant burst of bold pomegranate, its natural tartness balanced by rounded sweetness of fresh tamarind. As the cup cools, these flavors come together in harmony, lifted by a lingering hint of delicate, floral and lemon tea. We find this coffee to also present tropical qualities as it ages off roast, with fruits like green mango and papaya presenting themselves. This coffee is truly exceptional and complex from hot to cold when brewed as a filter coffee or as a bright espresso option.

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