Cost per 250mL serving - $2.81
This washed 80% pink bourbon, 20% tabi lot from Dilio Pechene of Finca La Primavera is without a doubt out of this world; it’s no surprise then that it took first place at the 2025 Best of Cauca competition. As soon as we first smelled its aroma while judging the competition in Popayan, Cauca, we knew that we had to get our hands on this truly unique, outstanding coffee. And so, at the competition’s conclusion, we secured this lot at auction, where we placed the highest bid of $67/kg. Ever since, we have been impatiently awaiting its arrival so that we might finally share it with you. When brewed, our experience begins with a big, bold, red splash of pomegranate, whose natural tendency towards sourness is countered by the viscous, round sweetness of fresh tamarind. We then find that this symphony of flavors is brought into perfect harmony by a sustained note of immensely delicate, lemony magnolia blossom. This coffee is one of a kind, and we feel that it is a true privilege to have the opportunity to roast and share it with the world.
Dilio Pechene’s farm, Finca La Primavera, is located at 1.800 masl in the Piendamo department of Cauca, where he works alongside his siblings and uncles, who have farms of their own—being multi-generational coffee producers. Dilio says that a primary component to the quality of the coffee he grows is that he focuses, “on picking very mature cherries . . . The coffee must be fully mature; I identified the optimal time for harvest when I see the coffee tree "purple color" almost when the coffee cherry is about to fall off the tree . . . then, when fermenting the coffee, I try to follow the time that the ‘Fermaestro’ tool establishes.” Fermaestro is a tool developed by FNC which is essential for tracking the duration of the fermentation time. Commenting on having won first place in the Best of Cauca competition, and having grown the lot which took the highest price at auction, Dilio says that he feels “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.”
Pink bourbon is a relatively uncommon variety, first identified relatively recently, in 2013, and grown almost exclusively in Colombia. Pink bourbon is known for its potential for quality, generally represented by pleasant, citric acidity, honeyed sweetness, and strong floral presence in the cup — all qualities present in this offering. Its genetic heritage remains uncertain, although it is most likely not actually bourbon at all, being instead yet another example of an Ethiopian landrace variety that made its way to Colombia, just like chiroso, geisha, mejorada, papayo, sidra, aji and wush wush. This would certainly make sense, given that the flavor of pink bourbon is much more akin to a washed Ethiopian landrace or Panamanian geisha in its florality, than a more typical Colombian bourbon or castillo. The sugar present in pink bourbon, like red bourbon, is predominantly glucose, resulting in a more smooth, silk-like body.
Tabi was first released in 2002 in Colombia by the FNC, in an effort to combat the spread of leaf rust. It is a hybrid variety of bourbon, typica, and timor. The word ‘tabi’ simply means ‘good’ in the Guambiano dialect. Tabi, when grown with care and at altitude successfully combines the cup quality of bourbon and typica, and the robustness and disease resistance of timor.
All coffee is sold whole-bean to reduce oxidation, and increase the longevity of volatile organic compounds.
Cost per 250mL serving - $2.81
This washed 80% pink bourbon, 20% tabi lot from Dilio Pechene of Finca La Primavera is without a doubt out of this world; it’s no surprise then that it took first place at the 2025 Best of Cauca competition. As soon as we first smelled its aroma while judging the competition in Popayan, Cauca, we knew that we had to get our hands on this truly unique, outstanding coffee. And so, at the competition’s conclusion, we secured this lot at auction, where we placed the highest bid of $67/kg. Ever since, we have been impatiently awaiting its arrival so that we might finally share it with you. When brewed, our experience begins with a big, bold, red splash of pomegranate, whose natural tendency towards sourness is countered by the viscous, round sweetness of fresh tamarind. We then find that this symphony of flavors is brought into perfect harmony by a sustained note of immensely delicate, lemony magnolia blossom. This coffee is one of a kind, and we feel that it is a true privilege to have the opportunity to roast and share it with the world.
Dilio Pechene’s farm, Finca La Primavera, is located at 1.800 masl in the Piendamo department of Cauca, where he works alongside his siblings and uncles, who have farms of their own—being multi-generational coffee producers. Dilio says that a primary component to the quality of the coffee he grows is that he focuses, “on picking very mature cherries . . . The coffee must be fully mature; I identified the optimal time for harvest when I see the coffee tree "purple color" almost when the coffee cherry is about to fall off the tree . . . then, when fermenting the coffee, I try to follow the time that the ‘Fermaestro’ tool establishes.” Fermaestro is a tool developed by FNC which is essential for tracking the duration of the fermentation time. Commenting on having won first place in the Best of Cauca competition, and having grown the lot which took the highest price at auction, Dilio says that he feels “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.”
Pink bourbon is a relatively uncommon variety, first identified relatively recently, in 2013, and grown almost exclusively in Colombia. Pink bourbon is known for its potential for quality, generally represented by pleasant, citric acidity, honeyed sweetness, and strong floral presence in the cup — all qualities present in this offering. Its genetic heritage remains uncertain, although it is most likely not actually bourbon at all, being instead yet another example of an Ethiopian landrace variety that made its way to Colombia, just like chiroso, geisha, mejorada, papayo, sidra, aji and wush wush. This would certainly make sense, given that the flavor of pink bourbon is much more akin to a washed Ethiopian landrace or Panamanian geisha in its florality, than a more typical Colombian bourbon or castillo. The sugar present in pink bourbon, like red bourbon, is predominantly glucose, resulting in a more smooth, silk-like body.
Tabi was first released in 2002 in Colombia by the FNC, in an effort to combat the spread of leaf rust. It is a hybrid variety of bourbon, typica, and timor. The word ‘tabi’ simply means ‘good’ in the Guambiano dialect. Tabi, when grown with care and at altitude successfully combines the cup quality of bourbon and typica, and the robustness and disease resistance of timor.
All coffee is sold whole-bean to reduce oxidation, and increase the longevity of volatile organic compounds.
