A single origin coffee from the Butegana washing station in the Kayanza region of Burundi, grown by various smallholder farmers at 1,300–1,600 masl. The variety is Red Bourbon, processed using a Yeast Inoculated (Intenso) Dry Natural method — anaerobically fermented with LALCAFÉ INTENSO™ yeast (Saccharomyces cerevisiae) for approximately 36 hours before being dried on raised beds. The cup profile features notes of grape, blackcurrant, mango, and raisin chocolate.
Origin
Kayanza (Burundi)
Flavor Notes
Grape, Raisin, Chocolate, Black Currant, Chocolate Raisin
Founded in 2014 by Brian and team, Studio Caffeine began its roasting journey in 2018 with a mission to bring extraordinary beans to Hong Kong at wallet-friendly prices. Now celebrating over a decade of experience, their Fotan roastery produces award-winning coffees—including accolades from the 2017 HKBrC Brewers Cup Championship—with each batch being handpicked, de-stoned, color sorted, and quality checked to ensure the essence from seed to cup.
