Grown by Rafael Amaya at Finca La Virginia in Timana, Huila, Colombia, at 1,700–1,800 meters above sea level. The Yellow Bourbon variety is hand-picked for ripe cherries and processed using a lactic washed method: 120 hours of dry anaerobic fermentation before pulping in grainpro bags at 20°C, encouraging lactic acid development, followed by pulping, washing, and drying on raised beds. Tasting notes include dragon fruit, raw cacao, floral, strawberry, pineapple, and panela.
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.
