Grown by Sebastian Gomez at Finca La Divsa in the Quindio region of Colombia at 1,750–1,800 masl. This Geisha variety coffee was hand-sorted following strict ripeness criteria. Cherries were fermented in plastic tanks for 36 hours at 23°C, then dried on raised beds below 35°C. Processed using a Natural Lactic method. Tasting notes include jasmine, purple berries, floral, and sweet chocolate. Sold as 200g whole bean.
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.
