Produced by Shady Bader at Finca El Vergel in the Tolima region of Colombia, grown at 1,700–1,800 masl. The Java variety undergoes a unique processing method: a 48-hour dry anaerobic fermentation with mandarin juice added, followed by pulping, gentle washing, and drying on raised beds with dehydrated mandarin peel at below 35°C. Flavor notes include floral, dried peach, red apple, mandarin, and caramel.
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.
