This coffee comes from the Koerintji Barokah Bersama Cooperative, whose 320 members farm on a plateau at the foot of Mount Kerinci in the Sumatra Kerinci region, sub-region Gunung Tujuh, Indonesia, at altitudes of 1,400–1,700 masl. The varieties are Andung Sari and Sigarar Utang. Processed using an Anaerobic Natural method — ripe cherries are sealed in airtight bags for 7 days before drying on raised beds in domes for 20–23 days. Flavor notes include Tropical, Papaya, Mangosteen, Raisin, and Apricot. 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.
