Grown by Andres Guaca at Finca Guacanas in San Adolfo, Huila, Colombia, at 1,700–1,900 masl. The Pink Bourbon variety underwent a dry anaerobic fermentation of 72 hours with the pulp on, during which tartaric acid and cinnamon were added. Cherries were then pulped and dried on raised beds to 10.5% moisture content — an Anaerobic Honey + Cinnamon process. Flavor notes include dark fruits, cacao, cinnamon, spices, floral, and sweet chocolate.
Origin
Huila (Colombia)
Flavor Notes
Cinnamon, Spices, Floral, Chocolate, Cacao, Sweet Chocolate, Dark Fruit
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.
