Grown by Jairo Arcila at Finca Santa Monica in Armenia, Quindio, Colombia, at 1,400–1,500 masl. This Pink Bourbon variety undergoes an anaerobic honey process: a 72-hour dry anaerobic fermentation with pulp on, during which tartaric acid and eucalyptus leaves are added. Cherries are then pulped and dried on raised beds to 10.5% moisture content. Tasting notes include eucalyptus, rose tea, strawberry, orange, and red apple.
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.
