A Pink Bourbon coffee from Finca Villarazo in Armenia, Quindío, Colombia, grown by Jairo Arcila at 1,400–1,500 meters altitude. The coffee undergoes a 72-hour anaerobic dry fermentation with the pulp intact, with tartaric acid and ginger added during fermentation. After fermentation, the cherries are pulped and dried on raised beds to 10.5% moisture. Tasting notes include ginger, sweet chocolate, florals, strawberry yogurt, 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.
