A Pink Bourbon variety grown by Jairo Arcila at Finca Villarazo in Armenia, Quindio, Colombia, at 1,400–1,500 masl. Processed using an anaerobic honey method with a 72-hour dry anaerobic fermentation with the pulp on, during which tartaric acid and mint leaves were added. The cherries were then pulped and dried on raised beds to 10.5% moisture content. Tasting notes include mint, roses, cardamom, red wine, raw cacao, and orange.
Origin
Quindío (Colombia)
Flavor Notes
Rose, Orange, Red Wine, Mint, Raw Cacao, Raw Cocoa
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.
