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.
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.
