A Geisha variety coffee from Finca El Paraíso 92, located in the Cauca region of Colombia at 1,700–1,900 meters above sea level. Grown and processed by Wilton Benitez on a family-owned farm known for innovative processing, including a proprietary microbiology laboratory. The coffee undergoes Koji Fermentation, where the Koji fungus is added during the drying phase to preserve sugar content and intensify flavors. Tasting notes include raspberry, basil, vanilla, pineapple, and brown sugar.
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.
