A micro-lot from Colombia's Quindío region, grown by Jairo Arcila at 1,900–2,200 masl. The coffee is 100% Castillo variety, developed by the Federación Nacional de Cafeteros for productivity and rust resistance. Processed using a Natural Carbonic Maceration method: dry anaerobic fermentation for 24 hours, followed by CO2-injected plastic tanks at 20°C for 42 hours, raised bed drying to 18% moisture, grain pro bag resting for 50 hours, and final drying to 10.5% moisture. Flavor notes include red fruits, red apple, maple syrup, raspberry, raisin, and chocolate, with intense malic acidity and a medium-full, creamy body.
Origin
Quindío (Colombia)
Flavor Notes
Raisin, Raspberry, Chocolate, Maple Syrup, Sweet Chocolate, Red Fruit, Raisin Chocolate
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.
