A Geisha variety from Finca La Bola in Peru, produced by Fredy Bermeo Guevara and exported through the CENFROCAFE cooperative. Grown at 1,800 meters above sea level in loam and sandy loam soil with a pH of 5.0–6.0, in the shade of guava, pine, laurel, and cedar trees. Processed using a fully washed method — pulped the same day, fermented in concrete tanks for 18–24 hours, and dried on raised beds in parabolic dryers for 15–20 days. Flavor notes include honey floral, sweet orange, cherry, and peach.
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.
