Bourbon cultivar grown by smallholders on Bumba hill in the Kayanza province, Burundi at 2200 meters altitude. This coffee is processed using anaerobic honey fermentation, where depulped cherry is sealed in Afri-tanks for 36-72 hours of oxygen-limited fermentation, then washed and dried on raised beds. Light-bodied with clean cup quality featuring kumquat, lemon, and lime notes, finishing with dark chocolate. Roast color 119.6.
Nick and Charlie started S&W Craft Roasting as avid home roasters and built it into a focused, direct to consumer operation based in Coatesville, Indiana. The roastery is veteran owned and runs exclusively online with no brick and mortar retail, keeping the emphasis squarely on the coffee itself. All production goes through a refurbished 1993 Sasa Samiac drum roaster fitted with Agtron color control systems for precise, repeatable results. The catalog runs deep, with roughly 99 single origin varieties sourced from Ethiopia, India, Costa Rica, El Salvador, Colombia, China, and beyond. Their roasting philosophy prioritizes origin character over roast imprint, with no artificial flavorings, preservatives, or additives.
