Castillo varietal grown in the Quindío department at 1750-1800 meters altitude. The coffee underwent a 72-hour dry anaerobic fermentation with pulp and orange/wine yeast, followed by drying on raised beds with oranges. Honey processing method. Aroma of parmesan crisps with flavor notes of orange pith and funk, displaying dense bitter pithiness. Light roast (118.4 color, higher indicates lighter roast).
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.
