Caturra variety grown on Finca La Luisa in Antioquia, Colombia at 1,720 meters altitude, produced by the Velez family. The coffee undergoes anaerobic fermentation in CO2-flushed tanks for 120 hours, then cofermented with pineapple juice for 3 days before being dried on raised beds. Honey processed with a roast color of 124 (medium light roast). Flavor profile features pineapple upside down cake, caramel sweetness, and notes of Brazil nut when espresso prepared.
Origin
Antioquia (Colombia)
Flavor Notes
Pineapple, Caramelized, Brazil Nut, Pineapple Upside Down Cake
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.
