Purple Caturra varietal grown by smallholders in the Quindio department of Colombia at 1550 meters altitude. Co-fermented with grapes and coffee mossto using a sequential processing method: initial anoxic fermentation with grapes and mossto for 18 hours, followed by depulping and second anoxic fermentation for 12 hours, then dried for 24 days on raised beds using honey process. Cup profile features cherry, red tea, and raisin essences with grape candy characteristics.
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.
