Pink Bourbon varietal grown by Sebastian Gomes in La Divisa farm located in Quindio, Colombia at 1700-1850 meters altitude. The coffee undergoes a washed process with experimental co-fermentation: a 72-hour dry anaerobic fermentation with pulp on, macerated lychee fruit, and wine yeast. Dried on raised beds. Flavor profile features lychee, cherry, white grape, and rose tea florality with pronounced sweetness and fruit-forward character. Roast level 121.5 (lighter spectrum).
Origin
Quindío (Colombia)
Flavor Notes
Floral, Cherry, Lychee, White Grape, Rose Tea
Roast Level
Medium Light
Processing
Washed, Anaerobic Fermentation With Lychee And Wine Yeast
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.
