Castillo varietal grown by Jairo Arcila in Quindío, Colombia at 1450-1500 meters altitude. Natural process with 200-hour extended dry anaerobic fermentation, dried on raised beds. Light-bodied with blueberry and violet tones, subtle vinegar notes in the finish. Roasted to color 96.9 on November 17, 2025. Recommended rest period of 2 weeks minimum.
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.
