This single-origin coffee from Quindío, Colombia is grown by third-generation farmer Jairo Arcila at Santa Monica farm at 1550-2000 meters altitude. It features 100% Caturra variety beans processed using carbonic maceration with mandarin. The unique process involves 24 hours of aerobic fermentation, followed by 50 hours in Grainpro bags with macerated mandarin and CO2 below 22°C, then gentle washing and drying on raised beds with dehydrated mandarin skin. The cup exhibits a sweet red tea body with prominent mandarin notes and a smooth, balanced finish.
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.
