Castillo varietal sourced from Jairo Arcila in Quindío, Colombia at 1450-1500 meters altitude. This microlot features an innovative honey processing method combined with anaerobic fermentation for 72 hours using yeast and macerated peaches, followed by drying on raised beds. The coffee exhibits a distinctive flavor profile with prominent peach notes, along with nuances of yellow Indian coconut curry and sweet red peppers. Roast color: 126.4 (lighter roast).
Origin
Quindío (Colombia)
Flavor Notes
Peach, Coconut Curry, Sweet Red Pepper, Yellow Indian Coconut Curry
Roast Level
Light
Processing
Honey, Anaerobic Fermentation With Yeast And Macerated Peaches
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.
