This Castillo varietal is grown by Jairo Arcila at Santa Monica farm in Quindío, Colombia at 1450-1500 meters altitude. The coffee undergoes a unique honey process co-fermentation with yeast and macerated strawberries, followed by a 72-hour anaerobic fermentation period with pulp on, then dried on raised beds. The cup presents flavors of strawberry, custard, vanilla, and cream with pronounced floral notes. Castillo is a productive, rust-resistant variety developed by Federación Nacional de Cafeteros.
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.
