A 100% Castillo varietal grown by Jairo Arcila in Quindío, Colombia at 1450-1500 meters altitude. This coffee undergoes a unique co-fermentation process: a 72-hour dry anaerobic fermentation with pulp intact, during which macerated lychee fruit and wine yeast are added. After fermentation, the cherries are washed and dried on raised beds. The cup profile features balanced flavors of lychee, cherry, and white grape with rose tea florality, noted as very sweet and fruity. Best enjoyed after a minimum 2.5-week rest, with 3-4 weeks recommended for optimal mellow sweetness.
Origin
Quindío (Colombia)
Flavor Notes
Cherry, Lychee, White Grape, Rose Tea
Roast Level
Medium Light
Processing
Washed, Anaerobic Fermentation With Lychee And 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.
