A single-origin washed coffee from Pichincha Province, Ecuador, grown by Galo Fernando Morales Flores at Finca Cruz Loma in San José de Minas at 1450 meters altitude. The Sidra varietal was hand-picked, selectively sorted, depulped, and fermented for 48 hours in open tanks before being washed and dried on raised beds for 18-25 days. This medium-bodied coffee offers flavors of Poha berry, sweet plantain, aprium, and Iris flowers, with higher extractions revealing peach notes.
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.
