Indigenous landraces and cultivars from the Bensa Cooperative in Sidama Zone, Ethiopia, grown at 1800-2200 meters altitude. This coffee undergoes an experimental anaerobic fermentation process where cherry ferments for 48 hours in a covered tank with limited oxygen, followed by shade-drying on raised beds with macerated fruit. It is a drum roast with pink grapefruit acidity, hints of funk in the middle, and red and blue berry notes finishing the cup.
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.
![Elto Elora [Anaerobic 72h]](https://cdn.thewaytocoffee.com/jt-5gPMus2gGtlP5HjbMn-qI8vncoj_kRy5dURqsJx4/rs:fit:512:512/plain/s3://orugk53bpf2g6y3pmztgkzi/img_699402d44c7bc4.34366151.webp)
![Elto Elora [Anaerobic 72h]](https://cdn.thewaytocoffee.com/YVlhkwaVoFuqu3YW4F0sPFvnXu_vhU_wCKJDiSgGySw/rs:fit:1024:1024/f:avif/plain/s3://orugk53bpf2g6y3pmztgkzi/img_699402d44c7bc4.34366151.webp)
