Indigenous Heirloom varietals grown by smallholder farmers in Worka Sakaro, a small area in the Gedeb district close to Yirgacheffe, at 2000-2200 meters altitude. Processed using an anaerobic "Wine Process" Natural method, where the ripest cherries selected by brix meter undergo 3-7 days of anaerobic fermentation in sealed plastic bags before final drying on raised beds. The cup presents a tantalizing apple-peach tart with hints of jasmine.
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.
