This single-origin coffee comes from Finca la Senda in Acatenango, Guatemala, grown at 1,550-1,970 meters altitude. It features Caturra, Bourbon, and Pacamara varieties processed using the experimental "Hydro Natural" method, which combines natural processing (4-5 days in cherry) with re-soaking in water with yeast and acids before final drying on raised beds. The result offers fruity complexity with tartaric acidity reminiscent of red wine, featuring red apple, plum, and bourbon notes. Roasted to a light color (128.5) with expected flavor development after 3+ weeks rest.
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.
