Guatemalan single origin coffee from Finca la Senda in Acetenango, grown at 1550-1970 meters altitude. Features Caturra, Bourbon, and Pacamara varietals processed using the experimental "Hydro Natural" method: dried in cherry for 4-5 days, then re-soaked in water with yeast and acids, producing tartaric acidity and deep fruity profile. Ultralight roast (140.8 color) with light body, tempered acidity, and floral notes. Develops lemongrass, yuzu, and hibiscus characteristics, especially suited for espresso.
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.
