This espresso roast features multiple heirloom and modern varieties—Bourbon (N39), Kent, SL-28, SL-34, TACRI, Ruiru-11, and Batian—grown by Neel and Kavita Vohora on Gaia Farm in the Karatu district of Tanzania's Ngorongoro region at 1650-1800 meters altitude. The coffee is fully washed with infused fermentation enhanced by citric acid addition, creating a balanced, bright espresso suitable for milk-based drinks. Flavor profile emphasizes brightness and citric acidity.
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.
