This coffee is grown by Pak Parum and smallholder farmers organized around Karana Global in Bali, Indonesia, at an altitude of 1200-1300 meters. It is a Kartika variety processed using a yeast-inoculated anaerobic natural method, where the coffee is macerated with Pichia kudriavzeii yeast for 48 hours. The flavor profile features mixed fruits with a twang in the finish and a hint of molasses. This is a light-roast coffee suitable for various brewing methods, including 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.
