This coffee is a Bourbon Rosado varietal grown by Luis Édgar Camacho in the Southern Huila region, Palestina, Santa Bárbara. It is fully washed, with 48 hours resting in husk and 48 hours of closed dry mass fermentation, followed by greenhouse drying for 15 days at about 1720 meters above sea level. Sold in 300 g bags. The profile emphasizes ultralight development with sorghum sweetness and tulip notes at lower extractions, morphing toward prickly pear cactus fruit at higher extractions, with brew notes mentioning tomato, black currant, lemon, magnolia, and a Kenyan-like sweetness as it matures.
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.
