S&W Craft Roasting

Colombia Santa Monica Blackberry Honey Process

Grown by third-generation producer Jairo Arcila in Quindío, Colombia at 1,450–1,500 masl, this 100% Castillo microlot undergoes a 72-hour wet anaerobic fermentation with yeast and macerated blackberries before pulping and drying on raised beds. The result is a wildly unusual cup: blackberry, farmhouse ale, and coconut—deliberately experimental and far removed from standard coffee profiles. This is a Roaster's Select small-batch release meant as a special treat for adventurous drinkers, not a workaday coffee. Limited to 100g bags.