S&W Craft Roasting

Colombia Santa Monica Lulo Coferment

Grown by third-generation farmer Jairo Arcila at Finca Santa Monica in Quindío, Colombia, at 1450–1500 meters elevation. This Castillo varietal underwent a 72-hour anaerobic fermentation with pulp intact, inoculated with macerated lulo fruit and wine yeast, then washed and dried on raised beds—a technique that intensifies and complexes the flavor profile. The cup leads with mixed white and purple grape, builds a body reminiscent of pink grapefruit, and finishes with subtle hops character. This is the roaster's most approachable coferment to date, yet still bold enough for espresso pull-throughs; if you loved their Edwin Norena Hops bean, this will resonate.