S&W Craft Roasting

Colombia Santa Monica Peach Honey

Grown by third-generation farmer Jairo Arcila in Quindío at 1450–1500 masl, this 100% Castillo microlot undergoes 72-hour anaerobic fermentation with yeast and macerated peaches before pulping and raised-bed drying. The processing creates a striking sensory split: four of five tasters found clear peach notes, while the roaster detected yellow Indian coconut curry with sweet red peppers. This is experimental, small-batch coffee meant as a special exploration rather than everyday drinking—a chance to taste what happens when fruit fermentation pushes a single varietal into uncharted territory.