S&W Craft Roasting

Colombia Santa Monica Pink Bourbon Honey Rose

Grown by third-generation farmer Jairo Arcila in Quindío at 1450–1500 masl, this Pink Bourbon varietal underwent 72-hour anaerobic fermentation with powdered roses before honey processing and raised-bed drying. The cup opens clean and light-bodied with honeysuckle and rose florals, then evolves toward strawberry, cherry, and rose notes reminiscent of cherry candy and rose water. It's a limited experimental microlot that drinks juicy and forgiving across brewing methods—a special-occasion coffee worth exploring if you value floral complexity and processing experimentation.