S&W Craft Roasting

Colombia Santa Monica washed Strawberry Coferment

Grown by third-generation farmer Jairo Arcila at Santa Monica in Quindío, Colombia at 1,450–1,500 masl, this Castillo underwent a 72-hour anaerobic fermentation with macerated strawberries and wine yeast before washing and drying on raised beds. The cofermentation method—divisive by nature—here yields a surprisingly balanced cup: strawberry, custard, vanilla, and cream-forward notes that promise to deepen with age. This is a statement microlot from a producer with serious pedigree and meticulous processing discipline; expect it to shine as espresso.