S&W Craft Roasting

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S&W Craft Roasting's 3-Bean Sampler Pack lets you explore variety on your terms. Choose any three coffees from their lineup (Roaster's Select beans excluded) in 100g portions, or let the roaster curate a flight for you. It's an ideal way to discover new favorites or gift a tasting experience to fellow coffee enthusiasts. You'll receive 300g total across three distinct bags.

Kartika varietal grown by Pak Parum and smallholder farmers at 1200–1300 masl in Bali, processed through Karana Global's extended fermentation anaerobic natural method. Harvested ripe (20–22 brix), floated and washed, then inoculated with Pichia kudriavzeii yeast and macerated for 72 hours until pH drops to 4.0, followed by 15–20 days of patio drying. The cup delivers candied red and blue berries with a juicy, clean sweetness when brewed with low agitation and coarser grinds; push the extraction and anaerobic funk becomes more prominent. This is a deliberate experimental lot from S&W's Roaster's Select Program—worth trying for its unusual fermentation profile and vibrant fruit character.

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CML is a three-origin natural-process blend combining Peru, Papua New Guinea, and Rwanda Dukorere coffees designed for milk-based espresso. While the roaster expected stronger fruit notes, the blend instead delivers brightness with distinctive cinnamon-crunch and cereal-milk sweetness in the finish. It excels as traditional lever shots with steamed milk, offering a balanced, milk-friendly profile that prioritizes smoothness and comfort flavors over intensity.

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Arturo Arango grows this microlot at El Paraiso in Barcelona, Quindío at 1,300 masl. After 30 hours of underwater fermentation, the cherries are pulped, washed, and dried in temperature-controlled conditions—a deliberate washed process that showcases the varietal's inherent character. Expect a well-structured cup with white grape, juicy raisin, and apricot, supported by secondary notes of tamarind, green grape, baker's chocolate, and hazelnut. This coffee serves as a useful reference point for understanding how processing affects the same bean, offering a traditional South American profile without excessive fruit-forward intensity.

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Grown by Luis Édgar Camacho in Palestina, Santa Bárbara in Colombia's Southern Huila region at 1720 masl, this Pink Bourbon varietal is fully washed with careful fermentation protocol: ripe picking, 48-hour in-husk resting, and 48-hour closed dry mass fermentation before 15 days of greenhouse drying. The cup delivers massive body with bright citrus—juicy lemon and orange—that transitions into delicate gardenia and magnolia florals. It performs excellently as both filter and espresso (Turbo shots recommended), making it a versatile, fruit-forward coffee worth seeking out.

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From LaREB's partnership in Colombia's Southern Huila region, this Bourbon Rosado varietal grows at 1,720 meters in Palestina, Santa Bárbara. Luis Édgar Camacho employs a meticulous washed process: ripe cherry selection, 48-hour in-husk rest, 48-hour closed dry fermentation, then 15 days greenhouse drying—all designed to preserve delicate complexity. In the cup, expect sorghum sweetness and tulip florals at lower extractions that morph into bright prickly pear fruit when pushed harder, making this a playground for pourover experimentation. This is a distinctly light roast (144.4 on the roaster's scale) best appreciated after a minimum 4-week rest, rewarding careful technique.

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Grown at 1650 masl in Circasia, Quindío by agroindustrial engineer Edwin Noreña, this Pink Bourbon undergoes a precise two-stage fermentation: 24 hours whole-cherry primary fermentation, then 72-hour secondary Black Honey maceration backslopped with Galaxy Hops–infused mossto (coffee juice) recirculated daily. The result is a playful, extraction-dependent profile: lower brews offer guava and papaya with hop finish; medium pulls deliver grapefruit sweetness; deep extractions bring forward peach and mellowed fruit with persistent hop notes. Brewmaster notes highlight rose, lemongrass, and peach gummy clarity despite fermentation funk. This is a limited-batch experiment coffee for those curious about what happens when precision fermentation meets hop biotechnology in specialty coffee.

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Pedro Nel Salazar's Caturra from Finca Sicilia in Quimbaya, Quindío (1500 masl) underwent a collaborative experimental fermentation with agroindustrial engineer Edwin Noreña at Finca Campo Hermoso. The process combined carbonic maceration, lactic acid bacterial inoculation, and co-fermentation with dehydrated coconut, fresh mango, and allulose powder—a breakthrough technique leveraging residual cherry sugars as both solvent and flavor vehicle. The cup delivers intense mango upfront followed by pronounced coconut character; the roaster notes coconut dominates and suggests the profile will temper nicely in milk-based espresso drinks. This is experimental fermentation from a producer known for traditional central Colombian coffees, making it a genuine departure worth exploring for those seeking audacious, fruit-forward fermented expression.

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Grown by Felipe Arcilla at Jardines del Eden in Quindio, Colombia at 1800–2050 masl, this washed Bourbon Papayo was dried on raised beds to achieve ideal moisture. The cup opens balanced and classic, then morphs into soft yellow fruits with hints of cardamom and floral cumin; with age it develops jammy tropical notes of mango and banana. Brewmaster notes emphasize juicy red plums, fruit-driven acidity, and clean fruit-forward character reminiscent of Pink Bourbon. A rare microlot varietal traceable to Ethiopian landrace heritage and endemic to Colombia—worth exploring as a limited special release.

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Grown in Popayan, Cauca at 1500–2070 masl, this decaf blends Castillo, Catimor, Typica, and Caturra varietals. The washed process and sugarcane EA decaffeination preserve clarity and complexity—stonefruit tones with spice in the finish that rivals non-decaf cups. Pull long, slow shots (1:2–1:3 ratios) or brew it any way; it holds up to aggressive brewing without falling flat. A decaf that doesn't taste like an apology.

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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.

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Grown by third-generation farmer Jairo Arcila in Quindío at 1450–1500 masl, this Pink Bourbon underwent a 72-hour anaerobic fermentation with yeast, tartaric acid, and organic cinnamon before pulping and drying on raised beds. The cup is exceptionally clean and tea-like, with natural cinnamon tones in the finish—nothing candy-like or obtrusive. A limited Roaster's Select microlot that rewards curiosity over pure volume, perfect for those seeking subtle, seasonal complexity.

This is a 100% Geisha microlot from Jairo Arcila's Finca Santa Mónica in Quindío, Colombia, grown at 1450–1500 masl. It undergoes the innovative EF2 (Extended Fermentation 2) process: 24 hours of aerobic fermentation followed by 50+ hours of anaerobic fermentation in sealed bags, then slow patio drying over 15–18 days. The result is intensely complex and fruit-forward—lighter extractions reveal grape juice and rice wine; heavier pulls bring tart strawberry and SweetTart candy notes, with a distinct funkiness that shines in espresso. This is a limited Roaster's Select release designed for those seeking experimental, rare lots; the roaster notes personal preference for lower extraction to balance the fermentation character.

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Grown by third-generation farmer Jairo Arcila on Finca Santa Mónica in Quindío, Colombia at 1450–1500 masl, this rare Geisha varietal is natural-processed and dried on patios, yielding a delicate, light-bodied cup. The dragonfruit character dominates initially before evolving toward apple and pineapple as flavors develop and cool. A small-batch exploration piece from S&W's Roaster's Select Program—limited, experimental, and worth trying as a special treat rather than a direct value comparison.

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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.

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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.

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From Quindío, Colombia, this Castillo varietal grows at 1,450–1,500 masl on Jairo Arcila's Santa Monica farm. The coffee undergoes a 72-hour anaerobic fermentation with pulp on, during which macerated lychee fruit and wine yeast are added before washing and drying on raised beds. The cup delivers pronounced lychee, cherry, and white grape with rose tea florality—very sweet, very fruity, and notably approachable for a co-ferment. The more it rests (3–4 weeks recommended), the mellower and sweeter it becomes. This is for adventurous palates willing to embrace the bold aromatics that co-fermentation brings.

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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.

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Grown by third-generation farmer Jairo Arcila in Quindío at 1450–1500 masl, this 100% Castillo microlot undergoes a distinctive 72-hour anaerobic fermentation on the pulp with macerated watermelon and wine yeast before drying on raised beds. The result tastes like fresh watermelon juice in your cup—bright, clean, and approachable for a co-ferment, without the candy-like character of other watermelon lots. Expect lively turbo shots and a cup that rewards those who embrace experimental fermentation.

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Luis Aníbal Calderón grows this exceptional Geisha King varietal at Finca Villa Betulia in Acevedo, Huila at 1,500 meters elevation. The natural process preserves bright, intensely fruited aromatics: cotton candy grapes, lychee, dragonfruit, kiwi, and apple jelly come through with remarkable clarity. On the palate expect honey, wildflowers, and explosive berry notes that deepen with rest. This is a limited micro-lot from a producer who transformed his farm into a specialty coffee beacon—worth seeking out for its transparency and aromatic complexity.

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Grown by Alberto and Diego Guardia at Hacienda Sonora in Carrillos Alto de Poás, Alajuela, at 1,300 masl, this Dwarf Caturra natural is dried on tarps for 12 days then finished in a mechanical dryer powered by renewable energy. The natural process delivers bright fruit—green apple and red berries with caramel-forward sweetness—but remains restrained compared to many naturals, offering balance and clarity. Requires heavy extraction to shine; expect fast brews with pronounced acidity and fruit complexity that evolves over the first week after opening.

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Villa Sarchi varietal grown by the award-winning Castro Kahle family at 1500–1600 masl in Alajuela's Central Valley, this coffee undergoes a warm anaerobic natural process—ripe cherries sealed in temperature-controlled tanks to slow fermentation and concentrate fruit character. The cup is surprisingly mild and bright, delivering cherry, melon, golden raisin, and a whisper of raspberry on the finish. A small-batch experimental offering from a producer with three Cup of Excellence 1st-place finishes and deep roots in Costa Rican land conservation.

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These are beans culled from S&W's single origin coffees by their optical sorter—beans deemed imperfect for straight sale but flavorful enough to rescue. After additional hand-sorting to remove quakers and overroasted pieces, they're ground at Mahlkonig setting 6 for immersion brewing. The roaster recommends a 1:12 ratio cold brew steeped 30–36 hours in the refrigerator with periodic agitation, then filtered through fine metal or paper. The blend shifts daily based on production; current tasting notes show peanut butter as the dominant note, followed by fruity sweetness and cocoa in the finish. At a bargain price, this is a smart buy for cold brew enthusiasts willing to dial in immersion or drip tower parameters.

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Grown by Galo Morales at Finca Cruz Loma in San José de Minas, Pichincha Province at 1,450 masl, this Sidra varietal showcases a often-overlooked coffee with distinctive fruit-forward clarity. The honey process—featuring 48 hours of fermentation followed by 18–25 days on raised beds—balances the natural mucilage to create a clean, approachable cup without over-development. Expect watermelon and hibiscus flavors with a medium body that works equally well in filter and espresso. A first-batch offering from a multi-award-winning family farm with 80 years of history, this represents both quality recognition and a varietal worth reconsidering.

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Galo Morales grows this rare Geisha varietal at Finca Cruz Loma in San José de Minas, Pichincha Province, at 1,450 meters elevation on a family farm with 80 years of history. Natural process fermentation amplifies the fruit character into an intensely floral, candied profile. Expect strawberry and watermelon up front, cantaloupe and hibiscus throughout, with hints of lychee, clove, and orange zest—all backed by massive sweetness. This is a serious single-origin expression from a celebrated producer, offered direct trade in limited 100g lots.

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Grown by award-winning producer Galo Fernando Morales Flores at Finca Cruz Loma in San José de Minas, Pichincha Province (2022 COE winner), this washed Geisha sits at 1450 masl where Ecuador's equatorial position creates year-round harvest potential. The washed process delivers a medium, silky body reminiscent of red tea, with a distinctive red fruit progression—ripe strawberry opening into cherry, finishing with raspberry—punctuated by magnolia florals and a hint of orange zest. Despite its washed processing, it drinks with the intensity and sweetness more often associated with naturals, making it compelling and unusually complex. This is direct trade, limited-quantity coffee from a multi-generational family farm; purchased small-batch for exploration rather than bulk value.

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Grown by 2022 COE winner Galo Fernando Morales Flores at Finca Cruz Loma in San José de Minas, Pichincha Province, this Typica Mejorado thrives at 1450 masl in Ecuador's equatorial climate. The washed process yields a light-bodied cup with bright citrus character—orange sherbet and nectarine dominate, with marshmallow sweetness and hints of cinnamon. A refined, elegant expression that shines in espresso; this first batch represents a marked step up in clarity and finesse.

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From Finca El Gobiado in Ahuachapan's Illamatepec mountains at 1,300m, this four-generation family farm's Orange, Yellow & Red Bourbon underwent 96-hour anaerobic fermentation in cherry, then dried naturally on raised beds for 20+ days. The result is a strikingly clean anaerobic natural that brews as a fruit cocktail of mango, papaya, nectarine, and cherry with subtle maraschino notes—tropical and bright without funk. A very light roast (146.0) that's flexible to recipe and remarkably fast-brewing; skip extraction targets and taste to dial in.

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Grown by Faysel Abdosh Yonis at 1950–2150 masl in Sidama's Keramo district, this G1 lot undergoes a controlled anaerobic natural process: seven days of sealed fermentation in temperature-regulated tanks (targeting pH 3.8), followed by 30 days of shade drying on African beds. The result is a wildly extraction-sensitive cup that shifts from blueberry and red fruit at lower pulls, to violet and iris florals with mellow stone fruit at medium extraction, to funky fermented notes at higher extractions—a natural Ethiopian that rewards dialing in but resists one-size-fits-all brewing. This is the kind of coffee that reminds you why you fell in love with specialty coffee in the first place.

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From Benti Nenka village in Guji, Ethiopia (1900–2180 masl), this natural-process decaf was grown by smallholder farmers and dried on raised beds before Swiss Water decaffeination. Brewmaster J found white sugar, dark berry, and black tea leading the cup, with tame funk and a tea-like finish typical of high-altitude Guji coffees. It shines as pour-over (V60 recommended at 93°C) and maintains the fruit-forward character many seek in naturally processed decafs while keeping the Swiss Water processing note subtle.

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From Sidama's Arbegona region at 2150m, this JARC 74158 varietal was dried on raised beds using natural processing, which amplifies its delicate floral and berry character. Roasted exceptionally light (140.0), it demands proper rest (minimum 5 weeks) and careful extraction to avoid hay notes—get it right and you'll find blueberry and strawberry forward with purple florals and a subtle black tea base. Produced by Mullugeta Muntasha, a Cup of Excellence finalist who returned to his home village of Bursa to establish his own drying station, this lot represents emerging quality from a region newly devoted to coffee cultivation.

Grown by smallholder farmers around Duwancho Coffee Processing Station in Sidama's Arbegona District at 2100–2200 masl, this lot was harvested on a single day and hand-sorted upon arrival. Cherry was depulped within 6–8 hours, fermented in open tank for 48 hours, then washed clean in flowing water and dried slowly on raised beds under shade. The cup evolves dramatically with rest: early notes of brown sugar, mace, and iris give way to stone fruit, citrus, bergamot, and white florals, eventually settling into a dominant nectarine character with brown sugar and tea base. Brewmaster J recommends coarse grind, low agitation, and lower temperature (86°C) to unlock its full sweetness and clarity.

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Worka Sakaro sits in the high-altitude Gedeb district (2000–2200 masl) near Yirgacheffe, where smallholder farmers grow indigenous heirloom varietals. The anaerobic "wine process" natural starts with brix-sorted ripe cherries, sealed fermentation for 3–7 days to develop complexity, then sun-drying on raised beds. Expect a tantalizing apple-peach tart with jasmine notes—bright, fruit-forward, and expressive. A thoughtfully processed natural that rewards the 2-week minimum rest.

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From the Yismashewa Washing Station in Gedeo, Yirgacheffe—led by Lego Tiba Malde Yismashewa with over 30 years of coffee expertise—this coffee showcases indigenous heirloom varietals at 1800–2200 masl. The anaerobic natural process amplifies the fruit-forward, fermented profile: red and blue berry compote, tangy cheesecake undertones, and floral violet notes emerge, with a subtle funk that adds depth rather than detract. The roaster's light roast (112.3) preserves the delicate complexity. Meticulous traceability and quality control from farmer to export make this a standout expression of modern Yirgacheffe.

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Grown at high elevation (1500–1650 masl) in Antigua's volcanic soils by Luis Pedro Zelaya Zamora, this field blend of Bourbon, Red and Yellow Caturra, and Catimor hybrids is fully washed and dried slowly on raised screens inside a custom greenhouse—a method believed to strengthen internal water bonding and preserve cell structure. The cup delivers structured sweetness: caramel, baking spices, brown sugar, and orange zest on the finish, with a traditional flavor profile that brews cleanly without fussy adjustment. A crowd-pleasing breakfast coffee from one of Guatemala's most respected quality-focused mills.

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From Todos Santos Cuchumatán at 1700–2100 masl, this washed coffee showcases Bourbon, Caturra, and Catuai varietals grown by Mujeres Luchando por un Mejor Futuro, a collective of 276 indigenous women farmers. The washed process and patio drying contribute to a bright, sugary cup with stone fruit and brown sugar character that softens into subtle orange blossom florals and spice. The roaster notes it's approachable and easy to dial on batch brews—a refreshing pour for those seeking balance over intensity. This coffee carries the grassroots commitment of the cooperative: organic-certified, community-focused farming built on sustainable agronomy and shared knowledge.

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Grown at 1700–2100 masl in Todos Santos Cuchumatán by Mujeres Luchando por un Mejor Futuro, a collective of 276 women farmers driving economic and agricultural transformation in their remote community. The coffee is washed and dried on patios, combining Bourbon, Caturra, and Catuai varietals into a profile specifically profiled for traditional espresso and milk drinks. Expect rich chocolate notes with the body and sweetness that shine in cortados and 1:2 lever shots. This is coffee with purpose: honest, grounded, and reflective of the producers' decade-long commitment to organic practices, agronomy training, and sustainable farming.

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Guatemala Primos Unidos comes from the Hoja Blanca and Agua Dulce area (1700–1850 masl), grown by the Villatoro family across Bourbon and Caturra varietals. The washed process—36-hour fermentation followed by 14 days of patio drying—delivers exceptional clarity: brown sugar and subtle yellow plum and berry notes with a sweet star anise finish. This is a remarkably clean, tea-like cup that punches above the typical Guatemalan profile, versatile enough for filter or espresso and worth seeking out if you prefer refined, fruit-forward South American coffees.

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Grown by Wilmar Castillo at Vista Al Bosque in Huehuetenango's Hoja Blanca valley at 1,900 meters, this coffee combines Bourbon and Caturra varietals through a fully washed process. The medium body delivers apricot, ginger, and nutmeg—flavors that persist even in turbo espresso shots, which taste reminiscent of mulled tea. A reliable, versatile coffee that works equally well as a daily drinker, pour-over, or espresso pull.

S9 is a hybrid of Ethiopia Tafarikela and Timor grown at Kerehaklu Estate in Chikmagalur's Western Ghats at 1025–1175 masl. The beans underwent 36-hour submerged fermentation with locally isolated blossom cultures before washing and raised-bed drying—a method that preserves the estate's ecological fingerprint while controlling fermentation microbes. The cup is remarkably clean and understated, with hints of rose petals, lavender, and light spice; the roaster notes it's cleaner than a typical washed Ethiopia. Expect soft florals, subtle red fruit (red licorice), and a dark chocolate base. This is a limited Roaster's Select release worth exploring with a fine grind on pourover.

Kerehaklu Estate in Chikmagalur's Western Ghats grows the S9 varietal—a hybrid of Ethiopian Tafarikela and Timor at 1025–1175 m elevation. The beans undergo 36-hour submerged fermentation inoculated with locally isolated lime cultures, then are washed and dried on raised beds. The cup is remarkably clean and subtle, with notes of lychee, juniper, white tea, margarita jelly bean citrus, baker's chocolate, and hazelnut—described as cleaner than a typical washed Ethiopia. This is a roaster's experimental selection: limited quantity, small format (100g bags), and a chance to taste Pranoy Thipaiah's precision microbial work in post-harvest processing that balances tradition with biodiversity conservation.

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From the Kii factory in Kenya (1600–1800 masl), this fully washed coffee sources SL-28, SL-34, Batian, and Ruiru 11 varieties from 80 smallholder farmers. Cherries are sorted, pulped, fermented overnight, then dried on raised beds for 8–14 days, a meticulous process that yields clarity and complexity. In regular extractions expect tamarind, pear, and floral notes; concentrate the brew and mixed red berries and red currant dominate. It espressos beautifully and rewards a minimum 2-week rest post-roast.

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From Mara Estate in Narok County, Kenya (1700–1900 masl), this experimental anaerobic natural pushes boundaries for the region. Post-fly-crop cherries are continuously harvested, barrel-fermented for 4 days, then dried on raised beds—a deliberate funk-building process that prioritizes fermentation character over the clean, bright profiles Kenya is known for. Expect big ferment up front with raspberry notes behind; the roaster describes it as a coffee for "fermenty funk fiends." This lot represents Mara's unconventional approach and helps reframe what Kenya coffee can be, planted primarily with the disease-resistant Batian varietal on a young, large-scale estate.

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Grown at 1,600–1,700 meters on the north slope of Mt. Kenya in Meru County, this field blend of SL-28, SL-34, Ruiru 11, and Batian varietals comes from the Nthimbiri FCS, a single cooperative managing its own operations. The fully washed process—including 12–16 hour fermentation and 10–14 day raised-bed drying—builds complexity: expect tamarind, caramel, prune, and figs, with florals and red fruits emerging as the coffee rests and ages. Brewmaster notes indicate hibiscus and vanilla shifting toward red currant and citrus notes, with soup shots amplifying the florals and sweetness. At 4+ weeks rest, this coffee rewards patient brewing and reflects the cool nights and rich soils of Kenya's most productive coffee highlands.

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Grown at Nyeri Hill Estate in Kenya's central region at 1800–2200 masl, this washed coffee showcases SL28, SL34, and Riuru 11 varietals dried on raised beds. The cup delivers honeydew and golden melon with hints of cinnamon and nutmeg—a bright, refreshing profile unusual for Kenyan coffees. Rainforest Alliance certified and roasted light (124.2), this coffee rewards a minimum 3-week rest and reflects the estate's commitment to sustainability and community investment alongside exceptional coffee quality.

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This experimental lot from the Ruiruiru Factory in Nyeri County's Mathira Region represents a novel use of previously-wasted Fly Crop cherries, harvested continuously as they ripened. The anaerobic natural process—with raised-bed drying at 1800–2000 masl—delivers a distinctly unconventional Kenya profile: silky watermelon body, rose and hibiscus finish, with a subtle fermented edge (some detect strawberry instead). Grown by smallholder farmers in SL-28, SL-34, and Ruiru 11 varietals, this coffee rewards patience—rest it at least 2 weeks before brewing.

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This is S&W's inaugural offering from Laos—a Catigua varietal grown by smallholders on the Boloven Plateau (1050–1350 masl), a volcanic-soiled region that produces 95% of Laos's specialty coffee. The washed process brings malic acidity and structure, with cinnamon and nutmeg spice in the finish that mellows as the cup cools, revealing canary melon or yellow plum character. Brewmaster notes reveal evolution over 4 weeks: star anise and brown sugar intensity in early weeks shift toward berry-melon fruit and orange-forward acidity by week 4, while sweetness transforms from brown to palm sugar. A refreshing, sophisticated cup that performs excellently as espresso.

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S&W Craft Roasting's Medium Natural Cold Brew is purpose-built for immersion brewing, ground on their Mahlkonig VTA6s to unlock the processing method's natural sweetness. Natural-process coffees develop their fruit and body through extended contact with fruit during drying, which here translates to a smooth, approachable cup dominated by chocolate and cocoa notes with subtle fruit undertones—exactly what cold brewing at a 1:12 ratio over 30–36 hours brings forward. This is engineered for flavor and ease: no specialized equipment required, just a jar and patience. A straightforward choice for drinkers who want naturally sweet, low-acid cold brew without the astringency that can plague certain brewing methods.

From Jinotega's Northern Highlands at 1300–1600 masl, this decaf blends seven varietals (Catuaí, Caturra, Caturra Estrella, Pacamara, Pacas, Pache, Yellow Bourbon) grown by Gold Mountain Coffee Growers Cooperative and processed at Finca Idealista. The full carbonic maceration process—double fermented and dried in cherry—creates a syrupy, funky cup with wildberry jam and honey notes. You'll find berries and baker's chocolate upfront with a spice undertone; the roaster recommends pulling back on extraction to let those berry notes shine without roastiness. Limited SWP series worth exploring if you want a decaf that tastes like something, not like nothing.

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Grown by 600 producers across Jiwaka and Western Highlands provinces at 1520–1770m, this coffee showcases rare PNG genetics—one of the world's best-preserved typica lineages. Processed as a full natural by Kindeng Wet Mill and dried on raised beds for a full month, the extended drying concentrates sweetness and clarity. The cup is light-bodied and exceptionally clean, with graham, caramel, and mixed berry notes; as an espresso, it pulls red apple, plum, and rose. At a roast color of 149.7—S&W's lightest ever—this is a coffee that rewards patience: recommended minimum 4 weeks rest, with flavors continuing to develop well beyond that window.

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Peru El Palto is a natural-process coffee from JUMARP, a cooperative of 189 farmers in the Amazonian Andes at 1,600–1,800 masl, growing a blend of Bourbon, Catimor, Caturra, Pache, and Typica. Sun-dried on raised beds and solar dryers, the natural process delivers clean fruit character—red and blue berries dominate—with a light body that echoes high-altitude Ethiopian naturals. Roast this higher (147.7+) and grind slightly finer for espresso to unlock the fruit-forward complexity. A 3-week minimum rest develops the cup; 4 weeks is ideal.

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A natural-process Geisha varietal grown by Ronal Carranza Montenegro in Lonya Grande, Amazonas at 1600 masl. The 120-hour fermentation and solar-dried raised-bed drying amplify the coffee's delicate floral character—expect canary melon, yellow peach, and kiwi with sweet dandelion and daffodil florals that carry a mildly citrus finish. This is a clean, bright natural that rewards lighter pouring and stays consistent after the beans settle; the Geisha's inherent sweetness and herbal florality come through with minimal dialing required.

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From Bukure in Rulindo, Rwanda (1800–2200m), this lot showcases the meticulous work of Nova Coffee, a women-centered washing station founded by a nurse and pharmacist committed to community uplift. The natural process—18 days of sun-drying on raised beds with close monitoring—brings ripe stonefruit, blueberry, blackberry jam, and floral rose notes to the cup. Bourbon varietal. A rare experimental lot that combines technical precision with social purpose: farmers adjacent to the station produced these cherries with Nova's agronomic support, resulting in a coffee that tastes as intentional as it was grown.

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Grown by 48 smallholders in Kinini Village, Rulindo District, Rwanda (1800–2200m), this Bourbon was fully washed with a 24–36 hour ferment and dried on raised beds under shade nets. The cup is silky and remarkably clean, displaying pluot and starfruit fruit notes alongside black tea, demerara sweetness, and a whisper of ginger in the finish—with slightly lower acidity than typical East African coffees. This lot represents the first meaningful harvest from an unprecedented development model: Kinini Coffee provided seedlings, training, and infrastructure to local farmers, rewarding quality and equity; the result is an 87-point coffee that proves intentional partnership works.

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From Central Sumatera Coffee's 100-hectare Bener Meriah estate in Aceh, Sumatra, grown at 1300–1400 masl with strict varietal separation. Wet-hulled processing (giling basah) — cherry depulped, fermented 12 hours, then mechanically hulled while still moist and sun-dried on patios — delivers the signature heft and minerality of the method without the muddiness. Cup shows dense body with blood orange, five spice, and lavender; scores higher than any Sumatra their importing partner Royal Coffee has evaluated. Works as batch brew or espresso, with nice clarity and sweetness unusual for the region's traditionally rustic wet-hulls.

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From the Bener Meriah regency in Aceh, Sumatra, this estate-grown coffee sits at 1,300–1,400 meters and combines Abyssinia and Typica varietals for genetic clarity rare in the region. The wet-hulled (giling basah) processing—depulping, 12-hour fermentation, mechanical hulling at precise moisture, then patio drying—delivers the signature heft and minerality of traditional Sumatran technique but with unusual cleanliness and sweetness. Expect a dense body with blood orange, five spice, and lavender notes; the medium roast amplifies spice while maintaining those floral, citrus threads. CSC's 100-hectare estate control over harvest and post-harvest sets this apart from the typical smallholder blends dominating Aceh—it's the highest-scoring Sumatra ever cupped by Royal Coffee, their importer.