Sir Walter Coffee St. Nick’s Favorite

Origin

• 🇪🇹 Ethiopia
• 🇲🇽 Mexico

Tasting notes

Character

• Bright
• Clean

Black Cherry, Vanilla + HoneyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Medium-Light RoastLight roastRoasted just past first crack to preserve origin character: higher acidity, florals, and fruit, lighter body. The signature of Nordic-style roasting. Level Two WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. + One Natural ProcessNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Mexico, Ethiopia Natural + Ethiopia Washed Origins (50, 30, 20%, respectively) USDA Organic Certification BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. + TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against. / 1974-1975 JARC Selections & Local Landraces Varietals Grown At 1600-2200 Masl in Altitude Producer is Grupo de Agricultores Positivo S.P.R. (GRAPOS) / Negusse Debela, owner of SNAP/ Duromina Cooperative