BASIC INFO Washed Tasting Note Magnolia + Lemon + Peach Region Guji, Ethiopia Variety Heirloom Process Washed Altitude 2400 masl Harvest November 2025 ABOUT 2400+ 2400+ is not just a physical altitude; for the coffee trees growing here, it means a greater temperature difference between day and night, a longer growth cycle, and more sugar accumulation. All of this represents a rarer and higher quality coffee. ABOUT ESTATE Oboleyan Coffee, founded in 2018, is a family-owned Ethiopian coffee exporter specializing in premium specialty coffee from the Guji region of Ethiopia. Oboley-an Coffee collaborates with multiple processing plants, including Hambella, Haro Welabu, and Urga. They are skilled in washed, sun-dried, honey-processed, and experimental processing methods, including anaerobic fermentation. Driven by a commitment to quality, traceability, and innovation, their coffee is exported to roasters worldwide, including in the United States, Europe, China, Australia, and the United Arab Emirates. Oboleyan Coffee won the 2019 Ethiopian AFCA Washed Coffee competition. Oboleyan Coffee actively participates in community development initiatives in Guji: providing clean water; offering educational support to students, including uniforms, notebooks, and school supplies; providing agricultural equipment such as raincoats, boots, and tools to coffee growers; and future plans to support the construction of schools and libraries for youth in the region. This washed Heirloom coffee comes from the smallholder farmer Kebede (Highborn). Kebede manages approximately 2 hectares of coffee plantation in the high-altitude region of Gujang, where the Heirloom coffee grows naturally under the shade of trees. Due to its high altitude and high quality, this coffee is locally known as "Highborn." Coffee cultivation is a family tradition passed down through generations in Kebede's family. He and his family hand-harvest the ripe red cherries, which undergo rigorous flotation and sorting before entering a controlled 72-hour fermentation process. After thorough washing, it is slowly dried on African sun-dried beds for 10-14 days. During cupping, it offers elegant aromas of magnolia blossoms, along with bright and full-bodied flavors reminiscent of yellow lemon and peach. BREW GUIDES Recipe A Bright & Juicy Dripper V60 Grind C40 #24-28 / EK43S #13-16 Water Quality TDS50-100ppm Coffee 15g Water Temp 90-93°C Brew Ratio 1:17 Time 2:00-2:30min Steps ① Circular pour 50g at 0:00 ② Circular pour up to 100g at 0:30 ③ Circular pour up to 170g at 1:00 ④ Center pour up to 250g at 1:30 Recipe B Balanced & Rounded Dripper Kalita Grind C40 #24-28 / EK43S #13-16 Water Quality TDS50-100ppm Coffee 14g Water Temp 90°C Brew Ratio 1:15 Time 2:10min Steps ① Circular pour 50g at 0:00 ② Center pour up to 100g at 0:30 ③ Circular pour up to 150g at 1:00 ④ Center pour up to 210g at 1:30

BASIC INFO Washed Tasting Note Magnolia + Lemon + Peach Region Guji, Ethiopia Variety Heirloom Process Washed Altitude 2400 masl Harvest November 2025 ABOUT 2400+ 2400+ is not just a physical altitude; for the coffee trees growing here, it means a greater temperature difference between day and night, a longer growth cycle, and more sugar accumulation. All of this represents a rarer and higher quality coffee. ABOUT ESTATE Oboleyan Coffee, founded in 2018, is a family-owned Ethiopian coffee exporter specializing in premium specialty coffee from the Guji region of Ethiopia. Oboley-an Coffee collaborates with multiple processing plants, including Hambella, Haro Welabu, and Urga. They are skilled in washed, sun-dried, honey-processed, and experimental processing methods, including anaerobic fermentation. Driven by a commitment to quality, traceability, and innovation, their coffee is exported to roasters worldwide, including in the United States, Europe, China, Australia, and the United Arab Emirates. Oboleyan Coffee won the 2019 Ethiopian AFCA Washed Coffee competition. Oboleyan Coffee actively participates in community development initiatives in Guji: providing clean water; offering educational support to students, including uniforms, notebooks, and school supplies; providing agricultural equipment such as raincoats, boots, and tools to coffee growers; and future plans to support the construction of schools and libraries for youth in the region. This washed Heirloom coffee comes from the smallholder farmer Kebede (Highborn). Kebede manages approximately 2 hectares of coffee plantation in the high-altitude region of Gujang, where the Heirloom coffee grows naturally under the shade of trees. Due to its high altitude and high quality, this coffee is locally known as "Highborn." Coffee cultivation is a family tradition passed down through generations in Kebede's family. He and his family hand-harvest the ripe red cherries, which undergo rigorous flotation and sorting before entering a controlled 72-hour fermentation process. After thorough washing, it is slowly dried on African sun-dried beds for 10-14 days. During cupping, it offers elegant aromas of magnolia blossoms, along with bright and full-bodied flavors reminiscent of yellow lemon and peach. BREW GUIDES Recipe A Bright & Juicy Dripper V60 Grind C40 #24-28 / EK43S #13-16 Water Quality TDS50-100ppm Coffee 15g Water Temp 90-93°C Brew Ratio 1:17 Time 2:00-2:30min Steps ① Circular pour 50g at 0:00 ② Circular pour up to 100g at 0:30 ③ Circular pour up to 170g at 1:00 ④ Center pour up to 250g at 1:30 Recipe B Balanced & Rounded Dripper Kalita Grind C40 #24-28 / EK43S #13-16 Water Quality TDS50-100ppm Coffee 14g Water Temp 90°C Brew Ratio 1:15 Time 2:10min Steps ① Circular pour 50g at 0:00 ② Center pour up to 100g at 0:30 ③ Circular pour up to 150g at 1:00 ④ Center pour up to 210g at 1:30