BASIC INFO Natural（Oma/26-144) Tasting Note Magnolia + Peach + Sweet Orange Region Ethiopia Variety Gesha 1931 Process Natural Altitude 2049 masl Harvest February 2026 ABOUT ESTATE Gesha Village located in the renowned coffee-growing region of Bench Maji. The estate lies near the legendary Gesha Forest, the birthplace of the Gesha variety. High elevations, abundant rainfall, and a mild climate provide ideal conditions for producing exceptional coffee. The Gesha 1931 is prized for its exceptional quality and rarity, ranking just below auction lots. For this lot 26-144 Natural Gesha, freshly harvested cherries were carefully sorted and floated before being dried on African raised beds. The cherries were initially spread in thin layers, then increased in thickness with more frequent turning. Moisture levels were monitored from the 15th day, and drying was completed at 11% moisture content after approximately 30 days. The coffee was rested for at least two months before hulling to allow the flavors to fully develop. 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 Natural（Oma/26-144) Tasting Note Magnolia + Peach + Sweet Orange Region Ethiopia Variety Gesha 1931 Process Natural Altitude 2049 masl Harvest February 2026 ABOUT ESTATE Gesha Village located in the renowned coffee-growing region of Bench Maji. The estate lies near the legendary Gesha Forest, the birthplace of the Gesha variety. High elevations, abundant rainfall, and a mild climate provide ideal conditions for producing exceptional coffee. The Gesha 1931 is prized for its exceptional quality and rarity, ranking just below auction lots. For this lot 26-144 Natural Gesha, freshly harvested cherries were carefully sorted and floated before being dried on African raised beds. The cherries were initially spread in thin layers, then increased in thickness with more frequent turning. Moisture levels were monitored from the 15th day, and drying was completed at 11% moisture content after approximately 30 days. The coffee was rested for at least two months before hulling to allow the flavors to fully develop. 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