BASIC INFO Tasting Note Juicy peach + Strawberry + Pineapple + Lavender Region Bensa, Sidamo, Ethiopia Variety 74158 Process Natural Altitude 2300 masl Harvest December 2025 ABOUT ESTATE This exceptional coffee comes from Bombe, Bensa, in Ethiopia’s Sidama region and is produced by Basha Bekele, who won the 2024 Ethiopia Cup of Excellence with an outstanding score of 90.5 and was one of only two recipients of the prestigious Presidential Award. Grown at elevations of 2,000–2,300 meters above sea level, the coffee benefits from fertile volcanic soils and a cool climate that allows the cherries to mature slowly, developing exceptional complexity and sweetness. The farm follows a traditional shade-grown system, where coffee trees thrive beneath native forest species and are intercropped with bananas, avocados, and other crops, supporting biodiversity and sustainable agriculture. The 74158 variety is harvested between November and January through careful selective hand-picking, ensuring that only fully ripe red cherries are processed. To maintain optimal drying conditions, the coffee is slowly dried under shade on raised African beds for 15–21 days. Although this extended drying process sacrifices efficiency, it enhances cup cleanliness, sweetness, and overall consistency. In the cup, rich notes of Juicy peach are complemented by the bright fruit character of strawberry and pineapple, while delicate lavender aromatics add elegance and complexity to the finish. 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 Tasting Note Juicy peach + Strawberry + Pineapple + Lavender Region Bensa, Sidamo, Ethiopia Variety 74158 Process Natural Altitude 2300 masl Harvest December 2025 ABOUT ESTATE This exceptional coffee comes from Bombe, Bensa, in Ethiopia’s Sidama region and is produced by Basha Bekele, who won the 2024 Ethiopia Cup of Excellence with an outstanding score of 90.5 and was one of only two recipients of the prestigious Presidential Award. Grown at elevations of 2,000–2,300 meters above sea level, the coffee benefits from fertile volcanic soils and a cool climate that allows the cherries to mature slowly, developing exceptional complexity and sweetness. The farm follows a traditional shade-grown system, where coffee trees thrive beneath native forest species and are intercropped with bananas, avocados, and other crops, supporting biodiversity and sustainable agriculture. The 74158 variety is harvested between November and January through careful selective hand-picking, ensuring that only fully ripe red cherries are processed. To maintain optimal drying conditions, the coffee is slowly dried under shade on raised African beds for 15–21 days. Although this extended drying process sacrifices efficiency, it enhances cup cleanliness, sweetness, and overall consistency. In the cup, rich notes of Juicy peach are complemented by the bright fruit character of strawberry and pineapple, while delicate lavender aromatics add elegance and complexity to the finish. 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