BASIC INFO Sidra Natural Tasting Note Nectarine + Blueberry + Pineapple + Purple Grape Region Quilanga, Loja, Ecuador Variety Sidra Process Natural Altitude 1720 masl Harvest September 2025 ABOUT ESTATE Clara Luz Estate is located near Las Aradas, Quilanga, Loja Province, about 110 kilometers from Loja. Nestled in the historic Huancocolla Valley—once an ancient settlement of indigenous tribes—and adjacent to Parque Nacional Yacuri National Park, it boasts a unique terroir and climate. Initially owned by the Cueva family, the estate was transferred to the Gonzalez Jimenez family in 1935. Clara Luz initially focused on cultivating the traditional Typica (Criollo) variety. After Serveo took over, he introduced diverse coffee varieties such as Hennessy and Geisha, and named the estate "Clara Luz" in memory of his mother—who, in his heart, represented his resilience and love for the land. Clara Luz uses only hand-picked, ripe coffee cherries with a sugar content of 20-22°BX. After harvesting, the cherries undergo thorough washing and sorting before entering the fermentation stage. After fermentation, the coffee beans undergo a drying process until their moisture content drops to 10.5% before being stored. The estate previously achieved 5th place in the Ecuadorian COE in 2021 and 2023, and has repeatedly achieved outstanding results in the Ecuadorian Gold Cup Taza Dorada, winning the championship in 2022 with a high score of 92.65, breaking the competition's scoring record. During cupping, this sun-dried Greek coffee exhibited a gradual emergence of flavors from nectarine, blueberry, pineapple, and purple grape, blending together beautifully with outstanding tropical fruit notes. 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 Sidra Natural Tasting Note Nectarine + Blueberry + Pineapple + Purple Grape Region Quilanga, Loja, Ecuador Variety Sidra Process Natural Altitude 1720 masl Harvest September 2025 ABOUT ESTATE Clara Luz Estate is located near Las Aradas, Quilanga, Loja Province, about 110 kilometers from Loja. Nestled in the historic Huancocolla Valley—once an ancient settlement of indigenous tribes—and adjacent to Parque Nacional Yacuri National Park, it boasts a unique terroir and climate. Initially owned by the Cueva family, the estate was transferred to the Gonzalez Jimenez family in 1935. Clara Luz initially focused on cultivating the traditional Typica (Criollo) variety. After Serveo took over, he introduced diverse coffee varieties such as Hennessy and Geisha, and named the estate "Clara Luz" in memory of his mother—who, in his heart, represented his resilience and love for the land. Clara Luz uses only hand-picked, ripe coffee cherries with a sugar content of 20-22°BX. After harvesting, the cherries undergo thorough washing and sorting before entering the fermentation stage. After fermentation, the coffee beans undergo a drying process until their moisture content drops to 10.5% before being stored. The estate previously achieved 5th place in the Ecuadorian COE in 2021 and 2023, and has repeatedly achieved outstanding results in the Ecuadorian Gold Cup Taza Dorada, winning the championship in 2022 with a high score of 92.65, breaking the competition's scoring record. During cupping, this sun-dried Greek coffee exhibited a gradual emergence of flavors from nectarine, blueberry, pineapple, and purple grape, blending together beautifully with outstanding tropical fruit notes. 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