BASIC INFO Natural Tasting Note Violet + Blueberry + Melon + Pineapple Region Worka Chelbesa Kebele, Ethiopia Variety Ethiopian Landrace Process Natural Altitude 2480 masl Harvest January 2026 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 Both the Haru and Danche processing stations were established by Negusse Debela. Located at a higher altitude atop Danche, the station's name comes from a landmark giant Warka banyan tree within its grounds. Warka banyan trees typically grow at altitudes of 1400-2500 meters, precisely in the high-altitude coffee-growing regions of Yirgacheffe, Guji, and Haru. With their straight, massive trunks, extremely wide canopies, and smooth, grey-white bark, they are iconic trees at the coffee processing plant, providing natural shade for the coffee drying beds and contributing unique and excellent flavors. Locals consider them sacred trees and never cut them down. Negusse Debela sources coffee from hundreds of smallholder farmers in the surrounding area. The high altitude and semi-forest shade contribute to their unique flavor profile. They employ perfect washing and natural processing, creating special experimental batches to continuously improve product quality. Landrace is a blend of native Ethiopian varieties, a result of natural selection and the accumulation of genetic diversity within the region, perfectly suited to the local terroir. During the cupping, you can taste the fragrance of violets, blueberries,honeydew melon, and pineapple, along with their rich fruity 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 Natural Tasting Note Violet + Blueberry + Melon + Pineapple Region Worka Chelbesa Kebele, Ethiopia Variety Ethiopian Landrace Process Natural Altitude 2480 masl Harvest January 2026 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 Both the Haru and Danche processing stations were established by Negusse Debela. Located at a higher altitude atop Danche, the station's name comes from a landmark giant Warka banyan tree within its grounds. Warka banyan trees typically grow at altitudes of 1400-2500 meters, precisely in the high-altitude coffee-growing regions of Yirgacheffe, Guji, and Haru. With their straight, massive trunks, extremely wide canopies, and smooth, grey-white bark, they are iconic trees at the coffee processing plant, providing natural shade for the coffee drying beds and contributing unique and excellent flavors. Locals consider them sacred trees and never cut them down. Negusse Debela sources coffee from hundreds of smallholder farmers in the surrounding area. The high altitude and semi-forest shade contribute to their unique flavor profile. They employ perfect washing and natural processing, creating special experimental batches to continuously improve product quality. Landrace is a blend of native Ethiopian varieties, a result of natural selection and the accumulation of genetic diversity within the region, perfectly suited to the local terroir. During the cupping, you can taste the fragrance of violets, blueberries,honeydew melon, and pineapple, along with their rich fruity 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