BASIC INFO Tasting Note Raspberry + Cherry + Fruit candy Region Kiriniyage, Kenya Variety SL28 & SL34 Process Double-washed Altitude 1800 masl Harvest December 2025 ABOUT ESTATE Established in 1997, the Rungeto Cooperative operates three washed coffee processing stations: Kii, Karimikui, and Kiangoio. The cooperative currently employs over 7,800 smallholders cultivating fertile loam soil at an altitude of 1600-1800 meters on the southern slopes of Mount Kenya. Meltwater from the snow-capped peaks of Mount Kenya provides a pristine water source for washing high-quality, fully washed coffee. Ripe coffee cherries are sorted before pulping. They are fermented overnight on parchment paper, then washed and graded into P1, P2, P3, and floating beans. The parchment-paper beans are then dried on drying racks for 8 to 14 days. Notably, members of the Rungeto Cooperative can access pre-financing for tuition, agricultural inputs, and emergency funds from the previous year's harvest. The cooperative also provides smallholders with agricultural input credits and cash advances as incentives. Furthermore, building on the region's long-standing reputation for high-quality coffee, the Rungeto Cooperative is further improving quality and addressing environmental sustainability issues. For example, easy-to-clean tiles were installed in all cleaning channels and on the fermentation tanks. Training was also provided to farmers on disease prevention within susceptible varieties. Furthermore, it was ensured that water generated during coffee processing was reused in other parts of the farm. During cupping, classic raspberry and cherry flavors, along with a lingering aftertaste reminiscent of hard candy fruit, were observed. 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 Raspberry + Cherry + Fruit candy Region Kiriniyage, Kenya Variety SL28 & SL34 Process Double-washed Altitude 1800 masl Harvest December 2025 ABOUT ESTATE Established in 1997, the Rungeto Cooperative operates three washed coffee processing stations: Kii, Karimikui, and Kiangoio. The cooperative currently employs over 7,800 smallholders cultivating fertile loam soil at an altitude of 1600-1800 meters on the southern slopes of Mount Kenya. Meltwater from the snow-capped peaks of Mount Kenya provides a pristine water source for washing high-quality, fully washed coffee. Ripe coffee cherries are sorted before pulping. They are fermented overnight on parchment paper, then washed and graded into P1, P2, P3, and floating beans. The parchment-paper beans are then dried on drying racks for 8 to 14 days. Notably, members of the Rungeto Cooperative can access pre-financing for tuition, agricultural inputs, and emergency funds from the previous year's harvest. The cooperative also provides smallholders with agricultural input credits and cash advances as incentives. Furthermore, building on the region's long-standing reputation for high-quality coffee, the Rungeto Cooperative is further improving quality and addressing environmental sustainability issues. For example, easy-to-clean tiles were installed in all cleaning channels and on the fermentation tanks. Training was also provided to farmers on disease prevention within susceptible varieties. Furthermore, it was ensured that water generated during coffee processing was reused in other parts of the farm. During cupping, classic raspberry and cherry flavors, along with a lingering aftertaste reminiscent of hard candy fruit, were observed. 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