BASIC INFO Tasting Note Black plum + Dried plum + Oolong tea Region Ngororero, Western, Rwanda Variety Bourbon Process Honey Altitude 1700 masl Harvest August 2025 ABOUT ESTATE The Kageyo Cooperative secured a loan in 2009 to build a small washing plant. Prior to this, the cooperative primarily produced semi-washed coffee. The washing plant began operation in 2010, serving local small-scale coffee farmers and processing 67 tons of coffee cherries that year. Kageyo achieved second place in the Rwanda COE in 2010, but subsequently faced difficulties in 2012 due to low production and prices. In 2013, the cooperative began collaborating with the Rwandan trading company RTC to expand its coffee market. In 2015, RTC acquired the cooperative, repaying its debts to third-party lenders and, crucially, maintaining the integrity of the cooperative's organizational structure. The partnership has become increasingly stable. Meanwhile, the washing plant continues to improve its capacity and coffee quality through renovations and expansions. This batch of honey-processed Bourbon coffee, during cupping, exhibited the sweet and sour notes of black plum and ume, as well as a lingering aftertaste of oolong tea. 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 Black plum + Dried plum + Oolong tea Region Ngororero, Western, Rwanda Variety Bourbon Process Honey Altitude 1700 masl Harvest August 2025 ABOUT ESTATE The Kageyo Cooperative secured a loan in 2009 to build a small washing plant. Prior to this, the cooperative primarily produced semi-washed coffee. The washing plant began operation in 2010, serving local small-scale coffee farmers and processing 67 tons of coffee cherries that year. Kageyo achieved second place in the Rwanda COE in 2010, but subsequently faced difficulties in 2012 due to low production and prices. In 2013, the cooperative began collaborating with the Rwandan trading company RTC to expand its coffee market. In 2015, RTC acquired the cooperative, repaying its debts to third-party lenders and, crucially, maintaining the integrity of the cooperative's organizational structure. The partnership has become increasingly stable. Meanwhile, the washing plant continues to improve its capacity and coffee quality through renovations and expansions. This batch of honey-processed Bourbon coffee, during cupping, exhibited the sweet and sour notes of black plum and ume, as well as a lingering aftertaste of oolong tea. 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