BASIC INFO San Sebastian SL09 Tasting Note Sweet orange + Yellow peach + Gardenia Region Peru Variety SL09 Process Washed Altitude 2530 masl Harvest November 2025 About Estate The Cusco region's SL09 is quite special. Due to its delicate cupping performance and rich floral aromas, remarkably close to "Geisha," locals, drawing inspiration from Inca civilization, named it Inca Geisha. According to genetic testing by the World Coffee Research Center (WCR), its genetic characteristics are highly similar to SL09, developed in the 1930s by Scott Laboratories in Kenya, and it also shows traces of Bourbon strains, indicating that the variety has undergone natural variation and hybridization over several generations, thus classifying it as SL09. The San Sebastian Estate was founded in 2014 by owner Julio, stemming from the severe impact of coffee leaf rust on the local coffee industry at the time. To address the challenges of disease and climate, Julio chose to cultivate disease-resistant coffee varieties at higher altitudes and adhered to a quality-centric cultivation philosophy, gradually establishing the estate's outstanding reputation. Through his meticulous attention to detail, Julio successfully cultivated the Gesha and SL-09 coffee varieties, known for their delicate flavors and elegant character, realizing his dream of becoming a top coffee grower. In 2022, San Sebastian Estate achieved second place in the Cup of Excellence Peru, scoring 90.25 points and fetching a respectable price of USD 30.4/lb. In 2024, the estate again secured seventh place in the Cup of Excellence, scoring 89.29 points and selling for USD 25/lb, consistently demonstrating its consistently high quality. Named after Julio's eldest son, San Sebastian Estate symbolizes heritage and hope. Located in western Inkawasi, Peru, at an altitude of approximately 2,250 meters, the estate sits at the foot of the snow-capped Choquesafra Mountains. The unique high-altitude environment fosters a rich and diverse ecosystem of flora and fauna. Wild birds inhabit the surrounding area, along with towering cedar forests, providing pure and vibrant natural conditions for coffee cultivation. San Sebastian Estate is not only one of the most outstanding coffee-producing regions in western Inkawasi, but also represents the perfect fusion of terroir, technique, and human spirit in Peruvian specialty coffee. During cupping, one can perceive the full-bodied fruit flavors of sweet orange and yellow peach, along with hints of gardenia. 1 / 2 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 San Sebastian SL09 Tasting Note Sweet orange + Yellow peach + Gardenia Region Peru Variety SL09 Process Washed Altitude 2530 masl Harvest November 2025 About Estate The Cusco region's SL09 is quite special. Due to its delicate cupping performance and rich floral aromas, remarkably close to "Geisha," locals, drawing inspiration from Inca civilization, named it Inca Geisha. According to genetic testing by the World Coffee Research Center (WCR), its genetic characteristics are highly similar to SL09, developed in the 1930s by Scott Laboratories in Kenya, and it also shows traces of Bourbon strains, indicating that the variety has undergone natural variation and hybridization over several generations, thus classifying it as SL09. The San Sebastian Estate was founded in 2014 by owner Julio, stemming from the severe impact of coffee leaf rust on the local coffee industry at the time. To address the challenges of disease and climate, Julio chose to cultivate disease-resistant coffee varieties at higher altitudes and adhered to a quality-centric cultivation philosophy, gradually establishing the estate's outstanding reputation. Through his meticulous attention to detail, Julio successfully cultivated the Gesha and SL-09 coffee varieties, known for their delicate flavors and elegant character, realizing his dream of becoming a top coffee grower. In 2022, San Sebastian Estate achieved second place in the Cup of Excellence Peru, scoring 90.25 points and fetching a respectable price of USD 30.4/lb. In 2024, the estate again secured seventh place in the Cup of Excellence, scoring 89.29 points and selling for USD 25/lb, consistently demonstrating its consistently high quality. Named after Julio's eldest son, San Sebastian Estate symbolizes heritage and hope. Located in western Inkawasi, Peru, at an altitude of approximately 2,250 meters, the estate sits at the foot of the snow-capped Choquesafra Mountains. The unique high-altitude environment fosters a rich and diverse ecosystem of flora and fauna. Wild birds inhabit the surrounding area, along with towering cedar forests, providing pure and vibrant natural conditions for coffee cultivation. San Sebastian Estate is not only one of the most outstanding coffee-producing regions in western Inkawasi, but also represents the perfect fusion of terroir, technique, and human spirit in Peruvian specialty coffee. During cupping, one can perceive the full-bodied fruit flavors of sweet orange and yellow peach, along with hints of gardenia. 1 / 2 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