BASIC INFO Tasting Note Yellow peel fruit + Mandarin orange + White tea Region Acevedo, Huila, Colombia Variety Pink Bourbon Process Semi-washed Altitude 1780 masl Harvest August 2025 ABOUT ESTATE This semi-washed pink Bourbon coffee comes from the Emerald La Esmeralda Estate in Huilan, Colombia, managed by Norbey Quimbayo and his wife. Norbey's estate, located in Acevedo, Huilan, covers 12 hectares, with 5 hectares dedicated to coffee production. Besides coffee, Norbey also grows plantain and some fruit trees, such as limes and citrus fruits. The estate is less than an hour's drive from Pitalito. Huilan province is renowned for its high-quality specialty coffee, thanks to its excellent soil and favorable microclimate, which produce excellent fruity-flavored specialty coffees. About 27 years ago, Norbey inherited his father's estate. For the first few years, like most coffee farmers, they produced commercial coffee, but profits began to decline after the 2006 financial crisis and a drop in coffee prices. Therefore, Norbey decided to study at the Colombian Coffee Academy, where he learned many different methods to improve the quality of his coffee. Since making these changes, he has earned higher pay, and his coffee has gained international recognition. The Pink Bourbon coffee cherries are named for their pink color when ripe. The estate only harvests coffee cherries at the perfect ripeness. After harvesting, they undergo flotation and further hand-sorting, then are placed in open fermentation tanks for 20 hours, followed by sealed anaerobic fermentation for 90 hours, with the temperature controlled below 22°C throughout. After the second fermentation, the cherries are peeled, washed, and transferred to a raised bed for slow drying to the ideal moisture content. During cupping, it exhibits sweet and sour fruity notes reminiscent of wampee and mandarin orange, along with a clear, refreshing aftertaste reminiscent of white 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 Yellow peel fruit + Mandarin orange + White tea Region Acevedo, Huila, Colombia Variety Pink Bourbon Process Semi-washed Altitude 1780 masl Harvest August 2025 ABOUT ESTATE This semi-washed pink Bourbon coffee comes from the Emerald La Esmeralda Estate in Huilan, Colombia, managed by Norbey Quimbayo and his wife. Norbey's estate, located in Acevedo, Huilan, covers 12 hectares, with 5 hectares dedicated to coffee production. Besides coffee, Norbey also grows plantain and some fruit trees, such as limes and citrus fruits. The estate is less than an hour's drive from Pitalito. Huilan province is renowned for its high-quality specialty coffee, thanks to its excellent soil and favorable microclimate, which produce excellent fruity-flavored specialty coffees. About 27 years ago, Norbey inherited his father's estate. For the first few years, like most coffee farmers, they produced commercial coffee, but profits began to decline after the 2006 financial crisis and a drop in coffee prices. Therefore, Norbey decided to study at the Colombian Coffee Academy, where he learned many different methods to improve the quality of his coffee. Since making these changes, he has earned higher pay, and his coffee has gained international recognition. The Pink Bourbon coffee cherries are named for their pink color when ripe. The estate only harvests coffee cherries at the perfect ripeness. After harvesting, they undergo flotation and further hand-sorting, then are placed in open fermentation tanks for 20 hours, followed by sealed anaerobic fermentation for 90 hours, with the temperature controlled below 22°C throughout. After the second fermentation, the cherries are peeled, washed, and transferred to a raised bed for slow drying to the ideal moisture content. During cupping, it exhibits sweet and sour fruity notes reminiscent of wampee and mandarin orange, along with a clear, refreshing aftertaste reminiscent of white 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