BASIC INFO 96h Anaerobic Natural Tasting Note Pineapple + Blueberry + Raspberry Region Sidamo, Ethiopia Variety Ethiopian Landrace Process 96h Anaerobic Natural Altitude 2300 masl Harvest January 2026 ABOUT ESTATE Elto Coffee was founded by Eliyas Dukamo&Atiklit Dejene. In the local language, “Elto” represents “beyond passion” and “abundance,” reflecting their dedication to pursuing specialty coffee. Elto Coffee sources ripe cherries from surrounding smallholder farmers. Located in Abegona Village, Elora Station was established in 2017. Ripe cherries were floated, followed by 96 hours of anaerobic fermentation. Then transferred to African raised beds and dried in 3–5 cm layers, with regular turning to ensure even drying. The cup presents notes of pineapple, blueberry, and raspberry, with a bright fruit character and a juicy berry finish. 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 96h Anaerobic Natural Tasting Note Pineapple + Blueberry + Raspberry Region Sidamo, Ethiopia Variety Ethiopian Landrace Process 96h Anaerobic Natural Altitude 2300 masl Harvest January 2026 ABOUT ESTATE Elto Coffee was founded by Eliyas Dukamo&Atiklit Dejene. In the local language, “Elto” represents “beyond passion” and “abundance,” reflecting their dedication to pursuing specialty coffee. Elto Coffee sources ripe cherries from surrounding smallholder farmers. Located in Abegona Village, Elora Station was established in 2017. Ripe cherries were floated, followed by 96 hours of anaerobic fermentation. Then transferred to African raised beds and dried in 3–5 cm layers, with regular turning to ensure even drying. The cup presents notes of pineapple, blueberry, and raspberry, with a bright fruit character and a juicy berry finish. 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