BASIC INFO Tasting Note Gardenia + Orange + Green Tea Region Chinacla, La Paz, Honduras Variety Gesha（ Waterfall Lot ） Process Washed Altitude 1600 masl Harvest May 2024 ABOUT ESTATE Arbor Bridge Coffee Estate swept 2nd, 3rd, and 4th place in the inaugural Honduras Cup of Excellence (COE) in 2004, and in 2016, it topped the list with its washed Geisha vintage, breaking records to become the highest-grossing COE that year. Owners Marysabel and her husband Moises established the estate after their marriage in 1998 and have continuously expanded its plantation area. The estate comprises 15 plots with varying altitudes and growing conditions, primarily in Catuai, but also featuring diverse varieties such as Geisha, Java, and Pacamara in special plots. The estate minimizes water consumption and protects the natural environment by using centrifugal pulping machines and wastewater treatment systems. Employing full-time staff provides them with a stable working environment, reduces the need for coffee training, and ensures consistent quality, thus achieving sustainable development in both natural and human aspects. With its long-term vision, Arbor Bridge Coffee Estate continuously innovates and collaborates closely with traders and roasters to guarantee and improve the export quality of its coffee, making it a favorite among major global roasters. The washed Geisha oranges from the waterfall plot undergo a process where, after washing to remove the peel and pulp, nearly 100% of the pectin is removed using a centrifuge. Last year, after pectin removal, a fermentation process of approximately 36 hours was still performed to further remove pectin. This year, however, the fermentation time was shortened, and after the residual pectin was removed through fermentation, the oranges were dried on drying beds. Although this is only a slight difference, it results in a significant difference in sweetness. During cupping, one can perceive a delicate gardenia aroma layered with bright orange fruit flavors, as well as the refreshing aftertaste of green 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 Gardenia + Orange + Green Tea Region Chinacla, La Paz, Honduras Variety Gesha（ Waterfall Lot ） Process Washed Altitude 1600 masl Harvest May 2024 ABOUT ESTATE Arbor Bridge Coffee Estate swept 2nd, 3rd, and 4th place in the inaugural Honduras Cup of Excellence (COE) in 2004, and in 2016, it topped the list with its washed Geisha vintage, breaking records to become the highest-grossing COE that year. Owners Marysabel and her husband Moises established the estate after their marriage in 1998 and have continuously expanded its plantation area. The estate comprises 15 plots with varying altitudes and growing conditions, primarily in Catuai, but also featuring diverse varieties such as Geisha, Java, and Pacamara in special plots. The estate minimizes water consumption and protects the natural environment by using centrifugal pulping machines and wastewater treatment systems. Employing full-time staff provides them with a stable working environment, reduces the need for coffee training, and ensures consistent quality, thus achieving sustainable development in both natural and human aspects. With its long-term vision, Arbor Bridge Coffee Estate continuously innovates and collaborates closely with traders and roasters to guarantee and improve the export quality of its coffee, making it a favorite among major global roasters. The washed Geisha oranges from the waterfall plot undergo a process where, after washing to remove the peel and pulp, nearly 100% of the pectin is removed using a centrifuge. Last year, after pectin removal, a fermentation process of approximately 36 hours was still performed to further remove pectin. This year, however, the fermentation time was shortened, and after the residual pectin was removed through fermentation, the oranges were dried on drying beds. Although this is only a slight difference, it results in a significant difference in sweetness. During cupping, one can perceive a delicate gardenia aroma layered with bright orange fruit flavors, as well as the refreshing aftertaste of green 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