San Jerónimo Miramar 24hr Washed Sidra

$16.00

Since our conception, San Jerónimo Miramar has been a bucket list estate to feature on the project. We have a deep-rooted love for this farm after learning about the many ways they reinvest into on-site regenerative agricultural research. This happened early in Aidan's coffee career while serving FSJM coffee at his first barista job. Our personal interest in this lot might not be that exciting to you, but their on-site work should be. After giving up traditional spray chemical practice in 2014, they've found ways to curate fungi and microbial systems along with building healthy soil using vermiculture and compost supported by their own dairy cows in order to create healthy and disease resistant crop. This lot is part of their active research in adaptive genetics management: using past biodynamic farm lessons learnt on a larger array of arabica species.

We have only tasted our sample roast of this coffee since it arrived today, Monday the 17th. At the moment, our notes are magnolia, lemon, milk tea, and lavender. This is an intensely floral, partially creamy, and absolutely delicate cup. It is layered and transitional as the temperatures changes. The linger has that traditionally complex sidra herbal character, almost like black pepper and rosemary, but this one is more botanical in nature. We will update with better bag notes after 8/20 along with our transparency info on roasting.

Roast profile coming 8/20. This coffee launched on August 18th as part of Drop 11!

Gina and Georgio Bressani own and operate this dual purpose coffee and dairy farm. They are fourth generation coffee producers, whose family have built the backbone of their income on dairy until 2014. When the C-Market dipped, Giorgio convinced his family to pivot and sell direct in the specialty market. They stopped spraying chemical fertilizer and fungicides and turned to their cattle manure to replenish the nutrients in the volcanic soil. With that change, they pivoted to using vermiculture for their nursery and uplifting their local microbiome to prevent coffee tree disease. Their staff even manage the mycelium and wasp population to do so. And, they were successful. FSJM stands as a strong example of organic practice that actually works in the modern era. Now, their focus is on regenerative and biodynamic farm practice.

San Jerónimo Miramar sits at base of Volcán Atitlán at 1000 to 1700 masl. It is rich in volcanic soil and has been owned by the Bressani family since the late 1940s. Since pivoting to regenerative farm practice in 2014, FSJM has invested heavily in on-site research, ranging from local fungi population to microbiome to biodynamic farm practice. They put their research into practice by employing hybrid nurseries, and graft plants specifically for rust-resistance. Now, FSJM is continuing their research in adaptive genetics management by planting various varietals and cultivar on their farm and exercising their past research on these new plants. This sidra lot is one example of this new research work.

Sidra is a long and skinny varietal that really caught consumer attention post 2019 and 2022 WBC, after two different competitors beat out many exceptional coffees with the newer varietal. Don Olger Rogel is credited with the discovery of Sidra, while working as a field tech at a Nestle research program in southern Ecuador. It has Ethiopian heirloom genetic linkage. It is primarily grown in Ecuador and Colombia. Commonly, it is well known for having distinct floral and herbal character, while showcasing great stone fruit qualities and citric acid.

This coffee is processed as traditional washed in Guatemala. It is hand-picked, sorted, floated, and then pulped using a disc pulper. Coffee seeds get separated by density and then, fermented under water for 24 hours. Finally, the coffee is washed and dried on patios until ~10% moisture.

Part of our mission is to support innovative farm practice when we buy green lots, especially if we buy estate coffee. Smallholder producers exist in a different financial position then estates and because of that, exist in different playing fields in our mind. We general avoid chasing amazing estate coffee. However, when we find estates interested in investing back into their land for regenerative/biodynamic farm practice, we get really excited. San Jerónimo Miramar is a perfect example of this; it just so happens that their coffee quality is phenomenal too!

Aidan first learned about FSJM while working at Nossa Familia as a barista. Nossa has been buying from FSJM ever since they started selling direct. Aidan got to dive deeper into the stories behind the coffees being served at Nossa when he came up with this idea for these farm-level info cards to be served on the espresso trays at the cafe. Upon reading more about FSJM, Aidan was hooked. The cherry on top was trying their washed gesha lot for the first time. When Aviary started buying their coffee in 2025, the infatuation only deepened. When B-sides, Chris Feran's green coffee project, launched, an online friend (Deon) tipped us off on and online thread that Chris was selling some FSJM green.

We have never tried their Sidra, but Ecuador coffee (and specifically this varietal) is a favorite of ours. These original coffee seeds were given to the Bressanis by their Ecuadorian friend, Nicolas Velez of Cafe Velez, as part of this larger project adaptive genetics management project on site.

Green cost: $45.54/kg ($0/kg shipping); FOB: $19.8/kg, purchased by B-sides
Package and roasting costs: $2.91/bag; $10/kg
Profile and sample use: ~0kg
Approx. Margin: --%

Resting: Wait 30 days for the Nordic and 40 days for the Ultralight to have a less gassy tasting experience. Degas the night before by opening bag and then sealing. We're impatient and think this has tasted peak flavor (but gassy) as early as 21 days after roast too.

We've primarily enjoyed this offering as a pourover.

Temperature range: 198-201°F
Water: Tap/Demineralized and Third Wave Water Light Roast
Grind Settings: Medium Coarse (700-750µm)
Target Drawdown Time: 2:45-3:00

4 Pour Recipe:
1. Pour 1/4 water every 30 seconds with high agitiation. Swirl the dripper on the bloom.

Drops are typically prepared in two formats: a standard 100g / 200g bag offering at your preferred roast level or as a roast experiment.

Standard bag lets you support the producer, exporter, and the project without having to buy and drink coffee you're less interested in. You still get to observe and critique our roast methods at your preferred lightness but in larger quantities.
Roast experiment lets you participate in 3 blind tastings of 60g bags to evaluate 3 different roast curves. After the drops have been released, profile info and our own sensory feedback will be shared alongside any collected feedback from tasters.

Note that roast level selection does not apply to experiments sent out.

This is a side project that isn't in a place to pay our bills at the moment. We're actively trying our best in the two days we work on Base Coat a week to fulfill as quickly as possible. Volume has gone significantly up recently -- a great problem to have -- and we're doing our best to adapt. We roast every two weeks and try to get orders out within a week of your order placement. At latest, it takes us two weeks and if that is the case, expect an extra item in your bag as an apology.

Our times vary on roaster rental availability and our limited roasting schedule. We typically roast on two subsequent days twice a month. Once your order has shipped, you will receive an email with further information. Delivery times vary on location.

Because we are selling an agricultural product with limited shelf life, we do not accept returns. However, our goal is for every customer to be absolutely satisfied with their purchase. If you aren't enjoying the experience, let us know in an Instagram DM and we'll do our best to work with you to make it right!

San Jerónimo Miramar 24hr Washed Sidra

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