Producer: Edgar Cosigua Location: Patalul Landed: August 2023 Altitude: 1,800 - 1,900 masl Varietal: Mixed Process: Slow Jam Honey Flavour profile: Tropical fruits, thick honey & white flowers Category: Fruity & Juicy
Edgar is the farm manager at Finca San Jeronimo Miramar. He is responsibe for more than 100 experiments at the farm, for all the traceability registers and the staffing. Panimaquip is a little project that began 5 ears ago when he bought the parcel of land from Finca San Jeronimo Miramar which he manages.
He planted seedlings and managed the green house, pick and prunes all the coffee trees and trims the shade trees. He personally manages this parcel and then Finca San Jeronimo Miramar purchase this coffee from him at 40-50% over the market, and then he also keeps 50% of the margin from the FOB sale. Edgar has managed to buy more parcels of land, and involve his children in the coffee industry.
Slow Jam Honey is a process created and named by Edgar. He likes to process all the lots from Panimaquip by this method. He has modified the machinery on the farm to achieve it, a honey process created to fit a specific profile of jammy sweetness.
There are so many layers to the San Jerónimo Miramar (SJM) story. We are honoured to present this lot from Edgar and Finca San Jerónimo Miramar. Behind this beautiful family and coffee lie the creators of the up-cycled denim bag that Coffee Bird adopted. They have a passion for nature, the farm, and a priority to preserve the integrity of the soil. Behind this passion is a deep rooted love for each other, the land and the people that make it happen.
The primary activity of the farm is dairy, and coffee production has been subsidised by the dairy operations. For years, the farm sold into a local exporter and depended on the C-market. Their venture into specialty coffee began in 2014, after leaving a meeting with a local exporter, who had delivered devastating news of lower prices. After seeing the face of disappointment on his Dad’s face, Giorgio convinced his Dad not to sell the coffee to this exporter, and promised him they would find another way. Meanwhile his sister, Gina, was in university in the US. She approached a local roaster in town with a sample. The roaster loved the coffee, and agreed to buy it. This was their gateway into specialty. By applying their high level of detailed record keeping and controls from the dairy operation, they quickly optimised their quality. They are constantly adjusting and listening to what nature tells them, and adapting accordingly.