We anticipate that this coffee will be roasted for 2025 season subscribers the week of September 8, 2025 with public release to follow. The ninth coffee of our 2025 season takes us to the slopes of Volcán Atitlán where the Bressani family—fourth-generation coffee growers—operate a dairy and coffee farm, San Jerónimo Miramar, using a regenerative, agroforestry model. This gesha—adapted to their farm but originally from the CATIE collection—is an Aviary exclusive blend of three small day lots (two washed and one honey) presenting as a bright cup with notes of jasmine, tangerine, apricot, raspberry and pineapple. From Christopher: Aviary prioritizes buying from smallholders, but the work of the Bressani family at Finca San Jerónimo Miramar (FSJM) demonstrates exceptional farm management and resiliency. The focus at FSJM is on soil health, creating a unique microclimate through organic forest systems, improved humidity control, and reduced erosion. This approach offers greater resiliency against climate change and market volatility. Economic diversification is also key, with cash crops like cacao, cardamom, fruits, and hardwoods alongside a dairy operation providing financial security. The Bressani family's generational efforts, from Cesare who started the coffee business to Giorgio and his siblings, have built an impressive infrastructure and innovative farming practices. FSJM employs dynamic genetic management, actively selecting and breeding trees for disease resistance, yield, and cup performance, leading to unique cultivars. The Gesha variety, originally from the CATIE institute in Costa Rica, has adapted uniquely to FSJM's microclimate. This coffee is a blend of three small day lots—two washed, and one honey process—selected after cupping through every separation of Gesha during the 2024 harvest. A MESSAGE FROM THE PRODUCER: Finca San Jerónimo Miramar emphasizes the energy that unites us, from the coffee trees absorbing sun and volcano vibes to the lively spirit released in every cup. This regenerative farm, with over 100 years of coffee history, fosters a collaborative coffee culture driven by passion and technique, constantly innovating to reveal coffee's full potential and collective value. Soil, Seed, Sun and Human Intervention: Gesha coffee grown using organic methods at 1,524 masl in Panimaquib, Guatemala by the Bressani family; selectively hand-picked at peak ripeness; sorted; floated; pulped using a McKinnon disc pulper and graded by density; fermented dry for 24 hours in open concrete tanks; washed and graded using traditional channels; dried on raised beds in a solar house for 12-15 days; conditioned in Grainpro in the warehouse for 4 weeks.