Giorgio refers to his honey processes as "Sow Jam". First, the coffee is depulped and put into large fermentation tanks (about 8 feet deep, 12 feet long). Then, these coffees are fermented; after fermentation is complete, Giorgio built a machine that "shimmies" the coffees onto the drying patios where they are raked in the pattern in the photos. 

Finca San Jerónimo Miramar sits on a volcano in Atitlán. In 2015, Iconik made contact with Giorgio, a third-generation coffee producer, who showed us the ropes on his family farm. Giorgio has what we call a Varietal Library, where he grows Liberica, Gesha, Bourbon, and even has varieties mutating on the Volcano. San Jerónimo is focused on sustainable farming and has the largest compost program we have witnessed. These coffees are incredibly clean and have little to no defects.