Thedy Daniel Alberca Neyra is a member of the cooperative Lima Coffees and owns a 5-hectare farm called La Quebrada - El Chichero, where he grows 2.5 hectares of coffee. He has both Bourbon and Caturra varities planted. After harvesting, the cherries are depulped either the same day or the following day, depending on when they are delivered to the wet mill. Then they are fermented dry for about 18 hours before being washed three times. The seeds are dried on a patio under a parabolic drier, and drying takes about 15 days.
This coffee brews up a delicate cup bursting with notes of raspberry and caramel sugar and an overall clean profile.