After experimenting with different methods, Modesto has focused on extended fermentations, taking advantage of his farm's naturally cool conditions. This lot underwent two fermentation phases: first as whole cherries for 24 hours, then again for 72 hours after pulping. The process begins with floating and rinsing the harvested coffee cherries in fresh spring water to remove debris and defects. The cherries are then placed in plastic bags for the initial 24-hour fermentation. During this phase, the accumulated juice is captured and fermented with sugar cane to create a "mosto" (culture). After pulping, the coffee is returned to the bags along with the mosto for a 72-hour fermentation period under shade in the farm's cool climate.

Modesto's drying setup combines elements of both a parabolic dryer and raised beds—a covered wooden patio where coffee is spread on a tarpaulin mat and covered with thick plastic sheeting similar to a parabolic dryer. In this climate, drying takes 15–20 days, resulting in coffee with very stable water activity due to the slow, even drying process.

Modesto Chinguel Alberca owns a 3-hectare farm in the village of Sport Piura, close to the small town of El Huaco in Huabal district. A second-generation coffee farmer, Modesto's mother was one of the first people to settle in the village some 40 years ago. When Modesto's father passed away during his youth, Modesto, as the eldest son, took on much of the work on the family farm. After years of helping his mother manage their coffee farm and small dairy herd, he saved enough money to buy his own land, which he now manages with his two sons. His farm, one of the highest in the area at 1,950–2,000 meters above sea level, is planted entirely with Caturra (2 hectares) and Bourbon (1 hectare). Modesto chose these varieties for their production and cup quality. Due to the farm's relatively cold weather conditions, Catimor doesn't thrive there and produces less than Caturra.

The genetic background of his Bourbon variety is unknown, but Peru typically has two main types: one with a smaller, rounder bean (generally considered superior) and another with a bigger, more elongated shape. Modesto initially bought a few plants from a friend in another area of Cajamarca. After seeing how well they adapted to his farm's conditions, he harvested seeds from these plants and expanded to plant one hectare of Bourbon. Though these plants appear similar to common Bourbon, their cup profile is notably superior, showing consistent floral notes reminiscent of East African Bourbon lines, such as SLs.

Modesto and his sons maintain the farm meticulously, spacing plants generously and applying regular fertilizer—a mix of chemical fertilizer with their own organic manures and compost. They've planted native shade trees, primarily Guabas (Inga), which fix nitrogen and attract wildlife. All weeding is done manually using a strimmer or machete. This careful management yields about 100 bags of coffee consistently, a relatively high production per hectare for Peru, achieved without excessive chemical inputs.

Bourbon is one of the most culturally and genetically significant varieties of Arabica coffee in the world. This tall variety is characterized by relatively low production and susceptibility to major diseases. However, it produces excellent cup quality when grown at high altitudes.

The first Bourbon plantation dates back to 1715 when the variety was introduced from Yemen to Bourbon Island, now known as La Réunion. Bourbon traces its origins to a broad group of C. arabica specimens that developed naturally and is still cultivated in Central America today.

Depending on the sub-group, Bourbon coffee can produce red, yellow, or orange-coloured cherries. The plant's shoots initially grow upwards at a 45° angle to the stem, and the stems are sturdy. Young leaves are green, and the plants generally have broader leaves and rounder fruit and seeds than Typica and its descendants.

The washed process was designed to minimize the risk of off-flavours caused by uncontrolled fermentation during the natural process. Cherries are typically sorted using a flotation tank, where under-ripe or defective fruits float to the top and can be removed. The remaining cherries are then pulped and left in a tank to ferment until the sticky fruit mucilage is soft enough to be washed off the parchment—a paper-like layer surrounding the seed.

The design and cleanliness of the tanks are crucial, and the degree and speed of fermentation depend on various factors. These include the amount of fruit remaining, the presence of bacteria and yeasts, whether the tank is filled with water, and the environmental conditions.

Once the mucilage has sufficiently degraded, it's washed away with water. The remaining parchment coffee, as it's commonly called, is then dried until it reaches a safe moisture content. The bacteria-rich and sugary water used in the process must be treated carefully, as it can cause algae blooms if it enters streams and rivers.

In situations where large amounts of coffee are processed in bulk, such as in Ethiopia, some operations have found it economical to use a mechanical demucilager. This device removes all the fruit from the parchment with minimal water, bypassing the fermentation stage entirely. However, some believe this leads to a reduction in cup quality, as many flavour precursors are created through fermentation.