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Wilder Garcia’s coffee is grown in the mountains of Jaén, Cajamarca, where his family has been producing coffee since 1970. As a third-generation grower, Wilder works across 23 hectares of land, 16 of which are dedicated to coffee. The farm sits high in the Andes at 1,750–1,950m, where cooler temperatures allow the cherries to ripen slowly, helping develop clarity and complexity in the cup.
Alongside traditional varieties such as Typica and Catimor, Wilder has introduced improved spacing systems and skeletal pruning techniques to strengthen plant health and increase yields, allowing the farm to remain productive while maintaining quality. This careful balance of tradition and innovation helps ensure the land continues to support both the family and the wider community.
After harvest, the coffee is de-pulped, washed to remove the fruit, and dried on raised beds for up to 18 days depending on the weather. Attention to detail at each stage helps bring out the distinctive character of this Bourbon lot, shaped by altitude, climate, and years of experience.
