Clever Nerya's farm is nestled in Alto Ihuamaca, situated near the conservation area of San Ignacio at an altitude of 1550 meters above sea level. The quaint 1.5-hectare farm is home to Bourbon and Geisha varieties.

The land, which Clever inherited from his father, was cultivated for 22 years before being given a five-year hiatus to rejuvenate. In 2020, Clever embarked on a fresh journey, planting 1700 Geisha trees and 4000 Bourbon. As it stands, he operates the farm with the assistance of his cousins, as the second-year production yields are still modest.

The process Clever follows is meticulous. After depulping, cherries are fermented for a period of 24 to 36 hours. Subsequently, the drying process takes about 10 to 12 days. This thorough and thoughtful approach ensures the quality and distinct characteristics of the coffee are preserved.