Since he started in the world of coffee, Harry Neira has the purpose of making the world fall in love with Peruvian coffee.
When Harry Neira began working as a barista at Café Verde in 2007, he had no idea what would come—a blend of childhood memories and aspirations. During his childhood vacations, he would visit his grandmother in Piura, run among the coffee fields, harvest the berries, roast them over wood, and grind the day’s coffee in a batán. It was there that the spark ignited, which turned into a flame when he started working in coffee shops. He ventured into the countryside, dedicating himself to perfecting the skills of a barista.
Harry participated in the national barista competitions of 2012, 2013, and 2014, where he finally won and went on to represent Peru in the World Barista Championship in Italy. His perseverance opened doors to the world, and from every country he visited, he brought back ideas to materialize what was then his dream: to have a neighborhood coffee shop, a small space, a kind of garage loaded with caffeine, and good vibes.
In 2017, Neira Café Lab was born, where he focused on his product so that aesthetics go hand in hand with the proposal. He embarked on a crusade to make the world fall in love with Peruvian coffee, renting a small space on Enrique Palacios Street in the Miraflores district. Since then, the expansion of his “neighborhood coffee shop” has not stopped.
The daily blend is called Chabela, “I wanted to give it a name that sounded friendly, like that of an aunt or grandmother you always want to have coffee with; Chabela is that big hug we all long for every day,” comments Neira.
Harry is 34 years old and has three business units within his brand. On the one hand, the neighborhood coffee shops, with four stores in Miraflores, San Isidro, and the Interbank Tower, with more to open in Chacarilla and Miraflores, in addition to itinerant points in Asia, Las Palmas Club, and Playa Costa del Sol, activated during the summer.
His loyal customers are also his accomplices, such as the architects from the 51-1 studio who worked on a vibrant concept summarizing the coffee value chain in every detail without losing the brand’s honesty.
Furthermore, through his B2B model, where he is a supplier of coffee and training to other coffee shops, you can find Neira Café Lab in spaces like La Cocina de Ximena, Pasta, Sra. Zapata or 33 Revoluciones, among others.
The other arm of the business is catering for events, where he transports a mobile bar wherever needed. Recently, he has been present at activities such as APEC, Cocinemos con Fundades, and Lima schools such as San Silvestre, Inmaculado Corazón, Santa María, and TEDxTukuy, among others.
THE LOVE FOR PERUVIAN COFFEE
Neira Café Lab casually offers specialty Peruvian coffee, where baristas share drinks made from espresso with the house blend or with special batches in an in-and-out style. Additionally, they have more than 15 varieties of micro-lots of Peruvian coffee, named after the producers (which always change), representing the work of each and their regions. Although it all sounds very technical, it is explained in a fresh and close manner.
THE GOSPEL BEYOND BORDERS
For Harry, his purpose with Peruvian coffee goes beyond the borders of Peru. His curiosity led him to expand his proposal with strategic partners in Austin, Texas, where he roasts and distributes coffee under Apu Coffee. The idea is to have fresh coffee directly from Peruvian producers in restaurants and small cafes. The proposal also includes exporting green coffee for local roasters and, in a subsequent stage, having coffee shops that serve as embassies for Peruvian coffee in the USA.
GROWING WITH CONSCIOUSNESS
Neira Café Lab processes approximately 10 tons of Peruvian coffee. Beyond being a substantial number, it demonstrates how a Peruvian venture can become an engine of development, generating opportunities for many young people throughout the value chain, from producers to baristas, causing a significant impact on the industry.
Harry knows that growth is a considerable challenge, but he also knows that he has a fantastic team to give their all in every cup.
When you visit a Neira Café Lab store, a perpetually youthful team greets you with good vibes, excellent coffee, and accompanying products, from the classic Canelé and “Mucho Queso” to more recent additions to their menu, such as croissants or alfajores overflowing with dulce de leche.
