Manuel Elera

OriginPeru

ProcessAnaerobic, Natural

Summary

Manuel Elera's coffee from Jaén province, Peru, grown at 1550 meters. The Gesha variety undergoes a unique processing method: after hand-harvesting ripe cherries, they are washed, soaked in saltwater for 3-4 hours, then dry fermented in sealed nylon bags for 30-36 hours. The slow drying process takes 20 days, alternating between covered drying beds and bag storage during nights, which contributes to exceptional complexity and quality. Produced by Manuel Elera and his brother in the San José del Alto area. Flavor notes include apricot, papaya, and chamomile. Intended for filter brewing.

AI-assisted description, based on roaster & cupping data.

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Details

FormatBean

Roast profileFilter

DecaffeinatedNo

ProducerManuel Elera

Altitude1550 m.a.s.l

VarietyGeisha

NotesApricot, Papaya, Chamomile

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The roaster

Casino Mocca

Casino Mocca is one of Hungary's specialty heavyweights — Budapest-based since 2013, started by former barista competitors who wanted the country to have consistent, properly current specialty roasting. They focus on single origins with real origin character, roasted with a progressive, slightly experimental streak, and rotate seasonal releases you can get on a two- or four-weekly subscription. You'll find their coffee poured in good cafés across Hungary and they're well known around Europe, with education and hands-on partnerships baked into how they work. Sold direct online too. If you want to taste what modern Hungarian specialty coffee is about, Casino Mocca is essential.

AI-assisted description, based on roaster & cupping data.

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