Manuel Elera

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.

Details

Format

Bean

Roast profile

Filter

Decaffeinated

No

Producer

Manuel Elera

Altitude

1550 m.a.s.l

Variety

Geisha

Notes

Apricot, Papaya, Chamomile

The roaster

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