Manuel Elera

Manuel Elera's coffees are making their debut this year at our importer, who were impressed by Manuel and his brother's knowledge and dedication. The brothers farm near San José del Alto in the province of Jaén, a region with an ideal microclimate for growing high-quality coffee. The harvest spans from July to September, during which the ripe cherries are hand-picked, washed, and then soaked in saline for 3-4 hours (to get rid of unwanted microbes) before being dry-fermented in sealed plastic bags for 30-36 hours. Drying is also carried out using quite unique methods: the cherries are first placed on drying beds protected by a foil tent, then placed back in bags overnight, where fermentation continues until the next day. The slow drying process takes 20 days, which guarantees the exceptional complexity of Manuel's coffee and helps preserve its high quality.