Three Marks Coffee - Manuel Elera - Natural Geisha | Perú
Perú — Manuel Elera, San José del Alto, Geisha (Natural)
Tastes Like — 🍍 Tropical Fruits • 🍌 Banana • 🌼 Camomile
DETAILS
- Producer: Manuel Elera
- Region: San José del Alto, Jaén, Perú
- Varietal: Geisha
- Process: Natural
- Altitude: 1550–1650 MASL
- Size: 125g
INTRO
Manuel Elera approaches his craft with a quiet confidence and deep technical knowledge that belies his youth. Alongside his brother, he manages a farm nestled in San José del Alto — a region in Jaén province where the climate and altitude conspire to create ideal conditions for high-quality Geisha.
But it is not just nature at work here. Manuel follows a meticulous production process from selective harvest through to innovative post-harvest treatment, including a saline water soak that eliminates fungi and ensures a clean, bright cup. The result is a Geisha of genuine distinction — expressive, aromatic, and traceable to a single dedicated producer.
THE PRODUCER
Manuel Elera is part of an emerging generation of Peruvian specialty coffee producers in the Jaén region, bringing precision and ambition to a country that is rapidly building its reputation in the specialty market. His farm's location in San José del Alto, with its favourable altitude and microclimate, provides the foundation — but it is Manuel's meticulous agronomic and processing protocols that elevate his Geisha into a truly exceptional lot. His focus on elimination of post-harvest defects through the saline soak is an example of the innovative thinking that sets his coffee apart.
THE PROCESS
The Natural process at Manuel Elera's farm involves:
- 🍒 Selective Hand Picking — Only the ripest cherries are harvested between July and September.
- 💧 Double Wash — Cherries undergo a double-wash immediately after picking.
- 🧪 Saline Water Soak — Cherries are soaked for 3–4 hours in 2% saline water to eliminate harmful fungi and ensure cup cleanliness.
- ☀️ Whole-Cherry Drying — Cherries are dried intact, allowing the full expression of the fruit's aromatic compounds to develop in the bean.
This combination of traditional natural drying and modern fungal-control techniques produces a Geisha of remarkable clarity and aromatic intensity.
THE CUP
An aromatic and delicate natural Geisha from the Peruvian highlands. Tropical fruit complexity leads — vibrant and sun-kissed — before giving way to soft banana sweetness. Camomile brings a floral, herbal gentleness to the finish that is quintessentially Geisha in character.
Flavour Notes
- 🍍 Tropical Fruits
- 🍌 Banana
- 🌼 Camomile
Original: $45.63
-65%$45.63
$15.97Three Marks Coffee - Manuel Elera - Natural Geisha | Perú
Perú — Manuel Elera, San José del Alto, Geisha (Natural)
Tastes Like — 🍍 Tropical Fruits • 🍌 Banana • 🌼 Camomile
DETAILS
- Producer: Manuel Elera
- Region: San José del Alto, Jaén, Perú
- Varietal: Geisha
- Process: Natural
- Altitude: 1550–1650 MASL
- Size: 125g
INTRO
Manuel Elera approaches his craft with a quiet confidence and deep technical knowledge that belies his youth. Alongside his brother, he manages a farm nestled in San José del Alto — a region in Jaén province where the climate and altitude conspire to create ideal conditions for high-quality Geisha.
But it is not just nature at work here. Manuel follows a meticulous production process from selective harvest through to innovative post-harvest treatment, including a saline water soak that eliminates fungi and ensures a clean, bright cup. The result is a Geisha of genuine distinction — expressive, aromatic, and traceable to a single dedicated producer.
THE PRODUCER
Manuel Elera is part of an emerging generation of Peruvian specialty coffee producers in the Jaén region, bringing precision and ambition to a country that is rapidly building its reputation in the specialty market. His farm's location in San José del Alto, with its favourable altitude and microclimate, provides the foundation — but it is Manuel's meticulous agronomic and processing protocols that elevate his Geisha into a truly exceptional lot. His focus on elimination of post-harvest defects through the saline soak is an example of the innovative thinking that sets his coffee apart.
THE PROCESS
The Natural process at Manuel Elera's farm involves:
- 🍒 Selective Hand Picking — Only the ripest cherries are harvested between July and September.
- 💧 Double Wash — Cherries undergo a double-wash immediately after picking.
- 🧪 Saline Water Soak — Cherries are soaked for 3–4 hours in 2% saline water to eliminate harmful fungi and ensure cup cleanliness.
- ☀️ Whole-Cherry Drying — Cherries are dried intact, allowing the full expression of the fruit's aromatic compounds to develop in the bean.
This combination of traditional natural drying and modern fungal-control techniques produces a Geisha of remarkable clarity and aromatic intensity.
THE CUP
An aromatic and delicate natural Geisha from the Peruvian highlands. Tropical fruit complexity leads — vibrant and sun-kissed — before giving way to soft banana sweetness. Camomile brings a floral, herbal gentleness to the finish that is quintessentially Geisha in character.
Flavour Notes
- 🍍 Tropical Fruits
- 🍌 Banana
- 🌼 Camomile
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Perú — Manuel Elera, San José del Alto, Geisha (Natural)
Tastes Like — 🍍 Tropical Fruits • 🍌 Banana • 🌼 Camomile
DETAILS
- Producer: Manuel Elera
- Region: San José del Alto, Jaén, Perú
- Varietal: Geisha
- Process: Natural
- Altitude: 1550–1650 MASL
- Size: 125g
INTRO
Manuel Elera approaches his craft with a quiet confidence and deep technical knowledge that belies his youth. Alongside his brother, he manages a farm nestled in San José del Alto — a region in Jaén province where the climate and altitude conspire to create ideal conditions for high-quality Geisha.
But it is not just nature at work here. Manuel follows a meticulous production process from selective harvest through to innovative post-harvest treatment, including a saline water soak that eliminates fungi and ensures a clean, bright cup. The result is a Geisha of genuine distinction — expressive, aromatic, and traceable to a single dedicated producer.
THE PRODUCER
Manuel Elera is part of an emerging generation of Peruvian specialty coffee producers in the Jaén region, bringing precision and ambition to a country that is rapidly building its reputation in the specialty market. His farm's location in San José del Alto, with its favourable altitude and microclimate, provides the foundation — but it is Manuel's meticulous agronomic and processing protocols that elevate his Geisha into a truly exceptional lot. His focus on elimination of post-harvest defects through the saline soak is an example of the innovative thinking that sets his coffee apart.
THE PROCESS
The Natural process at Manuel Elera's farm involves:
- 🍒 Selective Hand Picking — Only the ripest cherries are harvested between July and September.
- 💧 Double Wash — Cherries undergo a double-wash immediately after picking.
- 🧪 Saline Water Soak — Cherries are soaked for 3–4 hours in 2% saline water to eliminate harmful fungi and ensure cup cleanliness.
- ☀️ Whole-Cherry Drying — Cherries are dried intact, allowing the full expression of the fruit's aromatic compounds to develop in the bean.
This combination of traditional natural drying and modern fungal-control techniques produces a Geisha of remarkable clarity and aromatic intensity.
THE CUP
An aromatic and delicate natural Geisha from the Peruvian highlands. Tropical fruit complexity leads — vibrant and sun-kissed — before giving way to soft banana sweetness. Camomile brings a floral, herbal gentleness to the finish that is quintessentially Geisha in character.
Flavour Notes
- 🍍 Tropical Fruits
- 🍌 Banana
- 🌼 Camomile
