{"product_id":"manuel-elera-geisha-peru","title":"Perú - Manuel Elera Geisha","description":"\u003cdiv class=\"page\" title=\"Page 3\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cdiv class=\"page\" title=\"Page 5\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e Geisha\u003cbr\u003e\n\u003cstrong\u003eProcess\u003c\/strong\u003e Natural\u003cbr\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e Perú\u003cbr\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e San José del Alto, Jaén\u003cbr\u003e\n\u003cstrong\u003eProducer\u003c\/strong\u003e Manuel Elera\u003cbr\u003e\n\u003cstrong\u003eAltitude\u003c\/strong\u003e 1550 - 1650 masl\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cem\u003eTropical Fruits,\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eBanana,\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eCamomile.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"page\" title=\"Page 4\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cdiv class=\"page\" title=\"Page 6\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cstrong\u003eThe Project\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eManuel Elera has a deep integrity and technical knowledge in coffee cultivation.\u003c\/p\u003e\n\u003cp\u003eYoung, dedicated, and quietly confident, Manuel—alongside his brother—knows exactly what he wants to achieve with his coffees.\u003c\/p\u003e\n\u003cp\u003eHis farm is nestled in San José del Alto, a region where the climate and altitude create the perfect conditions for high-quality coffee.\u003c\/p\u003e\n\u003cp\u003eBut it’s not just nature at work. Manuel follows a meticulous process to bring out the best in his beans.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cstrong\u003eThe Coffee\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-start=\"86\" data-end=\"841\"\u003eBetween July and September, only the ripest cherries are picked by hand.\u003c\/p\u003e\n\u003cp class=\"\" data-start=\"86\" data-end=\"841\"\u003eThey then undergo a double-wash process before being soaked for 3 to 4 hours in 2% saline water, a step that eliminates harmful fungi and ensures a clean, bright cup. After soaking, the cherries are aired briefly in the same tank, then sealed in bags for 30 to 36 hours of fermentation—a crucial stage in developing their complexity.\u003c\/p\u003e\n\u003cp class=\"\" data-start=\"86\" data-end=\"841\"\u003eDrying is equally deliberate. The cherries start in a solar dryer to remove surface moisture, then rest in sealed bags overnight. By midday, they’re back out in the sun to continue drying slowly over 20 days, allowing the flavors to fully develop.\u003c\/p\u003e\n\u003cp class=\"\" data-start=\"86\" data-end=\"841\"\u003eThe result? A coffee that embodies Manuel’s commitment to quality—clean, structured, and expressive.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n","brand":"Three Marks Coffee","offers":[{"title":"125 g \/ Beans","offer_id":53536846053713,"sku":"P-MANUEL-1","price":22.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/7010\/1329\/files\/MMM_TopGold_WEB_A_a0da24a4-0f43-435e-8775-0d362453359d.webp?v=1776246895","url":"https:\/\/www.threemarkscoffee.com\/en\/products\/manuel-elera-geisha-peru","provider":"Three Marks Coffee","version":"1.0","type":"link"}