The Project

Manuel Elera has a deep integrity and technical knowledge in coffee cultivation.

Young, dedicated, and quietly confident, Manuel—alongside his brother—knows exactly what he wants to achieve with his coffees.

His farm is nestled in San José del Alto, a region where the climate and altitude create the perfect conditions for high-quality coffee.

But it’s not just nature at work. Manuel follows a meticulous process to bring out the best in his beans.

The Coffee

Between July and September, only the ripest cherries are picked by hand.

They 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.

Drying 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.

The result? A coffee that embodies Manuel’s commitment to quality—clean, structured, and expressive.