SLURP rare coffee information
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Latest SLURP rare coffee
Rosa Dominguez — Geisha, Peru
This month’s Rare is Rosa Dominguez by Manhattan Coffee Roasters: a high-altitude Geisha from Sufaypata in Cusco, Peru, with crisp orchard fruit, juicy citrus, and a soft fudge-like sweetness. Grown at 2050 metres above sea level and processed using a washed double-fermentation method, this is an elegant and beautifully rounded expression of Peruvian specialty coffee.
Rosa Dominguez
Producer: Rosa Dominguez Ramos
Farm: Sufaypata
Location: Cusco, Peru
Altitude: 2050 masl
Varietal: Geisha
Process: Washed, double fermentation
Expect notes of: Red Apple • Clementine • Fudge
About the producer & the place
This coffee comes from Rosa Dominguez Ramos and her family at Sufaypata in Cusco, Peru. The family was among the first producers to join the Valleinca Association, an organisation working with smallholder coffee producers across southern Peru to improve quality, strengthen access to specialty coffee markets and support more sustainable farming.
At Sufaypata, the family gives remarkable care and attention to their coffee trees. Regular fertilisation is combined with abundant irrigation from the natural streams flowing through the surrounding landscape, helping create excellent growing conditions at an impressive 2050 metres above sea level.
The coffee grows primarily beneath the shade of Pisonay trees. During flowering season, these trees burst into vivid reddish-orange blossoms, transforming the landscape and creating a unique environment around the coffee plantation. The high elevation and cool mountain temperatures slow the ripening of the cherries, allowing sweetness, aromatics and complexity to develop gradually.
This particular lot is a Geisha processed using a washed double-fermentation method. The approach is designed to develop sweetness and complexity while preserving the transparency and precision that make high-quality washed Geishas so compelling.
In the cup, the profile opens with crisp red apple and juicy clementine. As the coffee cools, a deeper fudge-like sweetness emerges, giving the cup a smooth, rounded mouthfeel and a long, comforting finish. Elegant yet generous, this is a coffee that continues to reveal new layers as the temperature drops.
This release is also an exciting milestone for Manhattan Coffee Roasters: it is the first Peruvian coffee they have selected to sit among some of the most exceptional coffees in their offering, making Rosa Dominguez a particularly memorable debut for Peru in Manhattan’s selection.
Let us know what you think of this month’s Rare coffee on social media by tagging us #slurprare @slurpkahvi
SLURP rare V60 brewing guide
Created by: Jarno Peräkylä
- Insert the paper filter and rinse it thoroughly with hot water. Discard water.
- Add 20 grams of coffee ground similar to domestic filter brewer. Make sure the coffee bed is level.
- Pour 60 grams of water (96 °C degrees) on the grounds. Mix gently with a spoon so that all grounds are wet within 15 seconds. Let bloom.
- At 0:45, start pouring water evenly all around the slurry with a circular motion. No extra turbulence is needed. Stop once you’re at 300 grams water. This should be around 1:20 so adjust the pouring speed accordingly.
- Take a spoon and gently stir the surface of the slurry. The idea is to knock particles off from the top edge of filter paper.
- At 1:45, grab the V60 and give it a gentle stir, again to knock any high-and-dry grounds from the edge of filter paper.
- The total draw downtime should be around 2:30-2:45. If the draw is too fast, adjust the grind size finer. If the draw is too slow, adjust the grind size coarser.
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