Manhattan Coffee Roasters - Rosa Dominguez Geisha | Peru

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Peru — Rosa Dominguez Ramos Sufaypata Geisha (Washed / Double Fermentation)

Tastes Like — 🍎 Red Apple • 🍊 Clementine • 🍮 Fudge

DETAILS

• Producer: Rosa Dominguez Ramos
• Farm: Sufaypata
• Region: Cusco, Peru
• Varietal: Geisha
• Process: Washed / Double Fermentation
• Altitude: 2,050 MASL

INTRO

A debut Peruvian selection from Manhattan Coffee Roasters — and an exceptional one to open with. Rosa Dominguez Ramos's Sufaypata farm in Cusco produces a washed, double-fermented Geisha of refined elegance and expressive complexity. In the cup: red apple, clementine, and fudge, with a smooth and rounded finish that speaks quietly and confidently of what Peruvian specialty coffee can achieve.

THE PRODUCER

Rosa Dominguez Ramos and her family were among the first producers to join the Valleinca Association in Cusco — a collective that has been instrumental in developing specialty coffee production in this high-altitude growing region. The family's dedication to their plantations is immediately apparent: regular fertilisation, abundant natural irrigation from the streams that flow across the farms, and meticulous attention to every stage of cultivation.

The coffee at Sufaypata is grown primarily under the shade of Pisonay trees — a native Andean species whose vibrant reddish-orange blossoms transform the landscape during flowering season, creating a distinctive and beautiful microenvironment for the coffee plants. At 2,050 MASL in Cusco, slow cherry maturation in the cool mountain climate builds the aromatic intensity and refined sweetness that define this Geisha.

Geisha, first collected from the coffee forests of Ethiopia in the 1930s and brought to global prominence at the 2005 Best of Panama competition, has found compelling new homes across the high-altitude growing regions of South America. In Rosa's hands at Sufaypata, its hallmark florality and delicate complexity express themselves with particular elegance and refinement.

THE PROCESS

The Washed Double Fermentation process at Sufaypata involves:

🍒 Hand-picking — Geisha cherries selectively harvested at peak ripeness 🔍 Sorting — Only the finest ripe cherries selected before fermentation 🧪 First fermentation — Initial fermentation phase to begin developing complexity 🔧 Depulping — Outer skin removed between fermentation stages 🧪 Second fermentation — A second controlled fermentation to deepen sweetness and aromatic expression 💧 Washing — Thoroughly washed after fermentation to remove all residue ☀️ Drying — Dried to optimal moisture content

The double fermentation is the defining step — two distinct fermentation phases build the layered complexity and refined sweetness that define this Geisha, while the thorough washing between and after each phase preserves the clean, elegant structure and red apple and clementine brightness that run through from first sip to last.

THE CUP

A refined and memorable debut Peruvian lot from one of Cusco's most dedicated family producers — red apple crispness, clementine brightness, and a warm fudge sweetness in a smooth, rounded, and elegantly expressive cup. A confident and compelling first chapter from Rosa Dominguez Ramos at Sufaypata.

Flavour Notes

🍎 Red Apple 🍊 Clementine 🍮 Fudge