Christopher Romo Geisha Natural Anaerobic

Summary

A coffee from producer Christopher Romo at Finca Don Alberto in Nariño, Colombia, grown at 2,200 masl. The Geisha variety undergoes an 8-day anaerobic fermentation followed by natural processing and 27 days of drying. Flavour notes include coffee cherry, marigold, and strawberry, with an apricot aroma, blueberry and red grape aftertaste, and citric acidity. This is Christopher's first production year (2025) for this Geisha lot. It is optimized for filter brewing and scored 89.5.

Details

Format

Bean

Roast profile

Filter

Decaffeinated

No

Cupping score

89.5

Producer

Christopher Romo

Altitude

2200 m.a.s.l

Variety

Geisha

Notes

Coffee cherry, Marigold, Strawberry

The roaster

Coffea Circulor

Coffea Circulor is a Swedish roaster obsessed with two things: transparency and seriously high-end coffee. Going since 2005, they specialise in top-tier single…