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My name is Cristobal Romo, I'm a coffee grower from southern Colombia and have dared to write with much respect this email to Coffea Circulor with the hope that you would give an opportunity to my coffee.
My coffee farm is of small size, and is located in the south of Colombia in the department of Nariño, in the Andean mountain chain at 2.200 masl, at that height the days are fresh and the nights cold. This climate gives the Coffee fruits a special sweeter flavor due to the high accumulation of sugars in their honey because the plants metabolism is slower.
I'm very careful with the process of harvest, fermentation, and drying, doing it in the cleanest and controlled way possible following the Q process protocols, and applying special fermentations for microlots In this moment I have Gesha and Pink Bourbon In their first year so the production is very small, but I hope for 2024 a real harvest. In full production I have Castillo Tambo varietal, and for the 2025 year harvest will have Rume Sudán, Wush Wush, SL-34, SL-28, Typica, Java, and Etiopian Heirloom.
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This was the first message from Christopher to us, dating back to July 2, 2023. We believe it is worth sharing. Since the first contact, we have worked collaboratively to ensure Christopher can have a complete harvest ready, look closer at logistics and securing the quality of the coffee with no degradation prior to its first world release. It is more than a year long process, illustrating that these efforts do not come easy, quick or cheap.
Location
The Don Alberto farm is located at 2,200 masl in the department of Nariño, south of Colombia, in the Andean mountain chain and at a distance of 12 km from Galeras volcano provides fertile, volcanic soil. During the day the temperature can reach 28C and in the night descend to 11C.
At times, the temperature can descend more causing coffee leaves to burn. This large change in temperature slows down the metabolism of the coffee trees and cause the accumulation of a higher amount of sugars in the fruits giving them a sweeter flavor.
Also due to the altitude and the strong temperature change, the fog is usually very dense and present during some nights and early in the morning. This can also nourish the coffee trees with moist.
Cultivation
In 2022, Christoper started cultivating coffee and specific varieties with focus on Geisha on his farm. Previously, Christopher worked only with the traditional washed Colombian coffee processing with Castillo variety, which he still produces, because it occupies various plantations on the farm and the production is sold as standard coffee to the national federation of coffee growers or to regional cooperatives. Finally after notice that the Geisha variety has had good development in Christopher's farm terroir he decided to plant other varieties for search the best physical and sensorial development and then experiment with different fermentation processes.
Christopher also works with a seasonal crop which is potato. This helps to pay the expenses of the coffee crop until the coffee can be harvested as it is only harvested once a year. The main difficulty is that mountain farming has low production, in comparison to agriculture of low warmer lands, as the topography for establish crops and work in them is more difficult. At times, the very cold seasons can arrive and during night the coffee leaves burn which can damage even the an entire production.
Christopher's farm extends beyond is 7ha, and there is mainly Castillo Tambo variety. The amount of Gesha is 1,500 plants, 1,700 of Pink Bourbon, and there is more free terrain to plant more varietals which are in Christopher's nursery now (2025).
The work is done by Christopher by himself. It is the first year of the Gesiha and Pink Bourbon after planting, so they produce their very first fruit but its not properly a real harvest, its what is called here a "pepeo„ so the amount of coffee is enough just to samples and cupping.
In the other side the Castillo Tambo is a very good coffee not as exotic as the others, yet the trees produce a very good cup after processing if done right way. It is not a normal Castillo because the sub-variety Tambo indicates that has a diferent genetic composition. It was developed by Cenicafe specifically for the south of Colombia for its climate and Andean height.
Harvest
Currently, Christopher is doing 2 types of fermentation processes which are Lactic and "Alcoholic". After the cherries are harvested, they will be selected a second time by hand, choosing only the ripest cherries, washing them to finally start the fermentation.
The dry process takes around 25 days for the washed coffee because Christopher dries by air, not by the sun. Because in that way he limits the volatilization of sensorial precursors. The finalising step is the time for stabilization in Grain Pro bags for a minimum of 2 months.
Christopher's Geisha plantation is still very young. This is Christopher's first production year (2025), and it might not show its full potential. However, given the quality of the Geisha and Christopher's dedication, this is a very colorful coffee.
Christopher is still buying tools in first stance to develop a more complex and controlled fermentation, to prevent oxidation and ensure post-stabilization process. Our intention is bring the funds from sales back to Christopher from the first harvest so that he can optimize the future production.
Christopher is undoubtedly surrounded by a beautiful environment and farm. His dedication to his craft reflects in the first Geisha production and also shines through from the photos that he sent to us. After many talks, figuring out how to bring Christopher's coffee to us, we are now every glad to be able to bring Christopher's first harvest of his Geisha. The entire 136kg has been meticulously prepared, packaged and brought to us.
Thank you very much Christopher.
