Don Alberto - Christopher Romo - Yeast Inoculated Natural Gesha - Colombia
Don Alberto - Christopher Romo - Yeast Inoculated Natural Gesha - Colombia
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Ships directly from Moonwake Coffee Roasters, roasted fresh every Tuesday and shipped Wednesday. US delivery is typically 2–6 business days. Orders with coffees from more than one roaster arrive as separate boxes. Shipping & freshness →
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Tasting Notes
Specific flavors and aromas the roaster (or our team) noticed when cupping this coffee. They describe the brewed cup, not flavorings added to the beans.
Read more in the glossary →-
Roast Level
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Roast Level
How dark the beans are roasted, on a 'specialty' scale where Light/Ultralight preserves the most origin character.
Read more in the glossary → - Specialty Light/Ultralight
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Flavor Profile
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Flavor Profile
High-level flavor families this coffee leans toward — fruity, floral, sweet, chocolate/nutty, spicy, tea/botanical, or fermented/wine-like.
Read more in the glossary → - Fruity, Fermented/Wine
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Origin Type
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Coffee Type
Whether a coffee is a single origin (from one farm, region, or country) or a blend (multiple origins combined).
Read more in the glossary → - Single Origin
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Flavor Notes
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Flavor Notes (SCA)
More specific flavor families inside the broader profile, using the SCA Coffee Taster's Flavor Wheel — e.g. 'Citrus' and 'Berry' inside 'Fruity'.
Read more in the glossary → - Stone Fruit, Tropical, Wine
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Caffeine
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Caffeine
Whether this coffee is caffeinated or decaffeinated, and (for decaf) which process was used.
Read more in the glossary → - Caffeinated
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Country of Origin
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Country of Origin
Where in the world this coffee was grown, or 'Multiple' for a blend with beans from more than one country.
Read more in the glossary → - Colombia
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Process Type
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Processing
How the coffee cherry was prepared after picking — dried with or without its fruit, fermented under specific conditions, etc. Big effect on the final cup.
Read more in the glossary → - Natural
Whole Bean
Roast: Light
Recommended Rest: 3-4 weeks from roast date
Tasting Notes: ume, passionfruit, strawberry sangria
Origin Details
Region: Narino, Colombia
Elevation: 2200masl
Producer: Christopher Romo, Don Alberto
Process: Yeast Inoculated Natural
Variety: Gesha
ABOUT THIS COFFEE AND PRODUCER
Finca Don Alberto is located at 2,200 m.a.s.l. and offers ideal conditions for specialty coffee production. The farm has a mountain climate with high humidity, frequent rainfall, and fog. Temperatures range from 9°C at dawn to 27°C at midday, favoring the development of complex and distinctive cup profiles. The farm implements responsible agricultural practices focused on environmental conservation. Native shade trees are used, and species such as Quillotocto and Guamo Machete have been planted in areas without tree coverage. The agricultural management seeks to minimize the impact on local wildlife and preserve soil health through balanced fertilization, acidity correction, and the use of organic fertilizers. The farm’s main objective is to continuously improve coffee quality through the study of new fermentation processes and precise harvest and post-harvest management.
This natural gesha starts with hand-picking and flotation sorting to remove impure cherries and defects. Then the whole cherries are placed in grainpro bags for 48 hours to ferment alongside a local yeast culture. Finally, the cherries are dried for 28 days on African beds.
WHY WE SELECTED THIS COFFEE
We're excited to work with Finca Don Alberto for the first time, introducing an especially expressive yeast-inoculated natural Gesha. This is a coffee for those who enjoy a more pronounced fermentation profile, where the processing amplifies the fruit without losing clarity.
The cup opens with a sweet plum character accented by a gentle savory saltiness that reminds us of cooked ume. From there, bright passionfruit takes over, bringing an unmistakable tropical quality that carries through the middle of the cup.
As it cools, notes of strawberry sangria emerge, supported by a lively, wine-like acidity that gives the coffee a sparkling, energetic finish. Despite its bold profile, the different layers remain well integrated, making for a coffee that is both expressive and surprisingly easy to follow from beginning to end.
