El Paraiso Zeo - Zeo Geisha

Highlights

“Alex, one of the owners of Finca El Paraiso, is a mastermind of coffee processing. He employs bio reactors and a meticulous selection of microorganisms to precisely control every aspect of the fermentation process, including temperature, pH, sugar content, and microbial load. This level of precision results in a coffee that is unparalleled in its complexity and flavour profile. The ZEO process begins with the careful selection of the best coffee cherries, harvested at their optimal point of ripeness. After harvesting, the coffee cherries are immediately taken to an ozone disinfection tank. This step effectively removes impurities and unwanted microbiological loads from the fruit. The disinfected cherries are then transferred to an ultra-freezer that rapidly lowers the temperature to -40°C within 4 hours. The frozen cherries are then moved to a drying chamber, where they are subjected to negative pressures. The sublimation process is aided by zeolites, microporous minerals that act as molecular sieves. The zeolites selectively remove water molecules while retaining many of the aromatic precursors present in the coffee cherry.”