Geisha ZEO Colombia Diego Bermudez

Exclusive PRE-SALE

Only 20 units will be made!

It will be roasted on 16/12/24 with expected shipping on 17/12/24

60 grams of the most esquisite coffee we ever tried!

The Geisha Zeo, from zeolites , is a experiment from Diego Bermudez, and we where blessed to have our hands on it! Only 3kg of green beans where avaiable, and we made a 1,2kgs for the public, and the rest is to be tasted in our coffeeshop with a specific Apax recipe using Sibarist Papers.

This process delivers a coffee like no other, with almost zero fermentation! Do not miss this once in a lifetime oportunity to have at home these amazing beans or gift a loved one with this amazing experience!

Producer: Diego Bermudez

Origin: Colombia

Finca El Paraiso

Altitute: 1960m

Variety: Geisha

Process: Experimental with Zeolites

Profile: Sweet geisha Fruit, jasmine, lemongrass, apricot

From the Producer:

As close to zero fermentation as possible, Zeo offers a profile that tastes like no coffee you've tasted before but exactly like coffee should.

Zeo is the latest innovation from a team redefining the world of coffee processing. In every process, fermentation is both necessary and inevitable. Diego Bermudez and Finca El Paraíso however have developed a technique to remove seed from cherry with virtually no fermentation at all. The goal: to present a geisha in it's purest form, as a cup with the closest possible expression to its fruit.

To start El Paraíso cultivate the best geisha possible by selectively growing the seedlings for this lot. To capture the clean, complex, and floral qualities the varietal is prized for takes a few careful steps.

Cherries of optimal ripeness are hand-picked, immersed in an ozone bath to remove impurities and microbes and then frozen at -40°C in 4hrs. The frozen fruit is moved to a vacuum drying chamber where a combination of zeolites (a compound with a high absorption rate) and negative pressure rapidly dehydrate the coffee cherries and preserves the Geisha's natural structure, colour, and flavour. The result is a no-fermentation coffee that's never been heated and has the dehydrated pulp still intact.
A process that takes less than 10hrs from harvest, delivers an experience of the rarity of geisha in its truest form – as a fruit.

Expect a cup with a light body, beautiful progressive stone fruit acidity, round sweetness, with notes of jasmine, lemongrass, apricot, and litchi (very much like biting into the fruit of a geisha cherry )