Geisha Zeo from Finca El Paraíso is an ultra-premium, avant-garde specialty coffee from Cauca, Colombia, crafted by producer Diego Samuel Bermúdez. It utilizes a revolutionary "ZEO" drying technique involving ozone sterilization, deep-freezing to –40°C, and zeolite-aided vacuum sublimation to intensely preserve delicate floral and fruit aromatics.
Farm and Origin Details
Producer: Diego Samuel Bermúdez
Farm: Finca El Paraíso
Region / Country: Cauca, Colombia
Altitude: 1,960 meters above sea level
Variety: Geisha
The ZEO Process
Ozone Disinfection: Ripe cherries are cleaned with ozone to ensure complete microbiological stability.
Ultra-Freezing: Cherries are rapidly frozen down to –40°C within 4 hours.
Zeolite Sublimation: Placed in a vacuum chamber, natural mineral zeolites selectively extract water molecules at low temperatures.
Retention: Locks in pure aromatic precursors without traditional active microbial fermentation.
Flavor Profile
Aroma: Pink roses, sweet honey, and fresh coffee flower
Flavor: Jasmine, lemongrass, honey, and delicate citrus notes like Chardonnay
Body & Acidity: Bright citric acidity with an exceptionally clean, silky, and vibrant mouthfeel
If you're looking to brew or buy this coffee, would you like brew guide recommendations or help finding current roasters offering this specific micro-lot.
GEISHA ZEO
Region: Cauca, Colombia Farm Altitude: 1,960 m.a.s.l.
Variety: Geisha
Fermentation: Non- Fermentation
Technique: Sublimation Drying Aided With Zeolites.
ZEO Process is an exclusive innovation designed to protect the most delicate qualities of exceptional coffees. Using sublimation drying under negative pressure with zeolite technology, cherries are rapidly dehydrated while preserving their full aromatic potential. Applied to Geisha, this method produces a cup that is clean, complex, and vibrant, with floral, fruity, citrus, and sweet notes.
The process begins with a meticulous harvest of fully ripe, defect-free cherries, which are then purified with ozone for optimal microbiological stability. Next, the cherries are transferred to an ultrafreezer, quickly reduced to -40 °C within four hours, and then placed in a drying chamber where zeolites selectively remove water molecules under controlled conditions.
The result is an exclusive Geisha expression refined, elegant, and crafted to deliver an unforgettable coffee experience.
Description of sensory characteristic
Fragrance / Aroma: Pink Roses, Coffee Flower, Perfumery, Honey.
Flavor: Honey, Lemongrass, Jasmine.
Aftertaste: Strawberry, Rose, Sweet.
Acidity: Citric Low.
Body: Silky.
Geisha Zeo from Finca El Paraíso is an ultra-premium, avant-garde specialty coffee from Cauca, Colombia, crafted by producer Diego Samuel Bermúdez. It utilizes a revolutionary "ZEO" drying technique involving ozone sterilization, deep-freezing to –40°C, and zeolite-aided vacuum sublimation to intensely preserve delicate floral and fruit aromatics.
Farm and Origin Details
Producer: Diego Samuel Bermúdez
Farm: Finca El Paraíso
Region / Country: Cauca, Colombia
Altitude: 1,960 meters above sea level
Variety: Geisha
The ZEO Process
Ozone Disinfection: Ripe cherries are cleaned with ozone to ensure complete microbiological stability.
Ultra-Freezing: Cherries are rapidly frozen down to –40°C within 4 hours.
Zeolite Sublimation: Placed in a vacuum chamber, natural mineral zeolites selectively extract water molecules at low temperatures.
Retention: Locks in pure aromatic precursors without traditional active microbial fermentation.
Flavor Profile
Aroma: Pink roses, sweet honey, and fresh coffee flower
Flavor: Jasmine, lemongrass, honey, and delicate citrus notes like Chardonnay
Body & Acidity: Bright citric acidity with an exceptionally clean, silky, and vibrant mouthfeel
If you're looking to brew or buy this coffee, would you like brew guide recommendations or help finding current roasters offering this specific micro-lot.
GEISHA ZEO
Region: Cauca, Colombia Farm Altitude: 1,960 m.a.s.l.
Variety: Geisha
Fermentation: Non- Fermentation
Technique: Sublimation Drying Aided With Zeolites.
ZEO Process is an exclusive innovation designed to protect the most delicate qualities of exceptional coffees. Using sublimation drying under negative pressure with zeolite technology, cherries are rapidly dehydrated while preserving their full aromatic potential. Applied to Geisha, this method produces a cup that is clean, complex, and vibrant, with floral, fruity, citrus, and sweet notes.
The process begins with a meticulous harvest of fully ripe, defect-free cherries, which are then purified with ozone for optimal microbiological stability. Next, the cherries are transferred to an ultrafreezer, quickly reduced to -40 °C within four hours, and then placed in a drying chamber where zeolites selectively remove water molecules under controlled conditions.
The result is an exclusive Geisha expression refined, elegant, and crafted to deliver an unforgettable coffee experience.
Description of sensory characteristic
Fragrance / Aroma: Pink Roses, Coffee Flower, Perfumery, Honey.
Flavor: Honey, Lemongrass, Jasmine.
Aftertaste: Strawberry, Rose, Sweet.
Acidity: Citric Low.
Body: Silky.
