Producer: Diego Samuel Bermudez of Finca El Paraíso
Region: Tunía, Cauca, Colombia
Variety: Geisha
Altitude: 1960masl
Cup Score: 91
Process: Vacuum fermented & dehydrated
Weight: 48g

Cupping
Violets, fruit tea infusion, guava, orange, coconut, cola, cacao
12g coffee (EK43 10.5), 200g water (91.5º), 10-14mins

Filter
Tropical fruit punch, cola, peach, guava, coconut water, cinnamon
15g coffee (EK43 11), 250g water (91º), 3:00 – 3:30mins, Origami over Paragon, 5 equal pours

Espresso
Guava rolls, marmalade, pineapple, passionfruit, dark chocolate, peach, cola
18.5g coffee (EK43 0.4), 55g yield, 30-33secs, served in a wine glass

The boundary-pushing team at El Paraíso start the Antimaceration process by cultivating, selectively growing, and handpicking only the very best geisha cherries. Once picked, cherries are sterilised with ozone before being placed inside a specialised vacuum chamber designed by Diego to start, what is essentially, the purest form of anaerobic fermentation – an environment without any gas.

Unlike most other anaerobic ferments where oxygen is displaced by the introduction of another gas (usually carbon dioxide from the fermenting fruit or a nitrogen addition), Diego creates a negative pressure environment with a vacuum pump that continuously pulls off all gases from the chamber over 60 days. While seemingly simple, the process is anything but and results in a few things happening: 

1. Liquid is drawn off the cherry creating a juice bath 

2. Pores of the coffee bean open up to absorb the cherry juice, locking in the geisha’s extracted flavour from the inside out

3. Zero oxidation or flavour degradation

To further preserve the intense flavour profile, cherries are dried without heat, very quickly, using the Enigma dryer, Diego’s low-temp dehumidifier. 

Expect a cup experience that evolves and is never the quite the same twice – huge body, tropical aroma, mouthwatering acidity, and amplified fruit notes of guava, pineapple, marmalade & passionfruit, with unusual undertones of coconut, spice, and cola(!)

This is a 48g jar from our new Rare Release® category. It is roasted to order and will only be shipped as wholebean. 

Producer: Diego Samuel Bermuedez of Finca El Paraíso
Region: Tunía, Cauca, Colombia
Variety: Geisha
Altitude: 1960masl
Cup Score: 89.75
Process: Sublimation dried with zeolites 
Weight: 48g

Cupping
Jasmine, litchi, apricot, custard, lemongrass
12g coffee (EK43 10.5), 200g water (91.5º), 10-14mins

Filter
Jasmine, honey, kiwi, apricot, gooseberry, lemongrass
15g coffee (EK43 11), 250g water (91º), 3:00 – 3:30mins, V60, 5 equal pours

Espresso
Pomegranate, apricot, jasmine, lingering litchi finish
18g coffee (EK43 0.6), 50g yield, 30-35secs, pulled over Paragon Espresso

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).

This is a 48g jar from our new Rare Release® category. It is roasted to order and will only be shipped as wholebean.