Colombia Diego Samuel Bermudez Red Gesha ZEO

BREW RECIPE / ESPRESSO
PRESSURE / 9 BAR
TEMPERATURE / 93C
BASKET / 22G VST
DOSE / 20G
YIELD / 45G
TIME / 32 Seconds

BREW RECIPE / FILTER
BREW DEVICE / Origami Dripper
TEMPERATURE / 93C
DOSE / 15G
WATER VOLUME / 225G
BREW TIME / 2:30 Minutes
NUMBER OF POURS / 4
GRIND SETTING / EK43 – 14

Zeo is an innovative processing method developed by Diego Bermudez from Finca El Paraiso in Cauca, Colombia.

The goal of Zeo is to showcase the purest expression of the terroir.

Finca El Paraiso is known for their ability to use biocatalyst processes to create different sensory profiles from the same coffee variety.

Unlike many of their other coffees, ZEO is the first process designed to preserve the integrity and purity of the coffee cherry, highlighting the unique attributes transferred by the specific terroir where the coffee is grown.

Using advanced drying technology that combines zeolite, a mineral with high absorption, catalytic, and water retention properties, with a vacuum environment, they are able to dry the coffee cherries in less than 8 hours after picking, without the use of heat. This preserves the structure, colour, and natural flavour of the coffee in an unprecedented way, resulting in a truly unique sensory experience.

Additionally, the ZeoDry technology used for dehydration allows for the full preservation of active compounds such as vitamins and antioxidants, especially those that are sensitive to heat. It also maintains the organoleptic properties of the coffee and ensures the best possible solubility of the extracts.

The result of this process is the cleanest, smoothest, sweetest, and purest cup of coffee we have ever tasted.

It provides the closest experience in the cup to tasting the coffee fruit directly from the tree.