El Paraiso Zeo - Colombia (2025)
This is yet another incredible lot from Finca El Paraiso and a revisit to the exciting Zeolite processing. In the cup we get a juicy profile that reminds us of the colour purple. We taste red grapes, jammy blackberries and juicy plums.
200G
El Paraiso Zeo - Colombia (2025)
September Coffee Roastery
119 Iber Road
Unit 9
Ottawa ON K2S 1E7
Canada
- Variety: Pink Bourbon
- Country: Colombia
- Region: Cauca
- Process: Zeo Natural
- Altitude: 1930 MASL
- Harvest: Early 2025
- Producer: Diego Bermudez, Alex Bermudez & Eyder Martinez
- Farm: Finca El Paraiso
- Roast Level: Light
In the cup
We get a juicy profile of purple reminding us of plums, red grapes and blackberry jam. This coffee has a silky body and a long sweet finish.
Funky
Experimental
About The Producer
Alex and Diego, two of the owners of Finca El Paraiso, are masterminds of coffee processing. They employ 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.
Processing
The Pink Bourbon ZEO process begins with the careful selection of the best coffee cherries, harvested at their optimal point of ripeness. This meticulous selection is crucial to avoid spoilage and damage, ensuring that only the highest quality fruits are used in the drying process. 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. Ozone is a powerful disinfectant that leaves no chemical residues, making it ideal for preserving the coffee's quality. The disinfected cherries are then transferred to an ultra-freezer that rapidly lowers the temperature to -40°C within 4 hours. This quick freezing process is essential for preserving the cellular structure and aromatic compounds of the coffee cherry, preventing the formation of large ice crystals that could damage the fruit's integrity. The frozen cherries are then moved to a drying chamber, where they are subjected to negative pressures. The sublimation process (where water transitions directly from a solid to a vapor state without passing through liquid) 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, which are crucial for developing a rich sensory profile.
Variety
Pink Bourbon is a variety primarily grown in Huila, Colombia, and while newer, it has quickly grown in popularity for its bright, sweet, and aromatic profiles. It is now known to be an Ethiopian Landrace variety.
Direct