- Variety: Chiroso & Caturra - Country: Colombia - Region: Cauca, Colombia - Process: Zeolite - Altitude: 1930 MASL - Harvest: Summer 2025 - Producer: Diego Bermudez, Alex Bermudez & Eyder Martinez - Farm: Finca El Paraiso - Roast Level: Light In the cup We get a sweet and very juicy profile of blackberries and tangerines. We also taste blueberry candies. This Zeo processed lot is balanced with good clarity yet a long sweet finish and a silky body. Clean Funky Terroir Experimental About The Producer Alex and Diego, two of the owners of 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 flavor profile. Processing The Chiroso 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 Chiroso is a newer variety being grown primarily in the region of Antioquia, Colombia. While we've only been aware of Chiroso for a few years, it is becoming very popular in Colombia because of it's quality potential. The variety has been genetically identified as an Ethiopian Landrace, but we unfortunately cannot get any more specific than that at this time. Transparency Direct $44USD/KG Roasted Costs $54.5USD/KG This is yet another incredible lot from Finca El Paraiso and a revisit to the exciting Zeo processing. This time as a Chiroso and Caturra field blend. Sweet, expressive and jammy like bright citrus & berries, this Zeo Chiroso is sweet and memorable.

- Variety: Chiroso & Caturra - Country: Colombia - Region: Cauca, Colombia - Process: Zeolite - Altitude: 1930 MASL - Harvest: Summer 2025 - Producer: Diego Bermudez, Alex Bermudez & Eyder Martinez - Farm: Finca El Paraiso - Roast Level: Light In the cup We get a sweet and very juicy profile of blackberries and tangerines. We also taste blueberry candies. This Zeo processed lot is balanced with good clarity yet a long sweet finish and a silky body. Clean Funky Terroir Experimental About The Producer Alex and Diego, two of the owners of 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 flavor profile. Processing The Chiroso 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 Chiroso is a newer variety being grown primarily in the region of Antioquia, Colombia. While we've only been aware of Chiroso for a few years, it is becoming very popular in Colombia because of it's quality potential. The variety has been genetically identified as an Ethiopian Landrace, but we unfortunately cannot get any more specific than that at this time. Transparency Direct $44USD/KG Roasted Costs $54.5USD/KG This is yet another incredible lot from Finca El Paraiso and a revisit to the exciting Zeo processing. This time as a Chiroso and Caturra field blend. Sweet, expressive and jammy like bright citrus & berries, this Zeo Chiroso is sweet and memorable.