Achieving unparalleled consistency in coffee quality is at the core of our mission. This is made possible through the technology meticulously developed in-house. Our approach is rooted in years of rigorous studies and groundbreaking experiments in microbiology and advanced coffee processing techniques. Every aspect of our process is designed to mitigate the impact of climatic variations, ensuring that the unique sensorial characteristics of each coffee harvest are preserved and enhanced.
By leveraging precise control over fermentation, drying, and storage conditions, we maintain the integrity of the beans while bringing out their most distinctive flavors and aromas. This commitment to consistency is not just a technical achievement; it is a philosophy that guides every stage of our operation, from the meticulous selection of coffee cherries to the final cup enjoyed by our customers.
Through continuous innovation, we strive to deliver a coffee experience that remains reliably exceptional, regardless of external factors. The perfect balance of science, craftsmanship, and respect for nature, embodying the true essence of specialty coffee.
"The ultimate expression of terroir."
The **ZEO process** for coffee involves selecting ripe cherries, rapidly freezing them to -40°C to preserve their structure and aroma, and then using zeolites to aid sublimation. These microporous minerals selectively remove water while retaining aromatic precursors, ultimately enhancing the coffee's sensory profile and quality.
The 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.
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 sublimation process 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.
