The Geisha varieties grown at Finca El Paraíso have been carefully selected to develop complex and clean sensory profiles at the same time, showing in each green bean the potential of correct processing that allows highlighting the floral, fruity, citrus and sweet notes that characterize a good geisha cup. The first step of the ZEO GEISHA process consists of collecting the best coffee cherries, at their optimal point of ripeness and carefully selected to avoid spoiling and damaging the fruits. After harvesting, the coffee cherries are immediately taken to the ozone disinfection tank to remove impurities and unwanted microbiological load on the fruit. They are then transferred to an ultrafreezer that quickly lowers the temperature and freezes the coffee cherry in 4 hours at -40°C, the next step is to take the frozen fruit to the drying chamber in which the fruit is subjected to negative pressures to dry in a system aided by Zeolites that allow the selective removal of water molecules, thus, allowing to retain many of the aromatic precursors present in the coffee cherry.
The Geisha varieties grown at Finca El Paraíso have been carefully selected to develop complex and clean sensory profiles at the same time, showing in each green bean the potential of correct processing that allows highlighting the floral, fruity, citrus and sweet notes that characterize a good geisha cup.
The first step of the ZEO GEISHA process consists of collecting the best coffee cherries, at their optimal point of ripeness and carefully selected to avoid spoiling and damaging the fruits.
After harvesting, the coffee cherries are immediately taken to the ozone disinfection tank to remove impurities and unwanted microbiological load on the fruit.
They are then transferred to an ultrafreezer that quickly lowers the temperature and freezes the coffee cherry in 4 hours at -40°C, the next step is to take the frozen fruit to the drying chamber in which the fruit is subjected to negative pressures to dry in a system aided by Zeolites that allow the selective removal of water molecules, thus, allowing to retain many of the aromatic precursors present in the coffee cherry.
