El Paraiso Zeo
Alex and Diego, the masterminds behind El Paraiso, use advanced bioreactors and carefully selected microorganisms to precisely control every aspect of the Pink Bourbon ZEO coffee’s fermentation, ensuring unparalleled complexity and flavor. They begin by selecting the best cherries at peak ripeness, which are then disinfected with ozone, ultra-frozen to preserve their cellular structure, and dried using zeolites for a rich sensory profile. Pink Bourbon, a popular variety from Huila, Colombia, known for its bright, sweet, and aromatic qualities, is now identified as an Ethiopian Landrace.
The ZEO process is an innovative coffee processing method that involves ozone disinfection, ultra-freezing, and zeolite-assisted drying to preserve the coffee’s quality and enhance its flavor profile. Here’s a breakdown of the key steps:
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- Ozone Disinfection: Coffee cherries are disinfected with ozone to remove impurities and microbiological loads without leaving chemical residues, preserving the fruit’s quality.
- Ultra-Freezing: The cherries are quickly frozen to -40°C to maintain the cellular structure and prevent ice crystal formation, safeguarding the coffee’s aromatic compounds.
- Zeolite-Assisted Drying: Zeolites, microporous minerals, are used in the drying process under negative pressure to facilitate sublimation (the direct transition of water from solid to vapor). Zeolites help selectively remove water while retaining aromatic compounds crucial for the coffee’s sensory profile.
