colombia. pink bourbon zeo
Variety: pink bourbon
Process: zeo
Flavor impression: kyoho grape, bubblegum, ripe gold kiwifruit
Net weight: 150 grams
Resting: 20 days from roast
Best tasting: 25 to 70 days from roast
Zeo is the innovative processing technique developed by Diego Bermudez who is a multi award winning Colombian coffee producer of Finca El Paraíso. Claiming "the cleanest, sweetest and purest coffee we've created to date", this is the description of Zeo process in the El Paraíso website:
"Using the most advanced drying technology on the market, developed from the combination of zeolite, a mineral with high capacity of absorption, catalysis and water retention, and a vacuum environment, we are able to dry the coffee cherries in less than 10 hours after harvesting, without the use of heat, thus preserving its structure, color and natural flavor in an unprecedented way, in order to create a unique sensory experience.
Also the dehydration cycle of the coffee by zeodry technology allows to fully preserve the structure of the actives, such as vitamines and antioxidants, especially those which are heat-sensitive, while maintaining the organoleptic properties of the coffee and the best possible solubility of the extracts."
The cup profile of this pink bourbon zeo represents the best of both worlds: the brightness of a natural and the clarity, smoothness of a clean washed. It bursts with notes of kyoho grape and bubblegum, and the aftertaste of overripe gold kiwifruit sweetness is lingering.
Variety: pink bourbon
Process: zeo
Flavor impression: kyoho grape, bubblegum, ripe gold kiwifruit
Net weight: 150 grams
Resting: 20 days from roast
Best tasting: 25 to 70 days from roast
Zeo is the innovative processing technique developed by Diego Bermudez who is a multi award winning Colombian coffee producer of Finca El Paraíso. Claiming "the cleanest, sweetest and purest coffee we've created to date", this is the description of Zeo process in the El Paraíso website:
"Using the most advanced drying technology on the market, developed from the combination of zeolite, a mineral with high capacity of absorption, catalysis and water retention, and a vacuum environment, we are able to dry the coffee cherries in less than 10 hours after harvesting, without the use of heat, thus preserving its structure, color and natural flavor in an unprecedented way, in order to create a unique sensory experience.
Also the dehydration cycle of the coffee by zeodry technology allows to fully preserve the structure of the actives, such as vitamines and antioxidants, especially those which are heat-sensitive, while maintaining the organoleptic properties of the coffee and the best possible solubility of the extracts."
The cup profile of this pink bourbon zeo represents the best of both worlds: the brightness of a natural and the clarity, smoothness of a clean washed. It bursts with notes of kyoho grape and bubblegum, and the aftertaste of overripe gold kiwifruit sweetness is lingering.