COLOMBIA CATURRA CHIROSO ZEO 200G

A lot that undergoes a truly unique processing, Columbia Caturra Chiroso ZEO is a true symbol of the evolution of specialty coffee and how it can be processed on the farm. When we visited El Paraiso in 2024, Diego’s nephew, Daniel Bermudez, showed us the state-of-the-art machines developed by his uncle and we were amazed at how modern a coffee farm can be. It is no wonder that the results in the cup are at the highest and most sophisticated level, this batch offering a special sweetness and a unique complexity. About the processing The ZEO coffee process consists of applying a negative pressure sublimation drying technique assisted by zeolites, in order to generate a rapid dehydration process in the coffee bean, which also allows the organoleptic properties of the fruit of the coffee tree to be preserved. The chiroso caturra cherries grown at the El Paraíso estate were carefully selected to develop complex and clean sensory profiles at the same time, showing with each berry the potential of correct processing that allows the floral, fruity, citrus and sweet notes that characterize a good cup to be highlighted.