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Our monthly subscription club of rare and exclusive coffees! Shipping out from the 7th of each month.
A great chance to try coffees we are really passionate about at a great price. Each month will feature a standout coffee, unique packaging, an A3 Risograph print, a recipe card as well as some fun collectables. Expect competition lots, auction winners and other rarities.
The coffee featured on this subscription would normally cost £480 but with the subscription it’ll cost £360. Cancellation is available at any time.
April Featured Coffee - El Paraiso Geisha Zeo.
El Paraíso Coffee Farm (Finca El Paraíso) is a well-known specialty coffee farm located in the Cauca region of Colombia. Established in 2008 as a family project, the farm is led by producer Diego Samuel Bermúdez and has gained international recognition for combining traditional coffee cultivation with innovative scientific processing techniques.
Situated at high altitude in the Andes Mountains, the farm benefits from a cool climate and slow cherry maturation, conditions that help develop complex and distinctive flavors in the coffee. Several high-quality varieties are cultivated on the estate, including Geisha, Pacamara, Castillo, and Caturra.
El Paraíso is particularly recognized for its advanced fermentation and processing methods, which use precise temperature control and carefully managed microbial environments to enhance aroma, sweetness, and clarity in the final cup. Through its focus on research, technology, and sustainable practices, the farm has become an important example of modern Colombian specialty coffee production and continues to influence the global coffee industry.
Process
The ZEO Process is an innovative technique developed to preserve the delicate qualities of exceptional coffees. Using sublimation drying under negative pressure with zeolite technology, coffee cherries are rapidly dehydrated while maintaining their full aromatic potential.
The process begins with the careful selection of fully ripe, defect-free cherries, which are purified with ozone to ensure microbiological stability. The cherries are then transferred to an ultrafreezer and rapidly cooled to –40 °C within four hours. After freezing, they are placed in a specialized drying chamber where zeolites selectively remove water molecules under controlled conditions.
When applied to Geisha coffee, the ZEO Process produces a clean, complex, and vibrant cup with pronounced floral, fruity, citrus, and sweet characteristics.
Our monthly subscription club of rare and exclusive coffees! Shipping out from the 7th of each month.
A great chance to try coffees we are really passionate about at a great price. Each month will feature a standout coffee, unique packaging, an A3 Risograph print, a recipe card as well as some fun collectables. Expect competition lots, auction winners and other rarities.
The coffee featured on this subscription would normally cost £480 but with the subscription it’ll cost £360. Cancellation is available at any time.
April Featured Coffee - El Paraiso Geisha Zeo.
El Paraíso Coffee Farm (Finca El Paraíso) is a well-known specialty coffee farm located in the Cauca region of Colombia. Established in 2008 as a family project, the farm is led by producer Diego Samuel Bermúdez and has gained international recognition for combining traditional coffee cultivation with innovative scientific processing techniques.
Situated at high altitude in the Andes Mountains, the farm benefits from a cool climate and slow cherry maturation, conditions that help develop complex and distinctive flavors in the coffee. Several high-quality varieties are cultivated on the estate, including Geisha, Pacamara, Castillo, and Caturra.
El Paraíso is particularly recognized for its advanced fermentation and processing methods, which use precise temperature control and carefully managed microbial environments to enhance aroma, sweetness, and clarity in the final cup. Through its focus on research, technology, and sustainable practices, the farm has become an important example of modern Colombian specialty coffee production and continues to influence the global coffee industry.
Process
The ZEO Process is an innovative technique developed to preserve the delicate qualities of exceptional coffees. Using sublimation drying under negative pressure with zeolite technology, coffee cherries are rapidly dehydrated while maintaining their full aromatic potential.
The process begins with the careful selection of fully ripe, defect-free cherries, which are purified with ozone to ensure microbiological stability. The cherries are then transferred to an ultrafreezer and rapidly cooled to –40 °C within four hours. After freezing, they are placed in a specialized drying chamber where zeolites selectively remove water molecules under controlled conditions.
When applied to Geisha coffee, the ZEO Process produces a clean, complex, and vibrant cup with pronounced floral, fruity, citrus, and sweet characteristics.
