The Colombia PARAISO ZEO from Ottawa-based micro-roaster September Coffee beautifully demonstrates what can be achieved when an exceptional variety meets high altitude and truly thoughtful processing. In the cup, the sweetness of yellow plums and Starburst candies meets the bright citrus freshness of lime juice, floral jasmine, and notes of stone fruit. This is a truly limited-edition lot.
Behind this coffee is Alex Bermudez from Finca El Paraiso in Cauca, Colombia. Alex is one of the farm’s owners and focuses on precise fermentation control using bioreactors and carefully selected microorganisms. He monitors temperature, pH, sugar content, and microorganism levels to maintain the greatest possible control over the process. The Geisha variety, originally from the coffee forests of Ethiopia, has gained worldwide attention for its exceptional quality and distinctive floral and fruity aromas. When grown at high altitudes, it offers an exceptionally complex cup, but it also requires very careful attention. It is precisely this combination of a rare variety, ideal conditions, and meticulous work on the farm that accounts for the limited availability and value of this lot.
In this case, the Zeo Natural processing method is far more sophisticated than the traditional drying of whole cherries. After carefully selecting perfectly ripe fruit, the cherries are disinfected with ozone and then frozen to −40 °C within four hours. They are then transferred to a vacuum drying chamber, where water sublimates directly from ice to vapor. Zeolites—microporous minerals that act as molecular sieves, trapping water molecules while helping to preserve the aromatic precursors in the cherries—facilitate this process. The result is a complex cup with pronounced fruitiness, a jasmine aroma, lime-like freshness, and a sweetness that remains clean even in the long finish.
- Producer: Alex Bermudez
- Processing Station: Finca El Paraiso
- Elevation: 1,930 m above sea level
- Harvest: Summer 2026