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ZEO Geisha by Diego BermudezThis one is mindblowing. No jokes. This Geisha was grown at Finca El Paraso, located at an altitude of 1960masl. Each tree was hand selected and selectively grown in order to perfectly cultivate the clean, complex, floral, and fruity qualities the Geisha is known for. Cherries are harvested only at peak ripeness before being processed in literally the most insane way. First the cherries are immersed in an ozone disinfection tank to remove impurities

and cream soda

a third-generation coffee farmer

Doña Rita Herrera

The cherries are then depulped and undergo an initial wet fermentation process using tropical yeast to enhance the fruity flavours

Robinson Rivera who’s been growing coffee for 18 years

Morera Mosquera

The processing in this region has been standardised by agronomists at Siruma in order to help growers improve their coffee quality

After reaching a humidity of 11

During this anaerobic fermentation process

Hendra and the family have invested heavily in the farm but more specifically the post harvesting facilities

Unripe or defect cherries are separated and removed

They then get washed a second time and are dried on raised beds for 10-14 days before being packed and stored