Colombia - Diego Bermudez / Gesha / Zeo Process

Produced by Diego Bermúdez at Finca El Paraíso in Cauca, Colombia, this exceptional Gesha showcases one of the most fascinating developments in modern coffee processing: ZEO, also known as Zeodration.

Diego has spent years challenging conventional approaches to coffee production, exploring how technology, science and an understanding of the coffee cherry can be used to influence the final cup. While many of his celebrated processing methods focus on developing flavour through controlled fermentation, ZEO takes a fundamentally different approach.

Rather than transforming the coffee through fermentation, the objective is to preserve as much of the original character of the coffee cherry as possible.

The process begins with the careful selection of ripe Gesha cherries, followed by ozone treatment to reduce microbial activity. The cherries are then rapidly frozen to approximately −40°C, significantly slowing the biological processes responsible for fermentation.

From here, the coffee undergoes a specialised dehydration process that combines vacuum technology with zeolites, naturally occurring porous minerals capable of absorbing moisture. Under reduced pressure, frozen water is removed through sublimation, transitioning directly from ice into vapour without passing through a liquid state.

This approach allows the coffee to be dried at exceptionally low temperatures, minimising the effects of heat and fermentation while helping preserve the delicate aromatic compounds naturally present in the fruit.

It's a remarkable departure from traditional coffee processing, where fermentation and extended drying are often essential parts of developing flavour. With ZEO, the focus shifts towards preservation, allowing the inherent qualities of the Gesha variety to take centre stage.

The result is a stunningly clean and elegant Gesha, showcasing the florality, clarity and refined sweetness that have made Gesha one of the world's most celebrated coffee varieties.

This particular lot comes from the 2025 harvest and has been carefully preserved in our own collection.

After securing a small quantity, we vacuum-sealed and froze the green coffee, allowing us to maintain its quality well beyond the original harvest. It's a coffee we've been holding onto, appreciating both its exceptional character and the remarkable technology behind its production.

Now, we're opening our freezer and making a limited quantity available for you to experience.

What makes this coffee particularly special is the philosophy behind its production. At a time when experimental processing is often associated with increasingly intense fermentation, Diego has taken a different direction, exploring how much of a coffee's original character can be retained when transformation is minimised.

An extraordinary example of innovation through preservation, and a coffee we're incredibly excited to share.

Flavour profile: Cascara, bergamot, jasmine.

Net weight: 100g.

[Note] This coffee is roasted to order as a filter only. Please allow 1 – 2 days for dispatch.