We're beyond excited to be one of the first in the world to share this new coffee processing method called "ZEO" from El Parasio and Diego Bermudez. This Geisha is a beautiful example of what is possible with Zeo. Using the most advanced drying technology on the market, developed from the combination of zeolite, a mineral with high capacity of absorption, catalysis and water retention, and a vacuum environment, El Paraiso are able to dry the coffee cherries in less than 10 hours after harvesting, without the use of heat, thus preserving its structure, colour and natural flavour in an unprecedented way, in order to create a unique sensory experience. Also the dehydration cycle of the coffee by zeodry technology allows to fully preserve the structure of the actives, such as vitamins and antioxidants, especially those which are heat-sensitive, while maintaining the organoleptic properties of the coffee and the best possible solubility of the extracts. In Diego's words, "This is the closest experience you can have to tasting a coffee fruit straight from the tree in your cup."