Trio of Zeo process coffees
Tasting of three Zeo process coffees from El Paraiso, home roasted in a modified Behmor roaster. Dan Eils’ water recipe. Brew recipe from Du Jianing. 16g coffee / 240ml water, slow pour over 90s period with three breaks. The Zeo process seems to amplify the coffee’s natural profile, without introducing fermentation tastes — all three are remarkable and among the best coffees i’ve tasted. Winner of the three is definitely the Gesha (9.0).
El Paraiso Pink Bourbon Zeo
Mild sweet floral aroma to start, very pure with no competing aromas. Mild juiciness, very mild astringency. After a few sips, a gentle uplifting sensation. Mild sweetness gives way to growing citrus juiciness. Medicinal coating in the mouth. Astringency is mild but grows as it cools. Uplifting and mildly eye focusing.
El Paraiso Zeo Gesha
Floral! Beautiful jasmine and herbal aroma, light honey pungency. Rich fruity arrival, and a quick juiciness with a slightly bitter finish and a sweet aftertaste. More astringent and juicy than the Pink Bourbon. Big uplifting power, goes to the head, arms and legs, Frisson on the back and arms, face is slightly numb. Plums, red fruit. Big mouthfeel, medicinal. Slightly stoning.
El Paraiso Laurina Zeo
Fascinating varietal with naturally low caffeine content. Sweet herbal lemongrass aroma. Refreshing gentle acidity, with some mintiness. Low bitterness. Soft profile. As it cools, it becomes surprisingly umami, with notes of tomato. Not nearly as strong as the gesha. Long lasting mouth coating. Unusually dark beans even though roasted to a light profile. No roasty notes in any of the coffees.
