This coffee is produced by Asefa Dukamo Korma at Damo Station in the Bensa region of Sidama, Ethiopia, at an altitude of 1860-2160 meters. The coffee features Ethiopian heirloom varieties 74110, 74112, and 74158 from the 2020-2021 harvest. It undergoes an experimental 96-hour anaerobic fermentation process in hermetic tanks, followed by natural processing. The coffee exhibits a complex, wine-like depth with red and yellow fruit characteristics resembling a liqueur, developing intense floral and fruity notes as it cools, with a very sweet finish.
Coffeerem was founded in Izmir by Remzi Yılmaz, whose passion for quality led him to become a certified Q Grader. This expertise is the foundation of their roasting philosophy, which centers on a deep, scientific understanding of the coffee bean. They meticulously source and cup their coffees, aiming to unlock the best possible flavor profile through technical precision and sensory analysis.
