This is an experimental coffee from Colombia's Huila region, specifically from Gigante at 1800 meters altitude. The coffee features the Geisha variety, harvested in August 2018. It underwent natural processing with an 80-hour anaerobic fermentation followed by thermal shock washing (first phase at 50°C, second phase at 5°C water) repeated three times. The coffee was sun-dried for three weeks with continuous monitoring until reaching the desired moisture content of 11.2%, down from the initial 11% moisture before processing.
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.
