This is an experimental project coffee from Nicaragua Finca Aurora, produced by Dr. Enrique Ferrufino in the Matagalpa region at 1200-1400 meters altitude. The coffee is a Catuaí variety from the 2019/2020 harvest. It underwent a special experimental fermentation process: 124 hours of anaerobic fermentation at +4 degrees Celsius, followed by sun drying without washing until reaching the desired moisture content. The base coffee was processed using the natural method and packaged in Grainpro.
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.
