This is an experimental coffee from the Rem Project series featuring a 37-hour anaerobic fermentation process at +21 degrees constant temperature. The coffee comes from producer Asefa Dukamo Korma in the Bensa/Sidama region of Ethiopia at 2100-2300 meters altitude. It is processed at Kontema Station using varieties 74110 and 74112 from the 2020-2021 harvest. After anaerobic fermentation, the coffee was dried in the sun without washing until reaching the desired moisture level, then roasted. The result is a coffee with intense fruity character, clean and 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.
