This experimental coffee from Ethiopia features an innovative processing method. The beans are from producer Asefa Dukamo Korma in the Bensa region of Sidama, grown at 2100-2300 meters altitude. The coffee is variety 74110/74112 from the 2020-2021 harvest. The processing involves 72 hours of anaerobic fermentation at 19°C, followed by thermal shock washing - first with water at 50°C, then at 10°C. After washing, the coffee is sun-dried. The base coffee was originally processed as a natural before this experimental fermentation and thermal shock treatment was applied.
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.
