This coffee is from the Bensa region of Sidama, Ethiopia, produced by Asefa Dukamo Korma at the Kontema Station. Grown at 2100-2300 meters altitude, it features varieties 74110 and 74112 from the 2020-2021 harvest. The coffee underwent an experimental anaerobic fermentation process at 24°C for 44 hours, followed by thermal shock washing at 50°C and then 10°C, before being sun-dried. This is the most intensely acidic version in the REM Project series, characterized by an extremely powerful and interesting flavor profile. The roaster recommends letting it rest for at least 10 days after opening and suggests that it maintains its strong character even after 4-5 months.
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.
