This Ethiopia Bombe Natural coffee underwent an extensive experimental anaerobic fermentation process totaling 260 hours: 30 hours at 26°C followed by 230 hours at 4°C. After fermentation, it was washed using thermal shock method - first with 50°C water, then 10°C water - before being sun-dried. Produced by Asefa Dukamo Korma at Kontema Station in the Bensa region of Sidama at 2100-2300 meters altitude. The varieties are 74110 and 74112, harvested in 2020-2021 and processed as a natural. This limited batch of approximately 1.2kg total is sold in 36-gram portions only as whole beans.
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.
