This coffee underwent 460 hours of anaerobic fermentation followed by thermal shock washing. The base coffee is from producer Asefa Dukamo Korma in the Bensa/Sidama region of Ethiopia, processed at Kontema Station. It is grown at 2100-2300 meters altitude. The varieties are 74110 and 74112, harvested in 2020-2021. Originally natural processed, this coffee was then subjected to extended experimental fermentation. It features intense fruity sweetness with an elegant body and exceptional fruit aromas.
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.
