This Ethiopian coffee is from producer Asefa Dukamo Korma in the Bensa/Sidama region, processed at Hamasho Station. It is grown at 2260-2360 meters altitude and is variety 74158 from the 2020-2021 harvest. The coffee placed 8th in the 2021 Cup of Excellence Ethiopia competition. It underwent a thermal shock washed process: 62 hours of anaerobic fermentation at 22 degrees, followed by thermal shock washing with water at 50 degrees then 10 degrees, and finally sun dried.
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.
