This coffee is produced by Asefa Dukamo Korma from the Bensa region in Sidama, Ethiopia, 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 using yeasts isolated from previous REM PROJECT batches (Bombe #5 and #6), creating a unique natural processed coffee. The fermentation was notably shorter than expected while achieving desired levels with lower dry mass loss. The result delivers intense fruity sweetness with an elegant body and exceptional fruit aromas, performing particularly well as espresso.
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.
