İzmir roastery working with anaerobic, bioreactor and Rhizopus-fermented lots.
Hakan İme roasts with İrem in İzmir. Alongside natural anaerobic and bioreactor lots, the range includes coffees fermented with Rhizopus mould, and in 2022 his Rem Project put green beans through a second fermentation, tracked with pH and TDS readings.
Origins span Latin America, East Africa and Indonesia. Cafés, offices and hotels buy wholesale.
