This coffee is a single-origin offering from the Rutsiro region of Rwanda, specifically from the Kizi Rift area. Grown by smallholder producers at an altitude of 1550 to 1900 meters, this Red Bourbon variety is processed using a mix of methods. It features a flavor profile characterized by notes of orange, stone fruits, chocolate, and nuts. This coffee is suitable for various brewing methods including espresso, pour-over, Aeropress, Moka pot, and French press.
Abyss Coffee is a specialty roastery in Barcelona roasting on a Probat UG22. Their approach leans light, aiming to preserve the terroir and individual character of each coffee rather than layering on roast flavour. They distinguish between two profiles: filter roasts that maintain brightness and complexity, and espresso roasts given slightly longer development to soften acidity. Coffees are sourced from multiple origins and roasted with an emphasis on precision and restraint. The roastery is open to visitors and operates as both a production space and a tasting room.
