This coffee comes from small farmer Niguse Narre in the Sidama region of Southern Ethiopia, specifically from the Huro Hibiro village in Bensa. Niguse cultivates 10 hectares of coffee across 3 parcels, growing 74158 and 74160 varieties, both selections from the Jimma research centre originally from wild plants in the Metu-Bishari forest in Western Ethiopia. The coffee is processed naturally at the family home. This lot from Bombe Gurto is picked, floated, separated, and dried for 20 days on raised beds.
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.
