This decaffeinated coffee is produced by selected farms in the Popayan region of Cauca, Colombia, at 1,700 meters above sea level. The area is sheltered by the Andes mountain range, providing ideal topography and homogeneous climatic conditions for growing exceptional coffee. The coffee is brought from approximately 65 growers in dry parchment, milled at Popayan, and transported to Caldas for decaffeination at origin. The decaffeination process uses sugar cane ethyl acetate and spring water. The harmonious cup profile features floral and caramel notes with enhanced sweetness while maintaining coffee attributes.
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.
