This is a Rwandan coffee from the Kirambo washing station, built in 2008 and situated on a hill extending to the shores of Lake Kivu. Since 2017, RTC has operated the station, working with smallholder farmers who each have land often no larger than one hectare. The coffee is produced from Bourbon variety beans grown in ideal conditions including high altitude, regular rainfall, and volcanic soils. The coffee is processed as a natural, with cherries floated and separated upon delivery, then spread on raised African beds in 2cm thick layers and dried for up to 30 days. During drying, the coffee is turned hourly and covered at night. The harvest takes place from March to July.
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.
