This coffee is from Colombia, processed at La Pradera. The cherries undergo meticulous quality control including hand-sorting and flotation, followed by a 30-hour underwater fermentation to develop flavor complexity. The cherries are then pulped, washed (with water recycled for subsequent batches), and dried on raised beds to 9.5-11% moisture content. The decaffeination uses sugar cane ethyl acetate method where beans are immersed in spring water and direct contact with ethyl acetate for 8 hours, then dried back to original moisture content.
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.
