This coffee is a Typica variety from the Aquiares Estate in the Turrialba region of Costa Rica. Grown at an altitude of 1200 to 1400 meters above sea level, it is processed using the red honey method. The flavor profile features notes of coffee flower, honeycomb, and tangerine. 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.
