This coffee is sourced from Finca El Jardín in the Montecillos region of La Paz, Honduras, at an altitude of 1,300 to 1,500 meters. Produced by Mario Mejia, this coffee is a blend of Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira varieties. It is processed using the natural method. The flavor profile features notes of chocolate, blueberries, and spice, offering a deeply layered experience with a silky texture.
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.
