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Gasca's Paca
Abyss CoffeeAbout This Coffee
This Pacamara variety coffee is a cross between Pacas and Maragogipe, originally developed in El Salvador. It undergoes a complex processing method involving multiple stages of anaerobic fermentation and a thermal shock technique using hot and cold water to fixate volatile compounds. The flavor profile is fruit-forward, featuring notes of dark chocolate, red berries, and sweetness, complemented by floral, lactic, and nutty undertones. This coffee is characterized by its balanced body and clean finish.
Origin
El Salvador
Flavor Notes
Dark Chocolate, Floral, Nutty/Cocoa, Red Berries, Sweetness, Lactic
Roast Level
—
Processing
Anaerobic Fermentation, Thermal Shock
Typology
ArabicaPacamara
AC
Abyss Coffee
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.
