This single-origin coffee is sourced from the Motozintla region in Chiapas, Mexico, at elevations between 1,500 and 1,900 meters. Produced by smallholder farming families, this coffee is a blend of Bourbon, Catuai, Caturra, and Typica varieties. It undergoes a washed processing method, resulting in a flavor profile characterized by notes of almond, apple, and sweet caramel. This coffee is roasted specifically for espresso preparation.
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.
