Roasteries / Abyss Coffee Roasters
Abyss Coffee Roasters
Barcelona, Spain
Abyss Coffee Roasters is a Barcelona specialty roaster and coffee bar on Avinguda Diagonal, roasting a rotating single-origin range for filter and espresso and running training courses alongside the shop.
12
coffees
Spain
base
Location
Abyss Coffee Roasters
Avinguda Diagonal 93, 08019 Barcelona, SpainCoffees
12 coffees
Aquiares, "land between rivers" in the indigenous Hueter language, is one of Costa Rica's most historic farms, on the slopes of Turrialba volcano. It runs the whole chain itself, from seedlings to milling.
Coffee flower, honeycomb, tangerine
From the Ayla station in Shantawene, run by Faysel A. Yonis's family-owned Testi Coffee, which takes cherry from Bombe and Shantawene smallholders who farm without fertilisers or pesticides.
Floral, herbal, lemongrass, orange, raspberry
Esayas Beriso grows mainly 74158 at 2,350 m. Selected cherries ferment 72 to 120 hours in dry, shaded barrels before drying on shaded beds. Espresso roast.
Stone fruit, rum, mint chocolate
Esayas Beriso grows mainly 74158 at 2,350 m. Selected cherries ferment 72 to 120 hours in dry, shaded barrels before drying on shaded beds. Filter roast.
Stone fruit, rum, mint chocolate
Cherry is floated, eco-pulped, fermented two to three days, soaked 12 hours and dried 7–10 days on raised beds.
Stone fruit, sweet lemon, lime, brown sugar
Second-generation producer Mario Mejía runs three farms in La Paz; El Jardín, under native shade, is where he trials agroforestry and slow drying.
Chocolate, blueberry, spice
48 hours' oxidation, 60 hours' anaerobic fermentation in cherry, then another 60 hours with the mucilage and recirculated must, stopped by a hot-and-cold water shock and dried under canopy. Rested at least 10 days.
Tropical fruit, cherry, dark chocolate
Gatuya is one of two factories of the 3,500-member New Murarandia cooperative, whose farmers each own a fifth to a third of a hectare.
Peach, berries, lavender
About 985 members deliver cherry to Kamwangi. It is disc-pulped, fermented 24–28 hours, washed in grading channels, soaked, then skin-dried and finished 9–13 days on raised beds.
Sugar cane, bergamot, forest berries
"Little pearls": small 86+ point Pink Bourbon lots from Huila producers, too small to export alone, blended by cup profile into one lot. Espresso roast.
Sweet, floral, stone fruit
"Little pearls": small 86+ point Pink Bourbon lots from Huila producers, too small to export alone, blended by cup profile into one lot. Filter roast.
Sweet, floral, stone fruit
From smallholder families farming steep plots among native vegetation in the southern Sierra Madre de Chiapas, near the Guatemalan border.
Almond, apple, caramel