
Abyss Coffee
Cyato Espresso
OriginRwanda
Roast levelMedium
ProcessNatural
Summary
A natural-processed Bourbon coffee from the Cyato washing station in Rwanda's Nyamasheke district, grown by smallholder farmers of the Abadatezuka Cooperative at 1850-2200 masl. The cup offers raisins, cooked cherries, and cola with a syrupy sweetness.
AI-assisted description, based on roaster & cupping data.
Go to webshopBrew guide
Espresso
- Coffee in
- 18 g
- Coffee out
- 36 g
- Time
- 27 s
Grind: 2-3
Moka pot
Grind: 3-4
- 1.Boil some water in a kettle and warm your element to medium low.
- 2.Fill the Moka water chamber to just below the steam spout with your boiled water, make sure not to cover it.
- 3.Place the coffee in the basket and level it off, do not pack it down.
- 4.Place the basket in the Moka pot and screw the lid on.
- 5.Place the Moka pot on the element and open the lid of the Moka pot.
- 6.Let the coffee brew and it will rise to the upper chamber and make a hissing sound when it is done.
- 7.Remove it from the element, close the lid and serve.
V60
- Coffee in
- 15 g
- Water
- 250 g
- Temperature
- 95°C
Grind: 6-7
- 1.Wet the filter with hot water and discard the water.
- 2.Pour 40 grams of water onto the coffee to bloom and give the brewer a gentle swirl, wait 30 seconds (30 s)
- 3.Add another 40 grams of water and give it another gentle swirl, wait 30 seconds (30 s)
- 4.Slowly add 85 grams more water and give another gentle swirl
- 5.Finally slowly add the remainder water and give a final gentle swirl
AeroPress
- Coffee in
- 15 g
- Water
- 200 g
- Time
- 2:00
- Temperature
- 95°C
Grind: 5-6
- 1.Add the coffee to the AeroPress, then pour all the water to the AeroPress and give it a quick swirl with a spoon.
- 2.Put the AeroPress plunger into the top of the AeroPress about 1 cm and then pull back slightly to create a vacuum.
- 3.Let the coffee steep for 1:30. (1:30)
- 4.Slowly plunge the AeroPress for 30 seconds ending at a total brew time of 2 minutes. (30 s)
French press
- Coffee in
- 75 g
- Water
- 1000 g
- Time
- 9:00
- Temperature
- 95°C
Grind: 8-9
- 1.Put the coffee on the French Press.
- 2.Pour the required amount of 95 degree water and let it steep for 4 minutes. (4:00)
- 3.Use a spoon to break the crust and let the coffee fall to the bottom of the vessel.
- 4.Put the French press lid on and only plunge to the top of the water.
- 5.Let the coffee steep for another 5 minutes. (5:00)
- 6.Push down the plunger ¾ of the way, never touching the coffee bed on the bottom.
- 7.Pour your coffee.
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Espresso
- Decaffeinated
- No
- Producer
- Abadatezuka COOP
- Altitude
- 1850 - 2200 m.a.s.l
- Variety
- Bourbon
- Notes
- Raisin, Cola, Cherry, Syrup
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The roaster

Abyss Coffee is a specialty coffee roaster based in Barcelona, Spain, with a roastery café on Avinguda Diagonal. Their lineup leans single origin and micro-lot…
AI-assisted description, based on roaster & cupping data.
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