Carbon

Stéphane Abby composed Carbòn from three varieties: - Red Catuaì from the Ninho da Aguia farm, located in the Caparaó region of Brazil. This variety gives its caramelized composition. -The red Bourbon, with its unique aromatic profile, is renowned for its sweetness and refined notes. The grains are carefully selected for their maturity and density, ensuring a constant quality. - Nganda, Coffea Canephora from the Kabila cooperative in Rwanda, which brings intensity and spicy notes.

This blend of coffees combines two distinct processes: the Nature and the Honey. Both methods are recognized as environmentally responsible choices, requiring very little water compared to washed methods. The Nature process consists of letting the whole fruit, the coffee cherry, dry, keeping the beans in contact with the pulp and skin. After harvest, cherries are placed on raised beds and exposed to the open air for about three weeks. Once the beans are dried, they are separated manually from the fruit. This slow fermentation gives the coffee a unique aromatic intensity. The Honey process involves pulping cherries after they have been harvested. The grains are then dried on raised beds, alternating with anaerobic phases to promote fermentation. Once a moisture content of 10 to 12% is reached, the beans are subjected to de-icing, which consists in removing the last envelope surrounding the beans. These methods contribute to flavourful and environmentally friendly coffees.

Each variety that makes up Carbòn is roasted separately to respect its organoleptic profile and exhale its aromatic potentials. For Carbòn our roasting machine is looking for body and a nice length in the mouth for espresso preparations. To guarantee you an exemplary freshness, each variety is roasted on order in our certified organic craft workshop of Bordeaux.

Childhood in Abidjan, whose smells of the burning fires of the Bietry district have not left him, adolescence in France, where he continues his studies in law, it is in duo with his Argentine companion, Sabrina Goldin, that this tireless cosmopolitan founded the Asado Club in Paris, a first travelling restaurant. This is the starting point of Carbòn, restaurant in the Marais where he declares his love for nature by offering a fire cooking that reveals the work of small producers and artisans. The mixture is at the heart of his approach, he who considers himself as a creator of places and atmospheres. From the fire to the roasting, there is only one step, which Stéphane Abby crosses by proposing for MOMUS his vision of a Carbòn coffee, where he assembles and gathers 3 continents.