Coffee Archive

  • Juan David Cordona La Conchita, Colombia

    "The young producers are the future of coffee in many ways. Juan David Cordona is only 21 years old, extremely driven and keen to succeed in specialty coffee. This is Juan David's first exportion of 490 on kilo of coffee and his first jute bag is now framed in on his wall. We’re very happy to support him.” /Joanna Alm, Head roaster This is a first for us at Drop, working in the up and coming and exciting area of Antioquia in Colombia. A change of flavour profile and direction from our normal Colombians from Huila and Tolima. Antioquia is...

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  • Rodriguez, Villa Tunari, Bolivia

    ”Working together with the exporters Daniella and Pedro we are supporting their program Sol de Mañana which is educating the farmers in treatments for leaf-rust and how a higher price can be achieve for higher quality. Villa Tunari is a colony in Caranarvi that have just started working in the project.” /Joanna Alm, Head roaster, Drop Coffee Elda is a young women who together with her husband Felix Choquehuanca source beautiful cherries from the colony of Taypiplaya. During the day they both tend the land, pruning, clearing and picking the cherries.   At the end of the day both Elda...

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  • Rodriguez, La Linda, Bolivia

    ”Working together with Daniella and Pedro we are supporting their program Sol de Mañana, the program is educating the farmers in treatments  and knowledge for leaf rust and general coffee husbandry . This coffee is from Daniella and Pedro's own farm that they have invested in, to show the other growers what they can achieve in quality and simply how to get a higher price for a higher quality.  Growing a coffee like Longberry truly shows how complex and lively a Bolivian coffee can be.” /Joanna Alm, Head roaster  Caranavi, located  150 kilometres north of La Paz city, it has...

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  • Rodriguez, Collasuyo, Bolivia

    We are very happy to work with Daniela and Pedro Rodriguez in Bolivia. Bolivia a country struggling with both poverty and leafrust, this is means that farm volumes low and the makes paying the producers properly extremely important. Working together with Daniela and Pedro we are supporting their program Sol de Mañana which is educating the farmers in treatments   for leafrust and a higher price they can achieve for  higher quality. /Joanna Alm, Head roaster   In the small colony of Collasuyo in Caranavi region Nicolas Calque and his wife Maruja are doing a careful job at their process station....

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  • Gakombe, Rwanda

    Wet mill: Gakombe Region: Nyamagabe Altitude: 1800-1900 masl Picked: May 2015 – June 2015 Producers: Matuyimana Divine Muhirwa  Varietals: Local heirloom – mainly varieties of Bourbon Green coffee source: Nordic Approach Production process: Cherries are hand sorted for unripes and overripes before they go in to production. A Penagos Eco Pulper removes the skin and pulp. The coffee soaks over night, and are washed and graded in the washing channels in to three grades based on density. After washing it is being sorted and checked for defects while parchment still is wet, before being put on the drying tables.  Drying: Sun dried 10 – 15...

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  • Blanca Rojas, Colombia

    I remember the coffee from Blanca Rojas as our most elegant coffee from Colombia last year.  Cupping the coffee this year with our green coffee source for Colombia, it was tasting like sparking raspberry soda with some milk chocolate notes. We hope we can bring out some of that liveliness to the cup.  /Joanna Alm, Head roaster   Coffee production in Colombia is based on smallholders related to a cooperative or association. The growers often process the coffee themselves and then sells the parchment coffee to a cooperative. When a grower delivers his coffee it will be cupped immediately, and...

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  • Chorongi, Kenya

    "I’ve been longing to get this coffee home all season. It jumped off the table whilst cupping at the exporters in Kenya earlier this year. It really broadens our minds and expands the idea of what a Kenyan coffee can be. For many years we’ve been focused on blackcurrant, light characteristic coffees from Kenya whilst this one is much more mature and has plenty of mature berry notes, whilst still maintaining the acidity typical for the region." Joanna Alm, Head roaster In the Nyeri region in Central Kenya 1165 smallholders are delivering cof- fee from the surrounding areas of the...

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  • Vincent Paye, Bolivia - Christmas Coffee

    THIS PRODUCT WILL BE SHIPPED FROM FRIDAY THE 27TH OF NOVEMBER.  "I went on my first origin to Bolivia this August together with my new business partner Stephen who’s been working there for a long time. I’ve always wanted to work with Bolivian coffee for the taste profile of the coffee, visiting the country and the producer had quickly made this one of my top most important origins to work with." Joanna Alm, Head roaster  In the small town of Copacabana in the Caranavi region Vincent Paye and his family is doing a very precise job at their farm. In Bolivia in...

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  • Burundi Nemba

    Nemba is two entities: a cooperative and a washing station. The cooperative is comprised of the delivering cherry producers to the washing station and the washing station is owned by Webcor. At the beginning and end of harvest, the washing station is open twice a week and operates everyday during the peak of the harvest period. According to Nemba washing station’s manager, Fabien Nyambere, the biggest challenges to quality are good agricultural practices and farmer access to fertilizer. Webcor’s team of agronomists work with the farmer associations on educating good agricultural practice but fertilizer use is a challenge connected with...

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  • Kigoma, Rwanda

    "Coffees from Rwanda are unique in due to the tart lingonberry characteristics that we find in the cup and really stand out compared to any other other coffee producing region. When first buying coffee from this area three years ago, we were so amazed by the clean taste profile and cranberry bitterness that our barista Linnea decided to compete with the coffee ”Epiphany Muhirwa” in barista cup, where she used the coffees natural bitterness to replicate the quinine from tonic water in her signature beverage." Joanna Alm, Drop Coffee  In Rwanda 30% of coffee produced is fully washed and exported, the...

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