Coffee Archive

  • Muiri AA, Kenya, 2018

    About Muiri AA - OrganicFlavour description: A refreshing, juicy cup with notes of black currant and fresh strawberries. A long-lasting vibrant grapefruit like acidity. Colour: Light purpleCategory: Adventurous Producer: Mugiai FamilyEstate: Muiri Estate Varietal: SL28, SL34, K7, Ruiru 11Harvested : October to December 2018Region: Thika district in the central province Certifications: OrganicSCA score: 86Years of relationship: First year Volume purchased: 1140 kgAltitude: 1530 meters above sealevelProcess: Fully washed. The coffee cherries go through a de-pulper and are fermented for 48 to 72 hours, depending on weather conditions, before being washed and separated by density in channels. The coffee beans are dried for 15-21 days on raised beds. Roast style: The coffee is roasted with a lot of energy to bring out...

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  • Las Delicias Natural Java, 2019

    About the coffeeFlavour description: A sweet and delicate cup, reminding of dark chocolate, notes of passionfruit and florals, with a hint of sugar plums and a fudge like finish.Category: AdventurousColour: Dark purpleProducer: Eleane MierischFarm: Las DeliciasVarietal: Java (Longberry)Process: Natural Location: Lipululu in Jinotega regionHarvested: December to February 2019 Farm size: 20 manzanas (about 13 hectares) Altitude: 1450-1500 maslRoast style: Light to medium to enhance the natural flavours of the coffee. We would like to introduce the Chirstmas Coffee of 2019! Maybe you remember the Las Delicias from last year, the super tasty Java from Nicaragua. This year not only are we are getting it in again, but we are also getting a few bags of it naturally...

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  • Finca Nejapa Pacamara 2019

    About the coffeeFlavour description: This is a complex coffee with a medium body. Flavours of melted chocolate, sweet Maraschino cherries with a mandarin acidity and sweetness of papaya and some hints of florals.     Category: Curious              Colour: Maraschino RedProducer: Gloria Rodrigues with family Farm: Finca NejapaLot: RomaVarietal: Pacamara Process: Washed Region: Ahuachapán, Santa AnaHarvested: March to April 2019Altitude: 1550 masl Sustainability project: Installed new solar panels and filter for clean water at the farm. Roast style: Light to medium to enhance the natural flavours of the coffee.   Cupping this Pacamara at Gloria's coffee lab in Ahuachapán during the ongoing harvest last year, I was speechless. Me (Joanna), Stephen, as Gloria and her son...

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  • San Cayetano, Yellow Honey Red Bourbon, El Salvador 2018

    We have brought home coffee from San Cayetano in El Salvador that has been processed in three different ways. The Yellow Honey, Washed and Natural processes will each highlight different aspects of the coffee. This is the Yellow honey version of the coffee, meaning that the pulp of the cherry has been removed, but the mucilage has remained on while drying the beans. The mucilage is very sticky and honey-like, hence the name. The “Yellow” just indicates how much of mucilage is left on, red honey being the most and yellow the second least. The honey processed gives a creaminess...

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  • Samaichacha, Caturra, Bolivia 2018

    Flavour description: This is a sweet cup, with medium body, and a heavy mouthfeel like a mature red wine. Notes of milk chocolate, with the sweetness of pink apple, and a lasting aftertaste reminding of mature red wine. That the coffee is processed without water makes the coffee sweeter and more berry-like than the other washed processed coffee we have from Bolivia.Colour: Light OrangeCategory: CuriousProducer:  Pedro- Pablo, Daniela and Pedro RodriguezLocation:  Aguarica in Samaipata region, Bolivia Variety: CaturraProcessing: Washed processed without water Harvest: July-August 2018Elevation: 1550 - 1700 maslRoast: Light to medium to present the natural characteristics of the coffee.This is the first time that Drop is buying coffee from...

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  • Mugaya, Kenya 2017

    This year we are welcoming back coffee from Mugaya, a washing station in Mutira, Kirinyaga, Kenya. We are excited to be expanding our selection of Kenyan coffees again this year!  Everyone in coffee admires coffee from Kenya. Producers on the other side of the continent wish they could produce coffee more similar to how it is in Kenya. Roasters love how even the coffee is, baristas love how consistent it extracts, and the drinker will surely remember the clarity and acidity in the cup. For many of us, a coffee from Kenya has been the first eye-opener to what coffee can taste like...

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  • La Pira, Red Honey Caturra, 2018

    This is the very first time we have coffee from Finca La Pira, after many years of visiting the breath-taking farm in Tarrazú. At La Pira, Carlos Ureña Ceciliano is working with mainly biodynamic guidelines combined with his science and accuracy. The Red Honey of the Caturra is first frozen by rainwater overnight before the skin is chopped off in the pulper with 75% of the mucilage left on the beans when drying. As the sugars in the mucilage crystallises, it gives another kind of sweetness to the cup, reminding of pink apple. The coffee from La Pira brews a crisp...

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  • La Linda, Bolivia 2018

    Flavour description: This is an elegant cup with light to medium body, notes of jasmine, nutmeg, agave syrup and black teaColour: LilacCategory: CuriousProducer:  Pedro-Pablo, Daniela and Pedro RodriguezLocation: Bolinda, Caranavi, BoliviaVarietal: JavaHarvest: July to September 2018Elevation: 1650 maslProcessing: Fully WashedRoast: Light to medium to present the natural characteristics of the coffee. This is the fourth year in a row, we are proud to present this coffee; it has even been a favourite of our baristas at Drop, in the past was even used in the Swedish Brewers Cup competition. Java is an exciting variety, despite what the name may make you think. It makes a nutty and elegant cup...

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  • Karagoto, Kenya 2018

    Here is the last Kenyan being released from the last harvest, from Karagoto. As you know we love the vibrant taste profile from Kenya. But what also makes this coffee so unique is the accuracy in processing, that truly brings out the character of the coffee and is very consistent to work with as a coffee for both roasters and baristas. The small holding farmers around Karagoto are growing mainly the SL28 and SL34 varietal, from here you can expect a warm cup with high acidity with notes of lime, hibiscus, yellow grapefruit and the black currant note typical for coffee from Kenya. About coffee production at Karagoto In Kenya a mill/washingstation/process...

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  • Adola, Natural, Ethiopia 2018-2019

    About the CoffeeFlavour profile: A very sweet juicy cup and a little bit funky with notes of blueberries and a hint of dried raspberries, and passionfruit. With a silky mouthfeel, and a lingering aftertaste.Colour: Dark blueCategory: Adventurous Producer: Israel Degfa, of the company KerchanseWashing Station: Adola. A privately owned, communal washing station. Number of delivering farmers: about 2000 smallholding with an average of 1-2 hectares per farm. Harvested: November 2018 - January 2019Varietal: Indigenous wild varietalsProcessing: Natural processedArea: Guji Zone in the Oromia region Altitude: 2100 maslRoast style: Light to medium to enhance the light, juicy mouthfeel with heaps of fruity and floral notes. Natural coffee from Ethiopia, funky and fruity! Letting the coffee dry in its cherry is the traditional way...

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