News / Bolivia

  • The scissor experiment - Alasitas Gesha

    There are many experiments in processing specialty coffee at the moment. This coffee is lactic processed, which is highly interesting. But there is another experiment, underneath this, that excites us even more; how the coffee has been removed from the branch of the coffee plant and harvested without breaking the coffee cherries structure. Instead of picking the coffee by hand, this method involves cutting them off the branch, cherry by cherry, using scissors. We are not saying this is the direction to go, it is purely an experiment on how to increase the highest level of coffee even more.  You...

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  • A Swedish Brewers Cup presentation 2017, Thomas Savage

    A couple of month ago our baristas competed in Brewers Cup and Barista competition. I generally encourage everyone at drop to compete, since I find competing questions what you do and why you do things, on a hands on practical level. Seeing the presentations from our baristas this year, I saw a questioning on a broader level than "why do you tamp as you do, stir the coffee before blooming..." etc. I personally understood more of why our baristas have chosen to work with coffee, raising the  meaning to work and present coffees you like and that you know how it's produced and traded. It's...

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  • Leaf rust, Bolivia and articles

    These days we're in the Swedish media about the climate changes and leaf rust. We're currently in Bolivia, visiting the producers and tasting this harvest where the leaf-rust hit the country really hard three years ago. It takes a lot of support and structure to come back and you need to consistently work with it. On top of this Bolivia has legalised growing cocaine plant, which is easier to grow. We're working in a project called Sol de Mañana that is currently helping 30 farmers to fight leaf rust and improve quality and quantity. The farmers are getting theory and technical support and help to...

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  • Bolivia 2016

    This week we have released three coffees from Bolivia. This is a big milestone for Drop Coffee, to be able to manage and work directly with one producer and exporter in a long term relationship, where we can make a big impact. However the two superheroes for Bolivian specialty coffee is our exporter and producers Pedro and Daniela Rodriguez. Daniela and Pedro Rodriguez Our goal is just to get a tastier cup of coffee, but if we can do this and make a positive impact its a win-win situation. For five years I’ve been trying to get my hands on coffee from Bolivia, simply because...

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  • New coffee from Bolivia - Collasuyo

    "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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  • Christmas Coffee 2015: Vincent Paye, Bolivia

    "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 general, and Caranavi in particular, the coffee production has been heavy...

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