News

  • Fresh in from Rwanda, Kigoma

    "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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  • New in: Chorongi from Nyeri, 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 Chorongi...

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  • Tamper Tantrum talk, Espresso: Letting the origin speak from the cup

    This is a presentation we did at Tamper Tantrum in Prauge about our roasting philosophy, roasting equally for espresso and filter, and letting the origin speak (loudly) in the cup.  "Joanna's talk, "Espresso: Letting the origin speak from the cup", is all about her vision, for both roasters and baristas, to work with coffee in a way that keeps the most possible tasty flavours in the final cup. A strong argument for moving away from roasting for brew method so that we can better focus on showcasing what is inherently present in the quality of the green bean, Joanna's talk...

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  • New coffee from Edmund Alvera, Huila, Colombia

    The acidity driven taste profile in coffee from Huila is something special, it even has the potential to make your gums contract. The Edmundo Alvera coffee, however, stood out on the Huila cupping table this year with it’s very Kenyan black currant like character, all while maintaining the body and com- plexity that is significant for a Huila coffee. Together, these characters of the coffee give us the pleasu- re of enjoying a brilliant yet elegant final cup. /Joanna Alm, Head Roaster  Edmundo Alvear has an eight-hectare farm that he is running together with his wife Marina Munoz and their family....

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  • Two new coffee from Santa Barbara, Honduras

    We have two new coffees from one of our favorite regions in Central america, Santa Barabara in Honduras. Maunel Vallecillo is lively and bright whilst Jazmin is more fudge-like and sweet. We hope you'll like them as much as we do.  Manuel Vallecillo, Santa Barbara, Honduras Espresso: Saftig & klar med inslag av rosa grapefruktFilter: Delikat & saftig med söt citron och grapefrukt Santa Barbara regionen i Honduras är känd för sin jord, rik på fosfor och unika syror som ger kaffet dess komplexa och fruktiga karaktär. Efter att koppat ett flertal kaffe från området stod Manuel Vallecillos kaffe verkligen ut med dess mycket...

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  • Espresso guidelines

    At Drop Coffee Roasters we choose to highlight each individual coffee and its characteristics as good as we can, be it for espresso or filter; for us espresso is simply another way of extracting flavour from coffee. The first step in brewing any cup of coffee is to decide on the brew ratio, coffee in relation to water. For espresso, we usually dose based on basket size, for us this is generally 18g VST filter baskets, altering only slightly in order to optimize head space above the coffee grounds, and aim in most cases for a 1/2 ratio, altering the...

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  • Second place in the World Coffee Roasting Championship 2015

    Joanna Alm, head roaster and part owner, just took second place in the World Coffee Roasting Championship at the Nordic World of Coffee event at Svenska Mässan in Gothenburg the 16th to 18th of June. Audun Sörbotten took the first place and Mikeun Choi from South Korea the third place. The competition is about sorting defects and analyzing the green coffee and afterwards roasting them as tasty and accuratly as planned. New for this year was that the competitors were also creating blends. Last year Joanna took the third place in the world championship in Rimini. Press contact:Joanna Alm joanna@dropcoffee.se+46 76...

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  • Årets Kaffebar för andra året i rad

    För andra året på rad blev Drop Coffee Sveriges bästa kaffebar enligt White Guide. Nomineringen i år löd: "För att ständigt flytta fram gränserna för vad en kaffebar är och ska vara med stor känsla för service, nytänkande, produktutveckling och gästbemötande i varje led." Presskontakt: Erik Rosendahlerik@dropcoffee.se0708128813  http://www.whiteguide.se/nyheter/sveriges-basta-cafeer-korade-white-guide-cafe-2015-ar-har  -  For the second year in a row we're the coffee bar of the year according to White Guide.  Press contact: Erik Rosendahlerik@dropcoffee.se 0708128813  http://www.whiteguide.se/nyheter/sveriges-basta-cafeer-korade-white-guide-cafe-2015-ar-har      

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  • Joanna Alm bästa svenska kafferostare 2015

    För andra året på rad blev Joanna Sveriges bästa rostare enligt Swedish Roasting Championship som höll hos ROST. i Kungsbacka. Förra året placerade hon sig som trea i världen på VM i Rimini. Den 16-18 juni hålls världsmästerskapen som en del av Nordic World of Coffee i Göteborg. Presskontakt: Joanna Almjoanna@dropcoffee.se0762483401http://www.worldofcoffee-nordic.com  -  For the second year in a row Joanna won the Swedish CoffeeRoasting Championship. She will be representing Sweden at the World of Coffee Event in Gothenburg the 16th-18th of June. Last year she place third in the World Championship in Rimini.  Press contact: Joanna Almjoanna@dropcoffee.se0762483401 http://www.worldofcoffee-nordic.com     

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  • New harvest of Wote from Yirgacheffe, Ethiopia has arrived!

    För fjärde året i jobbar vi med ett kaffe från tvättstationen Wote i Yirgacheffe i södra Etiopien. Här tvättas och processas kaffet av Mr. Mergya och de drygt hundra anställda under högsäsongen. Kaffet har växt i den närliggande mikroregionen Gedeo som sticker ut med sin komplexitet och intensitet i Yirgacheffeområdet.  Kaffet levereras av cirka 700 bönder från deras närliggande plantage i Gedeo där det odlas på en höjd mellan 1800 och 2000 meter. Senaste åren har Mr Mergya förbättrat förhållandena på processstation för att höja kvaliteten ytterligare. Förra året gjordes förbättringar i torkningsförhållandena och i år har ytterligare fokus lagts...

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