Drip and Drop Coffee Supply

A seasonal blend with the body and sweet-tartness of caramel apple, milk-chocolate mellowness and an elegant black-tea finish. Bitterness and acidity are kept gentle for autumn.

Caramel apple, milk chocolate, black tea

A washed lot from Burundi's Yandaro washing station: a round, mellow satsuma-like acidity with bright apricot, black-tea body and gentle cane-sugar sweetness.

Satsuma, apricot, black tea, cane sugar

A washed Pacamara from René Aguilar. Pacamara, a cross of large-bean Maragogipe and compact, disease-resistant Pacas bred at El Salvador's national coffee institute, is prized for big beans, florals and silky sweetness. Fresh apple aroma, honey sweetness and a long, black-tea finish.

Apple, honey, black tea, smooth

The most bitter blend in the shop, made for iced coffee: heavy body and flavour reminiscent of dark chocolate and roasted nuts.

Dark chocolate, roasted nuts

Ethiopia and Brazil blended for florals, sweetness and body: easy to pour latte art with and excellent with milk, and good as drip too. Best for latte art one to three weeks after roasting. Sold in 500 g bags.

Floral, sweet, full-bodied

Drip and Drop's original blend of Brazil and Colombia: gentle chocolate sweetness, cacao-like roastiness, soft bitterness and body, tightened by a moderate acidity. An easy coffee for everyone.

Chocolate, cacao, soft bitterness

The darkest, most bitter blend in the range: dense dark-roast bitterness and body with sweetness underneath and a clean aftertaste that keeps it easy to drink.

Bitter, rich, sweet