Roasteries / Drop Coffee Roasters
Drop Coffee Roasters
Rosersberg, Sweden
Founded in Stockholm in 2009 as a small coffee bar near Mariatorget, Drop Coffee began roasting on a 1kg machine in the back of the shop a year later and moved into dedicated wholesale production in 2012. In 2013 it became Kalita's official brewing-equipment supplier in Sweden, and in 2018 the roastery relocated to Rosersberg, just north of the city, where it now operates as a certified organic roaster alongside its original Mariatorget café. Co-owners Joanna Alm — a three-time Swedish Coffee Roasting Champion and author of Manifest För Bättre Kaffe — and Stephen Leighton run the company with a small team of roasters and baristas, sourcing coffee through fully transparent, long-term relationships with producers. Source: dropcoffee.com.
12
coffees
2
followers
Sweden
base
Location
Drop Coffee Café
Wollmar Yxkullsgatan 10, 118 50 Stockholm, SwedenMon-Fri: 08:00-18:00 · Sat-Sun: 10:00-17:00
Coffees
12 coffees
Raul Pérez's La Soledad sits between two volcanoes in Acatenango, where periodic ash fall from Fuego naturally fertilizes the soil — the Pérez family has farmed here for around 120 years. Caturra and Catuaí grow interplanted and are harvested together, giving a transparent, round washed cup with pink apple crispness, dried cherry, and roasted cacao nib.
Pink apple, dried cherry & roasted cacao nib
Las Brumas' Geisha lot from the same wild-forest farm. Sweet peach aroma, juicy acidity, and a bright lime finish with an exceptionally light, velvety body. Previously featured in World Barista Championship competitions — rare and delicate.
Peach, lime juice & velvety mouthfeel
From Ernesto Menéndez's Las Brumas — a Cup of Excellence winner whose coffee was featured at the World Barista Championship. Pacamara blended with heritage SL28 trees brought from Kenya decades ago, grown wild in the forest. Mature and jam-like with a bright, cooling finish.
Blackberry, dried cranberry & tart finish
Ernesto Menéndez's Las Brumas grows SL28 trees whose seed nearly 70 years ago came home from a Kenyan hunting trip — first planted at neighboring Los Andes, later moved here to grow wild forest-style among the trees. This honey-processed lot is vibrant with raspberry aroma, crisp green grape and strawberry, white sugar sweetness, and a clean, tart finish.
Raspberry, green grape & strawberry tartness
The washed counterpart to the Las Brumas natural. Transparent and crisp, grown in slow-developing forest conditions that build layer upon layer of flavour. A cider-like finish and light-to-medium body — Ernesto Menéndez's partnership with Drop Coffee dating back to 2015.
Apricot, orange, cinnamon & plum
From young Cup of Excellence winner Erwin "Wingo" Jr Mierisch at Finca Las Delicias. Natural Java with a sweet, tropical character — papaya brightness, cacao depth, rum raisin and sherry aromatics, and a fudge-like finish. A boozy, complex delight.
Papaya, cacao & rum raisin
From the award-winning Mierisch family’s Limoncillo estate in Yasica Norte, Matagalpa — a steady, comfortable staple that’s held a spot in Drop Coffee’s lineup for seven years running. Washed Caturra with a chocolatey, round cup: toffee sweetness, roasted hazelnut, a hint of red apple and a lingering finish of cacao nibs.
Toffee, roasted hazelnut & cacao nib finish
Grown by Guadalupe "Beto" Reyes and family at Los Altares in Palencia — a region east of Guatemala City not traditionally known for coffee until Beto, the farm's former mayor, established it in 2012. Anaerobic natural processing gives a ruby-red, adventurous cup with dark chocolate, hazelnut, and a port wine-like, boozy finish.
Dark chocolate, hazelnut & boozy port wine finish
From Ernesto Menéndez's Los Andes farm in Santa Ana — a 5-hectare plot Drop Coffee holds exclusive access to. The farm preserves nearly 80-year-old SL28 trees in a wild forest environment. Anaerobic natural processing adds warmth and depth to an already complex Bourbon.
Dried apricot, dark chocolate & stewed apple
Ernesto Menéndez's 5-hectare Los Andes farm holds SL28 trees planted around 65 years ago from Kenyan seed, now acclimated to El Salvador's terroir. Nutty, caramel-toned aroma leads into passion fruit acidity, black currant, lemon curd, and rhubarb pie, finishing with hibiscus and a cooling sensation.
Black currant, lemon curd & rhubarb pie
From the Mugaya Factory in Kirinyaga's Mutira division — a washing station serving 1,032 smallholders of the Mutira Farmers Cooperative Society, each farming around half a hectare on red volcanic Nitisol soil. Cherries are pulped, density-graded, fermented 24–36 hours, washed, soaked, and sun-dried on African beds for 12–20 days. This AA grade lot is vibrant and crisp with caramel aroma, tropical stone fruit, yellow raisin, and a cooling rhubarb finish.
Tropical stone fruit, yellow raisin & cooling rhubarb
From Carmen and Rafael Silva Hoff's San Cayetano farm, processed at their own San Pedro station — the family runs six farms and a processing mill together. Depulped same-day and dried on raised beds across three levels for controlled drying, this washed Red Caturra gives a clean, round cup of red apple cider, nougat, and a red grape aftertaste.
Red apple cider, nougat & red grape