Roasteries / Drop Coffee Roasters
Drop Coffee Roasters
Stockholm, Sweden
Founded in 2009 in Stockholm's Södermalm. Co-owner Joanna Alm is a three-time Swedish Coffee Roasting Champion and World Roasting Championship silver medalist — author of Manifest For Better Coffee. Drop sources exclusively from single farms with SCA scores of 86+, visits every producer in person, pays several times the commodity price, and roasts certified organic in small batches of 8–16 kg for sweetness, clarity, and vibrancy.
10
coffees
1
followers
Sweden
base
Location
Drop Coffee Café
Wollmar Yxkullsgatan 10, 118 50 Stockholm, SwedenCoffees
10 coffees
From Carmela "Carmelita" Urduvi in Caranavi — a producer Drop Coffee has supported since 2015, helping her grow from under one hectare to three. Part of the Sol de la Mañana sustainability initiative. Mild and sweet with candy floss delicacy, mature red grapes, floral buttercup, and a lemon acidity.
Candy floss, red grapes, buttercup & lemon
From retirees Daisy and Pepe Fallas, who hand-sort every cherry at their dining table across multiple rounds. Dried for 25–32 days using the red honey method. Exceptional clarity, fruitiness, and depth from meticulous artisanal care — complex and adventurous with orange-like acidity and a cacao nib finish.
Green apple, black tea & cacao nibs
From the Kamwangi Factory of the New Ngariama Cooperative Society — a 14-year partnership. Smallholders each farm ~100 trees on volcanic hillsides near Mount Kenya. Cherries hand-sorted, fermented 24–36 hours, washed, and soaked overnight. The AA grade — largest bean size of the harvest.
Blackcurrant, melted butter & rhubarb
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
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
The washed expression of Wingo Mierisch's Las Delicias Java. Density-separated at the farm before trucking to the station. Elegant and delicate — dried apricot, brown sugar sweetness, citrus zest brightness, and an elderflower lemonade mouthfeel with a cooling finish.
Dried apricot, brown sugar & citrus zest
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
The washed expression of Ernesto Menéndez's Los Andes Bourbon — bright yet balanced. Medium acidity reminiscent of lime juice, delicate red apple sweetness, and an almond cake finish. Drop's exclusive access to this farm lets them explore both sides of the same terroir.
Red apple, almond cake & lime zest