Dropshot Coffee

One of Dropshot's most innovative yet discreetly sophisticated blends, combining Colombian and Costa Rican lots into a layered, elegant, complex cup with spiced sweetness, fruit and chocolate undertones. Roasted Espresso Modern. Source: dropshot.coffee

Gingerbread, Rum, Blueberries, Milk chocolate

Built to reimagine specialty blends with unprecedented sweetness: 80% washed lots plus 20% fruit co-fermented coffee give dessert-like character, reminiscent of candies, fine milk chocolate and a strawberry-vanilla milkshake. Roasted Espresso Modern. Source: dropshot.coffee

Candies, Milk chocolate, Strawberries, Vanilla

Wagner Ferrero grows 148 varieties at Fazenda Pantano Buriti. This naturally processed Yellow Bourbon pairs classic Brazilian warmth — milk chocolate and caramel — with brighter candied orange and yellow plum notes. Roasted light-to-medium as an omniroast, it bridges everyday espresso drinking with more expressive specialty character. Source: dropshot.coffee

Milk chocolate, Candied oranges, Caramel, Yellow plum

Grown on the Veloso family's Nova Suiça farm, cultivated professionally for decades. The naturally processed Red and Yellow Catuai deliver classic Brazilian chocolate, brown sugar and caramel, finished with a delicate floral jasmine note that gives the coffee its name. Roasted to a medium espresso profile as an approachable daily coffee. Source: dropshot.coffee

Milk chocolate, Brown sugar, Jasmine, Caramel

A naturally processed lot from Paulo Veloso Junior's Santa Barbara farm, built for approachable sweetness and modern espresso versatility. Pleasant body and warm notes make it equally at home as straight espresso or in milk drinks — accessible and expressive, in line with the Foundation collection. Source: dropshot.coffee

Chocolate, Hazelnuts, Dried prunes, Brown sugar

From the same Fazenda Guariroba estate (Gabriel Lamounier Vieira and Elisa Paiva Lamounier) as Passiflora Guariroba, but pushed further: cherries picked at 24° Brix go through hydraulic selection, a 48-hour closed-bioreactor fermentation, pulping, then a second 72-hour fermentation with a microorganism-rich solution before slow African-bed drying. Bright, aromatic and dessert-driven with a refreshing zing. Source: dropshot.coffee

Lemon tart, Honey, Chamomile, Brown sugar

Guariroba is a five-generation estate dating to the 19th century, now run by Gabriel Lamounier Vieira and Elisa Paiva Lamounier, who lean into expressive processing. It took 1st place at Cup of Excellence Brazil (Naturals) in 2016 with a 90.5 score, and this anaerobic-natural lot continues that modern, structured, sweet style. Source: dropshot.coffee

Passionfruit, Prunes, Caramel, Eucalyptus

Producer Paulo Veloso Junior uses a controlled natural approach with a longer fermentation stage to build vibrancy, more fruit character and a livelier overall profile. It balances body with energetic expression, moving beyond typical Brazilian profiles toward something more modern as espresso. Source: dropshot.coffee

Pineapple, Red fruits, Dark chocolate, Hazelnut

A Brazil/Ethiopia blend built to rival single-origin quality — complex and refined, moving from cocoa sweetness into berry notes for a sweet, multidimensional cup. Source: dropshot.coffee

Milk chocolate, Caramel, Currants

A Pink Bourbon lot from Elias and Shady Bayter's El Vergel Estate, using a carefully controlled modern process: a 48-hour sealed-bag pre-fermentation, depulping, then roughly five days of co-fermentation with yeast and banana compounds to build texture and sweetness. The result is an opulent, playful profile with a broad, creamy texture. Source: dropshot.coffee

Banana, Caramel, Hazelnut waffles, Vanilla

Edwin Noreña seals ripe cherries in tanks with CO2 to create anaerobic conditions for carbonic maceration, intensifying fruit character, sweetness and juicy texture before a natural whole-cherry dry. The result is expressive and complex without any added ingredients. Source: dropshot.coffee

Sour cherries, Redcurrant, Bergamot, Dark chocolate

A decaf from producers Elias and Shady Bayter's El Vergel farm, using the natural sugarcane (Ethyl Acetate/EA) decaffeination method to keep quality high. Full-bodied with exceptional sweetness — caramelized and chocolatey with amaretto and almond aromatics. Roasted Espresso Modern. Source: dropshot.coffee

Amaretto, Caramel, Almonds, Chocolate

A direct relationship of over three years with producers Elias and Shady Bayter, whose estate (founded 2010) built a name through transparency initiatives via Forest Coffee (founded 2019), which supports 250+ farming families across Colombia. The washed process and 25-day stabilization preserve clarity and sweetness. Source: dropshot.coffee

Milk chocolate, Forest fruits, Caramel, Hazelnuts

Producer Diego Bermúdez brings classical washed processing to Geisha: hand-selected cherries go through precise temperature-controlled washing to highlight the variety's natural character, delivering floral aromatics, sweet citrus and white nectarine in a clean, balanced finish. Source: dropshot.coffee

Jasmine, Panela, Honey, Peach

A microlot from Elias and Shady Bayter's El Vergel farm near the inactive Nevado del Ruiz volcano, showing vibrant fruit notes and an elegant ferment wrapped in a fine layer of milk chocolate — an example of the advanced processing emerging in Colombian coffee. Source: dropshot.coffee

Grapes, Chocolate, Panela

Diego Samuel Bermúdez uses microbiological expertise to build fermentation cultures from cherry pulp — ozone disinfection, a 72-hour anaerobic fermentation, and microorganisms isolated from peach and mango. A thermal-shock treatment seals in the aromatic precursors before controlled dehumidifier drying preserves the delicate notes. Source: dropshot.coffee

Peach, Lychee, Vanilla, Mango, Green apple

Sidra from the Bayter family's El Vergel in Fresno, Tolima, Dropshot's direct partner since 2022. Fermented 72 hours anaerobically with mosto from a fermented Java lot as a starter, dried in silos for two to four days and then about 18 days in the sun, and rested 30 days before milling. Wild strawberry jam, red apple, raisins and cherries.

Wild strawberry jam, red apple, raisin, cherry

From third-generation producer Huver Castillo's 20+ year family farm. After a 36-hour pre-fermentation the cherries are floated and fermented anaerobically for 6 days with added enzymes to drive floral development, then mechanically dried below 38°C. The cup is aromatic and clean, combining minty freshness with lavender elegance. Source: dropshot.coffee

Lavender, Eucalyptus, Lime peel, Citronella

Edwin Noreña's Pink Bourbon from Campo Hermoso: cherries rested 24 hours low-oxygen, then 72 hours of carbonic maceration; the mosto was combined with hops and returned to the depulped coffee for a further 72-hour black honey fermentation, then slow-dried in a greenhouse. Bright and intensely floral, with lemongrass, jasmine, mandarin and rose tea.

Lemongrass, jasmine, mandarin, rose tea

Diego Samuel Bermúdez Tapia's advanced fruit co-fermentation program: a 72-hour anaerobic fermentation with Lactobacillus, then depulping and a thermal-shock treatment alternating high and low water temperatures. The result gives distinctive dessert-forward flavors matching its tiramisu-inspired name. Source: dropshot.coffee

Gingerbread, Cherries, Candied tangerines, Figs

Producer Edwin Noreña ferments Caturra cherries via carbonic maceration, then co-ferments the extracted must with banana under controlled conditions before honey-processing and slow greenhouse drying. The multi-stage process is built to preserve sweetness and aromatic clarity. Source: dropshot.coffee

Banana, Burnt sugar cream, Rum, Mango

A honey-processed El Vergel lot co-fermented with vanilla by the Bayter family in Fresno, Tolima. Intensely sweet and almost decadent, with vanilla and coconut rounded out by milk chocolate and nougat.

Vanilla, coconut, milk chocolate, nougat

Yellow Bourbon from Wilton Benitez at La Macarena. Cherries are sanitised with ozone and UV light and dipped at 90°C for 30 seconds. After pulping they ferment 96 hours in an anaerobic bioreactor inoculated with Saccharomyces pastorianus, with pH and Brix adjusted along the way, before drying at 38°C. Peach compote, jasmine tea, pineapple and yellow cherries.

Peach compote, jasmine tea, pineapple, yellow cherry

Finca Anaya's owner Sergio Darío Aranda Gómez has spent 15+ years refining advanced processing techniques. This Yellow Pacamara delivers refined yellow-fruit flavors with a lingering sweetness layered under white chocolate undertones. Source: dropshot.coffee

Peach, Yellow plums, Mango, White chocolate

Dropshot visited producer Alejo Castro Kahle in March 2024 and were struck by his professionalism and dedication to quality. La Abeja has been a staple lot in the relationship for more than four seasons running. Roasted Espresso Modern. Source: dropshot.coffee

Chocolate, Brown sugar, Caramel, Forest fruits

A versatile, light yet classic and comfortable blend — largely chocolatey, with subtle nut and caramel notes and a low, elegant acidity. Roasted Espresso Modern. Source: dropshot.coffee

Creme caramel, Caramel, Chocolate

Over 670 smallholder farmers contribute local Heirloom varieties to this lot. Cherries are depulped and undergo a controlled 2-3 day fermentation to remove mucilage, then are washed thoroughly and dried slowly on raised beds. Chelbesa is part of SNAP Specialty Coffee, an Ethiopian company that has provided farmer training and resources since 2008. Source: dropshot.coffee

Apricot, Jasmine, White peach, Lavender

The Kercha processing station in southern Guji gives crucial local support to small producers, cutting the 12-hour drives that previously compromised harvests. The batch stands out for vibrant fruit character and pronounced sweetness with a chocolatey finish. Source: dropshot.coffee

Blackcurrant, Dark chocolate, Nectarines

Brothers Asefa and Mulugeta Dukamo run Daye Bensa Coffee, a specialty coffee producer in Sidama. This natural lot gives a refined, slightly expressive fruity profile with moderate acidity and layered chocolate notes. Only available in 1kg bags. Source: dropshot.coffee

Peach, Pineapple, Apricots, Jasmine

Sourced from high-altitude Sidama farms above 1,900 m. Hand-sorted cherries are dried on raised beds with frequent turning for an even profile, highlighting the region's fruity notes and syrupy sweetness — from the award-winning Rumudamo station run by Daye Bensa Coffee. Source: dropshot.coffee

Apricot, Caramel, Milk chocolate, Forest fruits

Rumudamo's washed lots highlight the refined, floral, elegant side of Ethiopian coffee. Smallholder farmers grow traditional landrace varieties at 1,800–2,000 m; meticulous hand-sorting, depulping, cool-water fermentation and slow raised-bed drying build a tea-like clarity with bright florality and refined sweetness typical of Sidama. Source: dropshot.coffee

Plum, Elderflower, Green apple, Cherries

A regional Antigua blend grown on volcanic soils. Chocolate and caramel with brown-sugar sweetness and a hint of baked orange; medium, silky body. Works as espresso and in automatic filter machines.

Chocolate, caramel, brown sugar, baked orange

Marvin Carías acquired his first plot in 1990; Las Brisas has grown to roughly 350 hectares and returns for its third consecutive year in Dropshot's lineup. This washed Pache/Catuai lot gives a balanced, modern espresso base — chocolate and pecan with a gentle plum-like sweetness. Source: dropshot.coffee

Plum, Chocolate, Pecan nuts

A washed Geisha from La Colina, the Medina family farm in the hills of Chimaltenango, which Tony Medina turned from corn and beans to coffee in 1991 and planted with Geisha in the early 2010s. Elderflower, mandarin and apricot over a soft caramel sweetness.

Elderflower, mandarin, apricot, caramel

Anaerobic natural Pacamara from Eddy Macdonald Lopez's Las Gardenias in Huehuetenango, roasted as a modern espresso. Sour cherry, dark chocolate, molasses and hazelnut, with juicy acidity and dense sweetness.

Sour cherry, dark chocolate, molasses, hazelnut

Combines sweet, chocolatey Brazilian coffee with Guatemala's elegant, floral profile, layering berries and caramel beneath milk chocolate. Presented as an enhanced iteration of Dropshot's earlier Dark Sin blend. Roasted Espresso Modern. Source: dropshot.coffee

Milk chocolate, Acacia honey, Blueberry, Caramel

Dropshot's "dessert blend," combining two South American origins for strong chocolate character with balanced body — built for a comfortable espresso or a creamy cappuccino. Source: dropshot.coffee

Chocolate mousse, Sultana raisins, Dark chocolate

A universally appealing three-origin blend spanning chocolate through red and black berries, with high sweetness, medium body, comfortable acidity and an elegant floral aroma. Roasted Espresso Modern. Source: dropshot.coffee

Milk chocolate, Blueberries, Caramel, Blackberries