Drip Roasters

Not a classic Brazilian espresso: 48 hours of anaerobic fermentation in big bags adds guava and papaya to the cocoa and hazelnut.

Cocoa, Guava, Orange

A round, forgiving single-farm espresso: milk chocolate and hazelnut with a subtle orange note and lots of sweetness.

Nutella, Orange, Cane sugar

Custom espresso blend made for Coffee Up in Geneva, from Brazil Santa Clara and Guatemala T'xayalaj.

Punchy and intense, like a complex multi-fruit juice. Brix-checked cherries oxidise 48 hours, are density-sorted, thermal-shocked, then sealed with yeast for 38 hours before staged drying.

Passion fruit, Pineapple, Cherry

Elegant Gesha with white florals, tea, citrus and stone fruit. Submerged fermentation of about 60 hours under pH and temperature control, then 10-14 days sun-drying.

Jasmine, Bergamot, Honey

A Pacamara decaf with ripe mango, dark berries and a creamy body: wild-yeast fermentation, controlled drying, then decaffeinated at Decafecol.

Mango, Blueberry, Cacao

Limited release: 120 hours of anaerobic fermentation in ex-Ecuadorian-rum oak barrels, then 28-30 days drying. Rich, sticky and a little funky yet very clean.

Passion fruit, Blackberry, Red grape

A strikingly clean natural that tastes like peach iced tea: ripe berries and stone fruit over black-tea aromatics, dried 7-10 days on raised beds.

Peach, Black tea, Blueberry

Washed Danche from the team behind Buku Abel: florals and tea with stone fruit and red berries. Four days of dry fermentation, then two weeks on raised beds.

Apricot, Raspberry, Black tea

Creamy and chocolatey with wild strawberry and raspberry, almost hot chocolate with milk. Drip have bought it five years running. Roasted for espresso.

Milk chocolate, Strawberry, Yogurt

Classic bright, juicy Kirinyaga from Gachami, one of 12 wet mills of the Baragwi FCS (founded in the 1950s). Soaked in water from the Gatomboya stream and dried 18-21 days.

Blackcurrant, Plum, Orange blossom

Structured and vibrant yet balanced: red berries and currant with a juicy, citrusy acidity.

Cranberry, Lime, Cacao nibs

Round, sweet decaf from communities around El Triunfo biosphere reserve, decaffeinated chemical-free with Pico de Orizaba water.

Toffee, Rose hip, Dark chocolate

A classic natural Panama Gesha from the El Silencio plot, dried in a temperature-controlled room and hand-sorted. Drip visited the farm in 2022.

Jasmine, White peach, Mango

Jammy, wine-like natural from Angel and Edita's farm, dried on raised beds then patios. Drip's fourth year buying from them.

Red grape, Plum, Cherry

Produced entirely by women at Gasharu and named after the urugori crown. Tank-fermented, density-graded, then a short 8-hour anaerobic secondary fermentation before 16-20 days on raised beds.

Blackcurrant, Plum, Red grape

Drip's first Asian coffee, back for a third year and washed this time: creamy and balanced, with florals, tea, vanilla and subtle citrus. Dried in a mechanical dryer the producer built himself.

Oolong tea, Jasmine, Chamomile

A very limited natural SL34 from Alishan that tastes like bubble tea: florals, black tea, herbs and date-like sweetness.

Milk tea, Dates, Dragon fruit