Drop Coffee Roasters
DROP COFFEE ROASTERS
Drop Coffee Roasters was not the first project of its founder Joanna Alm. The establishment of the roastery was preceded by the founding of Mariatorget in Stockholm. Joanna opened the coffee shop in 2009. Joanna is a three-time Swedish Roasting Champion and has also been on the top of theWorld Roasting Championship finals several times . She started roasting in 2010 on a small one-pound roaster in the back of the cafe.
In 2012 the roastery moved to a separate building with a 25kg roaster and Joanna began roasting for wholesale customers. They recently moved the roastery again and their current location is Roserberg, which is a few kilometres north of Stockholm.
NAME DROP COFFEE ROASTERS
Why Drop Coffee? The similarity to the word drip is not accidental. In Sweden,filter coffee, or drip coffee, is very popular and one could say even more popular than espresso-based drinks. The word drip has its origins in the English word drop, which has a lot to do with coffee, especially drip coffee. Moreover, according to the founder, drop sounds a bit better than drip.
THE PRESENT ROASTERY
Now the roastery is owned not only by its founder Joanna Alm, but also by Stephen Leighton. He already co-owns the 3FE roastery and is also the founder of the British roastery Hasbean. In addition, the café and roastery currently employs 10 baristas and roasters. Part of their job is to participate in competitions such as the Roasting Championships, so it's not just the founder who boasts titles and valuable experience from competitions, but them too.
BUYING GREEN COFFEE AND THE RELATIONSHIP WITH THE PRODUCER
When sourcing, they focus on Bolivia, Costa Rica, Nicaragua, Honduras, Guatemala, El Salvador, Ethiopia and Kenya. Since 2015, they only buy coffee from producers they know well. The average duration of all their collaborations is five years, with the longest lasting ten years.
They also visit all producers regularly. During the visits they monitor working conditions, costs, insurance, discrimination policies, water use and many other things. The average duration of all their collaborations is five years, the longest of which has lasted ten years.
To simplify the purchasing process, they have created internal guidelines and checklists that producers must follow. Their relationship with all the producers is very close and based on trust, and it is through this that they can push the quality of the coffee.
COFFEE CERTIFICATION AND ROASTERS
Drop Coffee's roastery and all their imports are certified organic. Drop Coffee also holds the EcoVadiscertification . In addition, some of their coffees are certified organic. Sustainability is also important to the roaster.
DROP COFFEE AND ITS ROASTING
Thecoffee at Drop Coffee is roasted three times a week on a Diedrichroaster . Their goal is to use roasting to create a coffee that tastes clean and bright in the cup and lets the coffee's origin stand out. Drop Coffee's coffees are predominantly sweet and acidic. However, you can also come across creamier and more chocolatey ones. However, the specific flavour profile depends on the origin. Their coffee has a light to medium roast profile that suits all brewing methods. Espresso-only coffees have not been roasted since 2011.
Inaddition, only single origincoffees can be found in the roastery's offer . Drop Coffee stopped roasting blends in 2010.
DROP COFFEE CAFÉ
There is only one Drop Coffee café, and it's the one in Stockholm where Drop Coffee started. Visitors can experience traditional Swedish Fika and sample coffees from the current range. In addition to filter coffee and espresso drinks, there are drinks, drinks, sandwiches and sweets. These are made with local ingredients from small producers and mostly from organic farming. The award-winning café has also won the Swedish Gastronomy Award two years in a row.