DROP COFFEE ROASTERS
DROP COFFEE ROASTERS
Toffee, with roasted hazelnuts, red apple, cacao nibs.
Producer: Dr. Erwin Mierisch
Altitude: 1200 masl
DROP COFFEE ROASTERS PROFILE
How did Drop Coffee come to be and who makes up Drop Coffee?
Drop Coffee was founded in Stockholm, Sweden in 2009 as a coffee bar by Mariatorget, focusing on serving tasty coffee. We started roasting our own coffee in the back of the shop in 2010, on a one-kilo roaster. We started roasting for wholesale customers in 2012, when we moved into a proper roastery with a 25-kilo roaster. Drop Coffee is made up by co-owners Joanna Alm Leighton and Stephen Leighton, and a team of 8 baristas and roastery staff.
What is Drop Coffee purpose/mission?
Drop Coffee aims to be one of the best roasters in the worlds. We only work with producers and farms that we have visited, and only with coffee that we truly love. We try to work as sustainable as we possibly can. We don't do blends, no dark roasts, only clean clear coffees that we love.
Hot take: How would you describe the coffee scene in Ireland? Overrated or underrated and why?
From what we have seen, Ireland has a well established specialty coffee scene with lots of beautiful shops and products. The style of roast might be, in general bit more “safe” when it comers to roast level, compared to our style which is lighter. But a lively and vibrant coffee scene for sure!
BEST coffee you ever had…where?
Writing this on Beaujolais Nouveau - day, I come to think about the first time I had a coffee from Rwanda, in 2014, from a producer named Ephiphany Muhirwa. This coffee is a beautiful low sweetness and tart coffee which taste profile reminded me of a Gamay from Beaujolais. And part of the wow factor was also the clear taste of Swedish lingon berry (nearest comparison would be cranberry) this coffee had.
What's one thing about Drop Coffee that most people don't know?
We have not made any blends since 2010 when we decided to showcase each coffee on its own. We think it is the most respectful way to work with the producers and their coffee. We trust that the coffee we decide to buy is at its very best on its own, and it would only take away from the character to blend it with another coffee.
What do you want to change most about the coffee industry?
The most obvious answer is of course price transparency, we would love to see more roasters disclose their information and prices. But a more vivid answer would be to talk more about producers and let that be focus rather than brewing method and packaging.
What's your favourite way to brew and why?
Swedish steap (kokkaffe) out in nature. Coffee has never tasted that good, especially in winter time.
What is your favourite processing method at the moment?
Washed. I always prefer the washed coffees for their clarity and clean taste profile