Drop Coffee

Drop Coffee Roasters has run its Stockholm roastery since 2013, roasting every batch on a Diedrich IR-25 and holding to a strict sourcing floor: every lot must score 86 or above on the SCA's 100-point cupping scale before it earns a place in the lineup. The company builds relationships with producers directly — some partnerships now run past ten years — and publishes the FOB price paid for each coffee, a transparency practice not every roaster follows.

The roasting style is deliberately restrained: a light-to-medium profile intended to let each origin's own character come through rather than be masked by the roast, and versatile enough to suit espresso, filter, or any other brew method. The current single-origin list runs to Mugaya AA from Kenya, Los Altares from Guatemala, and Los Andes from El Salvador, priced individually rather than folded into house blends. For home brewers, the "Little Drop" Single Brew Kit packages the roastery's approach into a smaller format. The roastery has also placed on the competitive circuit, taking a silver medal at the World Roasting Championships — a result that sits alongside, rather than instead of, the sourcing and cupping discipline that defines the day-to-day business.