We got to know Ditta during the Milan Coffee Festival of 2019, and we really loved their coffees and roast style. With Drop… just a single sip of their “Cerro Azul” Nicaragua espresso almost two years ago was enough to make us fall in love completely!
Here you will find more information on the roasters, coffees, plantations and farmers. Check it out while sipping on your brew. We hope you enjoy these coffees as much as we do!
Italy has a really long coffee tradition, so starting a specialty coffee roastery offering a different style from the traditional one would certainly be a challenge.
But Francesco Sanapo, a multiple barista and cup tasting champion, and Patrick Hoffer, decided to give it a try and in 2013 they founded Ditta Artigianale.
For both Francesco and Patrick the specialty roastery was a dream come true. They knew how much coffee had to offer and wanted to bring a different, better coffee experience to the Italian and European coffee lovers.
After some years their efforts were appreciated at the Italian Roasting Championship 2019, where they took the first place. Winning this event was a great accomplishment for them, particularly as Italy is a country where the competition is very fierce.
Ditta Artigianale is now not only a roaster, but also a small chain of cafes, which allows them to be in direct personal contact with their clients. They have just opened their third coffee place in Florence, so swing by and say hello if this beautiful city is part of your holiday plan.
El Salvador, El Manzano
Country: El Salvador
Plantation: El Manzano
Growing altitude: 1,350 masl
Aroma and taste: Leaning towards a more classic coffee taste, delicate floral, pineapple and mango notes.
We featured a delicious coffee from El Salvador back in April (roasted by Nomad) and now we go back again to the surroundings of the Santa Ana volcano, which offer good altitude and fertile soil.
This coffee comes from El Manzano, a farm that is part of Cuatro M company founded by Emilio Lopez. The plantation belongs to Margarita Diaz de Lopez, the great-granddaughter of its founder, Cornelius Lemus.
Ditta Artigianale saw a great potential in these beans and chose them when they began importing Cuatro M coffees to Europe some years ago.
El Manzano is not only a farm, but also a mill where the coffee is further processed. This allows for a better control of all the processes and guarantees higher quality.
This quality allowed El Manzano coffee to contribute to different national barista championships, and three performances at the World Barista Championship stage.
Colombia, Finca El Paraíso
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Plantation: El Paraíso
Growing altitude: 1,750 masl
Process: Extended cold fermentation
Variety: Pink Bourbon
Aroma and taste: Sugar cane, mango, honey.
When two coffee powers, Italy and Colombia, join forces together, we can expect really good results. And this coffee is certainly no exception.
El Paraíso plantation has been in the Cuellar family hands for almost 4 generations. They used to grow coffee in a traditional way, but in 2017 they decided to experiment with new Arabica varieties and post-harvest processes.
This coffee was de-pulped and went through cold fermentation that lasted for 120 hours. After this process the beans where sun dried.
Drop Coffee Roasters
Drop Coffee was originally created in Stockholm, Sweden in 2009 as a coffee bar. The idea was to simply serve tasty coffee. In 2010 they started to roast their own coffee in a small roaster. They grew little by little and now they are an internationally renowned roaster with many roasting champion titles under their belt.
The owners of Drop, Joanna Alm and Stephen Leighton, have always focused on quality, traceability and sustainability. They visit every coffee producer they buy from and try to create a long term relationship with them. When it comes to origins, they focus on Bolivia, Costa Rica, Nicaragua, Honduras, Guatemala, El Salvador, Ethiopia and Kenya.
Ethiopia, Ana Sora
Producer: Israel Degfa
Plantation: Ana Sora
Growing altitude: 1,900-2,350 masl
Aroma and taste: Sweet, blueberry, clementine.
We have already mentioned that Drop Coffee Roasters builds lasting relationships with plantations and Ana Sora is a great example of that. The guys from Drop have been working with the owner of this farm, Israel Degfa, for the last 6 years and they always look forward to receiving fresh crop from him.
In Ethiopia coffee is normally sourced from a central washing station, but it’s not the case for Ana Sora. The plantation is located at the height of 2,350 masl (crazy high altitude!) and it’s difficult to transport the beans to a processing mill located elsewhere.
This is why Israel decided to build a processing station and drying beds at the plantation itself. This took away the hustle of transporting the cherries and gave him a greater control of his coffee.
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Region: Copacabana, Caranavi
Producer: Carmela “Carmelita” Urduvi
Growing altitude: 1,550-1,850 masl
Process: Anaerobic washed
Aroma and taste: Red grape, lemon, candy floss.
Carmelita is another of Drop’s sweethearts. They’ve been buying beans from Carmela Urduvi since 2015 and they’ve been always impressed by her dedication and attention to detail.
Carmela has been working in coffee for 40 years now, but it hasn’t always been easy for her. Some years ago her plantation was hit by leaf rust and she basically had to start her farm from scratch. She begun with 0.5 ha with low yield and made it grow 3 ha with abundant crop.
While recreating her plantation, Carmela joined the sustainability project “Sol de la Mañana”. Thanks to this initiative she received agronomists’ help along the way. Actually, this project won the SCA Sustainability Award for Most Sustainable Business Model 2019!
When it comes to this particular coffee, it’s the first time Drop offers the Caturra from Carmelita as Anaerobic processed and they are very excited about the outcome.
We hope you enjoy it too! It you love it, go buy more from Drop – they hold the European exclusivity on the coffee from Carmelita, so you won’t find it elsewhere!