Carmelita - Bolivia {Washed}

Ficha técnica

Tostador: Drop Coffee Roasters
Origen: Caranavi, Bolivia
Productor: Carmela “Carmelita” Urduvi
Altitud: 1550 – 1850 msnm
Varietal: Caturra
Proceso: Washed
Perfil: Uva roja · Azúcar de algodón · Mango
Formato: 250 g
Cosecha: 2024

Carmelita es uno de esos cafés que combinan historia, resiliencia y calidad en cada taza.

Producido por Carmela “Carmelita” Urduvi en Caranavi (Bolivia), este café refleja años de dedicación y evolución. Desde una pequeña finca de menos de una hectárea hasta una producción consolidada de tres hectáreas, su historia es un ejemplo de cómo el trabajo y el conocimiento transforman la calidad.

Tras superar desafíos como la roya, Carmelita se integró en el proyecto sostenible Sol de la Mañana, mejorando sus prácticas agrícolas y elevando el nivel de su café.

Hoy, este lote representa esa evolución: un café dulce, limpio y con una identidad muy marcada.

Proceso

Procesado mediante método lavado, este café destaca por su claridad y equilibrio.

Tras la recolección manual, las cerezas son cuidadosamente seleccionadas — incluso limpiadas una a una por la propia productora — antes de ser procesadas.

El café se despulpa, fermenta y se lava completamente antes del secado, asegurando un perfil limpio, definido y consistente.

En taza

En taza, Carmelita presenta un perfil dulce y cremoso con notas de uva roja madura, azúcar de algodón y un final persistente a mango.

Aparecen también matices florales que recuerdan a flores amarillas, aportando elegancia y complejidad.

La acidez es suave con un toque cítrico tipo limón, el cuerpo medio y la textura cremosa.

Un café cómodo pero con personalidad.

En filter: perfil limpio, dulce y floral
En espresso: mayor cuerpo y dulzor más marcado
Con leche: notas suaves tipo postre

Drop Coffee was founded in Stockholm, Sweden, in 2009 as a coffee bar near Mariatorget focused on serving tasty coffee. A year later, we started roasting on a 1kg roaster in the back of our shop. In 2012, we made the leap to a 25kg Diedrich roaster and moved production into a dedicated facility to begin supplying wholesale customers. In 2013, Drop Coffee became the official supplier of Kalita brewing equipment in Sweden, and we’ve been brewing together ever since.

In 2018, we relocated our roastery to Rosersberg, just north of Stockholm, where we currently operate as a certified organic roaster. Our coffee bar remains in its original location, although it has gradually expanded in size to accommodate our growing customer base.

Today, Joanna Alm and Stephen Leighton are co-owners of Drop Coffee and run the company with help from a small but mighty team of skilled roasters and baristas. Joanna is a three-time Swedish Coffee Roasting Champion who has repeatedly ranked among the top three roasters in the world. She also authored the book Manifest För Bättre Kaffe (Manifest for Better Coffee).

RAW COFFEE & SUSTAINABILITY

It all begins with the coffee growers. This is why we only purchase fully transparent coffee from single farms and cooperatives that we’ve personally visited. With help of a sustainability attorney, we have created detailed internal criteria to guide us through the entire buying process and ensure fair practices for all involved. We primarily focus on the origin countries of Bolivia, Costa Rica, Nicaragua, Honduras, Guatemala, El Salvador, Ethiopia and Kenya, as we find their quality standards to be most aligned with ours.

At home in Sweden, Drop Coffee is a proud member of the national trade union HRF. Our roasting facility is certified organic and almost all of the ingredients we use in our café are locally produced on a small scale and are organic whenever possible.

In 2021, we published our first annual sustainability report, something we’re very proud of and intend to continue doing yearly to help keep us and those we work with accountable.

Our ideal cup is clean and bright, with the varietal’s origin and personality at front and centre. To achieve this, we stick to a light to medium roast profile, tailored to bring forth as much of the bean’s natural acidity and sweetness as possible. Some coffees will inherently taste acidic and juicy, while others will feel more creamy and chocolatey. Regardless, we always roast for utmost clarity, consistency and maximum flavour, making all our coffees equally exceptional for every brewing method.

RECOGNITION

Part of our work is to attend coffee competitions, where we get to put our knowledge and skills to the test in real time. Joanna has represented Drop at the World Coffee Roasting Championship on multiple occasions and members of our team have also won several titles including:

Silver & Bronze in World Coffee Roasting Championships
4x Winner of Swedish Roaster Championship
3x Winner of Swedish Barista Championship
2x Winner of Swedish Latte Art Championship
2x Winner of Swedish Brewers Championship
2x Winner White Guide Coffee Bar of the Year
Most Notable Roaster - Sprudge