Las Brumas - El Salvador {Natural}

Ficha técnica

Tostador: Drop Coffee Roasters
Origen: Santa Ana, El Salvador
Finca: Las Brumas
Productor: Ernesto Menéndez
Altitud: 1460 – 2000 msnm
Varietal: Pacamara
Proceso: Natural
Perfil: Mora · Arándano seco
Formato: 250 g
Cosecha: 2025

Las Brumas es una de las fincas más únicas de El Salvador — y este café lo demuestra.

Producido por Ernesto Menéndez en la cordillera Apaneca-Ilamatepec, este lote de variedad Pacamara combina innovación, naturaleza y décadas de experiencia en el cultivo de café de alta calidad.

Cultivado entre 1.460 y 2.000 msnm, este café crece en un entorno casi salvaje, donde los cafetos se integran en el bosque en lugar de dominarlo, creando un ecosistema natural que aporta complejidad y carácter.

Este lote forma parte de una serie especial donde se presentan versiones natural y washed del mismo origen — una oportunidad perfecta para explorar cómo el proceso transforma la taza.

Proceso

Procesado mediante método natural, este café desarrolla un perfil más intenso, dulce y afrutado.

Las cerezas se secan enteras, permitiendo que los azúcares de la fruta se integren en el grano, generando un perfil más jugoso y expresivo.

El resultado es una taza con carácter tipo mermelada, con gran profundidad y dulzor.

En taza

En taza, Las Brumas presenta un perfil maduro y afrutado con notas claras de mora y arándano seco.

La sensación es tipo “jammy”, con una acidez brillante y un final refrescante y ligeramente ácido que equilibra el dulzor.

El cuerpo es jugoso, con una textura envolvente y un perfil muy expresivo.

En filter: máxima expresión frutal y claridad
En espresso: perfil más denso, dulce y tipo mermelada
Con leche: notas más suaves, tipo postre

Resumen sensorial

Mora
Arándano seco

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