Los Andes - El Salvador {Washed}

Ficha técnica

Tostador: Drop Coffee Roasters
Origen: Santa Ana, El Salvador
Finca: Los Andes
Productor: Ernesto Menéndez
Altitud: 1720 msnm
Varietal: Bourbon
Proceso: Washed
Perfil: Manzana roja · Almendra · Lima
Formato: 250 g

Los Andes es la definición de un café “comfort” llevado a nivel specialty.

Proveniente de la finca Los Andes, en la cordillera Apaneca-Ilamatepec (Santa Ana, El Salvador), este café ha sido producido por Ernesto Menéndez, uno de los nombres más reconocidos del país y ganador múltiple de la Cup of Excellence.

Cultivado a 1.720 msnm, este lote de variedad Bourbon refleja un enfoque profundamente ligado a la naturaleza, donde el café crece en un entorno casi salvaje, rodeado de vegetación y plantas de gran antigüedad.

En esta finca conviven cafetos Bourbon junto a árboles SL28 de hasta 80 años, creando un ecosistema único que aporta complejidad y carácter al café.

El resultado es una taza equilibrada, accesible y con una elegancia natural.

Proceso

Procesado mediante método lavado, este café prioriza limpieza, claridad y definición en taza.

Tras la recolección manual, el café se despulpa, fermenta y se lava completamente antes de secarse de forma controlada.

Este proceso permite resaltar el carácter clásico del Bourbon: dulzor maduro, acidez equilibrada y una textura suave.

En taza

En taza, Los Andes presenta un perfil brillante y equilibrado con notas de manzana roja, bizcocho de almendra y lima.

La acidez recuerda al zumo de lima, aportando frescura, mientras que el cuerpo es ligero y jugoso, con un final limpio y ligeramente cítrico.

Un café fácil de disfrutar pero con suficiente complejidad para apreciarlo en cada taza.

En filter: perfil limpio, jugoso y muy equilibrado
En espresso: mayor cuerpo con dulzor más marcado
Con leche: notas de caramelo, frutos secos y dulzor suave

Resumen sensorial
Manzana roja
Bizcocho de almendra
Lima

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