Las Brumas - El Salvador {Washed}

Technical details

Roaster: Drop Coffee Roasters
Origin: Santa Ana, El Salvador
Farm: Las Brumas
Producer: Ernesto Menéndez
Altitude: 1460 – 2000 masl
Varietal: Pacamara
Process: Washed
Profile: Apricot · Orange · Cinnamon
Format: 250 g
Harvest: 2025

Las Brumas Washed Pacamara is the most precise and transparent expression of this unique farm.

Produced by Ernesto Menéndez in the Apaneca-Ilamatepec mountain range, this lot showcases the cleanest and most structured side of the Pacamara varietal, while retaining all the complexity of the environment where it is grown.

On this farm, coffee grows integrated into the forest, in a natural ecosystem that promotes slow maturation and a high concentration of flavors.

This coffee is part of a series presenting different processes from the same origin, allowing for a direct comparison of how the cup changes depending on the processing.

Process

Processed using the washed method, this coffee prioritizes clarity, definition, and structure.

After harvesting, the coffee is de-pulped, fermented, and thoroughly washed before being carefully dried, preserving the purity of the profile.

The result is a clean, bright, and highly expressive coffee.

In the cup

In the cup, Las Brumas Washed Pacamara presents a bright and elegant profile with notes of apricot, orange, and a hint of cinnamon.

Sweet plum nuances also appear, adding depth, while the finish is reminiscent of fresh cider, with a light and refreshing sensation.

The acidity is clean and lively, the body light to medium, and the texture silky.

For filter: maximum clarity, bright acidity, and complex profile
For espresso: more structured, sweet, and balanced profile
With milk: soft, spicy, and sweet notes

Sensory summary
Apricot
Orange
Cinnamon
Plum

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