Dallis Bros. Coffee

Importing coffee from its birthplace, ethiopia, has become a particular art in the modern age of regulated commodities. Dallis bros. works closely with trusted pros within the country to help us access the best of the classic, red-berry, huge fruit coffees its growers are most known for, like this one we call ardi.

Ethiopia is‏ known the world over for its beautiful coffee. Not only is it the birthplace of all arabica coffea (arabica) coffee, it is home to some of the most diverse regions, varieties and cup profiles. On the cupping table this coffee stood out because it was both typical of yirgacheffe coffee in that there are notes of lemon, lavender and sweet honey, but the supporting body and chocolate notes really made this coffee come alive as espresso. This is a brilliant single origin espresso.

Our lenana kenya aa is named in honor of the mountain known as a holy site to the kikuyu tribe, and its flavor profile is designed to showcase all the attributes of a great kenyan coffee year-round, like this sweet berry and black currant filled cup with beautifully subtle hints of jasmine.

Another coffee from within our very own family is finca la paz, dominican republic, a beautiful citrus-and-spice driven cup from this underrepresented coffee producing country. We're delighted to support our belief in relationship coffees right down to farms owned by our talented team members here in new york city.

Last year we featured two coffees from finca buenos aires, tablon #9 and tablon #11. (Tablon in spanish means “plank”. In both guatemala and el salvador they use this terminology to refer to the separate sections of a farm. ) Our relationship to this farm is facilitated by the wonderful farmer aida batlle, whose aida selections program has been working hard to bring best practices to coffee farms in central america. Through this program and the farm’s willingness to experiment, we are offering two lots from the same tablon with different processing methods. The process these coffee cherries underwent is totally different from the other washed lot from this farm that we offer at the same time. With our close relationship to aida batlle, we were able to custom craft this lot to our specifications. We started the coffee like a natural process, leaving the cherry skin and coffee fruit (called muscilage) intact. Then at a specific point in the drying and natural fermentation of the coffee cherries, we pulled the coffee off the raised beds and finished it like a washed process coffee, set to dry on the large red tiled patio at the las tres puertas dry mill just like our other lot. Taste this alongside our other finca buenos aires selection, tablon #11, to discover just how much processing can affect the cup.

This small farm lies on the border of the montecristo national park in the north eastern corner of el salvador. The enrique figueroa lemus foundation owns more than 650 acres, but the coffee growing portion of their land is only a few acres. The story sounds almost too good to be true: the family purchased the land to help conserve the pristine forest in this beautiful region. And just a few years ago, they planted a few acres of coffee to help support the project financially. The forest doesn’t technically pay anything to the family, but coffee could be a source of revenue. So the figueroas planted the pacamara variety at a very high altitude. The coffee turned out to be brilliant. Here in ozone park we were blown away by the first sample. There was so much fruit and sparkle we couldn’t say no to this coffee, even though it was a truly tiny offering. All of the proceeds are paid back to the workers that both maintain the coffee and protect the cloud forest. There are only about 260 pounds of this coffee from this farm in existence, and we bought every bean. This is clearly a very special lot, from a very special family, in a very, very special place.

A few years ago we bought a sample of this coffee home from a trip that we made to honduras. Being a very unique variety: maragogipe (mar-a-go-heepe) , also known as the elephant bean, and a unique process, natural, where all the fruit is left on the bean: we didn’t know what to expect in the cup. Lets just say that we were impressed. After several phone calls back and forth with pedro antonio romero, we decided to buy this year’s harvest from these very trees. Pedro only has about 50 of these trees and he must have them picked separately so that the coffee isn’t mixed with other varieties. Then he took the beautifully ripe coffee cherries and dried them on his covered patio. There is nothing typical about this coffee: a hard-to-find variety, a unique process for honduras, and a dedicated farmer willing to do all this so that we can sell this tiny lot to our customers. Just look at the bean, and you’ll know right away this coffee’s like nothing you’ve seen before.

Could there be a more authentic new york espresso experience than walking into ninth street espresso? Since 2001, ninth street has been ahead of the crowd: pushing the envelope and changing the way new york city sees an extraordinary cup of coffee. Available only in their shops and directly from dallis bros. comes ninth street's own alphabet city blend, roasted with care by dallis bros., with coffee from our very own fields in brazil.

At dallis bros. coffee we are very lucky to have a sister company in brazil that happens to be a coffee farm, fazenda nossa senhora aparecida, in the region of pedregulho. There are only three farms in pedregulho that produce washed coffee: ours is of course one of them. Last year, we launched a very special washed yellow bourbon. This year we are launching a different process from those same trees. We are offering a natural process coffee, which leaves the coffee skin and fruit on the bean during the drying process. Natural process isn't new or different. But doing a natural process on yellow bourbon is very different. The rub is this: it is simply very risky. Coffee farms in brazil get a big price premium for a washed or pulped natural yellow bourbon. Our sister farm decided to roll the proverbial dice and process a lot of its precious yellow bourbon as a natural. Lucky for all of us it worked.

Cup of excellence brazil now has two different auctions: early harvest for pulped natural process coffees, and late harvest for natural process coffees. Dallis bros. was lucky to have one of our own at the competition: anne cooper, our wonderful head roaster. Though anne didn’t sit on the jury, she cupped each coffee and picked this one right off the table as one we’d love to have back in ozone park. By coincidence, anne also met the farmer at this event: an inspiring matriarch who moved her deeply — even before she realized this woman's coffee was one of anne's favorites. Now we’re lucky enough to share it with you, and continue the competition’s recognition of this beautiful brazilian coffee. We found that it worked best as an espresso, and we have roasted and launched it as an espresso roast, where it balances wonderfully with steamed milk.

Lively and sparked, we love the clean, effervescent dynamics of our coffee from sumatra. Coffees from this prolific region are known for an intensely rich, often fruity depth, and we’ve sought out the best from sumatra’s small farming cooperatives to offer you this fully certified fair trade organic coffee.

Like our own coffee company, fazenda nossa senhora aperecida has a story built on a passion for coffee through generations. We couldn’t be happier to be partnered with this farm to bring such a consistently pleasing, graceful coffee to new york city and beyond. This lot provides a deliciously sweet, smooth cup laden with notes of honey, graham, milk chocolate and spice.

This is the second lot we’ve purchased from this association. The exporter, empresas nariño, has organized more than 300 individual farmers and helped them to obtain rainforest alliance certification. Through certification, the farmers can earn a small premium. Beyond that, the certified lots simply taste better this coffee is a win-win between small farmers, a roaster in new york, and you, who taste the fruits of our combined labor—which in this case tastes sweet like peaches with a massive velvety body.

Another coffee from within our very own family is finca la paz, dominican republic, a beautiful citrus-and-spice driven cup from this underrepresented coffee producing country. We're delighted to support our belief in relationship coffees right down to farms owned by our talented team members here in new york city.

Last year we featured two coffees from finca buenos aires, tablon #9 and tablon #11. (Tablon in spanish means “plank”. In both guatemala and el salvador they use this terminology to refer to the separate sections of a farm. ) Our relationship to this farm is facilitated by the wonderful farmer aida batlle, whose aida selections program has been working hard to bring best practices to coffee farms in central america. Through this program and the farm’s willingness to experiment, we are offering two lots from the same tablon with different processing methods. The process these coffee cherries underwent is totally different from the other washed lot from this farm that we offer at the same time. With our close relationship to aida batlle, we were able to custom craft this lot to our specifications. We started the coffee like a natural process, leaving the cherry skin and coffee fruit (called muscilage) intact. Then at a specific point in the drying and natural fermentation of the coffee cherries, we pulled the coffee off the raised beds and finished it like a washed process coffee, set to dry on the large red tiled patio at the las tres puertas dry mill just like our other lot. Taste this alongside our other finca buenos aires selection, tablon #11, to discover just how much processing can affect the cup.

Importing coffee from its birthplace, ethiopia, has become a particular art in the modern age of regulated commodities. Dallis bros. works closely with trusted pros within the country to help us access the best of the classic, red-berry, huge fruit coffees its growers are most known for, like this one we call ardi.

Ethiopia is known the world over for its beautiful coffee. Not only is it the birthplace of all arabica coffea (arabica) coffee, it is home to some of the most diverse regions, varieties and cup profiles. On the cupping table this coffee stood out because it was both typical of yirgacheffe coffee in that there are notes of lemon, lavender and sweet honey, but the supporting body and chocolate notes really made this coffee come alive as espresso. This is a brilliant single origin espresso.

A few years ago we bought a sample of this coffee home from a trip that we made to honduras. Being a very unique variety: maragogipe (mar-a-go-heepe) , also known as the elephant bean, and a unique process, natural, where all the fruit is left on the bean: we didn’t know what to expect in the cup. Lets just say that we were impressed. After several phone calls back and forth with pedro antonio romero, we decided to buy this year’s harvest from these very trees. Pedro only has about 50 of these trees and he must have them picked separately so that the coffee isn’t mixed with other varieties. Then he took the beautifully ripe coffee cherries and dried them on his covered patio. There is nothing typical about this coffee: a hard-to-find variety, a unique process for honduras, and a dedicated farmer willing to do all this so that we can sell this tiny lot to our customers. Just look at the bean, and you’ll know right away this coffee’s like nothing you’ve seen before.

Our lenana kenya aa is named in honor of the mountain known as a holy site to the kikuyu tribe, and its flavor profile is designed to showcase all the attributes of a great kenyan coffee year-round, like this sweet berry and black currant filled cup with beautifully subtle hints of jasmine.

Could there be a more authentic new york espresso experience than walking into ninth street espresso? Since 2001, ninth street has been ahead of the crowd: pushing the envelope and changing the way new york city sees an extraordinary cup of coffee. Available only in their shops and directly from dallis bros. comes ninth street's own alphabet city blend, roasted with care by dallis bros., with coffee from our very own fields in brazil.

As part of our commitment to supporting sustainable growing practices and co-ops in coffee growing countries, we offer this blend of dark- and light-roasted fair trade and organic (fto) coffees. This dark roast adds that pleasant bittersweet note and the light roast brings balance with wonderful nutty notes and some acidity.

From the‏ days nearly 100 years ago when brothers abe and morris dallis began their horse-and-buggy coffee trade on the cobbled streets of new york city to the changing times of today, dallis bros. coffee has always kept the tastes of new yorkers at the forefront of their business. Though times — and roasting styles — have changed as the city’s grown, so has dallis bros. grown with them, keeping a constant focus on innovation and quality while always working to craft that perfect cup. Working in tandem with our q graders and artisanal roasters, dallis bros. director of coffee byron holcomb chooses coffees from a year-round rotation of harvests to maintain the balanced, intense and direct flavors of our trusted new york espresso blend across the growing seasons of the world, and the dynamic seasons of new york city itself. New york is a city full of people constantly striving, and dallis bros. is no different as it continues to strive to create that perfect new york cup, to drink from canal street to riverside drive, to end the finest meal or to pair with your cannoli. Through our intimate experience with the city’s tastes, we’ve learned what new yorkers want. This espresso blend offers something strong, a bit smoky, pleasantly bittersweet with hints of tobacco. As unreserved and vibrant as the city itself.

Red den is a combination of three top quality arabica coffees from central america, south america and indonesia. Each of these three coffees brings a unique element to the blend, both in terms of the origins themselves, the processes utilized during the harvest, and of course the flavor profiles created. These coffees are also grown, processed, and harvested using 100% certified organic and fair trade certified practices. Red den is a darker roast profile. Bold flavors of mesquite, spice, dark chocolate, and creamy body are all attributes brought to the fore by our artisanal roasting methodology. This is a coffee that will be perfect with rich foods, desserts, or with cream.

The name unisphere celebrates the rich heritage of queens, paying homage to the world’s fair icon that represents the borough’s contributions to innovation, and the promise of what our world can produce when the best and brightest come together. Dallis bros., like the world’s fairgrounds that also call it home, is queens-bred through and through, defining ourselves by a history of innovation and progress. Following this inspiration, we created a blend to represent the magic that can happen when worlds of coffee come together. Our unisphere is a balancing act of clean, beautiful coffees that brew a sweet morning cup. Unisphere is a lighter roast profile which emphasizes the qualities inherent to each single origin coffee. Flavors of caramel, plum, nougat, malt, and gently glowing brightness all shine though this universally delicious blend. The balanced and sweet flavor profile augments other foods well, and makes for a great cup not just early in the morning, but throughout the whole day.

Could there be a more authentic new york espresso experience than walking into ninth street espresso? Since 2001, ninth street has been ahead of the crowd: pushing the envelope and changing the way new york city sees an extraordinary cup of coffee. Available only in their shops and directly from dallis bros. comes ninth street's own alphabet city blend, roasted with care by dallis bros., with coffee from our very own fields in brazil.

Ethiopia is‏ known the world over for its beautiful coffee. Not only is it the birthplace of all arabica coffea (arabica) coffee, it is home to some of the most diverse regions, varieties and cup profiles. On the cupping table this coffee stood out because it was both typical of yirgacheffe coffee in that there are notes of lemon, lavender and sweet honey, but the supporting body and chocolate notes really made this coffee come alive as espresso. This is a brilliant single origin espresso.

From the days nearly 100 years ago when brothers abe and morris dallis began their horse-and-buggy coffee trade on the cobbled streets of new york city to the changing times of today, dallis bros. coffee has always kept the tastes of new yorkers at the forefront of their business. Though times — and roasting styles — have changed as the city’s grown, so has dallis bros. grown with them, keeping a constant focus on innovation and quality while always working to craft that perfect cup. Working in tandem with our q graders and artisanal roasters, dallis bros. director of coffee byron holcomb chooses coffees from a year-round rotation of harvests to maintain the balanced, intense and direct flavors of our trusted new york espresso blend across the growing seasons of the world, and the dynamic seasons of new york city itself. New york is a city full of people constantly striving, and dallis bros. is no different as it continues to strive to create that perfect new york cup, to drink from canal street to riverside drive, to end the finest meal or to pair with your cannoli. Through our intimate experience with the city’s tastes, we’ve learned what new yorkers want. This espresso blend offers something strong, a bit smoky, pleasantly bittersweet with hints of tobacco. As unreserved and vibrant as the city itself.