Dallmayr Coffee

A fine sense for the unique

Dallmayr quality

Quality from the
bean to the cup

The secret of the distinctive character of Dallmayr coffee lies in the green coffee.

We use the finest highland plants from the best coffee-growing areas of the world. Our most important source countries are Ethiopia, Papua New Guinea, Colombia and Brazil.

What types of coffee are there?

From delicate to robust

Two of the many different types of coffee which exist play an important role: arabica (coffea arabica) and robusta (coffea canephora). They provide 98 % of the green coffee produced throughout the world.

In terms of its taste, arabica is the finer of the two varieties. It is grown at altitudes of up to 2,200 m and is harvested by hand in a time-consuming process.

The higher the coffee grows, the cooler the annual average temperature is, which is why the coffee cherries ripen more slowly at higher altitudes. This gives them more time to develop their flavour, aroma and delicate acidity.

Arabica

Arabica

Botan. name
Coffea arabica
Origin
Ethiopia
Altitude
800 - 2200 m
Temperature
15 - 24°C
Shape
oval, flat, oblong, with S-cut
Aroma
fine, delicate, fresh, fruity
Caffeine
0.9 - 1.4 %
Robusta

Robusta

Botan. name
Coffea canephora
Origin
Congo
Altitude
0 - 800 m
Temperature
around 26°C
Shape
small, round with a straight cut
Aroma
smoky, spicy and earthy, woody
Caffeine
1.8 - 4.0 %
Coffee level
Acidity
Aroma
Body

Assess coffee like the experts.

The overall impression that we get of a variety of coffee is a result of the interplay of its aroma, body and acidity.

The aroma is perceived through the smell (the nose) and the taste (the tongue). Whilst the nose can distinguish between an infinite number of nuances, the tongue is restricted to sweet, sour, salt, bitter and umami.

The body is the impression which the coffee leaves in the mouth. To get an idea of this, simply imagine the difference between water and milk in your mouth.

The acidity describes the lively, fruity properties of the coffee – which are particularly desired in arabica coffee.