“A good cup of coffee is something precious and requires care, respect and craftsmanship to create”
North Atlantic OceanSouth Pacific OceanSouth Atlantic OceanIndian OceanHawaiiMexicoGuatemalaColombiaBrazilTanzaniaEthiopiaPapua New GuineaCosta RicaJamaicaIndiaJavaKenya
Ethiopia Ethiopia
Granverde Coffee rarities
Kilimanjaro Coffee rarities
Neiva Coffee rarities
Yirgacheffe Grand Cru Café
Gombe Reserve Grand Cru Café
Masai Grand Cru Café
Supremo Grand Cru Café
Blue Mountain Grand Cru Café
Yellow Bourbon Grand Cru Café
Tierra Nueva Grand Cru Café
Hawaii Kona Grand Cru Café
Java Terang Grand Cru Café
Antigua Tarrazu Coffee selection
Dyawa Antara Coffee selection
Ethiopian Crown Coffee selection
San Sebastian Coffee selection
Dallmayr Ethiopia
Sustainable single-origin coffee from Ethiopia
Exceptionally good quality beans form the basis of this single origin coffee with an incomparably exquisite aroma which is reminiscent of the scent of herbs. Full-flavoured and spicy. Full-flavoured and spicy. Dallmayr Ethiopia stands out for its notes of wild herbs rounded off with the scent of lemongrass and a hint of dark chocolate.
Coffee from a holy mountain. Mount Kenya, which the natives have venerated as the home of God since time immemorial. Highly aromatic and spicy, with a hint of blackcurrant.
From the traditional coffee-growing area Huila – exclusively from producers which are certified by Rainforest Alliance. Balanced and elegant, with a subtle citrus note.
A pearl of the Caribbean: it is the only green coffee in the world to traditionally be transported in wooden barrels. Mild and balanced, with an extraordinary aroma.
Forgotten for a long time, but now celebrated by coffee connoisseurs: the bright yellow Bourbon cherries. Velvety smooth, with a subtle hint of hazelnut.
This exquisite, single origin espresso comes from the island of Java in Indonesia. The long, dark roasting process gives this espresso its strong and full-bodied flavour with subtle hints of tobacco.
In the Antigua Tarrazu blend, our coffee roasting experts combine arabica highland beans from two well-known coffee-growing countries to form an elegant composition with a delicate acidity and a fine, mild aroma!
Dyawa Antara is an excellent blend grown sustainably, in which beans from India, Java and Papua New Guinea are harmoniously combined with one another. Enjoy the full, intense body and the subtle hint of cocoa and tobacco. This coffee is smooth on the tongue and has a gentle aroma.
Ethiopia is regarded as the birthplace of coffee. Enthusiasts particularly appreciate the fine, sophisticated flavour which is slightly reminiscent of herbs, as well as the special aroma, full body and balanced acidity of Dallmayr Ethiopian Crown.
Straight from the famous “San Sebastian” finca from the highlands of Guatemala with a mild, full and slightly spicy flavour. You will discover a pleasantly light hint of chocolate in the finish.
Do you know where your coffee is grown? Select the EAN code and enter the batch number printed on the packaging from the list provided – and the journey begins:
Preparation tips
All five coffees in the Dallmayr Coffee Selection are perfect for a traditional preparation as filter coffee, either in a filter coffee machine or with a manual filter.
If you choose to buy one of these varieties as whole beans, please ensure that they are ground finely. We recommend 6 - 8 g coffee powder per cup with a brewing time of 8 minutes maximum. There are practical measuring spoons which hold approximately 7 g of coffee and thus make it easier for you to portion the coffee powder.
If you are using a manual filter, the water should have a temperature of approx. 92 to 95°C, i.e. no longer boiling – otherwise, bitter flavours will come to the fore. Coffee tastes best when it is freshly prepared. If a larger quantity is left than you need at the moment, decant the coffee into a thermos flask.
Elegantly composed
Guatemala is a small country which produces great coffee. Especially the highland plants which ripen at altitudes of 1350 to 1850 m on fertile soil composed of eroded volcanic rock. The area around Antigua, the former capital of Guatemala, produces particularly mild and subtly spicy coffee. Some of the beans for the variety Antigua Tarrazu in our Coffee Selection range come from here.
The name “Tarrazu” takes us to Costa Rica. The Central American country is one of the best sources of coffee in the world. The so-called Costa Rica highland plants come from the plantations on the Meseta Central, a mountain plateau at an altitude of 1300 to 1600 m. The finest grow in the Tarrazu district.
Precious classics
The Dallmayr Coffee Selection is a unique selection of single origin coffees and premium blends. Around 40 years ago, it was created specifically for the Coffee Department at our delicatessen, and it was, for a long time, offered exclusively out of the Nymphenburg porcelain vases.
All five varieties are still available at Dallmayr freshly roasted and packaged by hand – or, packed in tasteful tins, in our online shop and selected food stores. Three varieties bear the UTZ Certified seal for sustainable cultivation.
Pearl of the Caribbean
The mist-shrouded mountains in the east of Jamaica give the coffee-growing region its name: Blue Mountain. A haze surrounds the mountain chains of the Caribbean like a blue ribbon. In the cooler climate, the coffee cherries mature more slowly. This makes them particularly large and firm and gives them a wonderfully full flavour.
This variety is like champagne: only coffee from a specific region, from a very limited coffee-growing region at an altitude of 900 to 1500 m, is allowed to bear the name Blue Mountain.
Valuable harvest in a wooden barrel
It is the only green coffee in the world to traditionally be exported in wooden barrels. Blue Mountain is one of the rarest and most sought after gourmet coffees.
Blue Mountain owes its high market price partly to the fact that it is consumed by the Japanese imperial family. As a result, the “pearl of the Caribbean” enjoys cult status in Japan and other Asian countries.
Perfect as a filter coffee and for preparation with a French press. Tip: Use a slightly higher dosage. The beans reveal their fine character when brewed in soft water at 95°C.
Do you know where your coffee is grown? Select the EAN code and enter the batch number printed on the packaging from the list provided – and the journey begins:
Preparation tips
All five coffees in the Dallmayr Coffee Selection are perfect for a traditional preparation as filter coffee, either in a filter coffee machine or with a manual filter.
If you choose to buy one of these varieties as whole beans, please ensure that they are ground finely. We recommend 6 - 8 g coffee powder per cup with a brewing time of 8 minutes maximum. There are practical measuring spoons which hold approximately 7 g of coffee and thus make it easier for you to portion the coffee powder.
If you are using a manual filter, the water should have a temperature of approx. 92 to 95°C, i.e. no longer boiling – otherwise, bitter flavours will come to the fore. Coffee tastes best when it is freshly prepared. If a larger quantity is left than you need at the moment, decant the coffee into a thermos flask.
A stroll through the coffee-growing countries of East Asia
The Indian growing regions produce very fine coffees which mature at an altitude of 1600 to 2000 m at the western edge of the Nilgiri mountains. Java is home to particularly full-bodied beans, absolute rarities which are only available in small quantities.
The coffees that thrive in Papua New Guinea have a unique floral and spicy aroma. However, it is the combination of all of these which makes Dyawa Antara unique.
Precious classics
The Dallmayr Coffee Selection is a unique selection of single origin coffees and premium blends. Around 40 years ago, it was created specifically for the Coffee Department at our delicatessen, and it was, for a long time, offered exclusively out of the Nymphenburg porcelain vases.
All five varieties are still available at Dallmayr freshly roasted and packaged by hand – or, packed in tasteful tins, in our online shop and selected food stores. Three varieties bear the UTZ Certified seal for sustainable cultivation.
Do you know where your coffee is grown? Select the EAN code and enter the batch number printed on the packaging from the list provided – and the journey begins:
Preparation tips
All five coffees in the Dallmayr Coffee Selection are perfect for a traditional preparation as filter coffee, either in a filter coffee machine or with a manual filter.
If you choose to buy one of these varieties as whole beans, please ensure that they are ground finely. We recommend 6 - 8 g coffee powder per cup with a brewing time of 8 minutes maximum. There are practical measuring spoons which hold approximately 7 g of coffee and thus make it easier for you to portion the coffee powder.
If you are using a manual filter, the water should have a temperature of approx. 92 to 95°C, i.e. no longer boiling – otherwise, bitter flavours will come to the fore. Coffee tastes best when it is freshly prepared. If a larger quantity is left than you need at the moment, decant the coffee into a thermos flask.
Wonderful coffee from Ethiopian mountain forests
The Ethiopian province Kaffa is regarded as the birthplace of the coffee bean. The best qualities thrive in the south-western regions of the country. Here, there is a perfect combination of fertile soil, altitude and climate.
The fully ripe, red coffee cherries are still harvested by hand at around 2000 m on small farms.
Precious classics
The Dallmayr Coffee Selection is a unique selection of single origin coffees and premium blends. Around 40 years ago, it was created specifically for the Coffee Department at our delicatessen, and it was, for a long time, offered exclusively out of the Nymphenburg porcelain vases.
All five varieties are still available at Dallmayr freshly roasted and packaged by hand – or, packed in tasteful tins, in our online shop and selected food stores. Three varieties bear the UTZ Certified seal for sustainable cultivation.
Planting hope: 5 saplings per pack
Five saplings in Ethiopia are planted for every pack of Dallmayr Ethiopian Crown (500 g) sold. The trees which grow from them improve the quality of the soil – and thus establish the basis of existence of the local people for the long term.
50.154.490
Saplings Updated 10.2018
Quality from the kingdom of the apes
This exclusive, sustainable coffee comes from the forests around Gombe National Park in Tanzania – world-famous because of the research work of the British primate researcher and conservationist Jane Goodall.
Under the slogan GOOD FOR ALL, Jane Goodall developed a certification system for coffee, in which the key criteria are fair trade, sustainable agriculture and animal welfare. Jane Goodall acts as a mediator between the coffee growers and the roasting companies: she handles the marketing and, with her seal, guarantees compliance with ethical standards. Ultimately, everyone is a winner: Mother Nature, the chimpanzees, the coffee growers and the consumers – good for all.
“You can change something, any day and at any time.”
Dr Jane Goodall Primate researcher and nature conservationist
Perfect as a filter coffee and for preparation with a French press. Tip: Use a slightly higher dosage. The beans reveal their fine character when brewed in soft water at 95°C.
Wild coffee plants
Reforestation programmes are creating corridors of forest around the national park – retreats for the chimpanzees. At the edges of these corridors, the inhabitants of the surrounding villages are planting coffee seedlings, fruit trees and other crop plants.
There are now a lot of wild coffee plants growing here which yield the best quality beans in Tanzania. The chimpanzees do not eat coffee cherries. The result is a buffer zone, from which both people and animals benefit: the chimpanzees avoid the villages – conversely, the inhabitants of the villages are not often tempted to enter the forests.
Do you know where your coffee is grown? Select the EAN code and enter the batch number printed on the packaging from the list provided – and the journey begins:
Coffee in organic quality
Dallmayr Granverde is a premium coffee from the best coffee-growing regions of Latin and South America, depending on the harvest. The beans bear both the UTZ Certified seal and the Bio seal.
Its trademark is the hummingbird. Many species live in Latin America. They are the smallest birds in the world and the only ones which can also fly backwards.
Perfect for a traditional preparation as filter coffee, either in a filter coffee machine or with a manual filter. Tip: We recommend 6 - 8 g coffee powder per cup with a brewing time of 8 minutes maximum.
Simply wonderful
As early as 1866, the writer Mark Twain was in raptures about Hawaii Kona coffee. In his travel reports, he wrote: “I think the Kona coffee has a richer flavour than any other […].” To this day, the coffee beans from the “Big Island” are always ranked towards the top at international tasting events. One characteristic of its high quality is its screen size: out of a maximum of 20, Kona coffee generally achieves a value of 18 to 19.
Lift off!
Pure Kona coffee is a rarity which is also served in the White House – and to the astronauts of NASA.
Rarity from the South Pacific
The “Aloha State” is the only state in the USA in which coffee is grown. One of the most sought after gourmet coffee varieties has been grown on the west coast of the largest island, the Big Island Hawaii, since 1928. The so-called Kona coffee belt spans an area of 32 kilometres in length and three kilometres in width. The volcanic soil is particularly fertile and produces wonderful arabica beans.
The plants thrive splendidly all year round in mild temperatures. The sun shines in the morning, and in the afternoon – you can almost set your watch by it – clouds rise up from the ocean. They bring natural shade and refreshing rain showers. The fertile volcanic soil does the rest.
Perfect as filter coffee and for preparation with a French press, or for a café crème or caffè lungo in a fully automatic machine.
Espresso from a world-renowned plantation
Unblended robusta specialities are a rarity. For Dallmayr GRAND CRU Java Terang, we only use the high-quality robusta beans from the Gunung Terang plantation in the east of Java. It was established in 1911, during the Dutch colonial period, by the Dutchman Rods Taylor. Since then, the plantation has been dedicated to growing coffee.
Its many years of experience and particular level of commitment, combined with high quality standards, make the Gunung Terang plantation one of the best robusta producers in the country.
With an excellent crema
The name robusta reflects the robust nature of this coffee and its strong aroma. It can tolerate more heat than arabica coffee and is less susceptible to pests from both flora and fauna.
However, robusta coffee is even more sensitive to cold than arabica coffee, which is why it is grown at lower altitudes. Due to its low oil content, the crema of an espresso prepared from these beans lasts for a particularly long time.
Perfect as an espresso and for a cappuccino or latte macchiato. In the cup, it develops a long-lasting fine, velvety crema.
Do you know where your coffee is grown? Select the EAN code and enter the batch number printed on the packaging from the list provided – and the journey begins:
Coffee between snow and the tropics
Dallmayr Kilimanjaro is a single origin coffee from Tanzania. In this so-called “single origin coffee”, only coffee from a particular region from the foot of Kilimanjaro is used, which is characterised by its typical taste.
Nowhere else in the world are snow and the tropics located so close to one another as at Kilimanjaro. The mountain has always exuded a charm that no one can escape.
Perfect for a traditional preparation as filter coffee, either in a filter coffee machine or with a manual filter. Tip: We recommend 6 - 8 g coffee powder per cup with a brewing time of 8 minutes maximum.
The summit of quality
Mount Kenya, which gave the country is name, is the second highest mountain in Africa after Kilimanjaro. At the foot of the massif, there is a fertile highland area – perfect for growing coffee.
The region extends from Mount Kenya to the west and south-west to the top of the Aberdares, the longest mountain range in the country. This forms a rain trap and ensures that there is plenty of rain on the fertile volcanic soil. GRAND CRU Masai comes from farms which grow coffee on a small scale.
Perfect as a filter coffee and for preparation with a French press.
Coffee beans contain countless flavours and aromas that, used in the right way, can be wonderfully combined with a variety of foods. Around 300 key flavours and aromas serve as a guide during the search for the finest pairings – and the more flavours and aromas two items share, the better they fit together.
„When it comes to pairing food with coffee, the options are almost endless. We deliberately haven’t chosen any combinations that are too unusual, concentrating instead on pairings that really bring out the natural flavour of the coffee,”
explains Holger Neugart, Head Patissier at the Dallmayr delicatessen.
Dallmayr GRAND CRU Masai from Kenya stands out for its fruity, sweet notes that are reminiscent of blackcurrant. Subtle hints of marzipan and chocolate round off its flavour perfectly. A small marzipan cake, a classic accompaniment that can be dipped into the coffee, is a great food pairing that highlights the marzipan flavour and aroma of the beans.
Ingredients
6 eggs
320 g marzipan
100 g butter
60 g flour
4 g baking powder
Zest from an organic orange
1/2 vanilla pod
Method
Knead the marzipan with the eggs, orange zest and vanilla pulp until smooth and then beat the mixture until creamy.
Fold the flour and baking powder into the smooth marzipan mixture and add the melted butter.
Put the dough into small bundt cake (Gugelhupf) moulds and bake at 160°C for around 15 minutes.
The high marzipan content makes the cake particularly smooth and moist – ideal for enjoyment with a freshly brewed cup of Dallmayr GRAND CRU Masai.
Tip: The warmer the coffee, the better the balance of flavours and aromas between the coffee and the cake.
Do you know where your coffee is grown? Select the EAN code and enter the batch number printed on the packaging from the list provided – and the journey begins:
Brilliant like the Emperor butterfly
The coffee regions to the north and south of the equator surround the globe like a wide ribbon. The tropical rainforest – home of exotic animals and our rarity Neiva from Colombia – lies along this so-called coffee belt. Its trademark is the Emperor butterfly. In flight, the upper sides of its wings turn a brilliant blue.
Perfect for a traditional preparation as filter coffee, either in a filter coffee machine or with a manual filter. Tip: We recommend 6 - 8 g coffee powder per cup with a brewing time of 8 minutes maximum.
Preparation tips
All five coffees in the Dallmayr Coffee Selection are perfect for a traditional preparation as filter coffee, either in a filter coffee machine or with a manual filter.
If you choose to buy one of these varieties as whole beans, please ensure that they are ground finely. We recommend 6 - 8 g coffee powder per cup with a brewing time of 8 minutes maximum. There are practical measuring spoons which hold approximately 7 g of coffee and thus make it easier for you to portion the coffee powder.
If you are using a manual filter, the water should have a temperature of approx. 92 to 95°C, i.e. no longer boiling – otherwise, bitter flavours will come to the fore. Coffee tastes best when it is freshly prepared. If a larger quantity is left than you need at the moment, decant the coffee into a thermos flask.
Elegantly composed
The San Sebastian coffee finca was established in 1890 by Salvador Falla Santos. It is situated at a height of around 1,600 metres in the south of Guatemala, encircled by lush forests on the fertile slopes of the Fuego volcano in the Antigua area. To this day, the estate is farmed by the Falla family – now in the fourth generation – using traditional methods. The coffee cherries ripen slowly and are given special care and attention before being harvested by hand and carefully prepared. Experts can immediately recognise the high level of craftsmanship that has gone into creating this sophisticated coffee at its place of origin.
The name “Tarrazu” takes us to Costa Rica. The Central American country is one of the best sources of coffee in the world. The so-called Costa Rica highland plants come from the plantations on the Meseta Central, a mountain plateau at an altitude of 1300 to 1600 m. The finest grow in the Tarrazu district.
Precious classics
The Dallmayr Coffee Selection is a unique selection of single origin coffees and premium blends. Around 40 years ago, it was created specifically for the Coffee Department at our delicatessen, and it was, for a long time, offered exclusively out of the Nymphenburg porcelain vases.
All five varieties are still available at Dallmayr freshly roasted and packaged by hand – or, packed in tasteful tins, in our online shop and selected food stores. Three varieties bear the UTZ Certified seal for sustainable cultivation.
Worth the sin
How the coffee came to Colombia in the first place is not entirely clear. One legend revolves around the priest Francisco Romero from Salazar de las Palmas.
As an ardent lover of coffee, he is supposed to have ordered his congregation to plant coffee as penance for their sins. Other priests followed this example. In this way, coffee growing became more and more widespread.
Perfect as filter coffee and for preparation with a French press, or for a café crème or caffè lungo in a fully automatic machine.
The gold of Colombia
After Brazil and Vietnam, Colombia is the third largest coffee producer. The coffee from the country in South America is amongst the best in the world. In the high altitudes of the Central Andes, the coffee which connoisseurs regard as the epitome of quality grows in small, remote and shaded plantations.
This is why it is called “Supremo”. The particular care applied during the harvest and the time-intensive preparation with fresh mountain water guarantee the purest coffee enjoyment.
Only the best coffees from Mexico are allowed to bear the addendum “Altura”, which means “height”, to their name. At altitudes from 1,100 to 1,400 m, the coffee cherries for GRAND CRU Tierra Nueva ripen very slowly – giving them more time to develop a fine aroma and delicate acidity.
The coffee comes from Fortín de las Flores in the Veracruz region, one of the most valued coffee-growing areas in Mexico. The producers are predominantly small farmers who produce and harvest their coffee directly in the local area.
Organic quality
Mexico is playing a pioneering role in organic coffee cultivation. GRAND CRU Tierra Nueva is organically certified. More about sustainability
Perfect as filter coffee and for preparation with a French press, or for a café crème or caffè lungo in a fully automatic machine.
The velvety soft sound of Brazil
Many different varieties and classes of coffee tree grow in the vast coffee-growing country of Brazil. The Cerrado region in the south-east of the country produces one special variety: Yellow Bourbon. Fully ripe coffee cherries, the fruit of the coffee plant are normally deep red. One of the few arabica varieties with yellow coffee cherries is the Yellow Bourbon.
The “pulped natural” preparation method is also unusual. Some of the pulp remains on the bean whilst it dries. This process gives the coffee a sweetness which tastes like caramel. The variety is naturally mild, creating a velvety smooth espresso.
Excellent quality
The Cerrado coffee-growing region was formerly incorrectly regarded as unsuitable for coffee-growing. The regular awards received by Yellow Bourbon at the “Brazil Cup of Excellence” tell a different tale.
Perfect as an espresso and for a cappuccino or latte macchiato. In the cup, it develops a long-lasting fine, velvety crema.
“Wild” and famous coffee from Ethiopia
According to legend, coffee was discovered in Ethiopia. Even today, the coffee plants which grow in the wild form the basis for the small family farms which grow coffee at altitudes of up to 2,000 m. Yirgacheffe is one of the most famous coffee-growing areas in Ethiopia – primarily known for the special coffee aromas.
A sign of friendship
Each year, Ethiopia produces around four million sacks of green coffee of 60 kg each. Almost half of them are consumed in the country – the Ethiopians themselves are great coffee lovers. In the East African country, the coffee ceremony has a long tradition as an essential part of social and cultural life. An invitation to coffee is a sign of friendship and recognition on the part of the host.
Perfect as filter coffee and for preparation with a French press, or for a café crème or caffè lungo in a fully automatic machine.
Planting a piece of future
For every pack of Dallmayr GRAND CRU Yirgacheffe sold, saplings are planted in the tree nurseries operated by “Menschen für Menschen” in Ethiopia. More about sustainability
50.154.490
Saplings Updated 10.2018
Coffee ceremony
Ethiopians also love their coffee and celebrate what they call bunna.
Pure origin. Pure taste
Most coffee varieties are blends in which beans from different regions and countries are combined and finely balanced.
The skill of the coffee roasting expert consists of always extracting the same, typical taste profile for a brand – even over decades, like for Dallmayr prodomo, for example.
What exactly is a... single origin coffee ?
What exactly is a... single origin coffee ?
There are also the single origin coffees: they come from a quite specific region and are, therefore, often only available in small quantities. One of the most well known is Blue Mountain from Jamaica. As with wine, the single origin coffees are characterised by a typical taste which delights different people, depending on the type.
Our experts underline this innate character of the bean through the roasting process which is individually tailored to it – in some cases in the factory method, as with GRAND CRU coffees.
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