Single origin coffees. Pure origin. Pure taste.

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.

More about the sustainable Dallmayr Ethiopia

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.

Menschen für Menschen - Karlheinz Böhms Äthiopienhilfe

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.

Grown sustainably

GRAND CRU Supremo comes solely from producers which are certified by Rainforest Alliance.
More about sustainability

Extremely fine pleasure

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.

Dallmayr single origin coffees

“A good cup of coffee is something precious and requires care, respect and craftsmanship to create”

Dallmayr Ethiopia

from Ethiopia

Taste profile

Packaging sizes

Dallmayr Coffee Rarity Granverde

from Latin America

Taste profile

Packaging sizes

Dallmayr Coffee Rarity Kilimanjaro

from Tanzania

Taste profile

Packaging sizes

Dallmayr Coffee Rarity Neiva

from Colombia

Taste profile

Packaging sizes

Dallmayr GRAND CRU Yirgacheffe

from Ethiopia

Taste profile

Packaging sizes

Dallmayr GRAND CRU Gombe Reserve

from Tanzania

Taste profile

Packaging sizes

Dallmayr GRAND CRU Masai

from Kenya

Taste profile

Packaging sizes

Dallmayr GRAND CRU Supremo

from Colombia

Taste profile

Packaging sizes

Dallmayr GRAND CRU Blue Mountain

from Jamaica

Taste profile

Packaging sizes

Dallmayr GRAND CRU Yellow Bourbon

from Brazil

Taste profile

Packaging sizes

Dallmayr GRAND CRU Tierra Nueva

from Mexico

Taste profile

Packaging sizes

Dallmayr GRAND CRU Hawaii Kona

from the USA

Taste profile

Packaging sizes

Dallmayr GRAND CRU Java Terang

from Indonesia

Taste profile

Packaging sizes

Dallmayr Antigua Tarrazu

from Costa Rica and Guatemala

Taste profile

Packaging sizes

Dallmayr Dyawa Antara

from East Asia

Taste profile

Packaging sizes

Dallmayr Ethiopian Crown

from Ethiopia

Taste profile

Packaging sizes

Dallmayr San Sebastian

from Guatemala

Taste profile

Packaging sizes

Preparation tips

Elegantly composed

Precious classics

Pearl of the Caribbean

Valuable harvest in a wooden barrel

Preparation tips

A stroll through the coffee-growing countries of East Asia

Precious classics

Preparation tips

Wonderful coffee from Ethiopian mountain forests

“A good cup of coffee is something precious
and requires care, respect and craftsmanship to create”

“You can change something,
any day and at any time.”

What exactly is a...
single origin coffee ?