Join us for a tour of our coffee roasting factory and tasting room in Ozone Park, Queens!
Our next tour is Saturday, January 7th beginning at 1:00 and wrapping up at about 4:00. Space on the tour is limited so book now at firstname.lastname@example.org.
Tours are $10, and due to the tasting component we ask that all participants show up perfume and cologne free! If you have any questions feel free to call our office during business hours, (718) 845-3010.
We have offered this special coffee for two years. It comes from the farm of one of our own: Byron Holcomb, our Director of Coffee. Finca La Paz’s name was inspired by the two years that Byron lived in Los Fríos, Dominican Republic, as a Peace Corps Volunteer (Cuerpo de Paz in Spanish). Nearly six years ago, Byron purchased the farm from an old friend. Some things have changed in Los Fríos in those years, and some things haven’t. The community still doesn’t have electricity, and the running water only comes once a day.
Coffee takes a long time to grow from a seed to a fruit. Usually there is a 4 year gap between planting and the first real harvest. Finca La Paz was basically abandoned when it was purchased, but is already showing its great potential. This year’s crop is even better than last year, owing to the lack of rain during the drying season and the attention to detail during the fertilizing and harvesting from farm manager Antonio.
Over the next few years, Byron will plant a specific percentage of the farm with Typica, Red Caturra and Yellow Catuai based on cupping experiments here at Dallis Bros. Almost every process has been tried on the farm. The best result was a dry fermentation, washed and then dried on raised beds and finished on a patio. This particular lot incorporates that process, as well as a small amount of natural processed coffee, mixed in for flavor complexity. We love this as both espresso and as drip coffee.
Each day of December up until Christmas, buy a bag of whole bean coffee for $2.25 off the list price at our Union Square Pop-Up!
We miss the joys of tearing open little cardboard doors each day of December to reveal terrible, waxy chocolate treats shaped like snowmen (or worse, squares), and as such are turning such fancies to more grown-up delights and sharing them with you, the coffee lover.
For each day of our market in December, 2011, Dallis Bros. will celebrate by offering daily specials bags of whole bean coffee—perfect to get you through the holidays, or to give as a gift! We’ll announce each morning on Twitter and Facebook which of our coffees is on sale that day at our Union Square Holiday Market booth here in New York City. And just to get you that much more motivated to get your shopping done, we’ve made the discount meaningful and covered your subway fare to the market.
Dallis Bros. Coffee has partnered with the great folks at Just Food to help connect farmers and gardeners in the city with all the resources they can get their mitts on. We’re donating chaff, coffee and burlap sacks from our coffee factory absolutely free to anyone who wants to put them to use in their farm or garden.
Though the resources are free, we ask that you arrange pickup in advance so that we can be ready to have things set aside for you. Check out our link on Just Food and all the other great resources available there, and stop by for a few buckets of chaff!
Join us for a tour of our coffee roasting factory and tasting room in Ozone Park, Queens!
The first Saturday of each month we offer a few hours of local history, coffee tasting, and a tour de force of our roasting plant hosted by our Coffee Director Byron Holcomb.
Our next tour is Saturday, December 3rd beginning at 1:00 and wrapping up at about 4:00. Space on the tour is limited so book now at email@example.com. Tours are $10, and due to the tasting component we ask that all participants keep perfumes and colognes at home. We look forward to seeing you soon.
Though we no longer require our sales team to travel via horse and buggy, our coffees wouldn’t make it out onto the streets of New York City and beyond without them. From specialty food stores to cafes to fine dining, our talented sales staff are the link between the roastery and your cup. Meet Sue Fawver, who left behind her first love, the music industry, for a beautiful relationship with coffee.
Where did you grow up?
Portland, Oregon. Good coffee credentials.
How long have you been at Dallis Bros.?
Almost 4.5 years. I made a decision to change careers about 10 years ago, I was in the music industry for years, working for indie record labels. I worked for Watermelon records in Austin, TX and worked for Shanachie here. My specialty was American roots music. But with the music industry being what it is, and watching everything start to change, it occurred to me that I was going to be pretty much extinct.
My other big passion has always been specialty foods and coffee, and I was a fan of Whole Foods in Austin, and they had a career development program. So I got into the career development program in specialty foods, and made my way into being the coffee buyer with the Union Square store, I set that department up. And in the process of setting that department up, they were actively looking for local coffee roasters. I was working there one night and a guy came in peeking around the open barrels of coffee and it turned out he was with Dallis Bros. coffee, and he took me out to the plant and I got samples and I just fell in love with the place. It’s been great! And having been a field rep before, in music, this is great for me, because I’m accustomed to going into businesses and working with them, figuring out what they need. Plus I’m just permanently curious, so I love to poke my nose into anything! I don’t have any problems with knocking on doors. I’m in so many different environments every single week.
What are the biggest challenges in your job?
Oh boy. Keeping up with learning all the new things, definitely. Scheduling is a constant challenge with this kind of job, because there are so many things pulling at you all the time. I want to be focusing on customers, I want to be out at the plant learning things about our single origin coffees, and pourover methods. That’s probably the most challenging part is balancing all that. And the fact that green coffee prices have gone up so dramatically, trying to make all of that stuff that we’re passionate about into a viable business decision for people is really challenging.
What’s the funnest thing about your job?
It’s so hard to pick, the most fun thing is really the coffee, to be honest. When you get the chance to really cup coffee—going to origin and seeing the coffee in Brazil, that was tremendously exciting. The other thing about coffee that’s so great is that you never really learn everything, it’s just a constant ongoing process. I feel like I’m never going to master everything about coffee. There’s constantly new things to learn and new things to practice.
And it’s so interesting culturally, whenever get to meet people—we just had a guy from Ethiopia drop by—interfacing with these people and just seeing what’s going on with coffee in their lives.
What’s your favorite thing about Ozone Park>
What’s your favorite coffee right now, and how do you like to prepare it?
Right this second—can I pick two? The Honduras Las Amazones, the CoE winner, done as a pourover with a Bonmac, single-cup, becuase it turns out really nice and clean and brings out the qualities of that coffee. And then surprisingly, I was cupping a table of dark roasts, and the La Tacita dark was killer! And it’s great in a French press. You get that kind of nice rich siltiness, it’s not dark enough that it’s charcoally at all, it has nice dried fruit tones to it. Really yummy, that.
Though Dallis Bros. Coffee has been roasting in New York City since 1913, having the opportunity to proudly serve our own coffee ourselves has always been more of a special occasion sort of thing. And what better special occasion than the annual Union Square Holiday Market? We’re thrilled to be participating this year alongside the wonderful craftspeople and food craftspeople of New York City, from now until December 24th.
You’ll find us just under the statue of George Washington, serving wonderful espresso and single origin coffees each day, along with a full cadre of all the whole beans, grinders, brewers, kettles and all the other coffee gifts you could imagine. Behind the bar you just might catch 2011 Northeast Regional Barista Champion Philip Search and his championship-winning custom grinder. We’ll be offering manual brewing demos as well, which we’ll announce via Twitter and Facebook, so bring your notepad.
We’re open 11-8 Monday through Friday, 10-8 on Saturday, and 11-7 on Sundays.
Please do stop by and say hello, have a cup, and let us help warm your holidays.
We recently received some beautiful photographs from our farm in Brasil, Fazenda Nossa Senhora Aparecida. These pictures, from the first flowering of Yellow Bourbon coffee trees, are an exciting glimpse of things to come on the farm. Rains have been decent this year, and we are eagerly anticipating this new crop. And beyond the rains from Mother Nature, a new irrigation system is being installed right now that will ensure better and better coffee harvests in seasons to come. Watch this space for photos of the second flowering, and our next coffee harvest. It’s almost as good as being there…well, almost.
So you wanna compete, huh? Or just want to learn more about barista competitions and how you can get involved? Come on out to Dallis Bros. Coffee Friday, Nov 11, from 4pm to 6pm for an informal happy hour info session on what you need to know to throw your hat in the ring at the 2012 Northeast Regional Barista Competition.
Reigning Northeast Regional Barista Champion Philip Search, Northeast Brewer’s Cup Champion Erin McCarthy and US Barista Championship judge Dan Streetman will join the Dallis Bros. Coffee crew—to answer questions and talk about the upcoming competition season. Come ask questions, meet other competitors and see what all the fuss is about!
And yes–refreshments will be served. First stop Ozone Park, next stop the World Championships! Click here for directions.
Serious Coffee: Byron Holcomb, Coffee Farmer and More
Erin Meister talks with our coffee director Byron Holcomb about his coffee farm in the Dominican Republic, Finca La Paz, in Serious Eats:Drinks