Updates CoE Roast Dates

Hello all. I just noticed that I published the wrong next roast date for our CoE coffees. We will be closed on Monday 2/21/11 for holiday. We will roast all CoE orders on Tuesday 2/22/11. Sorry about that.

NY Restaurant Examiner Writes: “Coffee: the next wine”

Howard Portnoy of the NY Restaurant Examiner wrote a wonderful follow-up piece discussing his observations after our recent coffee and cuisine evening with our friends at Tom Colicchio’s Craftbar.

Dallis Bros Coffee & Noka Joe’s Friday Night

Join our very own John Gruosso and the good people of Noka Joe’s for a Friday night of coffee tasting fun.


Martha Stewart Radio Coffee Talk with Dallis Bros Monday, January 24th

John Moore of Dallis Bros Coffee will be the special guest of Martha Stewart Radio Monday, January 24th.  Be sure to tune in at 7:30 a.m. as DJ’s Betsy Karetnick and Kim Fernandez dive into the world of specialty coffee roasting.

Cup of Excellence Coffees available!

We are very proud to introduce a variety of Cup of Excellence coffees!  Now available in 12 oz bags and roasted fresh each Monday.  We have an array of delicious options to choose from, featuring theEl Salvador Lot#: 11 Luis Alonso Araujo Padilla – La Pinera, Honduras Lot#: 8 Ezri Moisés Herrera Urizar – Las Amazonas, Nicaragua Lot#: 8 Gonzalo Adán Castillo Moreno – Las Flores, and Rwanda Lot#: 5 Nzabonimpa Damascene – Kopakama.

For a taste of these remarkable coffees along with Susie Spindler, Executive Director with the Alliance for Coffee Excellence / Cup of Excellence program, stop by Berkli Parc this Thursday at 1:00.

Tour and taste with the pros! Dallis Bros Coffee tour, Feb. 5th

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, February 5th beginning at 1:00 and wrapping up at about 4:30.  Space on the tour is limited so book now at orders@dallisbroscoffee.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.

Tasting Table puts Spasso front and center

Congrats to chef Craig Wallen and all our friends at Spasso for a great mention in on Tasting Table.  Yet another feather in Bobby Werhane’s cap.


Craftbar and Dallis Bros Coffee present a night of Cup of Excellence Coffees and Cuisine!

We will host a joint dinner with Tom Colicchio’s Craftbar next Thursday, January 20, featuring select Cup of Excellence coffees.  The menu, put together by Chef de Cuisine Lauren M. Hirschberg with help from our very own Teresa von Fuchs offers up a number of exotic coffee inspired delights.

The menu for the evening:

Dallis Bros. Coffee Dinner
Coffee Cured Hamachi, Apricot, Sorrel
Las Amazonas-La Paz, Honduras

Soft-Cooked Farm Egg, Fontina, Coffee-Braised Black Truffle
Las Flores-Esteli, Nicaruaga

Roasted & Braised Squab, Beets, Tuscan Kale, Coffee Jus
Liquidambar-Intibuca, Honduras

“Chocolate & Cherries”, La Pinera-Ciudad Barrios, El Salvador

($25 optional beverage pairing)
* tax and gratuity not included

For reservations, contact
tsperduto@craftbarnyc.com or call (212) 254:2056 ext 11

Cup of Excellence Cupping at Berkli Parc!

Come join us as we cup some beautiful Cup of Excellence award winning coffees at one of NYC’s best new coffee bars, Berkli Parc. We’ll be featuring La Pinera of El Salvador (Lot# 11), Las Amazonas of Honduras (Lot #8), Las Flores of Nicaragua (Lot #8), and the Kopakama Cooperative coffee of Rwanda (Lot# 5). We will be joined by our special guest Susie Spindler, Executive Director of the Alliance for Coffee Excellence / Cup of Excellence program! Come one, come all.

Las Amazonas Honduras CoE #8

Continued advancements in Honduran coffee growing and processing, along with the incentives and recognition offered by the annual Cup of Excellence competition, are the genesis for more and more great coffees coming out of this nation. We’re delighted to offer the #8 selection from the 2010 Honduras Cup of Excellence, a tart lime tweak on a rich, spicy stonefruit base.

While Honduras shares many attributes of good soil, high altitude and temperate climate with its neighbors, coffees from Honduras have often suffered from poor processing and lack of exporting infrastructure. Luckily, these factors have begun to change; events like the Cup of Excellence (CoE), first held in Honduras in 2004, have helped create incentives for producers to pay closer attention to cup quality, which has improved dramatically over the last five years. At the 2010 Honduras CoE, Dallis Bros Coffee had a seat at the judging table and we were happy to see so many unique and truly beautiful coffees.

Las Amazonas ranked 8th in the 2010 competition. When farmer Ezri Moisés Herrera Urizar arrived to the La Paz region of Honduras in 1992, he believed the climate and soil were right to grow excellent coffee. Using his life savings, he purchased some coffee farms that were in need of improvement and some unplanted land, currently he and his wife Marysabel Caballero have about 28 hectares, either in production or still developing. About 90% of it is planted with Catuai, though Urizar has been experimenting with planting Bourbon in shadier sections of his land, which is between 4,750 and 5,500 feet above sea level.

The farm has its own wet mill with a de-pulper, fermentation tanks, washing area, drying patios and mechanical dryers.The mill uses water and gravity channels to help separate coffee cherries by density. The farm also has its own storage area to rest the coffee before its transported to a dry mill for final preparation and sale. All this care and attention at every step along the coffee’s journey from seed to packaging for export really pays off in the cup. Cup of Excellence judges describing it as having notes of rich dark chocolate, with a caramel-y sweetness and a spicy, dried apricot nose. The soft lime acidity is perfectly balanced by a velvety, round body.