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The secret behind the character of

Dallmayr coffee

lies in the raw beans. We use only exceptional highland varieties from the finest growing regions in the world. We obtain the majority of our coffee from Ethiopia, Papua New Guinea, Colombia and Brazil.

The beans are destined for your coffee machine! So Dallmayr coffee buyers take great care to ensure consistently high quality and trace the entire development of our beans, following them from their country of origin to the shop counter.

” A fine sense for the unique “

PRODUCTS

Browse our Range

Explore a variety of Dallmayr coffees and teas, each blended to perfection for the perfect drink, cup after cup.
Buy Our Coffee Machines

Buy Our Coffee Machines

Rent Our Coffee Machines

Rent Our Coffee Machines

Consumable Delivery

Consumable Delivery

Managed Corporate Solutions

Managed Corporate Solutions

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 … ready for your coffee machine!

What types of coffee are there?

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.

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