Dabov Specialty Coffee

A full-bodied, medium-roast natural Yellow Bourbon from Sul de Minas, with cocoa liqueur, hazelnut and cane sugar and a sweet aftertaste. Works across brew methods.

Cocoa liqueur, hazelnut, cane sugar

An experimental Colombian co-fermented with banana, for adventurous palates: sweet banana aromas, tropical fruit and a complex, juicy texture.

Banana, tropical fruit, juicy

A balanced 100% Arabica Colombian with soft sweetness and gentle acidity, for filter or espresso.

Brown sugar, hazelnut, fig

A washed Caturra from La Luz Helena in Quindío, with honey, green apple and milk ice cream.

Honey, green apple, milk ice cream

A single origin from Costa Rica's most celebrated region in the Talamanca mountains, graded almost entirely Strictly Hard Bean; volcanic soil and elevations up to 2,000 m give bright acidity, full body and a sweetness from citrus to chocolate.

Citrus, chocolate, full body

DABOV's 100% Arabica signature blend: ripe berries and rich chocolate with subtle almond and exotic mango in a full-bodied, creamy cup.

Ripe berries, chocolate, almond, mango

DABOV's Ethiopian heirloom single origin, drawn from the country's hundreds of wild and cultivated Arabica varieties for a complex, aromatic cup.

A washed Catuaí from Marysabel Caballero and Moisés Herrera in Chinacla, with a full, rounded body: the fruit-forward counterpart to the same producers' chocolate-leaning Finca El Puente lot.

Brown sugar, pear, raspberry

From the Caballero-Herrera family's Finca El Puente: rich chocolate and nutty flavours with hints of caramel, a medium-to-full body and a sweet, elegant finish.

Chocolate, nuts, caramel

A dessert-leaning, all-day medium-roast house blend from DABOV's Balanced Blends line, built for a consistent cup black or with milk.

Chocolate, caramel, berry, cookie

A medium-light espresso blend that sets cocoa depth against dark red fruit brightness; the more contrasting option in DABOV's Balanced Blends line.

Cocoa, dark red fruit

DABOV's everyday house blend, balanced for a rich, approachable cup that works black or with milk across all brew methods.

An experimentally processed SL28 from Githiru in Nyeri, roasted light for clarity: peach, passion fruit and cherry.

Peach, passion fruit, cherry

A washed SL28 from Ichamama in Nyeri, roasted medium-light, with honey, forest fruits and blackberry.

Honey, forest fruits, blackberry

A washed SL28 from Mutungati in Nakuru County, with milk chocolate, ice cream and blackcurrant.

Milk chocolate, ice cream, blackcurrant

DABOV's decaf, sourced from high-quality lots and gently decaffeinated, keeping a deep, roasted profile for the evening cup.

First place at the 2024 Mexico Cup of Excellence: a washed lot from Ernesto Perez's La Perla in Veracruz, roasted super-light, with ice cream, cherry and layered chocolate.

Ice cream, cherry, chocolate

An organic semi-decaf from Finca Fatima in Mexico: the full body of regular specialty coffee with part of the caffeine removed.

A washed Red Bourbon grown above Lake Kivu and processed at a communal washing station: a bright, tea-like cup showing the fruit-forward, high-altitude side of Rwandan coffee.

Honey, wild berry, grapefruit

A fully washed Red Bourbon microlot from Mahembe in Karongi, roasted medium for dark chocolate, toffee and red orange.

Dark chocolate, toffee, red orange