DABOV participated in SIHRE – International exhibition for hotel , restaurant, catering and SPA equipment
Is Bulgaria a strong coffee consuming country? Which are the world’s biggest coffee producers? How many roasteries are there in Bulgaria? You can learn the answers to these questions and other interesting facts from DABOV’s CEO Vesela Vasileva CEO who speaks about the growing coffee culture in Bulgaria and DABOV’s founder Jordan Dabov who explains how to appreciate the different tastes in your cup of coffee.
Very soon, you will be able to taste COE Brazil 2018 winner – Brazil Paraiso, which is now on presale
As you already know, in October 2018, Andrade Bros.’ Lot #1 from their farm Fazenda Paraiso in Carmo do Paranaíba, MG, won the first place in the Pulped Natural category of Cup of Excellence Brazil with 93.26 points and DABOV Specialty Coffee managed to buy it on the auction in December 2018.
In February, you will be able to taste this remarkable coffee, Brazil Fazenda Paraiso COE #1 2018, which is now on presale. We will roast it on 11th Feb. and send it to you on 13th Feb.
Brazil Fazenda Paraiso COE #1 2018 – coffee from Paradise
For the second year in a row and for a third time, Jordan Dabov was part of the international jury and as he was cupping coffees from both categories in the world’s most disputed specialty coffee competition, our coffee hunter was amazed by Fazenda Paraiso’s coffee and noted that in his diary.
“Sweet and intense coffee, unbelievably rich symphony of flavors – raspberries, rose, sugar candy and more!”
Family history that dates to early 20th century
Brazil Fazenda Paraiso COE #1 2018 was cultivated in a special place – one of the oldest coffee farms in Brazil. The history of its owners, the Andrade family, began in 1901, at Capim Branco Farm, in Carmo do Paranaíba, High Cerrado, state of Minas Gerais. It is more than 115 years on the fields growing a coffee lineage, keeping family traditions, and adding two more farms! Capim Branco is famous for its specialty coffees. There Fazenda Paraíso is located and it was there where the Cup of Excellence winning lot was cultivated by farmer Ismael José de Andrade.
The terroir is perfect and the landscapes are breathtaking. The farm of Capim Branco spreads along 300 hectares and has 1.5 million coffee trees of the Yellow Catuaí variety. The altitude is 1,150 meters. The harvest time starts in the end of May and continues to August. There are 25 workers during harvest.
Where Brazil’s best natural coffee beans are produced
With the aim to produce high-quality coffees, the new generation of Andrade family, led by CEO Ismael José de Andrade, established their farms in the region Capim Branco during the ’70s. The altitude there is between 1.100 and 1.200 meters, which provides ideal conditions for growing coffee due to its perfect balance of wet and dry seasons.
Combined with the natural conditions of the region, the correct management of crops, crop planning and post-harvest with selection criteria of cherries, grains and natural drying, the results are excellent quality, award-winning beans, appreciated worldwide.
The volcanic soils are perfect for growing Catuaí, which thrives here and accounts for the majority of the farm’s yield.
Do you know that. ..
In 1991, through the initiative of twelve producers, who envisioned the opportunities that investing in the quality of the coffee would bring, the Andrade Brothers founded the
Thanks to DABOV Specialty Coffee Number One Brazilian specialty coffee comes to the Bulgarian market for the first time
The highest ranked specialty coffees from the Pulped Natural category of Cup of Excellence Brazil 2018 garnered on 5 Dec. more than $ 303 084 in an online auction but what is more important – we have succeeded in winning Fazenda Paraíso’s lot 1. In October, farmer Ismael José de Andrade’s farm from Carmo do Paranaíba, MG, won the first place in the Pulped Natural category of Cup of Excellence Brazil.
As you already know, for the second year in a row and for a third time, Jordan Dabov was part of the international jury.
While he was cupping coffees from both categories in the world’s most disputed specialty coffee competition in the country which is the biggest world coffee producer, our coffee hunter was amazed by Fazenda Paraíso’s coffee and noted that in his diary. The coffee garnered 94 points in a highly competitive company – each of the first eight coffees with the highest rank garnered more than 90 points.
This was a strong motivating factor for Jordan to enter the auction. Well aware of the serious bidding game of the main players from countries like Germany, Japan, South Corea, our coffee hunter chose the winning strategy – DABOV Specialty Coffee joined efforts with Maruyama Coffee, Sarutahiko Coffee and GoodBoyBob Coffee for a team bid.
We are extremely happy that we will be able to offer to you the extraordinary result of the third generation farmer Ismael José de Andrade and his workers! Soon we will present to you this special farm, Fazenda Paraíso, which is among the founders of BSCA – Brazil Specialty Coffee Association from 1991 onwards.
Jordan Dabov reminiscents about the long road he had to walk in the first 10 years of his labor of love, DABOV Specialty Coffee.
Jordan Dabov is someone who always has a broad smile on his face and radiates friendly energy. Why, then, he is so surprisingly serious and uncompromising when it comes to the coffee he offers to his clients? It is because he believes that handling the most special coffees in the world requires focus, dedication, and clear thought. He is proud that DABOV Specialty Coffee is a coffee company in all senses of the word – they not only begin and end their day with the idea of acquiring better coffee but also plan ahead, harvest after harvest. 10 years after they offered their first specialty coffee on the Bulgarian market, he and his team continue with the philosophy that the only compromise they can afford is not to compromise with any detail on the overall appearance (flavor, flavor, flavor) and image of their products. What was your idea for a business when you entered the Bulgarian market 10 years ago? Why have you chosen to sell Specialty Coffees when coffees with affordable prices could have brought you quicker and continuous profit? Jordan Dabov: We do not sell coffee because we are interested in faster or bigger sells and profits. I like a cup of good coffee as much as I would like to have one at hand whenever I feel like drinking one. Over the years, I have realized that many of my customers crave the same. I believe that my clients shouldn’t spend much time thinking about their coffee, and I keep on telling them this. However, someone must think about their coffee. And me, I think about coffee all the time! So, let me do that on behalf of my clients! Over the years we have realized that this involves great responsibility – when we entered deep into the world of coffee farms, coffee buyers, and even the company that is built the way we believe it should be build and we roast coffees the way we want them to be roasted. Responsibilities grow though, and when we approach them with responsibility, they will bring profits. For us, profits mean more coffee! We turn every profit into one more acquired coffee. The bigger the profits, the more opportunities to invest in the farmers we would like to be partners with – partners for life. Some coffees which unfortunately are rare, have very specific flavor. Today I call this ‘coffee flavor’ but it is totally different from what the industry calls ‘coffee flavor’, and after the industry, the coffee drinkers as well. Let me explain what I mean. Let’s just say that you like ordering espresso in a certain café where they have an espresso machine. When they serve it to you, you stir it, sometimes you add a little sugar. Although you expect a slightly bitter taste that will assure you that your espresso is of good quality and strong, sometimes you are caught by surprise by a stronger flavor. In the flavor I have in mind, there is a balance between sweetness and acidity, and there is no acute bitterness. Brewing emulsion. It runs down heavily on your palate and seals itself under your temple – forever. Have you adopted some specific rules for a successful business in these 10 years? Jordan Dabov: No 🙂 First and foremost, respect your supplier!!!!! Our suppliers are not the coffee buyers, coffee brokers or someone else in the chain. Our suppliers are the farmers who grow some of the world’s best coffees. These people are very important to us because we buy our coffee from them – they sell it to us (but in this process, a lot of emotions and other specific things are involved). Textbooks usually teach us to follow the opposite road – but this is wrong and simply doesn’t work. Our suppliers sell us with the coffee that we need. If we do not respect them, if we don’t understand their problems, if we do not cooperate with them and motivate them, everything that we do will be short lived. I don’t say that it wouldn’t work – but to us with Vesela (my wife who is also the CEO of our company), as people, this type of approach is unthinkable. We try to work in a similar way with our espresso machines suppliers. What is the most important thing that you have learned from the Bulgarian market and Bulgarian consumer? Jordan Dabov: When we returned to Bulgaria in the distant 2008, and we started ‘preaching the word of coffee’, the market was completely unprepared for this. There wasn’t Specialty Coffee on it, nor understanding of the nature of it, nor modern technologies to prepare it, nor milieu where to enjoy it. There have been probably few people who were able to buy some specialty coffee and enjoy a cup or two at home in the mornings, or in the evenings, just like my wife and I were doing. In 2009, I became friends with the now ex-executive of a distributor of hi-tech espresso machines. He invited me to their showroom because he had a client for their expensive machine, but he had no coffee for it. I went there with some coffee from a micro lot in Ethiopia. We drank all of it – everyone about 10 cups of espresso. The man went crazy about the coffee. Next day I went to his office with a kilo of the same coffee. We drank it with his clients. They bought the machine and started buying coffee from us. At that time, we still were not roasting our coffees, neither we negotiated with the farmers to buy directly from them. We were distributors of an American company for specialty coffee and they roasted them in Prague. Our clients were paying 90 leva for a kilo of Ethiopian coffee and they were preparing it on an extremely good espresso machine. Things started moving. Bulgaria had to walk a long road in order to reach the current situation of the specialty coffee market in the country. In my opinion, the situation is between good and very good. Of course, we can always look from a different side and lament our low consumption per capita. Perhaps, it is because of it that our sales are lower as well, but let me say that Bulgarian consumers are demanding, intelligent, sensitive and thoughtful. At least, DABOV Specialty Coffee clients are to 100%! What is the most important thing that you have thought Bulgarian consumers? Jordan Dabov: Bulgarian consumers should reply to this question. DABOV Specialty Coffee sell its products outside Bulgaria as well. How did this happen? Jordan Dabov: Our decision to sell outside Bulgaria was born not because we wanted to gain more profit but because I am extremely selfish, and I also hate everyone who hates or let us be kinder – looks condescendingly or full of doubts towards everything or everyone who comes from Bulgaria. In 2013, I started traveling to different farms to ‘learn the ropes’, and I also became a judge on Cup of Excellence (COE). Everyone I met – other fellow jurors, farmers, coffee buyers, changed the tone of their voices after they learned where I was from. ‘Oh, Bulgaria!’, The UK or German jurors would say. ‘Do you really know anything about coffee? Is there a market for it in Bulgaria?’ And coffee buyers and farmers would say, ‘That’s really nice – until today, not one Bulgarian company has ever requested an information or samples for our specialty coffee.’ I was very sad as I shared those conversations or sometimes even just attempts for conversations with my wife. I doubted that I would be classified as a juror for another championship even though I could pass the test. In other words, I was angry! Today, I have 8 COE contests behind my back as a juror and in some of them, I was the only European! But the most important thing is that it is almost impossible to come across a top farmer from Central America or Brazil who hasn’t heard our name, DABOV. We have a lot of work to do still but we have laid the foundations. Now, our goal is to show to Europe as well that Bulgaria can have company or, hopefully, companies that are synonymous to high-quality coffee products – starting from the raw material and finishing with the end product. According to you, coffee is a highly synergistic drink. Having this idea in mind, let us talk about your team. What kind of people do you like surrounding yourself with? Jordan Dabov: The core of our company hasn’t changed and is very stimulating for us. Here are the people I talk about: Jordan (10 years in the company) – coffee! Vesela (10 years in the company) – without her, there is no coffee! There is no company either. Teddy (9 years in the company) – without her, our coffee can’t reach our clients. Anita (8 years in the company) – she’s Vesela’s right hand. She does so many things! Sometimes I even don’t know exactly what. Ivo (5 years in the company) – he is Jordan’s right hand. Someone has to explain to our clients how to make their coffee. Our packaging is also more stylish thanks to him. Svetoslav (4 years in the company) – in order to have tasty coffee, our machines should work perfectly. By 2019, our team will exceed 15 people. Everybody in our team is a key team member and everybody inspires us and motivates us. Those who were different, are no longer with us. What have you accomplished in 10 years? Jordan Dabov: We have warmed up! Our job, or rather, what we do, is circular and infinite. We hunt for coffee, we find out the one that we need (and what we need is ultimately better and better coffees), we start negotiating, organizing the transportation, buying an insurance, thinking of eventual consolidation, preparing the warehouse, printing the labels for the packages, we start experimenting in order to find the appropriate roasting profile… year after year. What haven’t you accomplished in 10 years? Jordan Dabov: We still haven’t learned how to sell our coffees! We will have to work on that, find a way and build a team who will make it happen. Which one is your favorite coffee? Jordan Dabov: Probably the one I haven’t tasted yet!It is time that you appreciated Honduras Ventura – the coffee personally chosen by our coffee hunter Jordan Dabov from Oro de Santa Barbara
At the end of April 2018, Jordan Dabov was among 25 jurors from 11 countries who cupped 60 coffee lots in Santa Barbara region of Honduras during Oro de Santa Barbara competition.
What is Oro de Santa Barbara
The competition for specialty coffee Oro de Santa Barbara takes place in Honduras for the 4th year. The national jury had selected coffees that would be cupped by the international jury whose tas was to select the top 10 best specialty coffees from Honduras. It is a great joy and honor for us that our coffee hunter Jordan Dabov was invited to be part of the jury.
“The event in Santa Barbara was of great importance to the farmers there,” commented our founder Jordan Dabov. “The main idea was to show them that they could sell their coffee for a higher price than the usual they get. Most of them had never heard of such auctions, and the high-quality coffee produced in most cases went to the cooperative where it usually was paid for quantity and not quality. In this sense, the event was extremely beneficial for farmers, who thus are motivated to produce better coffee, experiment with the processing of coffee and search for a delicious cup of coffee.”DABOV outbid other buyers during the auction for three coffees
After the competition a highly competitive auction took place. Jordan Dabov succeeded in outbidding other buyers for three specialty coffees he had tasted during the competition. “I have chosen three lots from two farms,” Jordan Dabov said immediately after the auction. “I have met the farmers and have tasted their coffee. I really wanted their coffee to reach European coffee lovers and to pay a fair price for their work so that they are motivated next year to produce again such a special coffee.”



Honduras Ventura – melon, melting in dark chocolate
Edwin Ventura’s coffee – Honduras Ventura gained the impressive 86,45 points. It impressed our coffee hunter Jordan Dabov with its wonderful taste, dominated by dark chocolate, melon, and notes of stone fruits. It is winey and has a sweet aroma. The variety is a Catuaí-Paca and comes with a clean cup and balanced acidity.
Young Finca Ventura already grows expressive specialty coffee
Finca Ventura’s coffee Honduras Ventura won the 17th place from Oro de Santa Barbara even though the farm is quite young. Its owner Edwin Ventura opened it on Nov. 28, 2013. But he comes from a family that has grown coffee for already three generations. Today, Finka Ventura grows coffee on 2 hectares with unique agro-ecological conditions.
Despite the unavoidable difficulties at the beginning, Edwin does not give up and just two years after the foundation of his farm, in the 2015/2016 harvest he already enjoys the first batches of specialty coffee, which he processes through a natural and semi-dry process. A year later, the number of micro lots increased to 75%. The average rating for Finca Ventura’s coffees from SCA is 87.5 points. Edwin Ventura intends to grow avocados to diversify the farm’s production and use the by-product of the coffee – cascara, from which they traditionally make tea. He also plans to plant the variety Parainema, Cup of Excellence winner for Best Coffee for 2015 and 2017 in Honduras.Do you know that…
The department of Santa Barbara registers about 16 thousand coffee growers, those who harvest ten percent of the national production, about one million bags among the municipalities with the highest production are, Atima, San Nicolás, Colinas and also the Santa Bárbara mountain. During the harvest period, the coffee sector generates one million direct and indirect jobs, represents the second source of foreign currency, after remittances, it benefits about 20% of the Honduran population that directly or indirectly depends on the crop.
We are delighted to share with you that we have received at DABOV Specialty Coffee showroom and café Honduras Ventura – a coffee personally selected by our coffee hunter Jordan Dabov during the competition “Oro de Santa Barbara”.
Oro de Santa Barbara took place in April 2018 in the eponymous region in Honduras and was followed by an auction from which DABOV managed to outbid the other buyers for three specialty coffees. We have already received the first one – Honduras Ventura from Finca Ventura. As you already know, Jordan Dabov was part of the international jury of the competition, which goal was to select the ten best specialty coffees from “the land of the reed”.Honduras Ventura delights with a wonderful taste
Edwin Ventura’s coffee – Honduras Ventura, was rated 86.45 points in the competition. It impressed Jordan Dabov with a wonderful taste, dominated by dark chocolate and red apple, and sweet aroma. The variety is a Catuaí-Paca and comes with a clean cup and balanced acidity. You can now try it and buy it at our showroom and café in downtown Sofia at 58 Lyuben Karavelov Str. “I have chosen three lots from two farms,” Jordan Dabov said immediately after the auction. “I have met the farmers and have tasted their coffee. I really wanted their coffee to reach European coffee lovers and to pay a fair price for their work so that they are motivated next year to produce again such a special coffee. ” The small and medium-sized producers were the big winners in the Oro de Santa Barbara competition, with some selling their coffee to a thousand dollars for dry material. “The event in Santa Barbara was of great importance to the farmers there,” commented our founder Jordan Dabov. “The main idea was to show them that they could sell their coffee for a higher price than the usual they get. Most of them had never heard of such auctions, and the high-quality coffee produced in most cases went to the cooperative where it usually was paid for quantity and not quality. In this sense, the event was extremely beneficial for farmers, who thus are motivated to produce better coffee, experiment with the processing of coffee and search for a delicious cup of coffee.” We look forward to receiving very soon also two more lots of superb Honduras coffee from the El Retiro farm – they are of the exotic Obata variety, which we and you will try for the first time.We shared our 10 years anniversary with partners and friends over many cups of fragrant specialty coffees
At the beginning of October, DABOV Specialty Coffee turned 10 and celebrated this important for all of our team date with a special event at our roastery in Trebich. We have presented ourselves with one whole day in the company of some of the most important people for us – our partners in Bulgaria who have helped us grow and distribute the culture of specialty coffee in Bulgaria. Of course, this special celebration would not have been possible without the participation of other very important people – the farmers, who have been sharing with us the fruits of those past 10 crops, and since geographically it was not possible for them to be in Trebich, they were present on our birthday with their inspiring and unique coffees. And as we are sharing this news with you, we would like you to join us—you, our loyal customers–because without you and your support during these first 10 years, we haven’t given up and continue finding, roasting and delivering the best coffees in the world.


What happened on DABOV Specialty Coffee’s birthday
We celebrated our birthday they way we do everything – busy working but with a sense of celebration because we love what we do every day, week after week, month after month and year after year. Our founder Jordan Dabov demonstrated how we roast the specialty coffees in our Probat roasting machine so that our guests could learn more about the world of coffee and the steps coffee takes until it reaches your cup. What better than exploring the taste of freshly roasted specialty coffee? We followed roasting with a presentation of filtration methods and tasting of different coffees from our catalog.














Enjoy the harmony of ripe red berries, fresh mandarin and honey sweetness in the aftertaste of Guatemala’s bio coffee from San Miguel region
Have you ever tasted Guatemala San Miguel – Bio? If you are not, let us tell you its fascinating story.
When visiting Guatemala for the first time, our coffee hunter, Jordan Dabov, was curious whether he would share the opinion of industry’s experts from all over the world that the coffee from this Central American country is one of the richest in aroma and variety of flavours. Luckily, his opinion was not only confirmed but also earned specific dimensions after Jordan met Señor Dariusch Echeverria from Finca Santa Rita, San Miguel Region.Where is Finca Santa Rita
Finca Santa Rita is in the San Miguel region, located on the outskirts of one of the famous coffee growing regions – the Chimaltenango area. The farm is set at 1,800 meters in height, and breeds Arabica Bourbon. Finca Santa Rita boasts a rich history, as Jordan has learned. Founded in the 1860s by Dariush’s great-great-grandfather, who has been President of the country, it has survived glorious and extremely difficult moments, and today it is proud of its Specialty Coffee. And not only of it. Dariush is a fifth-generation coffee farmer. His family speaks the language of coffee first and Spanish comes only second. Just by talking to him, one can learn a lot about growing really good coffee. Although it is situated only a hundred kilometers from the capital of Guatemala, it seems that time has stopped in the eponymous main city of Chimaltenango. This however, is only beneficial for the locals. The sense community is neither lost nor overshadowed by the 21st century alienation, and perhaps it is also one of the important reasons why Darius Echeverria’s farm has developed so successfully.Tradition and innovation
Dariush is almost as obsessed with high quality as is Jordan. Both share common values – in Santa Rita, they have embraced sustainability and grow coffee with an utmost respect for nature. Unsurprisingly, their coveted coffee Guatemala San Miguel – Bio, has an Organic certificate, Rainforest Alliance certificate and a special Bird Friendly certificate from the Smithsonian Migratory Bird Center. The farm is afforested with a variety of local tree species, with coffee growing in the shade of bananas. Perhaps it is no coincidence that the name of Guatemala, which comes from the Nahuat language, means “a place with many trees”. There is plenty of fish in the natural water sources in the farm but fishing and hunting are forbidden to preserve local flora and fauna. The coffee is wet processed – the water used for this is subsequently filtered so as not to pollute the rivers, and the pulp of the coffee cherries is used as an organic fertilizer.Coffee is Guatemala number 1 export commodity
Today, coffee is grown in 20 of Guatemala’s 22 departments, with around 270,000 hectares planted under coffee, almost all of which (98%) is shade grown. In each area, the coffee is grown at a suitable height for the variety, and only varieties suitable for the respective soil and climatic conditions in the region are planted.What taste you will find in Guatemala San Miguel – Bio
Still, let’s talk about the coffee itself! Because it is precisely the taste of the coffee that attracted the attention of our coffee hunter. Guatemala San Miguel – Bio has an exceptionally balanced taste and the red berries and mandarin notes in the flavor. Rich body honeyed sweetness in the cup, which remains in the aftertaste. For excellent results, you can prepare it in V60, Hemex, and French press. It is suitable also for Espresso lovers who prefer fruity flavor because it is exactly Guatemala San Miguel – Bio that we use for some of our Espresso blends to infuse them with its unique fruity taste.Do you know that…
Guatemala has been producing coffee since the 19th century thanks to … German immigrant pioneers who first began to cultivate it in the country. Today, almost a quarter of the 12 million population sustain itself by coffee. Guatemala annually produces 3.5 million bags. Coffee from this Central American country is among the best in the world, according to specialists – especially high-growing (over 1300m as mountain areas occupy more than half of Guatemala’s territory) and volcanic soils in its southern part.DABOV Specialty Coffee’s experienced coffee hunter Jordan Dabov has not chosen by chance the Brazilian pearl – Brazil Alianca from Mogiana for your cup
Excellent conditions for growing Specialty Coffee
Fazenda Aliança is synonymous with sustainable development
Quality coffee mainly exported to Japan


