Dazbog Coffee is the realization of the American dream by two immigrants of the former Soviet Union, Anatoly and Leonid Yuffa. The dream that is now Dazbog began on a bitter, cold night among the cobblestone streets of Leningrad. The Yuffa family fled Russia to embark on a new and better life of freedom, democracy and opportunity. Their journey is the legacy of Dazbog Coffee. By bringing the richness of the Russian heritage and traditions to their quest for roasting only the finest quality Arabica beans from coffee estates around the world. Anatoly and Leonid have found a way to honor the past and enjoy the present in a rich-tasting cup of coffee. This is the Dazbog way. A way that applauds free expression by bringing out the unique flavor of every bean. A way that celebrates life itself in each and every cup.The history and character of their homeland inspired the unique and intriguing names of Dazbog’s fresh and roasted blends. The White Nights Espresso ® is named for the summer days in Leningrad when the sun never sets. The Hermitage, once home to the czars and now a world-renowned museum, is the namesake of their Hermitage House Blend® a fine medium-roasted coffee that appeals to a wide variety of tastes.
Like people, each coffee bean has a history, a story to tell. So Dazbog uses the worlds finest coffee roast analyzers, the Agtron system, assuring that customers savor the rich, complex histories of the coffee. Leo is the Master Roaster and Coffee Buyer and truly an artist in capturing the many attributes in every coffee or blend.
A gourmet coffee roaster, Dazbog slow-roasts coffee daily in small customized batches. A full line of fine estate coffees is available, including varietals (single origin), special blends, decafs, flavors and an extensive line of organics, all only the best 100% Arabica coffee. Dazbog samples coffee from hundreds of farms around the world to select only the best estate and plantation beans.
After roasting, we package and vacuum seal the coffee in one-way valve bags to guard the coffee from exposure to oxygen. This process allows our products to remain roaster fresh in the bag. Says Leo Yuffa, “When people taste our coffees, we want them to taste the sweet and natural characteristics of the coffee bean.”