The caféDavelle Ya

A shop, in the plainest word. Ya is what a Japanese shop calls itself.

The rice shop is a kome-ya, the bookshop a hon-ya. It says what is inside and nothing more. Ours is the door on the right — Davelle Ya.

The Kyoto-style cold brew tower on the counter

Roasted only for us.And it changes with the season.

Every cup is Davelle × 95 RPM, a small Japanese roaster in Brooklyn. Exclusive beans, roasted only for us — one farm per bag, named on the bag. What is in the cup today is what is on the shelf today.

Four beans, one roaster.

  1. 01
    Habtamu Fikadu AgaChelbesa Outgrowers · Yirgacheffe, EthiopiaKurume & Dega · Washed

    ApricotLimeadeBergamotWhite PeachHoney

  2. 02
    Felix Alberto Torres MorantesFinca Rio Negro · Huila, ColombiaBourbon Rosado M1 · Lactic Fermentation

    PassionfruitLycheeWhite GrapeJasmineCreamy Citrus

  3. 03
    Juan Dario GomezFinca Rio Negro · Huila, ColombiaGeisha · Advanced Anaerobic Washed

    LycheePeachLactic SweetnessSansho Spice

  4. 04
    Pedro Cruz GonzalezDavelle exclusiveSan Juan Ozolotepec · Sierra Sur, Oaxaca, MexicoTypica La Pluma, Bourbon & Mundo Novo · Anaerobic Washed

    Chocolate FudgeTangerineRoasted HazelnutRed AppleWhite PeachCaramel

In the cup at the shop counter

  • DripHabtamu Fikadu Aga
  • EspressoPedro Cruz Gonzalez
  • Cold BrewHabtamu Fikadu Aga
  • Kyoto Cold BrewFelix Alberto Torres Morantes

Matcha by MAKE — Ceremonial and Imperial — is on the same counter.

Davelle × 95 RPMThe coffee, in full →
The coffee menu etched into the antique mirror at the shop counter

Japan beyond the obvious. The small ideas behind the everyday.

Not the famous dishes — the things behind them. Matcha judged leaf by leaf. Miso rolled into a ball so soup could travel. A mayo built on egg yolks and rice bran oil. Bread made so carefully that ordinary becomes the point.

Four questions before anything goes on the shelf

  • Who made it?
  • Where is it from?
  • How is it made?
  • Why does it exist?
  • People
  • Land
  • Skills
  • Stories

Every item here is curated. Each one has its own story — and a card on the shelf that opens it.

Matcha rice crispies cooling on a rack

Eat it here. Take it home.

The shop is fed by the café. Grab & go, from 8: the Tamago and PoteSala sandos on our milk bread, small side salads, seasonal puddings and panna cottas, and the rice crispies — made by a Michelin-trained chef, in black sesame and matcha.

The Davelle storefront
Come by

The door on the right. Open 8 am – 5 pm, seven days.102 Suffolk Street, Lower East Side.

Map@davelle.nycThe café →