Beverages

Energy Drink in a Can with Your Own Design (250 ml)

Offer your customers or guests a unique experience with this refreshing and energizing energy drink. This sparkling beverage contains vitamins and caffeine, delivering a pleasant boost and standing out with its custom-designed can.

Product parameters:

• Volume: 250 ml

• Minimum order: 240 pcs (orders possible in multiples of 24 – packaging)

• For smaller quantities, please contact our sales representative

• Packaging: 24 cans on a paper tray

• Shelf life: 2 years

• Ingredients: water, taurine, caffeine, sucrose, citric acid, vitamins (niacin, pantothenic acid, calcium-D-pantothenate, B6, B12)

• Nutritional values per 100 ml:

  • Energy: 198 kJ / 47 kcal

  • Protein: 0 g

  • Carbohydrates: 11.1 g (of which sugars 10.9 g)

  • Fat: 0 g

  • Fiber: 0 g

  • Sodium: 0.01 g

• Vitamin content per 100 ml:

  • Niacin: 7.04 mg / 44 %*

  • Pantothenic acid: 1.98 mg / 33 %*

  • Vitamin B6: 1.40 mg / 100 %*

  • Vitamin B12: 5.0 μg / 200 %*

  • *Recommended daily allowance

Give your customers or guests a high-quality boost that not only refreshes but also leaves a great impression with your unique can design!

Peach Iced Tea in a Can with Your Own Design (250 ml)

Refresh your customers or guests with a stylish peach iced tea in an original packaging! This iced tea offers a fresh peach taste and a unique look – thanks to the option to print your own design on the can.

Product parameters:

• Volume: 250 ml

• Minimum order: 240 pcs

• Order in multiples of: 24 pcs (carton packaging)

• Print: full-color custom design on the can

• Flavor: peach

• Shelf life: 2 years

Isotonic Drink in a Can with Your Own Design (250 ml)

Offer your customers or guests a refreshing lemon-flavored isotonic drink! This isotonic beverage not only hydrates but also stands out with its unique packaging featuring your own custom design.

Product parameters:

• Flavor: lemon

• Volume: 250 ml

• Minimum order: 240 pcs (orders possible in multiples of 24 – packaging)

• For smaller quantities, please contact our sales representative

• Packaging: 24 cans on a paper tray

• Shelf life: 2 years

• Ingredients: water, sugar, acidity regulator (citric acid), stabilizer, potassium, sodium, natural flavor, sweetener aspartame (contains phenylalanine)

• Nutritional values per 100 ml:

  • Energy: 135 kJ / 32 kcal

  • Protein: 0 g

  • Carbohydrates: 7.6 g (of which sugars 7.6 g)

  • Fat: 0 g

  • Fiber: 0 g

  • Sodium: 0.041 g

  • Magnesium: 0.07 g

Sparkling Table Water in a Can with Your Own Design (250 ml)

Offer your customers or guests the perfect refreshment with this stylish sparkling table water. This drink not only quenches thirst but also immediately grabs attention and leaves a great impression thanks to your own custom design on the can.

Product parameters:

• Volume: 250 ml

• Minimum order: 240 pcs

• Order in multiples of: 24 pcs (carton packaging, 24 cans on a paper tray)

• Print: full-color custom design on the can

• For smaller quantities, please contact our sales representative

• Shelf life: 2 years

Slovak Sparkling Spring Table Water in a PET Bottle with Your Own Design (500 ml)

Offer your customers or guests the perfect refreshment with high-quality Slovak spring table water, gently carbonated and designed to impress. This drink is packed in convenient 500 ml PET bottles and, thanks to your own design on the label, perfectly highlights your brand’s identity.

This sparkling water is an ideal choice for events, sports activities, or as a unique gift for business partners and employees. Its crystal-clear taste and elegant packaging ensure that your brand stays top of mind.

Product parameters:

• Volume: 500 ml

• Material: PET bottle

• Type of water: Slovak spring table water, sparkling

• Print: full-color custom design directly on the label

• Minimum order: 480 pcs

• For smaller quantities, please contact our sales representative

• Packaging: 28 bottles in a carton

• Shelf life: 1 year

• Composition:

  • Cations (mg/l): NH₄⁺/0.02; Ca²⁺/81.2; Na⁺/5.8; Mg²⁺/29.8

  • Anions (mg/l): HCO₃⁻/355.2; SO₄²⁻/27.5; Cl⁻/8.9; F⁻/0.12

  • Total mineralization: 536 mg/l

Iced Coffee in a Can with Your Own Design (250 ml)

Offer your customers or guests a unique experience with refreshing iced coffee. This drink not only pleasantly energizes and cools but also stands out with your custom can design. We recommend shaking well before use and serving chilled.

Product parameters:

• Volume: 250 ml

• Minimum order: 240 pcs

• Order in multiples of: 24 pcs (carton packaging, 24 cans on a paper tray)

• Print: full-color custom design on the can

• Shelf life: 2 years

• For smaller quantities, please contact our sales representative

Give your customers or guests a distinctive refreshment that makes a lasting impression!

In 56-1200012 Red Wine, 2012 FAMIGLIA BIANCHI – CABERNET SAUVIGNON, Vintage 2012

This wine displays a deep ruby colour and very good legs. Spicy and complex aromas of black pepper, liquorice, coffee grains, and hints of fresh mint mingle with blackcurrant and wild berries. The Cabernet presents itself with an ample and persistent mouthfeel, and a harmonious structure that highlights its personality and royal lineage. Goes well with lamb, game and hard cheese. Variety: 100% Cabernet Sauvignon Taste: dry Residual sugar: 3,76 g / l Acidity: 5,51 g / l Alcohol content: 14,50 % vol. Serving temperature: 16-18 °.

In 56-1200013 Red Wine, 2013 FAMIGLIA BIANCHI – MALBEC, Vintage 2013

This Malbec expresses all the typical characteristics of this grape with its dark red-violet colour, its fruity aroma of ripe plums and cherries, combined with the spicy notes of French oak and the sweet chocolate of American oak. This brings out its freshness, balance, and elegance, with a delicate structure and a long and velvety mouthfeel. Enjoy with pasta or grilled meat. Variety: 100% Malbec Taste: dry Residual sugar: 3,25 g / l Acidity: 4,8 g / l Alcohol content: 14,50 % vol. Serving temperature: 15-18 °.

In 56-1200014 Red Wine, 2013 FAMIGLIA BIANCHI – CABERNET SAUVIGNON, Vintage 2013

This wine displays a deep ruby colour and very good legs. Spicy and complex aromas of black pepper, liquorice, coffee grains, and hints of fresh mint mingle with blackcurrant and wild berries. The Cabernet presents itself with an ample and persistent mouthfeel, and a harmonious structure that highlights its personality and royal lineage. Goes well with lamb, game and hard cheese. Variety: 100% Cabernet Sauvignon Taste: dry Residual sugar: 3,76 g / l Acidity: 5,51 g / l Alcohol content: 14,50 % vol. Serving temperature: 16-18 °.

In 56-1200019 Red Wine, 2012 BIANCHI Particular – Cabernet Sauvignon, Vintage 2012

A top-class Cabernet Sauvignon Particular with best Argentine personality. The family Valentin Bianchi has been producing this red wine since 1928, but only in small quantities for family and friends. For the international market, merely a small number of the best wine barrels were chosen. Not for fast drinkers! The exclusive red wine is for connoisseurs and soothing to your tongue. Variety: 100% Cabernet Sauvignon Taste: dry Residual sugar: 3,86 g / l Acidity: 5,94 g / l Alcohol content: 14,50 % vol. Serving temperature: 16-18 °C.

In 56-1200020 Red Wine, 2013 BIANCHI Particular – Malbec, Vintage 2013

The intense violet-red Malbec Particular exudes a tangy aroma. The wine owes its original taste profile – velvety soft and fulfilling – to its home in the Argentine wine-growing region Mendoza. The grapes for this Malbec are handpicked in the vineyards of the family Valentin Bianchi. Only few bottles of this Particular are available on the international market. Variety: 100% Malbec Taste: dry Residual sugar: 2,13 g / l Acidity: 5,14 g / l Alcohol content: 14,00 % vol. Serving temperature: 15-18 °.

In 56-1200082 Red Wine, 2012 BIANCHI Particular - Cabernet Sauvignon, im hochwertigen Geschenkkarton, Vintage 2012

The Cabernet Sauvignon impresses with its deep red colour with shades of violet. This wine is characterized by its intense and complex aromas of ripe fruits, plums, and cherries. A hint of black pepper, tobacco, and vanilla complete the flavour experience. Harmonic tannins are carried by a thick structure and conclude in a lasting finale. Delivery in premium gift box with a bow. Variety: 100% Cabernet Sauvignon Taste: dry Residual sugar: 3,86 g / l Acidity: 5,94 g / l Alcohol content: 14,50 % vol. Serving temperature: 16-18 °.

In 56-1200083 Red Wine, 2013 BIANCHI Particular - Malbec, im hochwertigen Geschenkkarton, Vintage 2013

The intense violet-red colour is typical for this Malbec. Aged in oak barrels, the strong red wine develops aromas of plum – combined with a fine note of chocolate, coffee, and tobacco. A charmer that indulges the palate. This wine goes well with meat dishes. Delivery in premium gift box with a bow. Variety: 100% Malbec Taste: dry Residual sugar: 2,13 g / l Acidity: 5,14 g / l Alcohol content: 14,00 % vol. Serving temperature: 15-18 °C.

In 56-1205001 Red wine MARQUIS DU BOIS – BORDEAUX, Vintage 2016

The elegant vintage 2016 aged in oak casks impresses by blackcurrant and cherry flavours. It is the ideal companion for red meat, rich sauces, and cheese. Grape variety: 80% Merlot, 20% Cabernet Sauvignon Taste: dry Residual sugar: 0,13 g/l Acidity: 3,48 g/l Alcohol content: 14,00% Serving temperature: 17°-18°C.

In 56-1205002 Red wine CHÂTEAU ROQUETTES – SAINT-ÉMILION, Vintage 2013

The SAINT-ÉMILION 2013 aged in oak casks. The velvety red wine of ruby red colour bewitches with a full-bodied flavour and lasting finish. It goes very well with sausage, barbecue meat, red meat, and cheese. Grape variety: 80% Merlot, 15% Cabernet Franc, 5% Cabernet Sauvignon Taste: dry Residual sugar: 0,09 g/l Acidity: 3,6 g/l Alcohol content: 13,00% Serving temperature: 17°-18°C

Natural product - Almond

Natural product line - Almond

Homemade brandy from farmer - Jablkovica

Almond liqueur with coffee

Bee Honey Original is a mead made according to an original recipe from the best Slovak honeys. The delicate taste and unique aroma are given by the character of the types of honey and herbs used, which create a delicious and harmonious drink during fermentation. Alc. 13% vol.

Volume: 750 ml. Weight: 1,300 g
Volume: 500 ml. Weight: 1,000 g
Volume: 180 ml. Weight: 400 g

This special mead is carefully matured, giving it an exceptionally delicious taste. The combination of three types of honey is matured with a gentle touch of oak wood, creating an unmistakable experience. The taste blends honeycomb with a hint of chocolate, vanilla and dried fruit. Mead, the oldest alcoholic beverage known for more than 10,000 years, still retains its royal charm and the popularity of our ancestors. Alc. 13% vol. Volume: 750 ml. Weight: 1,300 g

Exclusive packaging of Včelovina Original mead in a white ceramic bottle with a premium box. Mead is made according to a traditional recipe from the highest quality Slovak honeys. The delicate taste and unique aroma are the result of the fermented types of honey and herbs that make up this delicious mead. Alc. 13% vol. Volume: 500 ml. Weight: 1,300 g

Exclusive packaging of the special mead Včelovina Spečiál in an elegant black ceramic bottle with a premium box. This mead is matured using a special method and offers an exceptionally delicious taste. The combination of three types of honey matures with a gentle touch of oak wood. The taste reveals honeycomb along with subtle notes of chocolate, vanilla and dried fruit. Mead, as the oldest known alcoholic beverage with more than 10,000 years of tradition, still retains the popularity of kings, princes and our ancestors. Alc. 13% vol. Volume: 500 ml. Weight: 1,300 g

Namaste coffee lovers. India is known for its spices and their distinctive taste in food. India coffee has a slightly sweet taste with moderate acidity and sometimes a spicy aroma.

Type of coffee: 100% arabica
Roasting: medium
Packaging: 50g / 220g / 1kg

India is the seventh largest coffee growing power in the world. Their coffee consists of homogeneous, large and ripe beans from the best plantations in the southern regions. The monsoon climate and particularly fertile soil predestined this country for the cultivation of high-quality Arabica. Indian coffee is one of the most common, offering an interesting smoothness and stimulating intensity. At the same time, India is the only country where all coffee is grown in the shade. The taste is usually mild, not too sour and has an exotic full flavor and delicate aroma.

Flavor profile

India Plantation AA consists of large, carefully selected and high quality beans. This arabica comes from the best Indian cultivations and can be described as subdued, with the right body and interesting taste. It is characterized by a full, complex and almost perfect flavor profile. It is nutty, sweet and delicate. The nutty aroma together with the mild sweetness create a harmonious combination. Its slightly spicy aftertaste can be a little surprising. It has an excellent body and leaves a long-lasting, slightly sweet aftertaste.

Cultivation, processing

The history and origin of coffee in India dates back to around 1600. The story goes that the Indian pilgrim Baba Budan went on a pilgrimage to Mecca during which he smuggled seven coffee beans from Yemen. The Arabs carefully protected their coffee, so it was not easy to get the seeds. After reaching home, he planted them in Chandragiri.

The way India grows coffee is unique - under a canopy of different varieties of trees that provide shade and nutritious soil. At the same time, there are pepper plants and bushes among the coffee plants, which have a significant influence on the ripening and final taste of the coffee. The Plantation designation refers to the highest grade of washed Arabica grown in India. It has the AA rating thanks to the highest quality and sufficiently large fruits. Coffee trees grow here at an altitude of 1,000-1,500 meters above sea level.

All coffee in India is harvested by hand without the use of machines. Unripe beans can remain on the plants and continue to ripen, requiring pickers to return to the plant four or five times during the two-month picking season. After harvesting, the coffee cherries are sorted, washed and popped. This process must be quick to avoid fermentation. The crushed cherries are then left to ferment naturally for approx. 12 to 18 hours. They are mechanically washed (the slime is removed) and soaked under water to improve the color. Then they are dried in the sun, on terraces lined with bricks. Although this process takes much longer than mechanical drying, growers believe that slower drying actually enhances the flavor of the coffee.

Coffee is mostly grown by farmers who are grouped into cooperatives. When drying, they most often use "wet-processed" - wet drying, it depends on the specific region. The coffee cherries are first swollen, the outer layer of the skin is removed and the bean with the mucilage is allowed to ferment in water for several days, then it is washed. After reaching the optimal humidity, it travels for export. Although this practice is relatively new in Mexican Chiapas coffee, it requires considerable skill and produces some of the highest quality coffees in the world.

How to prepare it

India Plantation AA is a great aromatic coffee suitable for various brewing methods. Its high caffeine content will stimulate your senses in all circumstances. We recommend it especially for pressure coffee machines (Moka kettles). Its excellent taste is perfectly extracted by a French Press and a coffee machine.

This coffee will draw you into the Mexican coffee trees, whose aroma will give you temperament and energy for the whole day. Try it out!

Type of coffee: 100% arabica
Roasting: medium
Packaging: 50g / 220g / 1kg

Chiapas Mexican Coffee is a premium Mexican coffee grown in the southern state of Chiapas and features a light, smooth flavor and rich, fresh acidity with a light to medium body. Chiapas benefits from the mixing of the climate of the Pacific Ocean in the west and the Atlantic Ocean in the east. In combination with the slopes of the Sierra Madre mountain range, which divides the state and reaches up to 1,600 meters above sea level near the border with Guatemala, countless microclimates are created where they grow significantly premium and high-quality fair trade coffee.

Flavor profile

Mexico SHG EP Chiapas coffee has a balanced body and is characterized by fruity and nutty notes. The acidity is clear but not too strong and the aroma is soft, fresh with a pleasant finish. At the same time, it has orange undertones related to the region of cultivation, with hints of caramel, cocoa and earthiness. The taste of walnuts resonates together with the other elements long after the drink is finished. During professional training, more experienced coffee drinkers can feel the taste of dry white wine. The caffeine content is lower, thanks to which one can enjoy it even in the later hours.

Cultivation, processing

Mexico as a whole is the eighth largest producer of coffee in the world, with the majority of production grown in the states of Chiapas and Oaxaca. Coffee first came to Mexico in the late 17th century when it was grown on farms owned by Europeans, mostly native Mexican workers. The volcanoes and hot tropical climate provide fertile soil that improves the supply of nutrients to the coffee plants and helps develop their resulting flavor. Quality Chiapas coffee is said to rival the finer Guatemalan coffees in complexity and strength.

In addition to the perfect taste, this type of coffee can also boast the title of Strictly High Grown and European Process. SHG refers to coffee grown at high altitudes, giving it a denser and more vibrant flavor profile than coffee grown at lower altitudes. Higher altitudes provide an environment suitable for Arabica coffee, the climate tends to be cooler with less direct sunlight and plenty of humidity. This causes the coffee fruit to ripen slowly, allowing more time to develop depth and sweetness, as well as many of the other desirable qualities we look for in great specialty coffees. The European Process refers to manual sorting that removes all insufficient grains.

Coffee is mostly grown by farmers who are grouped into cooperatives. When drying, they most often use "wet-processed" - wet drying, it depends on the specific region. The coffee cherries are first swollen, the outer layer of the skin is removed and the bean with the mucilage is allowed to ferment in water for several days, then it is washed. After reaching the optimal humidity, it travels for export. Although this practice is relatively new in Mexican Chiapas coffee, it requires considerable skill and produces some of the highest quality coffees in the world.

How to prepare it

You can achieve the best results of Mexico SHG EP Chiapas coffee with an espresso coffee machine. Immediate fine grinding ensures the gradual release of fruity tones. Maximum richness of taste and solid soluble cream will be a positive start to every new day. A spoonful of cream or sugar will help to soften it.

You can recognize notes of vanilla and nuts in a cup of Peru coffee. You will be attracted by the rich foam of this coffee at first glance. Who will show his tongue to lick her?

Type of coffee: 100% arabica
Roasting: medium
Packaging: 50g / 220g / 1kg

Peru is the ninth largest producer of coffee in the world, accounting for 2% of world coffee production. It is also one of the leading producers of organic and Fair Trade coffees. The exceptional altitude of the Andes and plenty of forest shade provide an ideal environment for growing Arabica coffee. Coffee acquires its flavor through standard processing and drying in the sun. Coffee grown by local farmers is characterized by a light body and low acidity. The aroma of real, artisanal coffee will delight you with its intensity.

Flavor profile

Coffee Peru arabica HB is an excellent choice for lovers of aromatic and refreshing drinks. The sweetness is beautifully combined with accents of nuts - almonds, vanilla and butter. The whole is complemented by caramel details, which, together with the complex aromas of fruit and bitter milk chocolate, delight with their taste. Thanks to the citrus notes, it is good to reach for it on hot days. It leaves a velvety mouthfeel and a slightly dry finish. It will give you strength in any work and stimulate the mind. The caffeine content is not too high, so it is possible to enjoy more cups.

Cultivation, processing

Coffee was first brought to Peru in the 18th century, exports began about a hundred years later. A big problem with growing high-quality coffee in Peru is infrastructure. This means that the farmer has to transport the harvested coffee for a long time before processing. That is why many small producers in the country are members of the cooperative.

Peru HB coffee is grown in shady places at high altitudes to produce a denser and more complex tasting bean thanks to the slow ripening process. In addition, growers have made great efforts to produce high-quality grains using only sustainable agricultural practices. The HB (hard bean) symbol indicates that the coffee has been grown at an altitude of approximately 1,200 meters, making the beans harder and denser than beans of the same quality.

The wet coffee processing method requires transporting the harvested cherries to the mill and thus using water, which is difficult to obtain in some coffee growing areas. In the first stage, the Peru HB coffee cherries go into a centrifuge, which mechanically peels the kernels from the cherries. The cherry then lands in a cauldron where the fermentation process removes the remaining pulp. The next stage of treatment is rinsing to remove impurities from the grains. This is followed by drying the beans until they reach 11-14% moisture.. Coffee processed "wet" has a milder taste, but more intense acidity than coffee processed dry. There is also a strong culture of organic and Fair trade production in Peru. Fair trade certification can only apply to coffee produced by a cooperative. Farmers protect water resources for their communities and sequester carbon by managing a forest-like system.

How to prepare it

Coffee experts recommend 3 ways to best enjoy Peru arabica HB. The first method is using a dropper. It aerates every drop of coffee and fine-tunes its caramel tones. In addition to the classic drip machine, it is also possible to use a pour over. Even coffee shops do not have to worry that this type of coffee is not suitable for espresso machines. On the contrary. The high pressure that the machine develops ensures a flawless taste.

Even the ancient Mayans could enjoy coffee, which grows in the mountainous and volcano-filled Guatemala. Its characteristic nutty taste with a citrus-floral finish will soothe you at any time of the day.

Type of coffee: 100% arabica
Roasting: medium
Packaging: 50g / 220g / 1kg

Guatemala produces some of the best and most distinctive coffees in the world. The country's unique coffee-producing regions have earned a positive and well-known reputation in the industry. Coffee is the main export item for Guatemala, which contributes to the growing economic status of the country, and it is also the ninth largest exporter of coffee in the world. Coffee beans grown in this country have typical taste notes suggesting a full body and a rich chocolate-cocoa flavor and caramel-like sweetness.

Flavor profile

One of the few areas where coffee is grown in Guatemala is the Coban region. It is located in the middle of the northern part of the country, which shows typical Guatemalan coffee characteristics. These include excellent body, usually full to medium, and light fruity acidity. Guatemala SHB Coban is a balanced coffee with a floral aroma, in which notes of nuts, fine chocolate and citrus play. Behind this excellent coffee are high agricultural standards, fertile volcanic soil and the harvesting process.

Cultivation, processing

Coffee was brought to Guatemala in the middle of the 17th century as an ornamental plant. However, coffee production did not really take off until the 1860s, when the country's natural dye industry was overtaken by synthetic products and a new focus was needed to save the economy. The climate in Guatemala is one of the most diverse in the world and therefore favorable for growing coffee trees. It has up to 7 main growing areas, each with its own set of unique growing conditions and microclimates. However, the Coban region is specific in that there is almost always a fine mist, it is constantly drizzling or pouring, and the sun rarely appears during the day, which also affects the cultivation and the very taste of coffee. Harvesting takes place from the end of December to the middle of March. Thanks to cultivation at an altitude of 1,300 to 1,500 meters above sea level, this coffee received the label SHB - strictly hard bean. Thus, the ripening time of the fruits is longer, which ensures a firmer core and a better flavor profile. Because of the extremely humid environment, farmers have to make the most of their efforts when processing coffee cherries. They can absorb more moisture, so they are more prone to leavening. They are picked in up to 10 passes within 14 days to pick only the ripest cherries. Due to these conditions and the difficult terrain, drying is usually mechanical to avoid spoilage of the crop.

How to prepare it

Guatemalan coffee has a bright acidity, natural sweetness and subtle flavors that are best brought out when brewed. French Press - due to constant contact with hot water, natural sweetness and unique flavors are evenly extracted. Pour over - if you are going to try this unusual tool, use finely ground coffee and a paper filter. In combination with Guatemalan coffee, it creates a rich, full cup, emphasizing delicate fruit and floral notes. In case of emergency, you can also use a classic coffee dripper. In the summer months or for iced coffee lovers, Cold Brew is offered - it emphasizes lighter acidity and sweetness, due to a longer brewing time. The last cup of coffee is full, strongly sweet and moderately acidic.

The price is shown without the sleeve.

Let yourself be tempted by the citrus notes of coffee with a sweet hint, as our brothers from the Czech Republic say. Kenya coffee is for those who like to remember summer and its hot days.

Type of coffee: 100% arabica
Roasting: medium
Packaging: 50g / 220g / 1kg

When it comes to ranking the best coffees in the world, there are only a few major coffee growing regions that regularly come out on top. One of the most famous is definitely Kenya. Coffee experts consider Kenyan beans to be the elite of the elite because of their full body and smooth, complex flavors. Kenyan coffee beans highlight uniquely sweet, syrupy and full notes. Arabica is mainly grown in this area.

Flavor profile

A good Kenya Arabica is a coffee with a rich body, high acidity, intense taste and pleasant aroma. It is sharp but at the same time soft and usually very well balanced. It has sweet notes, some consumers smell spices, dried tomatoes, which complete the notes of black currants. The aftertaste of Kenyan coffee can be quite dry with accents of lemon or wine. These coffees have a very complex flavor and are usually medium-bodied. The caffeine is not at a high level, so it won't hurt even in the late afternoon. The cream is rich and delicate.

Cultivation, processing

Coffee cultivation arrived in Kenya thanks to the British in the early 20th century. Today, it is the 16th largest grower in the world with annual yields in the order of 100 million tons. Of this, approximately 95% is intended for export, as Kenyans themselves prefer to drink tea for a long time. Estimates suggest that there are 150,000 coffee farmers in Kenya and up to six million Kenyans find direct or indirect employment in the coffee industry.

Coffee beans in Kenya grow at altitudes ranging from 1,400 to 2,000 meters above sea level, and coffee trees grow in rich volcanic soil. Different varieties of coffee have been bred here since the 1950s. Thanks to this, the most modern coffee laboratories in the world have been developed here, where they are still working on new varieties of coffee plants. When drying fruits, wet processing is preferred here. It is a method by which green unroasted coffee beans are removed from the outer covering (called parchment). This type of processing usually occurs when the coffee fruit is still wet or just after harvesting. Wet-processed coffee tends to taste cleaner after brewing, while bringing out the citrus-fruit flavor. After washing, the cherry is left to ferment for up to 36 hours to remove the slimy, sweet coating. Then they are dried in the sun and go to the grinding stage, where the fruits are removed from the dry skin. After grinding, the coffee beans are sorted. The bigger, thicker, healthier and denser the cherry is, the better it tastes.

How to prepare it

A specialty in the cuisine of the Kenyan coast is the way of cooking Kahawa Chungu (Bitter Coffee). Coffee is brewed in brass kettles on charcoal stoves. If you cannot afford such a cooking process at home, we have a few other types. If you want to enjoy the true taste of Kenya Arabica coffee, we recommend using a French Press or Aeropress to prepare it, as it is better to brew it than to drip it.

Not only is Sumatra the world's sixth largest island and chimpanzees jumping on your heads, but it also grows some seriously energizing coffee. After all, taste it and you will find several interesting taste notes.

Type of coffee: 100% arabica
Roasting: medium
Packaging: 50g / 220g / 1kg

Sumatra coffee from Indonesia has one of the most interesting origins of all coffees. Beginning in the 18th century, when the popularity of Sumatran coffee grew significantly, the unique shape and shade of these beans helped European traders recognize authentic Sumatran coffee. The taste of this coffee is often described as earthy and intense with a herbal aroma that is unique to this region and not found in any South American or African coffees.

Flavor profile

Mandheling has plenty of acidity to give it vibrancy and often has notes of sweet chocolate and licorice. The coffee's flavor develops well thanks to the rich volcanic soil and tropical climate despite not being grown at a significant altitude. All this results in a full and exotic taste similar to caramel accents. It has a full body like all premium coffees, often described as syrupy. It also gets its typical taste thanks to the unusual method of drying Giling Basah - wet peeling.

Cultivation, processing

While most coffees are named after the growing region or country they come from, Mandheling coffee is named after the people of Mandheling who traditionally grew and processed the coffee beans. It got its name thanks to a language mistake between a local resident and a Japanese soldier. Thus, Mandheling is a type of coffee grown in Pandang, a small island part of Indonesia, near the coffee district of Sumatra. Coffee plants were imported to this island at the beginning of the 19th century in an attempt to break the monopoly in coffee cultivation of other countries. It grows at an altitude of 700 to 1,500 meters above sea level. Coffee is often roasted to a dark or medium-dark color to enhance the coffee's sweet taste and earthy qualities. Green Sumatra coffee beans often have a unique asymmetrical shape and a deep aquamarine hue. Coffee connoisseurs would agree that their earthy, pungent and deep character is a by-product of the botanical diversity of these beans. Although the cherries are dry-processed, a method is used that involves washing the dried cherry skins in hot water, thus providing a more uniform appearance to the coffee beans and likely contributing to a milder taste. At the same time, the fruits have a much higher moisture content thanks to the non-standard drying method.

How to prepare it

Sumatra coffee is often sought after by those who are sensitive to acidic coffee. To preserve the coffee oils that contribute to the taste, we recommend using a mesh filter instead of a fine filter. This is of course a personal preference. Alternatively, you can stick to the ratio of 17 grams of water to 1 gram of coffee, combine the amount according to your taste.

Columbia coffee promises you an exotic taste. The whiff of orange and bergamot on your tongue will make you want to make more and more and more coffee.

Type of coffee: 100% arabica
Roasting: medium
Packaging: 50g / 220g / 1kg

As the third largest producer of coffee in the world, Colombia is home to a large number of coffee growing regions, producing up to 810,000 metric tons annually. Supremo coffee is very distinguishable. If you want to be sure of the quality, you should start with a visual inspection, the beans of this coffee have a typical cinnamon color. In addition, the size of the fruit should be relatively larger than common varieties of coffee, which is basically referred to in its name Supremo. This coffee is mild and has an excellent balance between its body and acidity. The glass has a nice fruity-floral finish, and after finishing it, you will want to prepare another cup.

Flavor profile

This coffee is ideal for people who prefer a rich but balanced flavor profile. Sweet chocolate flavors are very prominent at first, later fruit notes come that can touch caramel, apple and red fruits such as berries. Colombian aromas are sometimes a bit citrusy with hints of spice. The cream is thick and delicious. Whether you make it day or night, it's likely to become your favorite.

Cultivation, processing

Colombian Supremo coffee was brought to the mountains of Colombia by Jesuit missionaries in the form of Arabica coffee trees. These trees prefer higher altitudes and lower temperatures. This allowed them to quickly adapt to the diverse terrain of the country, the volcanic mountains also helped, thanks to which the coffee trees bloom beautifully. During growth, the fruit goes through a slow ripening cycle, resulting in a very unique coffee taste. After harvesting, the fruits are bagged and immediately sent to the pulping plant. After this process, the coffee is fermented to bring out its characteristic properties. Twenty-four hours later, the coffee beans are washed with water to remove all impurities. This crucial step distinguishes authentic Colombian coffee from Brazilian coffee. After washing, the coffee beans are left in the sun until they are completely dry and have the ideal moisture ratio. Thanks to specific processes and careful attention to detail, seeds and trees that were once imported to South America have evolved into an excellent coffee, known today as Colombian Supremo coffee. Already at first glance different and unique.

How to prepare it

Columbia Supremo is excellent served regardless of which cooking method you prefer. But even so, it is an ideal choice for espesso machines or aeropress when the delicate taste and captivating aroma stand out even more. If you're new to buying freshly roasted coffee and don't know where to start, or if you're a coffee veteran, this selection will more than satisfy your coffee cravings.