About Our Coffee
Coffee is one of the most popular hot beverages in our culture. Since its discovery, it has had a decisive influence on the economic, political, and social structures of entire countries. Whether it is celebrated in style, gulped down on the run, or picked up as a takeaway on the way to work, coffee has always been, and still remains, an important part of our culture.
Our vision at EnjoyBetterCoffee.com is to bring our customers the best coffee-drinking experience the world has to offer. Without discounting the popularity and tradition of coffee shops and cafes, we believe that there are companies producing distinctive coffee with both consistency and excellence--companies that have done so for all of their history.
We try to select the best coffee producers from all corners of the globe. These companies have exciting and interesting histories, and strong traditions in picking, blending and roasting coffee. Their superior quality, demonstrated time and again over the years, gives us the assurance that we are selling the best products available in the current marketplace. We hope you will agree!
Click on the links to the left to learn more about the origins and discover the history of some of our top coffee producers.
Arvid Nordquist’s interest in taste began when his own delicatessen opened its doors in 1884 on Nybrogatan in Stockholm, Sweden. As a clerk employed by the store, Arvid Nordquist saved up his wages over many years to buy and take over the Brown Anders Grocer in 1884. Today, Arvid Nordquist is a Nordic trading company with operations in Sweden, Norway, Finland and Denmark.
Arvid Nordquist was a well-dressed man and his mission was to market products with quality, while he and the staff appeared with quality. To further reinforce the impression that the store was as neat as himself, all the male shop assistants in Nordquist's store wore dark suits and white shirts. In the store, customers could enjoy the aroma of pears and apples from Parisian trellises, nobly wrapped in cotton.
In 1892 the store had become too small and Arvid Nordquist moved his business to the corner of Karlavägen and Sturegatan. He opened at seven in the morning and closed at ten in the evening, but on Saturdays they sometimes remained open until midnight. Records from the store show that Nordquist employed six assistants, a cashier, a bookkeeper, a student, two drivers, and five farmhands in addition to his self-employment by 1897, and that he paid his employees a modest wage of $100 a month.
The general art and industry in 1897, popularly known as the Stockholm Exhibition, was a great event, and Nordquist's ambitious nature led him to develop collaborative partnerships with the curators of the exhibition. He recognized the opportunity to develop relationships with new customers and new connections through the Stockholm Exhibition. Many famous people were also in attendance of the Stockholm Exhibition, including the artist Anders Zorn and poet Erik Axel Karlfeldt.
The first decades of the 20th century were dramatic for Arvid Nordquist, both personally and professionally. In September of 1907 he married Walborg Taube. The very next month he formed the trade limited company Arvid Norquist with four other partners. In 1910 Arvid Nordquist is appointed to the Royal Warrant for the first time by Gustav V. Becoming a Royal Warrant is an honorary designation given to companies as evidence that the company's products or services are appreciated by any member of the royal family. The store is well-run and has a stable and reliable business, but the grave events in the world at the time threatened the company's ability to continue.
In 1922 Arvid Nordquist passed away from what was likely a heart attack. His son Bengt was only 9 years old at the time, but Arvid had already been proactively delegating responsibility of the company to Ernst Thelen. Ernst, previously designated by Arvid as Deputy CEO, became CEO of the company. In 1927 the shop moved again to West Higgins Road. In 1936, Arvid's son Bengt was commissioned to manage the company's weekly advertising. The shop was equipped with a new neon sign and exterior lighting with extra lamps to light up the Arvid Nordquist shop at Birger. Always an environmentally-conscious company, the manager ensured the shop was dark by 9:30pm every evening.
In 1941 CEO Ernst Thelen passed away. At that time Bengt Nordquist, aged 29 years, was sufficiently established in the business to assume the role of CEO. That Christmas season was the first time Bengt took over coverage for the store. At the time the shop was often full of business and the employees were well-known for their courteous nature. Begnt, a competitive sports enthusiast, helped to instill team spirit in his employees and the philosophy of the company.
When Arvid Nordquist's son took over the company, he faced the facts of the times. Bengt knew that if the company were to survive, it was up to him and noone else. Unlike traditional companies in which responsibility is shared between several parties, the responsibilities for a family business rest on the family members. Bengt Nordquist felt a strong sense of responsibility for all that he had inherited, and expressed it as follows: "The company is not for the family. The family is for the company." Passion for coffee has always been a cornerstone of Arvid Nordquist's business, but when his son took over, the love for coffee became even clearer.
Bengt's passion and strong sense of responsibility are what helped carry the company through the tough times of the world when he took over as CEO. Immediately prior to his appointment to CEO in 1939, the effects of WWII resulted in the newly appointed wartime administration having introduced rationing policies regarding certain goods in Sweden. The German occupation of Denmark and Norway in 1940 further contrained and tightened the rationing of goods in Sweden. Coffee became very expensive for years as a result of the rationing, costing up to five times the average hourly wage at the time. It was not until August 1951 until coffee was sold freely again.
Peace from the war further bolstered the company during the 1950s and, in 1951, Gustav VI appointed Bengt as Royal Purveyor. The year after, Princess Sibylla designated the same award. In 1956, Prince Bertil renewed Arvid Nordquist's status as a Royal Warrant, further establishing the royal family's appreciation for the fine coffee. During the 1950s, Arvid Nordquist worked side by side with Chase & Sanborn coffee roasters. At the time, Chase & Sanborn had eight warehouses around Stockholm that Arvid Nordquist relied on to roast and package their own coffee. In time, Arvid Nordquist considered opening their own facility to package their coffee and eventually decided to establish a site in Solna as it was in proximity to the Bromma airport. When planning began in 1958, Arvid Nordquist decided to build its own roastery in the same facility so that the company could produce their own coffee and phase out the reliance of the company on Chase & Sanborn.
The roastery was completed in 1961 and, in 1962, the Classic coffee Arvid Nordquist is famous for was launched. Despite facing strong competition at the time of its release, Classic quickly became popular after its launch. At this time, the much coveted Classic coffee was available in one roast--dark roast. It took 6 years until the medium roast Classic became available in 1968, but it was also a quick success. During the 1960s, Arvid Nordquist also introduced an expanded imported product line, offering Sweden various items and goods including Smirnoff vodka. In 1968 the shop moved again to Dawson Street.
The 1970s brought Arvid Nordquist's status as the first company in Sweden to launch Australian bottled wine. They also aquired and launched numerous other products during the time, from sardines and fine delicacies to Nike sneakers. Their coffee line also received an update to its packaging in 1981, sold in a jar with gold text and with the slogan "Finer coffee we cannot do. The jar was the only thing that we could improve." In 1984 Arvid Nordquist celebrated its 100th anniversary with a week full of events and parties.
In 1991, Bengt Nordquist passed away at 78 years old. In 1990 Anders Nordquist, the son of Bengt, took over responsibility over many areas of the company after Erik Nilsson retired. Anders still maintains his status as CEO of the company, which he gained in 1995, and his strong leadership helps maintain Arvid Nordquist's status as a world-renowned coffee company.
"We strive constantly to improve on what we do, setting our sights high when it comes to being a good employer and conscientious member of society. This is crucial to our continued success and to winning the trust of consumers in a market with such strong competition.”
— Anders Nordquist
From their head offices in Belluno, nestled among the Dolomites, Bristot has been roasting coffee since 1919. Over the years, Bristot has become one of the leading firms on the coffee market, paying constant attention to changing styles and technologies in order to continue to satisfy changing tastes. The history of Bristot, made up of tradition, creativity and entrepreneurial skills, is a symbol of the quality for which Italian products are renowned internationally, and their name is synonymous throughout the world with modernity, class and passion.
The secret of Bristot's success lies in the way they have drawn on the benefits of experience and tradition and, at the same time, been able to innovate in order to keep in sync with the times. History and tradition form the very foundations of the brand: Domenico Bristot, the founder of the coffee roasting company that bears his name to this day, discovered that hard work, skill, luck and a healthy dose of intuition were – as for other great men of his day – the secret to success.
At a very young age Domenico moved to Vienna, a melting pot of philosophers, writers, scientists and entrepreneurs, where he quickly established up a number of stimulating friendships. It was here where Domenico began his relationship with a coffee roaster that signified the beginning of Domenico's future and his introduction to the fascinating world of coffee. On his return to Italy in 1919, Domenico decided to open a roasting plant where he could put the innovative toasting and blending techniques he had learned into practice.
After much studying and experimentation, Domenico finally found what he was looking for: a coffee with an intense, pleasant aroma and a sweet, fruity taste – something markedly different to the other coffees of the day. Herein lies the secret to the success of the Bristot Roasting Company: the unique roasting method, meticulous research into the best origins of coffee and passion for excellence; indispensable factors for obtaining a truly one-of-a-kind espresso. To this day, the same level of passion spurs Bristot on to pursue excellence and quality by constantly innovating our production and logistics processes to guarantee continuity between past and future.
The ambition of Bristot today reflects the passion and aims of the company's founder, Domenico. Bristot endeavors to make their mark in the wonderful world of coffee by offering quality products and paying the utmost attention the ever-changing demands to the cosmopolitan consumer. In their pursuit of excellence, passion, and tradition, the dialogue is also continually evolving and is informed by the company's strong ethical values. Integrity, honesty and transparency lie at the heart of Bristot; they are the values that have enabled the company to make consumers’ dreams – and indeed their own – come true. Caffè Bristot is always very mindful of its social and environmental responsibilities. Eco-sustainable and fair trade products are a must.
Today Bristot is the leading brand of procaffé S.p.A., a historical company that has played a consistent role in the development of the Italian roasted coffee since the beginning of the century. The Bristot philosophy has not changed one bit since the day the brand was founded: our signature features continue to be quality and excellence. Knowing what coffee is all about; the pursuit of excellence; the art of blending and roasting. This has been our culture, since way back in 1919.
A company with a long and prestigious history, Caffè Vergnano was founded way back in 1882 when Domenico Vergnano, ancestor of the present family, established a small grocery in the medieval city of Chieri. Today it is the leader of innovation on the market and the oldest family owned and cared for coffee business.
Caffè Vergnano, an ancient Piedmont coffee-maker, has been led by the Vergnano family for four generations, and is looking towards the future and focusing on creativity, innovation and quality. It was founded in 1882 and started as a small apothecary in Chieri, a small town at the foot of the Turin hills. The shop soon began to specialize in the roasting and sale of coffee, defining the Vergnano family's true vocation. Their shift toward coffee production was nourished by a courageous decision to purchase a coffee plantation in Kenya in the 1930's.
At the same time in Italy, the business grew rapidly with the establishment of the first three warehouses in Turin, Alba and Chieri. The company quickly transformed itself into one of the most respected coffee producers in Italy. This success gives its thanks to the continual search for quality, a quality much appreciated by the real coffee connoisseur that has recognized Caffè Vergnano's high standards for more than a century.
The superior quality of the Vergnano blends is born from an extraordinary process, from the choice of raw materials to production. Coffee produced by Caffè Vergnano begins as a selection of the green coffees imported in juta sacks from 9 different countries. Beans from each origin are roasted separately to guarantee the correct cooking temperature. This individualized process ensures that the coffee is roasted to perfection, and accentuates the full aroma and quality of each and every bean. This slow roasting is also what gives Vergnano its characteristic, evenly-balanced taste.
The roasting is the most delicate moment of the coffee working process, because the taste concentration and flavor of the beans depends on the exact level of roasting. This delicate stage is still today carried out by Caffè Vergnano following traditional methods. Unlike most modern coffee makers who work with the “turbo” industrial method, or rather with 5-6 minute cycles at high temperatures, Caffè Vergnano has adopted a “slow” roasting system, with cycles that last between 18 and 22 minutes. In each new cycle, the roasting of each individual lot is personally inspected, to guarantee the product maintains a constant perfect quality.
Caffè Vergnano maintains the merits of a company faithful to the best tradition while, at the same time, being one of the most dynamic and avant-garde manufacturers. For over 130 years, Caffè Vergnano has selected the very best coffee origins, directly in the place they are produced. It can look to the future with confidence, standing strong with their 13500 square meter factory and 14 automatic production lines.
Today, Caffè Vergnano is one of the top five Italian coffee companies. It ranks in as Italy’s sixth company in retail market, with an Italian presence in 19 regions with over 4,500 HORECA clients, and more than 70 coffee shops in 19 countries throughout the world. Furthermore, it successfully exports to more than 80 countries. The current, 4th generation family faces the future confidently, aiming at international development with its own chain of coffee-shops under the Caffè Vergnano 1882 brand name. There are already 32 shops located in Italy, London, Paris, Munich, Nice, Dusseldorf, Riga, Oman, Bahrein, Saudi Arabia, Hong Kong and, most recently, in Vancouver, Canada.
In 1978, the Carte Noire brand was first introduced, offering sensual aromas and rich flavors to the world of coffee. The release of Carte Noire revolutionized the French coffee market by producing pure Arabica coffee with a premium position. Its name and logo symbolized and encapsulated luxury and privilege. The company was first developed by René Monnier, a man with a bold vision and desire to combine his coffee knowledge with the French "art de vivre". He felt that in a country where good food and wine are highly celebrated, excellent coffee should not be an exception. Consequently, he decided to make use of his long years of coffee making experience to create Carte Noire.
Carte Noire has been an innovator on the market from its conception. At a time when the market offered coffee composed mainly of a mixture of arabica and robusta, Carte Noire was the exclusive pure Arabica blend in revolutionary packaging. Impressed by the luxury world that was emerging around emblematic French fashion personalities, René Monnier decided to push the boundaries even further and create not only high quality coffee in a cup, but also packaging that looked like a luxurious object of desire, something to offer as a gift, with a unique “couture” signature. While other coffee brands were still presented in rigid boxes, Carte Noire changed the game with its freshness valve and flexible packages. This packaging offered a more sensual experience that was well-aligned with the company's slogan; "Un café nommé Désir" ("A coffee named Desire").
Since its introduction in 1978, France, a country known for great coffee, has held Carte Noire close to its heart. In fact, it is the leading premium coffee blend in France! Carte Noire allows its drinkers to have a taste of France's love affair with coffee. A sip of Carte Noire will have you falling in love with coffee all over again. It has been a consistent player on the global market from the time it was released, and continues to increase in popularity. In fact, its up-and-coming status has attracted not only customers, but the interest of other coffee companies. Recently acquired by Luigi Lavazza SpA (est. 1895), the popularity of Carte Noire will play an integral role toward Lavazza's corporate development to boost sales to about 2 billion euros ($2.2 billion) per year by 2020.
As a premium quality coffee brand and a major global player on the coffee market, the primary ambition of Carte Noire is to constantly deliver high quality coffee. In fact, the production process is designed solely to achieve this goal. Carte Noire's team of scientists and coffee experts are dedicated to creating coffees that provide the most enjoyable experiences regardless of how the coffee is made. Their latest product, Carte Noire capsules, are developed with the same passion and pursuit for quality.
To Carte Noire, producing exquisite coffee is an art form. There are four crucial steps to their production process. The first step, of course, is ensuring that coffee beans are carefully selected. With origins in Asia, Africa, and Latin America, the majority of Carte Noire coffee beans are both harvested and prepared by hand in the ancestral and traditional methods.
After the coffee beans are selected, the next step on the Carte Noire coffee production is the creation of an exquisite blend. To achieve this second step in the art of coffee-making, Carte Noire's master roasters carefully select and assemble our beans to create exquisite CARTE NOIRE coffees.
Of course, the art of coffee does not end there. In fact, the third step, roasting, is one of the most important and imperative. At Carte Noire, master roasters control every second of the roasting process. The company's new "Fire & Ice Roasting" helps to capture the best aromas and flavours. Just like ice extinguishes fire, the roasting process is stopped by a shower of cold water to help create Carte Noire premium quality coffee. All Carte Noire coffee is roasted in France in the city of Lavérune.
The fourth and final step in the art of coffee creation at Carte Noire is the engineering of perfect conditions. After the beans are hand selected, blended, and roasted, the griding and conditioning process begins. The master roasters at Carte Noire ensure this final step is conducted at the last possible moment before packaging to preserve the integrity of the aromas. The final result of this methodical production process used by Carte Noire is certain to be a masterpiece in a mug.
For more information, check out this article on Carte Noire from The Times Online: "Share France's Passion for Carte Noire"
The French are known for a few things: their propensity to take their time over things they enjoy, and their appreciation of the finer things in life - from food and wine, to fashion and the arts. In everyday life, this attitude is embodied in the café culture that spills over into the boulevards and streets of both rural and urban France. As a result, coffee has always been central to the French way of life – typically enjoyed while sitting at a café terrace to watch the world go by, or while catching up with friends to discuss life, the universe and everything.
But there’s no need to cross the channel to share France’s romance with great coffee – all you need is a rich, aromatic cup of Carte Noire. Created in 1978 by René Monnier, the pure Arabica Carte Noire blend is the embodiment of the French love affair with coffee. From its inception, the name and logo symbolized luxury and privilege – its black and gold packaging evokes quality, while its intense aroma and well-balanced taste raises it above the competition. As a result, Carte Noire is now the undisputed number-one coffee choice throughout France.
Produced by expert blenders using only the finest Arabica beans, it encapsulates French savoir-faire with its sophisticated flavour, velvety taste and seductive "arôme absolu". France's favourite coffee is available in three varieties. The first, Carte Noire Instant Coffee, boasts bright, sparkling aromas as distinctive as those of a fine wine, and its high-roasted flavour is infused with a hint of dark chocolate. This is no ordinary instant, but an everyday coffee good enough for a special occasion. When combined with cream it caresses the palate, with a silky smoothness draped over the fragrance adding a seductive je ne sais quoi to its dark sophistication.
For those who prefer to moderate their caffeine, there’s Carte Noire Decaffeinated, a surprisingly aromatic experience with smoky fragrance and a soft, sweet flavour. The result is light and lively, with refreshing acidity. This is decaf à la Française – a mellow evening brew with all the familiar aromas of Carte Noire, a tour de force of the blender's art. Bonjour, arômes! Au revoir, caffeine!
And finally, for those who value all the complexity one would expect from a French blend, there’s Carte Noire Ground Coffee. Its aromas are rich and smoky, with a recently roasted brightness, while the flavours are positively clamouring for attention – leafy notes, toasty tones, with a lovely sweetness on mid-palate. And there's just the right level of bitterness, refreshing without being overpowering. This is an after-dinner coffee par excellence, assembled with typically French savoir-faire.
Despite their subtle differences, all the products in the Carte Noire range share a common bond: they evoke all that’s great about coffee culture. Distinctively Gallic, they embody the classic values of "Frenchness" – style, sophistication and sensuality.
In the same way as coffee, cinema has always been at the heart of French society and, more often than not, you’ll find the French heading straight from the cinema to the café to discuss what they have seen over a coffee. So, with that in mind, what better brand than Carte Noire to bring you a taste of the French way of life and to introduce you to the world of French cinema. Browse a French Film Café site, read the latest reviews and features, vote for your favourite French films, claim free screening tickets and join the debate on French Film – all over a satisfying cup of coffee, of course…
The history of Dallmayr can be traced back over three centuries. The family-owned company developed from a so-called "Spezereien-Handlung" (grocer's shop) into a brand enterprise that is internationally renowned and is famous, in part, through its "Prodomo" coffee blend. Today, Dallmayr is one of the leading names on the German coffee market. Contemporary new products such as Dallmayr Crema d’Oro and Dallmayr French Press add to the variety of the range.
Dallmayr coffee has been a well-known name to people in Munich for many years now. As early as 1930, Dallmayr operated an "electric coffee roaster" in his parents' house on Dienerstrase. Now, just as then, customers are sold freshly roasted coffee in the coffee department of the delicatessen each day. Coffee is taken from exquisite, hand-painted porcelain vessels crafted in Nymphenburg, and weighed on beam balances specially designed and produced for Dallmayr.
A list of the world's best delicatessens would be unthinkable without Dallmayr. The Dallmayr delicatessen in Munich is a magnet for visitors. Year after year, it attracts more than 1.4 million tourists from all over the world, and the same number of local residents visit the institution in the heart of their city. Visitors from near and far are greeted by the aroma of coffee, truffles and chocolate, and the appetizingly presented homemade salads and other specialties that truly tempt the palate. A spirit of tradition suffuses the large house with its historic facade - one can easily sense that cultivated food and drink are abundant here.
The history of Dallmayr can be traced back long before 1930, however, to almost two centuries earlier. The company's roots actually begin around 1700 when a merchant from Munich named Christian Reitter began operating a trading business in the same location as the future Dallmayr. The company evolved over the years and eventually gained its namesake from Alois Dallmayr in 1870, a merchant and owner from Wolnzach in Hallertau. In 1895, Alois Dallmayr sold his building and shop to Anton Randlkofer. After Randlkofer's death just two years later, his widow Therese Randlkofer takes over as company manager. A sensational turn of events at the time: a woman in charge!
Around 1900, thanks to the competent management of Therese Randlkofer, Dallmayr soon becomes one of the best delicatessens in Europe. The company is awarded the title of purveyor to the Royal Bavarian Court and is able to boast a list of customers that includes the German imperial family and 14 other royal houses in Europe. In 1912, the shop expands, almost doubling in size and employing a total of 70 people. This expansion is soon deterred by the financial collapse of the Great Depression. In 1931, Dallmayr, like many during the era, fell on hard times after Black Friday. The delicatessen looks for another mainstay for the business and decides on coffee.
In 1933, Dallmayr hires Konrad Werner Wille, who helps bolster the start of the Dallmayr coffee era. At just 19 years old, Konrad, a coffee expert from Bremen, establishes a special department for coffee at Dallmayr. He purchases raw coffee, oversees work on the roasting machine in person and organizes sales. The concept of a Dallmayr coffee brand is born.
Just a few years later and out of the troubles caused by the economic crises, Dallmayr is again faced with a challenge caused by World War II in the 1940s. The war is catastrophic – the headquarters on Dienerstrasse are razed to the ground. Paul Randlkofer and Konrad Werner Wille dedicate their body and soul to restoring the business.
The 1950s brought restoration and early success to Dallmayr, instilling a necessary ray of hope to the business. The Dallmayr building has a new facade and radiates a new splendour. The coffee business develops well, and it is not long before the good reputation of the delicatessen is matched by that of the company’s coffee. This run of success brought further expansion of the company during the 1960s with the development of the specialty coffee Prodomo, which quickly became popular among coffee lovers throughout Bavaria. The expansion was also supported by the establishment of the Alois Dallmayr Vending Service.
With the establishment of their vending service, Dallmayr becomes one of the first companies in Germany to develop high-quality products for vending machines, laying the foundation for Alois Dallmayr Vending Service. Today, Dallmayr Vending & Office has grown to become the leading provider in Germany for coffee enjoyment at the push of a button. More than 50,000 Dallmayr vending machines are in operation in a total of 14 European countries and in the Middle East.
Despite its buoyant growth in recent years, Dallmayr has remained a family-run company. It is managed to this day by the owners, Florian Randlkofer and Wolfgang Wille, who are supported by the next generation of the family. In 2015, Florian became the fifth generation of the family to manage the company, taking over from his father Georg Randlkofer. Henceforward Dallmayr is collectively led by Florian Randlkofer and Wolfgang Wille.
In addition to the maintenance of family-ownership, Dallmayr's approach to coffee is another characteristic that lends to the company's high quality products. The secret behind the unmistakable character of Dallmayr coffee lies in the raw beans: they use only exceptional highland varieties from the finest growing regions in the world, and they prioritize family businesses rather than large plantations.
Sourcing from small businesses enables Dallmayr to work in close contact with the farmers, and their experts visit locations to inspect the quality in person. Dallmayr experts buy only coffee that has ripened slowly and fully in high regions with a favorable climate and that has been carefully picked and prepared by hand. The coffee cherries are then ‘washed’ in a special process that also serves to enhance the qualities of the green coffee beans.
Once the coffee has been carefully and hand-selected, Dallmayr experts in Germany begin their taste tests. Dallmayr experts sample up to 400 cups of coffee every day to test different deliveries and to determine which blends should be used. The challenge consists in achieving the same taste profile for each variety of Dallmayr coffee year after year, despite variations in the quality of harvest. In this way, Dallmayr can guarantee that your cup of prodomo or Crema d’Oro, for example, will always have a delicious flavor.
Dallmayr is passionate about their coffee beans, and that passion is as historic as is the company. The tradition of inspecting coffee harvests in person began when Konrad Werner Wille joined the company in the 1930s. At the age of just 19, the merchant came from Bremen to Munich with the task of establishing a specialist coffee department at the Dallmayr delicatessen. He developed an excellent range of coffees. Traveling through the countries where beans are grown, he purchased raw coffee and later stood at the roasting machine in person to refine the art of releasing the coffee's full aroma. He did not stop experimenting until he was completely satisfied with the results.
Dallmayr still lives up to this spirit and level of passion demonstrated by the young Konrad Werner Wille. Their roasting experts do not simply make do with any old blend – they make it their mission to unlock the best possible aroma from every bean. They set about their work with the knowledge of which bean can be used for which specialty and with a high level of finesse. Within the team, experience is passed down from generation to generation. This level of quality and integrity is evident in every cup of Dallmayr.
The world of Davidoff is defined by fine, high-quality details. Since the company's establishment by Zino Davidoff, its ethos has remained the same; "This is where enjoyment is lived, this is where exclusiveness is a real pleasure in the sense of savoir-vivre." Zino Davidoff, a Swiss-Ukrainian entrepreneur, was fueled by curiosity and and thrilled by discovery and adventure. After he finished his studies for his baccalaureate degree, he fulfilled his dream to travel extensively through South and Central America. His journey had a profound and lasting impact on the rest of his life.
Born in 1906 in Kiev, Ukraine, Zino spent most of his childhood growing up in Geneva, Switzerland after his family emigrated and where his father began a small business in 1911. When he returned to Geneva from his South and Central American travels in 1930, he took over his father's business. His leadership brought much success to the company, and within 25 years his name was internationally renowned. His store had a long list of prestigious clients that included actors, writers, and politicians.
As notable as his business expertise was Zino's zest for life. He turned the world into his playground, traveling across continents and cultures in a life-embracing, never-ending quest for the best. His conviction was that true luxury is experieincing beauty and the ultimate pleasure in every single moment of life. He mined every corner of the world for the most exceptional quality and uncompromising craftsmanship, believing that only what’s authentic, true and outstanding is good enough. Ultimately, he created a visionary empire true to his ideals.
Beyond riches, he sought enrichment of the soul and the senses as an artisan of the life well-lived. Beyond borders, he expanded his mind and cultivated his expertise. Beyond mortality, he left a legendary legacy branded with his free-spirited pioneering, infused with his intuition, tenacity and passion for excellence. He remained loyal to his demanding and innovative principles which built the brand and created the myth of Davidoff. This is not only the heritage bestowed upon the Davidoff brand by Zino, it is the map that continues to guide the company on its quest forward.
Coffee was one of Zino's greatest passions. He began each day with one or two espressos. Savouring the moment and having an eye for ultimate quality and a sense of the aesthetically pleasing are the characteristics which make the Davidoff brand stand out. The term "Grande Cuvée" refers to a wine blend made from a variety of prestigious vintages. As with these exceptional wines, Davidoff Café Grande Cuvée is a masterful blend of different coffee beans from various selected growing regions. His many years of experience, the extensive knowledge and passion for coffee set his compositions apart from every other coffee in the world and guarantee consistent, top quality.
Excellence based in expertise, vision and passion is the core of the Davidoff brand. Finding and fusing quality, craftsmanship and luxury together from every corner of the world is the company's never-ending, dynamic quest. Davidoff Café is about far more than just serving a coffee. Its aroma and flavour celebrate the moment as a sensual experience. Anyone enjoying Davidoff Café will always remember it – and where they enjoyed the experience. Across borders and beyond boundaries, Davidoff gathers the best the world has to offer, delivering on its uncompromising promise of excellence, quality and craftsmanship. It is a holistic approach that unites all product categories with one characteristic identity – the belief that pleasure in an object of beauty combined with the highest quality and craftsmanship intensifies one's sense of living fully.
The Zino Davidoff Group, founded in 1980, is a Swiss-based family business that manufactures exclusive Timepieces, Writing Instruments and Leather Goods for a sophisticated clientele in addition to prestige Fragrances, Eyewear, Cognac and Coffee. The spirit of Zino Davidoff lives on within the company as a constant source of inspiration for everything from product development to marketing and communication. The principles of the company are clear: Products bearing the Davidoff brand must represent the finest quality, style, authenticity, honesty and positive lifestyle embraced by Zino. These principles are clear from the time the aromas of a freshly opened pack of coffee are released, down to the last drops of coffee are sipped from the cup.
Although the coffee production portion of the company was taken over by Tchibo; a world-renowned coffee manufacturer in its own right; Davidoff remains inspired by Zino. It continues to produce high quality products and, since 2006, has had the fortune of being distributed further throughout the world by one of the largest and most popular global coffee producers. Today the Davidoff brand resonates throughout the world as one of the ultimate touchstones for exclusivity. At the source of this success story lies the passion of the founder himself: Zino Davidoff.
Douwe Egberts' long and rich history started over 260 years ago, in a small village in Friesland. Egbert Douwes and his wife Akke Thysses founded Douwe Egberts in 1753. This marked the beginning of Douwe Egberts as it exists today. Egbert and Akke started selling products that 'add to the pleasures of daily existence'. They began selling coffee, tea and tobacco in their small shop, 'De Witte Os' (literally 'The White Ox'), in Joure, the Netherlands.
On January 10th, 1755 Egbert Douwes and Akke Thijsses had a son. They named him Douwe Egberts. The latter married Ymke Jacobs in 1775. Around 1780 Douwe Egberts joined his parents' business. And business was good. Originally Egbert Douwes only sold to the local villagers. However, when his son, Douwe Egberts, joined the business around 1780, he built up a reputation regionally by supplying shop owners elsewhere, thereby spreading the Douwe Egberts brand around the country. Gradually, Douwe and his descendants built a company that grew to become the Dutch market leader for its core products, coffee and tea.
During the French occupation in the early 19th century, everyone had to pick a surname. In 1812 the Douwe Egberts family chose De Jong as their family name. The company, however, became well-known as Douwe Egberts instead of Egbert Douwes. It is probably because Douwe Egberts ensured sales expansion at the regional level. His father remained dedicated to the shop in Joure which means he was only locally known.
In 1919 Douwe Egberts opened the DE headquarters, and also the very first distillery on Catharijnekade in the city of Utrecht. Raw coffee bags were carried to the distillery using horse and carriage. In 1925 the DE seal appeared for the first time on a tobacco packaging. Since then it has changed many times. Today the famous DE seal is easily recognized and guarantees supreme quality.
In 1937 Pickwick was introduced to the people. The name is inspired by Charles Dickens' Pickwick Papers. In 1953 Douwe Egberts celebrated its 200th anniversary, embracing the designation Royal. In 1954 Douwe Egberts introduced Moccona instant coffee in 50 gram jars. It was a successful launching and by the year 1975, 70% of Dutch households were using instant coffee every now and then.
In 1960 Douwe Egberts took responsibility for more than half the national coffee and tobacco export. Douwe Egbert Nederland (1968) became the operating company dedicated to the marketing and selling of tea and coffee in the Netherlands. The latter half of the 1900s were spent expanding the Douwe Egbert product range and included the acquisition of such companies as the U.S. based Sara Lee food corporation and the German Jacobs coffee.
The introduction of Douwe Egberts SENSEO® in 2001 marked a new era for those in love with coffee. Now it was possible to prepare a single cup of coffee and even select your favourite coffee pad. In 2003 Douwe Egberts celebrated its 250th anniversary with a lot of special activities. In 2007 the core Instants range was updated from the Continental Roasts to the Pure Range, which included four blends Pure Gold, Pure Indulgence, Pure Smooth and Decaffeinated. In 2011 the international coffee and tea activities were disconnected from Sara Lee. In June 2012 the name D.E. MASTER BLENDERS 1753 was adopted.
Douwe Egberts continues to update and improve its products to this day. For example, in 2013 a range of six new ground varieties offers coffee lovers a selection of flavor notes and strengths to meet the varying taste profiles of their international customer base. D.E. Master Blenders remains a global coffee & tea company, serving consumers in more than 100 countries through iconic brands including: Jacobs, Tassimo, Moccona, Senseo, L’OR, Douwe Egberts, Kenco, Pilao & Gevalia. Today Douwe Egberts is one of the top 3 largest coffee roasters in the world.
Hausbrandt Trieste 1892
The brand “Specialità Caffè Hausbrandt” was founded in 1892 in Trieste, establishing itself as the first Italian coffee roasting company. Hermann Hausbrandt, a captain of the Austrian Merchant Marine, started a business that roasted and sold coffee in Trieste. Captain Hermann Hausbrandt's entrepreneurial genius solved one of the greatest obstacles relating to coffee: transport and storage. Hermann made Hausbrandt the first company to offer products that were processed and packaged in sealed metal containers at the production plant. The company has offered high quality coffee since its inception, and the first Hausbrandt slogan, “Specialità Caffè Hausbrandt”, highlights their coffee's ongoing status as a premium beverage. The slogan was added to the coffee packages and placed on the first company vehicles, implementing an advertising campaign that was unheard of in that era and that soon made the name Hausbrandt synonymous with coffee.
In the last decade of the 1800s, Trieste came under Habsburg rule once again and, due in part to the opening of the Vienna-Trieste railway line, the city was elevated to the rank of capital of the Austrian Littoral, quickly becoming the Austro-Hungarian Empire's third city. Coffee importation and trade continued to be one of Trieste's primary activities, and such was its importance that the "Associazione degli Interessi nel Commercio del Caffè" (Coffee Traders Association), an organization that still exists today, was founded on 17 September, 1891.
During the 1910s, Caffè Hausbrandt, the first Italian coffee roasting company, launched an innovative advertising programme at the height of the Belle Époque that made use of the period’s primary means of communication. The romantic subjects chosen for the first campaign were “the little old people”, characters that are still among the most recognizable symbols of the company today. “The little old people” thus established a new advertising philosophy for Hausbrandt that featured the artwork of the great Dudovich and focused on “i momenti del caffè”, interpreted in their everyday nature. The slogan was added to the coffee packages and placed on the first company vehicles, implementing an advertising campaign that was unheard of in that era.
At the forefront of image and product innovation, Caffè Hausbrandt was the first to create a line of cups that had a unique design and displayed the company’s logo, which were released in 1935.The slogan was the same one that appeared in their advertisements and on their products for more than half a century: "Specialità Caffè Hausbrandt". In keeping with this company tradition, Hausbrandt Trieste 1892 S.p.A. currently offers a line of cups with a design inspired by the 1935 progenitor to complement the prestigious 100% Arabica Gourmet blend.
The 1940s brought challenging times to most businesses, including Caffè Hausbrandt. Despite the tragedies of World War II, the company survived and maintained its identity as the largest coffee roasting company in Italy, retaining its historic premises throughout the country. The Italian coffee industry experienced renewed growth immediately after World War II, due primarily to the efforts of Virginio Zanetti, who pioneered and financed new business activities beginning in 1945. During the post-war boom, Virginio Zanetti personally promoted the creation of important coffee roasting plants in various cities, many of which are still operating today. With clients that included the majority of the companies in the Italian coffee industry, Zanetti was able to guarantee a continual turnover of approximately 100,000 sacks of raw material and constant product availability in their warehouses at the Port of Trieste.
The familiar Caffè Hausbrandt logo, "Moka" the coffee maker pot, first came about in the 1960s. "Moka" was born out of the creative genius of Luciano Biban, a Venice native whose ability to combine advertising and art made him an exceptional representative of Fiulian graphics. "Moka" has been updated over the years, but he is still the beloved logo of Caffè Hausbrandt. While the logo has continually evolved several times over the history of the company to respond to ever-changing market demand and popular taste, the company's slogan; “Specialità Caffè Hausbrandt”; has remained the same throughout this time. These three simple words have been used during all the different periods, carrying with it the powerful value of tradition, which is now even stronger after a century of history.
Beginning in 1968, Martino Zanetti started laying the foundation for what would become one of the most symbolic companies in the coffee world. After serving his country as an officer in the Alpini (mountain troops), Martino Zanetti decided to start his own business rather than joining his father's company. This independent business initiative aimed to increase the value of gourmet coffee selections by placing a greater emphasis on aesthetics and taste than on mere market share. As the realm of elite consumers who sought sophisticated, high-quality products had never before been explored, the company's interest in capturing this market signalled a sort of break from the past. The young entrepreneur Martino Zanetti was able to rent a small, but well-equipped, roasting business in the March of Treviso.
Martino Zanetti relied on the close connection between tradition and modernity – values that have always distinguished the history of the "Caffè Hausbrandt" brand. Following a series of acquisitions that brought a decade-long development plan to a close, the historic brand "Caffè Hausbrandt" was incorporated into the company's holdings, adding value to this group of businesses as a quality company with both a Central European and transnational nature. Under Martino Zanetti's diligent management, the product research and analysis laboratories, as well as the consolidated roasting plant at Nervesa della Battaglia, were updated with the most recent technology, thereby allowing the entire coffee processing process to be monitored with the utmost care and professionalism. Respecting the spirit in which the company was established, its founding year is highlighted in the current company name: Hausbrandt Trieste 1892 S.p.A.
In 1997 a collaboration arose between Centro Studi Ricerche Ligabue (Ligabue Research Centre) and Martino Zanetti, with Hausbrandt Trieste 1892 S.p.A. This collaboration resulted in the discovery of the Sipan pyramids in Peru and the excavation of an impressive Moche architectural complex, known as Pampa Grande, located approximately 30 km from Sipan. This majestic pyramid with overlapping bodies and monumental entrance ramps, the largest sides of which measure more than 230 meters and have an approximate height of 35 meters, revealed aspects of the religious and political life of the Moche.
Hausbrandt Trieste 1892 S.p.A. is not only an historical coffee comapny, it is also an award-winning coffee producer. Over the course of the company's history, it has won various awards and accolades for the quality of its efforts. Among the most recent of these is the Gold Award – Certificate of Excellence from the prestigious Brand Design Association in New York for the restyling of the Hausbrandt logo (the historical "Moka") and a Gold Medal awarded by the l'Accademia Maestri Pasticceri Italiani "for the best Italian cup of espresso coffee" at the XI Symposium. In 2003 for the centennial celebration of the founding of the Associazione Industriali di Trieste (Industrial Association of Trieste), held in Verdi Theatre, Hausbrandt Trieste 1892 S.p.A., along with Assicurazioni Generali, received a gold medal to commemorate the two companies that founded the association a century before.
Today, the company has headquarters in Nervesa della Battaglia and direct distribution companies in Slovenia and Austria, as well as a series of authorized partners operating in various countries. This pursuit of excellence, the result of a continued commitment to high quality, has led Hausbrandt Trieste 1892 S.p.A. to hold an important position in the world of coffee, both in Italy and internationally. Hausbrandt label is available in more than 70 countries around the world and is recognized and valued not only for the excellent quality of its products, but also for the relationship the company has established with customers thanks to its reliable partners.
Coffee has a long-established tradition in Vienna, as does Helmut Sachers. It was founded in 1929 by Karl SACHERS. It was originally located in the Russian zone of Vienna. After many ups and downs, it was totally demolished during World War II. As a result, Helmut Sachers was inactive for many years. Despite many challenges faced throughout its history, Helmut Sachers Kaffee has risen to become one of the most popular Austrian coffee makers in the world.
Karl SACHERS, the father of today's owner, re-established his business in the 1950s. The brand-name Stambulia was established in 1956. On July 1, 1970 Helmut Sachers and his wife Inge bought the store from his father and took over this very small company. At this point in the history of Helmut Sachers, two large sacks of coffee were roasted weekly and selected daily using a machine that was operated by foot. The next day Helmut and Inge would package the freshly roasted coffee in paper bags and deliver it to a few cafés and restaurants in the nearby area.
Within a few years, Stambulia had developed into a well-known brand name for use by cafés and restaurants in Austria. In the early eighties, the company's namesake was changed to the family-name Sachers in the retail-business, but the name Stambulia was maintained in the catering-business. Within a decade the company transformed into a very well-known business all over Austria. On January 1, 1972, the company bought its first coffee-company: Arian-Kaffee. Over time they continued to acquire various small coffee-companies such as Campos, Burkert, Sombrero, Peru, Morenita, Angola, Stemhoff, Werner and Veith.
The 1980s also brought another exciting turn of events in the history of Helmut Sachers: international distribution. In 1983 Helmut Sachers Kaffee takes part in a multinational fair in Hamburg, Germany. From this time on, the company regularly takes part in international fairs. Today Helmut Sachers Kaffee is represented at about 25 - 30 domestic and internationl fairs and exhibitions: from Berlin to Milano, from Colonia to Tokyo, from Frankfurt to San Francisco, Düsseldorf to New York, Hannover to St. Petersburg, Hamburg to Paris. Altogether the company distributes their premium coffee to around 25 foreign markets.
The "Original Helmut Sachers Coffee" was first exported to Germany before any other country. While the company's distribution has continued to grow since that time to reach over 30 countries, Germany has remained one of the coffee markets of most importance to the Helmut Sachers Kaffee company. To serve the German customers better, Helmut Sachers established a German subsidiary in Bavaria in the 1980s. In 1988, the Helmut Sachers Kaffee headquarters moved to Oeynhausen, which is close to Baden and is still in the immediate proximity of Vienna. Helmut Sachers Kaffee still maintains their gift shop in Oeynhausen, where customers can buy presents or enjoy a cup of Austrian coffee.
In 1991, the Helmut Sachers production facilities were even further expanded. Exports made up 20% of the total sales volume, which has since grown 200%. The roasting volume grew from the original two sacks of raw coffee per week to about 450 tons of raw coffee per year. Helmut Sachers handles its own distribution as well as working with wholesalers, agents, and other distributors. About 15 years ago, the company started a machine branch. To serve their customers better, the company presently deals in grinders, espresso-machines, mixers, dishwashers, etc. Helmut Sachers represents well known brands such as “Rossi”, “Brasilia”, “Promac” and “Black & White”.
Helmut Sachers maintains its status as one of the most successful and highly renowned exporters of Austrian coffee. Thanks to the full aroma and fine flavor of Helmut Sachers freshly roasted blends, the company has become synonymous with the art of making good coffee. The company, sold in 2013 to Immoga Beteiligungs GmbH, continues to maintain its tradition of Austrian expertise to keep its deeply established reputation.
The story of illy begins in 1933 in Trieste, Italy; an Adriatic port town through which coffee first entered Europe. Trieste also happens to be home to where founder, Francesco Illy, developed the internationally renowned coffee company and invented the modern espresso-machine. Today illy is known for its distinct coffee, technological innovation, and its respect for the environment in places throughout the world. Current president, CEO, and the third-generation to lead the family company, Andrea Illy, continues to write the story his great grandfather started almost a century ago.
Francesco Illy, born in Hungary, arrived in Trieste after WWI. There he studied economics before finding work for himself in his home country across many major Hungarian cities from Vienna to Timisoara. Trieste beckoned him to return, however, and he moved back to the city he loved, married the woman he loved, and found work in the business of his other loves; cocoa and coffee. Soon, coffee became his sole business focus, and he founded illycaffè in 1933.
In 1935 Francesco invented the illetta, an espresso machine that made balanced espresso that was not burnt or bitter the expecation rather than the exception. Today, the illeta is considered the blueprint for modern espresso machines, and it is recognized for its contribution to revolutionizing coffee preparation. Francesco's ingenuity also resulted in the development of an innovative packaging technique based on pressurization, which enabled illy's initial exports to Sweden and Holland during the 1940s. Francesco Illy's method remains the industry's standard for preserving and enhancing coffee freshness during transport and storage.
The 1940s also marked the introduction of the second generation of the Illy family to the company. Francesco's son, Ernesto, joined the company after he earned a doctorate in chemistry. His experience in chemistry and his passion for learning initiated illy's formal scientific and technological research efforts, which started with the development of an in-house laboratory dedicated to the chemistry of coffee. He also began forming alliances with scientific institutions from both corporate and academic sectors.
In the 1950s, Ernesto spear-headed the company's expansion into homes, selling smaller cans of ground coffee for the first time. In 1965 Ernesto moved the company to its current Via Flavia headquarters, still located in Trieste. The factory remains to be illy's only manufacturing facility and is one of the coffee industry's lowest-smoke, high-volume roasting plants. In 1974, Dr. Ernesto Illy furthered the company's lead in coffee innovation with E.S.E. (Easy Serving Espresso), which marked the first time the world was introduced to pre-portioned coffee pods. This development made it simple to prepare a premium espresso anywhere—from home to work to restaurants. ESE quickly became a universal standard adopted by countless other coffee companies. In 1988 Dr. Illy introduced and patented a photo-chromatic means to identify the highest quality beans, one-by-one, right at the origin source. This computerized inspection of individual beans enabled illy to detect and eliminate any beans that do not meet the company's strict standards.
In 1980, Ernesto's son, Riccardo Illy, joins the company and begins developing its marketing, advertising, and distribution approaches, and greatly contributes to the company's expansion to new markets. In 1992, the famous white espresso cup designed by Matteo Thun was created. The espresso cup became a canvas for the creative talents of some of the world’s best contemporary artists, and the illy Art Collections are born. 1996 marked further evolution for the company when illy receives a new and improved logo thanks to the help of pop artist James Rosenquist. The new logo bares a softer, more modern look and reflects Rosenquist’s signature brushstroke style.
The work of Dr. Francesco Illy undoubtedly inspired the establishment of l'Università del Caffè (Udc; the university of coffee) in 1999. The institution; created for the advancement of coffee knowledge and attended by growers, professionals, and coffee enthusiasts alike; has now been established in over 20 locations throughout the world. When the fourth generation of the family company, Andrea Illy, came on board, the company's legacy of innovation was assured to be continued. Since gaining his position as president and CEO in 1994, Andrea has eagerly instituted and maintained a program of international expansion, ingenuity in coffee production processes, and strong corporate culture.
For illy, the first decade of the 21st century was characterized by the maintenance of the company’s growth and technological advancement in the world of coffee. In 2003, illy began opening their espressamente cafés which combined the authentic, Italian coffee bar experience with Italian design and aesthetics. Today there are over 200 franchises across the globe. In 2007 illy introduced the iperEspresso, a machine that advanced the capsule-based espresso technology and made a more velvety espresso with a long-lasting crema possible. illy issimo was released in 2008, and made their delicious coffee blends available anytime and anywhere. Today, the company continues to be aware of the current market, staying on top of the latest trends and, often, being the originator. In 2011 illy became the first company to earn a Responsible Supply Chain Process certification from Det Norske Veritas (DNV), one of the world’s leading industrial standards arbiters. This designation further demonstrates illy’s 20-year, industry-leading approach to sustainable coffee production, from farm to cup.
Since its establishment as a coffee company in 1933, illy has remained a leader. illy's continual strive for advancement remains evident in the consistent quality of their products and constant innovation, and has paid off in the form of international popularity. Ask discerning coffee lovers anywhere what makes them passionate about illy and, chances are, this is what they’ll say: Rich and full-bodied, yet velvety smooth; distinctly illy. You’ll hear it in 140 countries, where illy delights millions of coffee lovers at home, at fine hotels, restaurants and cafes, and at work, everyday. illy is where experience, taste, scientific curiosity, art, and culture come together to create a multidimensional and multisensory pleasure in a cup.
The story of Jacobs Coffee begins in 1895 when Johann Jacobs opened his first grocery at age 26. It was a specialty shop for coffee, tea, cocoa, chocolate and biscuits in the center of Bremen, Germany. The store was established with Jacobs' underlying promise, "I will make it my challenge to only deliver the best and flawless goods, always at a reasonable price."
Johann had spent several years learning the coffee trade as a retailer in one of Bremen's trading establishments. Even while still an apprentice, Jacobs was chosen to roast and taste the coffee samples because of his exceptional sense of taste. Jacob's shop became the foundation of a company that grew to operate on an international scale. In 1907, Jacobs started his own roasting plant and began supplying the area around Bremen with roast coffee.
In 1929, Johann's nephew, Walther J. Jacobs, returned to Bremen to join his uncle’s business. The brand identity emerged to include the colors of yellow and black and the famous slogan ‘Jacobs Kaffee Wunderbar’. Walther implemented many new marketing and distribution ideas. As demand grew for Jacobs Kaffee, the company expanded but never compromised the quality of its products.
Today, Jacobs is a leading premium coffee brand with its core product Krönung ("coronation" in German) known throughout Europe for its “pampering aroma,” or "verwöhnaroma" in German. Jacobs is the best-selling dry grocery brand in Germany and is among the most popular coffee brands in Austria, the Czech Republic, Greece, Latvia, Lithuania, Poland and Switzerland. Jacobs also has been building its presence in numerous other Eastern European countries like Bulgaria, Romania, Russia, Turkey and Ukraine for more than two decades. The brand’s flagship blend of coffee, Krönung, is also marketed as Monarch in Austria and Russia. Jacobs Krönung/Monarch is positioned as having the best aroma, which is the most meaningful characteristic of coffee for consumers.
Jacobs is a billion-dollar brand. Jacobs coffee is now sold throughout Europe and the Middle East, and is a market leader that is available in more than 20 countries. Available in roast and ground, whole beans, soluble crystals, capsules, coffee pods and flavored mixes, Jacobs continues to set the industry standard for delicious coffee. Today, the Jacobs brand is part of the global coffee and tea company, Jacobs Douwe Egberts, and serves consumers in more than 100 countries through iconic brands including: Jacobs, Tassimo, Moccona, Senseo, L’OR, Douwe Egberts, Kenco, Pilao & Gevalia.
The story of Café do Brasil, producers of Kimbo Coffee, is like a story straight out of a Hollywood movie all about success, willpower and entrepreneurship. It is actually an all-Italian or, rather, Neapolitan tale unfolding over the last 50 years; a history of daring choices made with a classic, text book example of prodigious entrepreneurial flair. Created as a small roasting plant in the years after the Second World War, Café do Brasil grew exponentially to become a nationally renowned coffee roasting company.
In a city like Naples where practically everyone cultivates and hands down the art of coffee, the talent and intuition of some stand out. This is the case of the Rubino Brothers who founded the company Cafè do Brasil. They did not start out as industrialists. They were coffee shop owners. They helped their father in the management of the family bar/bakery. The popularity of their espresso was soon extended beyond their neighborhood and there are those who take a long walk to come and drink it. Their popularity increased very slowly, like sipping a cup of good coffee. And, they got new ideas, such as bringing the pleasure of Neapolitan coffee in all of the bars and in all of the homes all over the world.
In the 1960’s, the Rubino Brothers took advantage of the opportunity offered by the new packaging techniques. With the revolutionary vacuum-packed can, the Neapolitan tradition of real coffee could be taken anywhere. With this purpose in mind, in 1963 Cafè do Brasil spa was founded and soon became one of the most important coffee roasting shops in Europe. Their coffee became famous all over Italy and then all over the world with the Kimbo trademark. This is how we discovered a resemblance in taste with the Neapolitans, and so we find the traditional Neapolitan coffee to be real coffee, good coffee. Also thanks to Kimbo and the Rubino family.
By the 1970's, Kimbo Coffee was the undisputed market leader in Campania, thanks to the unfaltering superior quality and the adherence to the typical Neapolitan tradition in coffee. From a distribution limited to the Campania region, Café do Brasil implemented a bold expansion policy and by 1994 had gained a prominent second place on the Italian packaged-coffee market with their brands Kimbo and Kosé.
Kimbo is the company founded by the Rubino Brothers in 1963 and from which the Kimbo trademark was created, a name that evokes exotic lands where coffee beans are cultivated. Some years later the Kosè trademark was also created, a good and convenient product. In 2012 it conquered the coffee shops in Sardinia, thanks to the take-over of the historical coffee company from Cagliari, La Tazza d’Oro. In 1994 Cafè do Brasil ranked second in the retail sector of the Italian market for packaged coffee, a position that it still holds today.
Café do Brasil has continued to expand and currently delights millions of consumers world-wide with the unique aroma of their coffee. The unflagging grit and determination of the three founding Rubino brothers can still be seen today in the efforts of their children and grandchildren. Their team manages a network of 300 agents and a 40,000 square meters plant in Naples.
The growing success is definitely due to the money invested in advertising and corporate infrastructures, but, more importantly, because of the strict loyalty given to tradition and excellent quality. The mission and vision of the Kimbo company evidence their ongoing commitment to tradition and quality. Their goal is to spread Italian coffee throughout the world and make a quality product inspired by the Neapolitan tradition and authentically made in Italy, and that is created with the most advanced technology while respecting the people and the environment. Their ambitions are to be a reference point for all coffee lovers, to interpret the culture and the trends, to express the uniqueness and the tradition of Neapolitan espresso coffee, and to create a coffee for everyone but not like anyone, dedicated to those who appreciate the rich flavor, the differences and the details. For Kimbo, this all begins with coffee selection and roasting.
In order to make a good coffee you must go very far because the quality depends above all on the quality of the raw materials. This is the reason why Kimbo S.p.A. has dedicated a lot of attention to the selection of green coffee from those countries that actually produce it. All the cultivation phases of the coffee are watched carefully and subject to multiple checks. Those beans that pass these meticulous quality checks are then dried by the sun, decorticated, and shipped to Italy. The experts at Cafè do Brasil select the best raw coffees of Arabica and Robusta varieties on site and immediately provide samples to the factory in Naples, where a team of experts carry out product and chemical tests. Then the tasters come to give their approval of the raw material by using the most sophisticated machine that exists: their noses and their taste buds.
When the tests have been passed, the batches of coffee are stocked and then sent to the coffee roasting plant. The coffee is then brought to temperature from 160° to 250°C for a time that varies from 8 to 12 minutes. The roasting is done in three phases: dehydration which eliminates the humidity, then the roasting, and finally the cooling process that is done at room temperature. This is the phase in which coffee acquires all of its aroma. A more or less strong roasting gives a more or less strong color and taste. This is where the experience of the people at Kimbo becomes fundamental to determine the ideal temperature and duration from time to time, checking every instant of the process in real time.
The blending is a very important moment. Each batch of coffee is selected and qualified according to its sensory profile. Each blend must combine the various prestigious qualities of various origins in order to obtain the ideal result, a perfect balance of taste and constant quality. Our technology can only help to a certain point. The human element is determinant. The packaging phase is fundamental in order to keep the quality. There are two procedures. For whole beans, the packaging is done in a protected atmosphere. Instead the ground coffee is vacuum-packed. It is as if time were still: so when the package is opened, you can enjoy the aroma and
taste of coffee that has just been roasted.
Naples, Coffee, and Kimbo
There are many beautiful Italian cities with traditions such as Rome, Venice, Milan and Turin. Yet, further South there is a city on the slopes of Vesuvius where time apparently stood still, i.e. Naples. People of Naples love coffee or, even better, espresso. Coffee culture and their daily espresso are as much part of Neapolitan culture as being jolly, laid-back and passionate.
Neapolitans are very critical when it comes to this classic hot beverage, for espresso is not just espresso. There are many kinds and many ways of preparing and drinking it. Traditionally Espresso Corto with little water and much coffee and Espresso Lungo with a little more water are the favorites of the Neapolitans. This does not mean that they do not fancy Caffè Latte or Caffè Macchiato; they just prefer espresso. In addition, Neapolitans who really enjoy life swear by their Caffè Kimbo, a coffee roaster based in Naples. Caffè Kimbo is the company that represents the Neapolitan coffee culture.
Owing to the fact that in Naples almost everyone has their own regular bar where they feel welcome and, of course, have the best espresso, there are about 500 to 600 coffee bars in the city. It is really conspicuous that coffee bars in the South are clearly distinct from those in the North of the country. While in the North people sit down, you stand up in the South (mainly in Naples). Going to a coffee bar is a regular ritual: you enter a bar, have a coffee and a glass of water (you always order a coffee and a glass of water) and go back to your work. This way Neapolitans easily have 3 or 4 espressos a day. They simply take that time and enjoy their coffee. And at prices between 70 and 90 cents per cup this is also an affordable pleasure.
Those who have no time or think espresso does not taste that well in a bar make their coffee at home. Each household in Naples has their own small espresso machine, cafetière or Bialetti Moka Express. This little stainless steel machine makes a heavenly espresso in no time. The cafetière is used every morning because the first thing that comes to a Neapolitan’s mind is a freshly brewed espresso which they mostly have with milk. You do not leave house before you have had some coffee! There is a saying in Naples about how an espresso should taste: it should be the three Cs, ‘comme cazzo coce’ which in English means “It’s darn hot”.
The typical Naples coffee bar layout is rather simple if not even old-fashioned, without any knickknacks. A small bar, a few snacks, two to three employees and that is about it. If you prefer larger and more modern, you have to go to a Bar Pasticceria. What should not be missing, of course, is a Barista. A Barista in a suit hurrying from office to office with a tray in his hand is simply there to serve coffee to those who cannot leave office. They are not to be mistaken with what we know today as a Barista, namely the person working behind the bar making drinks. This coffee is our recommendation for optimum coffee pleasure.
The story of Lavazza S.p.A. begins in 1895, when Luigi Lavazza opened a grocery shop in Turin, Italy. A man filled with entrepreneurial spirit, ingenuity, and passion for his work, he devoted much time to understanding the world of cofffee from the inside-out. He discovered the different origins and characteristics of the coffee plant, and studied the art of blending to meet the tastes of customers, creating the blends that soon became highly popular among coffee lovers everywhere.
A trip to Brazil enabled Luigi to become even more aware of the beverage’s full potential, during an era of great change. The Lavazza coffee we drink today is the result of his idea: combining coffees from different parts of the world. These coffees are harvested, processed, mixed and roasted to create many different and balanced blends, and satisfy the taste of every one of us.
In the 1920s, Lavazza began to expand. It was just after World War I and Turin was bustling: the Lingotto plant entered into production for Fiat, and the Lavazza grocery shop became a small business. Luigi Lavazza S.p.A. was formed in 1927. Notably, two of the five founders were women, Emilia and Maria. Luigi Lavazza, his wife Emilia and children Maria, Mario and Giuseppe, known as Beppe, were all present. They set up the Luigi Lavazza Company, with share capital of 1,500,000 lire. Lavazza then began conquering the Turin province, thanks to its vehicle fleet and sales network. In this same period Lavazza started to use Pergamin: a pack with two layers of paper that maintains the fragrance of coffee. This enabled households to buy coffee in greater quantities to be kept at home for a few days. It was the first step towards the Lavazza packs we find in shops today.
In 1946 Italy became a Republic. The war had finally come to an end, along with the period of the embargo on coffee imports. Mario, Beppe and Pericle Lavazza rightly decided that the company should specialize in the sale of coffee: no longer loose, but into a pack bearing the company trademark. The first Lavazza logo dates back to 1946, and was created by the Aerostudio Borghi in Milan. The central letter “A”, larger than the other letters, still identifies us today.
In 1950, for the first time, the pressure vacuum packed tin was used to preserve the aroma of the coffee and its entire flavor. This made long-term conservation, and hence much wider distribution, possible. Emilio Lavazza, Beppe’s son, joined the firm in 1955 contributing his very clear and innovative ideas. 1957 In the Corso Novara headquarters, Lavazza built its great roasting plant, capable of handling over 40,000 kg of coffee a day! Two years later, in 1959, Lavazza launched their first decaffeinated coffee: DEC. Their industrial growth continued with the opening, in 1965, of the largest roasting plant in Europe, in Settimo Torinese.
The 1970s marked a difficult period for the Italian economy, but Lavazza had new ideas to survive the economical crisis and subsequent decreases in coffee consumption. It is precisely during crisis periods that innovation is needed, and innovate is exactly what Lavazza did. After Pergamin and the tin, the vacuum pack brought the full aroma of Lavazza coffee into Italian homes. The first coffee to be packed in this way for retail sale, in 1971, was Qualità Rossa which is even today one of the Italians’ favorite blends. And that’s not all! The world’s largest coffee school existing today was created during that period, in 1979, under the name Luigi Lavazza Center for Studies and Research into Coffee. Today, the Lavazza Training Center continues to provide training and promote innovation and disseminate the espresso culture throughout the world.
Today we are accustomed to drinking espresso coffee not only in cafés, but also with vending machines in offices and in public areas such as, for example, at the train station, and with automatic coffeemakers also at home. But this has not always been the case. In 1989, the Vending sector was formed with the Lavazza Espresso Point system: an espresso machine that uses single-serve pre-packed coffee capsules. Following the formation of the first foreign subsidiary, in France in 1982, Lavazza Coffees Ltd. was set up in London in 1990 to spread Italian coffee in the UK. In 1992, the first Lavazza Calendar was created from the encounter between Giuseppe Lavazza and Helmut Newton. It was in black and white, set in Paris and Montecarlo and recounted with a brand-new language the deep relationship between Lavazza and coffee.
2004 saw the opening of the Giuseppe and Pericle Lavazza Foundation, a non-profit organization that seeks to improve people’s living conditions in coffee-growing countries. The most important project — which still continues today — is called ¡Tierra! Thanks to the ¡Tierra! project Lavazza has permanently improved, in eight countries, the living conditions of more than 3,000 caficultores, boosting economic growth, improving their lifestyle and introducing new, more ecological and profitable agricultural techniques. The new system Lavazza BLUE for offices was also launched in 2004. The new espresso system was characterised by the innovation of the self-protected capsule, patented by Lavazza.
In 2012, the results to Lavazza's environmental action were released in a Sustainability Report, which evidenced the company's ongoing commitment to green coffee production. Over the past few years, Lavazza has launched a program aimed at assessing the environmental performances of various key products: embracing green coffee production methods, the processing stages in the countries of origin and at production facilities in Italy, packaging, coffee machines, shipment of raw materials and finished products, as well as coffee disposal.
10 years after the Lavazza calendar took coffee into space with the photographs of Thierry Le Gouès, inspired by Barbarella and the pop and science fiction imagery of the 60s and 70s, the dream became reality. Lavazza successfully brought Italian espresso onto the International Space Station in 2014, in collaboration with Argotec and the Italian Space Agency (ASI). In the same year, Lavazza saw the results of another unique project: in partnership with illycaffè they unveiled the genome sequencing of Coffea arabica. Today, to celebrate 120 years of our history, Lavazza is taking part in Expo 2015 where they are presenting the first Lavazza compostable capsule for preparing a perfect Italian espresso, respectful of the environment.
Throughout its history of growth and evolution, one thing has remained the same at Lavazza, which is the quality of their coffee and espresso. Lavazza believes that quality is not controlled but, rather, it is built. It is a daily process that involves a dedicated team during all the production phases. Avant-garde techniques applied in an innovative way: these have always been the fundamentals of Lavazza's method, ever since Luigi Lavazza invested in what was at the time the world's most modern roasting plant, and invented a brand-new form of packaging in order to produce more coffee of better quality. Lavazza’s research and development team carefully set control procedures to check every stage of the production process until the coffee reaches the cup to make that perfect Italian espresso.
Leroux is the world's leading producer of chicory; its output is 125,000 metric tons of chicory a year, which it ships to more than 50 countries. Popularized by the French as a coffee substitute in the days of Napoleon, chicory was pitched for its health benefits after World War II. Later, Leroux promoted it as the all-natural, "green" drink of the third millennium. Leroux supplies 95 percent of the chicory consumed in the United States, where it is best known for the distinctive flavor it adds to New Orleans-style coffee.
Leroux was established in 1858 when Jean-Baptiste-Alphonse Leroux acquired Herbo Fils & Cie from Francois Herbo, who originally launched a firm selling chicory, chocolate, mustard, and tapioca. In 1871, Leroux dropped sales of all other products to concentrate solely on the production and distribution of chicory. In 1895, after the death of his father, Alphonse-Henri-Eugene Leroux takes over the company. With the industrialization of the 20th century, Leroux grew rapidly from 1900 to the beginning of World War I, and quickly became France's largest chicory producer. It had 160 employees by 1914, when it was making 7,000 metric tons of chicory a year--one-tenth the entire country's production. In this period, the company began advertising and promoting "Leroux" as a brand name. A broad array of sub-brands targeted to particular markets followed.
Like most businesses at the time, WWI was devastating to the company, but that did not stop Leroux from continuing its path of growth and success. Leroux's home village of Orchies was burned in 1914. During the war, Alphonse-Henri-Eugène set up shop in Havre and other locations. The factory was rebuilt after the war. In 1927, the company became a SARL (société anonyme à responsabilité limitée), or limited liability company: SARL Leroux. This structure facilitated the shared leadership of Alain and Robert Leroux after World War II. Alain and Robert Leroux took over management of the company in 1947. Alain gravitated toward operations, while Robert immersed himself in marketing. During the four decades the company was under their direction, distribution was expanded while processing methods were refined.
The later half of the 20th century brought the company's focus to international presence. Leroux pursued a strategy of global expansion in the 1990s (exports accounted for 25 percent of sales in 1986). A branch office opened in Montreal in 1989 and two years later the company set up a subsidiary in Belgium, a large producer as well as consumer of chicory. Leroux exported 9,000 metric tons of chicory in 1991, when it had revenues of FRF 220 million. Later in the decade, the company opened a branch office on Africa's Ivory Coast. Leroux also began acquiring other chicory production companies across the globe during the 1990s, including Belgium's Chicobel and Spain's Molabe. Today, Leroux is present on all 5 continents.
Chicory is a gluten-free, naturally caffeine-free drink that is often found to make the perfect substitute for coffee. In fact, Ancient Greeks and Ancient Egyptians consumed chicory for its many benefits including its aid to the digestive process. Chicory is a 100% plant-based root that is high in soluble fiber, and low in calories. While coffee and chocolate became products of mass consumption during the 18th century, chicory did not yet meet the same widespread demand. After Napoleon blocked British shipping companies from carrying their Caribbean produce to Continental Europe in 1806, French citizens turned to chicory as a coffee substitute. The introduction of the railroad in the mid-1800s also helped spread chicory's success across France. As chicory continues to increase in popularity in today's health-conscious market, Leroux maintains a focus on providing environmentally-friendly and organic products to its customers.
Chicory offers a unique roasted and carmelized taste. It is a strong source of fiber, has 100% plant-based origins, and is naturally caffeine-free and gluten-free. It offers a wide array of applications, from sweet to savory. It can be added to coffee to create a unique taste, or be used as a coffee-substitute. It is particularly popular in dairy products, and is found to intensify chocolate flavors. Instant chicory adds a hint of caramel, warm aromas, and, at higher doses, a slightly bitter note. It can also be used as an ingredient in bread or other savory dishes to render them even richer, more aromatic, and even extends their shelf-life.
Leroux works closely with the farmers who produce chicory, bringing their 150 years of expertise in a constant collaboration to improve the plant's properties. Thousands of tons of chicory root are transported from the farms to the Leroux drying plant located in Vielle-Eglise, in Northern France. Once the chicory root slices are dried, they are roasted in a controlled process according to the grain size of the raw material to obtain a sweet and well-balanced chicory. Leroux's specialized production process helps the instant chicory maintain all of the benefits of the plant root. All Leroux products, in addition to being naturally caffeine-free and gluten-free, are also guaranteed to be non-GMO and kosher. They are certified by numerous quality, environmental, and organic agencies, but Leroux continues to go above and beyond as a leader. For example, a recent initiative by the company to establish beehives at the Leroux museum (Musée Leroux) helps show the company's commitment to protecting the world's bio-diversity.
Löfbergs, formerly known as Löfbergs Lila between 1906–2012, is a coffee roastery in Karlstad, Sweden. It was founded in 1906 by the three brothers Josef, Anders and John Löfberg. The brothers Löfberg began roasting coffee in 1911. Today, Löfbergs is one of the largest coffee producers of the Nordic countries. The company maintains its status of a family owned and operated business, and is currently headed by the third and fourth generations of the Löfberg family.
In recent years, Löfbergs has strengthened its position in the coffee market, with an emphasis on social responsibility and ambitions of working toward a better environment. Löfbergs is one of Europe's largest importers of organic and fair trade coffee, and is Sweden's major supplier of coffee to the country's restaurants, hotels, cafés, and other companies. In addition to their growing company, Löfbergs holds ownership of Kobbs tea in addition to their claim of 50% ownership over Peter Larsens Kaffe in Denmark. The company also sponsors the ice hockey team Färjestad BK as well as the Löfbergs Arena where they play their home games. The hockey team's jerseys frequently sport the hallmark colors of the company: purple and yellow.
During the 20th century, Löfbergs' coffee production and distribution primarily took place in Sweden. Beginning in the 1990s, Löfbergs began a process of expansion, purchasing and starting companies in Norway, Denmark, Latvia, and the UK. Today, they sell coffee under the brands Löfbergs, Peter Larsen Kaffe, Melna, Crema, Percol, and Green Cup. The company's head office maintains its location in Karlstad, and in 2012, the company dropped "Lila" to take on the simpler, shorter "Löfbergs." While the company changed its name, its high quality coffee has stayed the same. They offer a wide range of coffees that are composed of a unique blend and carefully roasted to form the basis of genuine Löfbergs coffee. They offer an array of blends and roasts that meet varying tastes, and continue to recognize the importance of coffee origins, the impact of weather conditions, and, most importantly, how the coffee has been handled during production to create a premium product.
The company's passion for coffee has been with them since the start, as well as their passion for sustainability and justice, which is reflected in their prioritization of organic and fair-trade sourcing. The company's strength on the coffee market is the product of a long history of tradition combined with the will to constantly maintain their status as a pioneer and the forefront of the market's evolution. Today, Löfbergs is the largest family-owned coffee roasters in the Nordic region, employing over 200 staff members and with a sales revenue around $1 billion. It is certified by numerous organic, fair-trade, and environmental agencies, and is considered an award-winning coffee by people all over the world.
The brand Miscela d'Oro has grown to become a large and prosperous family firm, but the company began as a small, artisanal workshop. Umberto Urbano and his wife, Emanuela, founded Miscela d'Oro when they began roasting small amounts of coffee beans in 1946 in the town center of Messina, Italy. The Urbano's fundamental rule to roasting their coffee was the meticulous selection of the best quality green coffee beans.
Umberto and Emanuela's dedication to the quality of the coffee beans paid off. The founders' technical knowledge, sensitivity toward the needs of their customers, and their continual pursuit of premium coffee helped the company quickly grow from an artisanal workshop into a small family business. This growth experienced by the company was also in thanks to their continual research and experimentation with the top quality coffee blends and the latest and most advanced equipment.
In the 1970s, the second generation of the Urbano family joined the business. Umberto and Emanuela's son, Francesco, helped the company's strategic interest to shift from developing quality coffee to distributing their premium product. Francesco helped the company focus on national level markets like local shops and various supermarkets. Specific new product lines were created for these channels and a blend named "5 Miscele" was made, becoming the first big success of the firm that is still remembered 30 years later. This was the first product with which and for which the company implemented its first marketing and advertising operations.
At Miscela d'Oro, the 1990s were all about innovation and cutting edge technology. The 1990s also brought in the arrival of the third generation into the family business. During this time, the commercial strategies of Miscela d'Oro evolved to successfully serve the international coffee market. As a result, the company image was also restyled. The logo was changed slightly, and the packaging got a redesign that reflected the company's new ambitions toward joining the international coffee market.
Two new product lines also resulted from this transcontinental expansion, including a decaffeinated blend created exclusively for North American and North European customers, and espresso pods which represent the future of the coffee market. To meet the needs created by the expansion of Miscela d'Oro to the international market, the Urbano family opened a new plant equipped with some of the most advanced technology as well as large storage, roasting, and packing capacity.
Quality, elegance, and simplicity are Miscela D’Oro’s rules for excellent coffee. In 2006, the company decided that the time had come to radically change its image, entrusting its change to the master of creativity Oliviero Toscani, so that consumers all over the world could more easily understand the style and philosophy that characterize Miscela d'Oro: quality, elegance, and simplicity. The new millennium witnesses a dynamic company, heading into the future, with the aim of being one of the sector's top leaders in the world markets.
Miscela d’Oro has gained much knowledge over the past 70 years about how to ensure high quality coffee in every cup. Much like the founders did over three generations ago, the company continue to recognize that a great espresso begins with the selection of the best green coffee origins. The selection of beans and their origin are constantly monitored and rigorously tested to ensure that the quality standard imposed by the company is faithfully maintained. Miscela d’Oro understands the importance of roasting and views it as the most critical phase of their entire coffee production process. They are equipped with the most advanced technology and use separate roasting time and temperature parameters for each of their blends that have been defined and refined during over 60 years of experience. Their grinding and packing processes are fully automated and carefully executed to ensure that the coffee does not lose any of the unique features that make Miscela d’Oro so distinguished.
A past characterized by a long tradition, a present that guarantees an excellent quality coffee given constant attention at every phase of preparation, and a future that promises to preserve the artisan-style attention to coffee preparation that will ensure the success of the Miscela d'Oro brand in the world. Even in the current global coffee market, Miscela d’Oro maintains its status as a “quality coffee roaster”. Thanks to its able coffee roasters, Miscela d’Oro produces a high-quality coffee with an unmistakable aroma and the typical creaminess of a true Italian espresso. The perfect union between advanced technology and human experience enables Miscela d’Oro to interpret and enhance the subtle characteristics of the green coffee beans used for their special blend.
Mokate is a family business that has roots dating back to the turn of the 20th century. In 1900, Józef Mokrysz established a trading business in the town of Dobra, a city in the Cieszyn Silesia region of today's Czech Republic. Józef's small shop selling "colonial" goods formed the basis of the company known presently as Mokate. Today, Mokate is an internationally renowned company that exports its products to over 73 countries worldwide. In 2016 the company's logo received an update that included the phrase "a family business" to emphasize the family character of the company and acknowledge the foundation that was set by Józef over 100 years ago.
When Józef began his business in Dobra, he was involved in more than just commercial activities; he also kept busy organizing a volunteer fire department and a folk handicraft school, and was a supporter of a patriotic organization called "Sokól". Józef's younger brother, Alojzy, begins following in his footsteps in the area of Goleszów where he changed his name to "Mokrysz". At the time, the Mokrysz brothers were operating under the rule of Emperor Frans Joseph, and their respective towns of business were a part of the Austro-Hungarian Empire.
In 1927, Mokate's forerunner was a firm named Mokrysz, reflecting the customs of the time of naming a business after its owner. At this time, Mokate--or, Mokrysz, as it was then known--began a process of expansion. They acquired a restaurant and a concrete batching plant in addition to their shop in Goleszów. The Mokrysz family business maintained its status for the next three generations of the family. Notable changes and updates to the company began happening closer to the turn of the 21st century when Józef's grandson handed ownership over to his wife.
In 1990, the grandson of Józef Mokrysz, Kazimierz Mokrysz, passed the family business to his wife, Teresa. She changed the name of the company to MOKATE, reflecting a conjugation of the family name and her and her husband's first names (MOkrysz-KAzimierz-TEresa). This change in name was only the start of the successful evolution and development the company experienced under Teresa's leadership. Teresa also began developing a new line of business for the family company. After the family moved to Ustroń, Teresa defined an important turn in direction for the business toward the production of coffee creamers.
Two years after Teresa took charge of the company, Mokate Cappuccino was launched. Today Mokate's cappuccino products are popular throughout the world, but this was not always the case. Mokate cappuccino was not an immediate success because the beverage was entirely novel to many of the company's consumers when it was introduced in 1992. An autumn television campaign in the same year deomonstrated how to prepare a cappuccino, which helped this now very popular beverage to become a breakthrough for the company.
By 1994 Mokate Cappuccino was dominating the Polish market. At this time, Mokate was also initiating exports of their product to neighboring countries. With continually increasing demand for their cappuccino, Mokate's production facilities were fully stretched. The company made the decision to invest in another expansion, and that spring marked the construction of a new plant in close proximity to their existing site. The construction was completed in 1995 and the new, 3,500sq. meter headquarters was formally opened. The increased space created the potential for production to increase twofold. Mokate expanded their product range to include over 100 items, including drinking chocolate. Their exports increased to reach 10 countries, and the company quickly found itself in need of another expansion.
In 1997 Mokate's new facility was completed, offering two stories and one and a half times the space of their previous plant. The company's workforce was now close to 500 employees. With modernized production lines, Mokate's product range was increased to 200 different items which were exported to 30 countries. The new production facility also offered more space for laboratories where new recipes were developed. The laboratory facilities alone took up more space than the entire company occupied just a few years earlier! By the start of the 21st century, Mokate was already in need of another expansion.
Mokate experienced a landmark year for investment and expansion in 2000. A 12-story production facility was constructed in Ustroń for the manufacturing of powdered cream. This new facility enabled the company to go without the purchasing of imported whiteners and frothers from other manufacturers that were necessary to produce the Mokate product line. Instead, the new facility created the opportunity for the company to begin selling whiteners and frothers itself! Mokate's increase in manufacturing helped them to strengthen their position as a supplier of food ingredients by 2002 when they also released Mokate Cafe instant. At this point, Mokate also began launching new types of cocoa and took over Consumer, one of Poland's largest tea producers. By the end of the year, Mokate controlled 18% of the Polish tea market. 2002 also marked the 10th anniversary of Mokate Cappuccino.
In 2003, Mokate continued to expand their range of teas. They release new lines that place among "premium" level teas in the market. All of Mokate's new teas were based on the recipes and supplies of the legendary Longon Tea House, Thompson Lloyd & Ewart, which was founded in 1760. They also released another new instant product called "NYCoffee 2+1" which included coffee, cream, and sugar in one convenient package. Mokate also saw their export revenue increase to 25% of total sales. In 2006 Mokate takes over the Czech company Timex, and the company continues to further strengthen its position in Central and Eastern Europe.
Mokate continues to expand its international position in the tea and coffee market, and by 2007, exports reached 40% of total sales. Their ongoing cappuccino campaign began paying off, and new drinks continued to be developed. In 2008, Mokate Latte, Mokate Macchiato, and Mokate Mocca arrived on the market. Mokate continues to expand its holdings and products, strengthening its status as a tea manufacturer and acquiring a coffee and biscuit manufacturer outside of Prague. By 2009, Mokate includes a fully integrated group of 9 companies, with 6 located outside of the country. Mokate products are sold in over 70 countries, from Europe, to China, to Africa. Today, Mokate is considered an absolute leader and trailblazer in the global cappuccino market, and holds second place in the domestic tea market.
Paulig is a family-owned business that was established in 1876 in Helsinki. Gustav Paulig, the founder of the company, was a German immigrant who moved to Finland to begin a business of his own. It did not take long for Gustav's business to grow from an importing company to an exporting company, and for Gustav to be recognized as a distinguished and visionary businessman. Today the Paulig Group Coffee Division is the market leader in Finland and the Baltic countries, the second largest supplier of roasted coffee in Russia, and an overall internationally renowned brand.
At the time Gustav began establishing his business, the food industry was just starting to develop and most foods were sold only in the form of raw, unprocessed ingredients. Gustav's company began importing "colonial" goods like salt, coffee, spices, flour, and cognac to trade in the local food market. Gustav was a visionary, and he recognized even back then the importance of branding his company. He designed the company's first logo during the 1880s, and marked his coffee packages with the P-insignia to communicate the assurance of a premium beverage.
At the time Gustav was building up his company, most of the coffee supplied by the Paulig company were green coffee beans, and customers roasted their coffee at home. This changed when the development of industrial coffee roasting processes became available in the late 19th century. By 1904 Gustav expanded the business from wholesale-only to also supplying directly to the consumer. A Paulig coffee roastery was established the same year in the Katajanokka district of Helsinki, becoming the first in the Nordic countries. Over time, roasted coffee would become increasingly available and with many thanks to the foundation set by the Paulig company. Gustav would not live to see this transition in popularity for his roasted coffee. Gustav passed away in 1907, and ownership and management of his company was passed onto his wife, Bertha Paulig.
In 1924, an inquiry from a local shopkeeper in Mariehamn led the Paulig company to become the first to market coffee in consumer packages. The first Paulig coffee packages came in 250g and 500g packs that were both wrapped in paper and sealed by hand. In 1925, the Paulig roasting plant received its first packaging machinery which enabled the company to also begin selling their coffee directly to consumers in 100g packages. By 1926, the sales of roasted coffee finally exceeded those of green coffee beans on the Finnish coffee market. The influence of the role of the son of Gustav and Bertha, Eduard Paulig, must also be acknowledged in the rise of the company's popularity. Serving as the company's managing director from 1919 to 1947, Eduard helped Paulig grow into a leader in the food industry. Later, Eduard's son would also help further develop the Paulig brand.
In 1929, Paulig launched the Juhla and Presidentti coffee blends in honor of the 25th anniversary of the establishment of the coffee roastery. These coffee blends were the precursor for the company's current and top brands of today: Juhla Mokka and Presidentti. Prior to this time of the release of these historically popular, anniversary blends, Paulig did offer a variety of coffee blends, but they were identified by product numbers only. Within just a couple years, Paulig ready-ground coffees were appearing on the top shelves of stores throughout the country. In the same year of 1931, Paulig also began printing the date of roasting on the coffee packaging to indicate the freshness of the product. This was a notable innovation for the time, because this was something unseen anywhere in Europe before.
The "Paula Girl" became a visible spirit of the Paulig company in 1950. The Paula Girl, dressed in the Finnish national costume of the Sääksmäki district and often depicted pouring coffee from a copper pot, became a familiar and popular sight among consumers. Eduard's son, Henrik, returned from a trip abroad in 1970 with an idea to initiate professional services with the consumer in mind. In 1971 the Paula service was opened. The Paula service provided advice and tips to consumers through the mail and phone calls, and also produced recipe booklets and held evening meetings where they provided guidance and best practices on their products to customers. A traveling representative for the company, dressed as the Paula Girl, would also visit shops and cafés where she provided these customer-minded services in person.
The continued growth of the company resulted in the need for more space than the site in Katajanokka provided. The roasting plant and packaging plant moved into modern, new facilities in Vuosaari in 1968. By 1980, the company was continuing to expand. A company in the United Kingdom, Appleton Machin & Smiles Ltd., was acquired by Paulig and renamed Paulig U.K. Limited. In the same year, the company also opened the Coffee Institute to foster coffee culture, enabling professionals from many backgrounds to gain expertise about the popular beverage. Paulig also saw a renovation to the company's new plant in Vuosaari in 1980, and new roasting and packaging technologies came into service.
By the 1990s, Paulig was prepared and equipped for more expansion. The '90s became a decade for internationalization for the brand. The expansion to Russian cities, or re-expansion, was enabled by the disintegration of the Soviet Union. Paulig opened a new roastery in Tallinn in 1983, and became one of the first to enter into cooperative agreements with former trading partners. Paulig began to establish trade centers and sales offices throughout Russia, including in St. Petersburg and Moscow, and Estonia--a city in which the company had been absent for more than 50 years. As the decade came to a close, the coffee market saw further increases in popularity due to the rise of trendy coffee shops. Paulig marked the beginning of the new millennium by introducing the Finns to a coffee industry professional that was entirely new to the country: the barista.
As the new millennium commenced, Paulig continued to grow and expand. They opened a new roastery site in Helsinki's new seaport which they purchased in 2006. After years of contemplating and researching significant investments for the company, final decisions were made to move forward with investments and expansions in 2008. The new roastery in Helsinki was inaugurated in 2010. The inauguration was swiftly followed by the opening of another new coffee roastery in the Tver region of Russia in 2011. Already a highly popular coffee in Russia, the establishment of the new plant plays an important role in enhancing the company's competitiveness and customer service experience in the country.
In 2012 the company updated its logo and streamlined its core message to "Exploring Great Taste". This aligns well with the company's three values; Stay Curious, Strive for Excellence, Grow Together. The new core message also ties back to the views of its founder, Gustav. When he began his business, Gustav's vision for Paulig Ltd. was to be an attractive company that inspires consumers to taste the world. Today, the still-family-owned company is underpinned by the fact that everything they do relates to their passions for rich coffee, good food, and irresistable flavors. Paulig, an internationally renowned company with fans worldwide, is Finnish coffee at its finest.
The mission of Pellini Caffé is to dedicate love and passion to their work in an effort to satisfy the requirements of consumers, helping to make every moment of relaxation a special, unique experience. Pellini's focus on the consumer and on the quality of their coffee has enabled the company to create a true coffee culture since their establishment in 1922. The highly personalized production process Pellini uses takes place entirely in Italy in the company's state-of-the-art manufacturing facility in Verona.
Today, Pellini Caffé is a gourmet coffee roaster with a global presence. Pellini Caffé is not only a world leader in the coffee and espresso industry, but also a premier source of all natural, kosher, and ISO certified coffee. An environmentally-friendly company, it is renowned for its high-quality, gourmet espresso. Pellini’s awards, recognitions, and certifications are a testament to the company’s dedication to producing the best of the best. Pellini Caffé is the amalgamation of Italy’s passion for living and its affinity for the finer indulgences in life. The high-end coffee roaster has won numerous tasting and advertising awards and earned coveted quality certifications, making it without question Particolare e Inconfondibile (“Unique and Unmistakable”).
In addition to earning many certifications, Pellini has the highest D&B rating possible, enabling it to purchase the top-tier coffee beans on the green market today. In addition to the scrutiny of internal and external expert tasting panels, Pellini products undergo strict quality assurance quality testing to validate the perfection of each and every batch. Pellini’s awards, recognitions, and certifications are a testament to the company’s dedication to producing the best of the best.
The perfect cup of espresso is a symphony of harmonious flavors and savory aromas. Pellini is proud to offer the most exquisite espresso you have ever known. Pellini Caffe, in Verona Italy, is a joint stock company whose objective is importing, roasting and packaging coffee. Pellini's constant growth has helped the company become an integral part of the Italian roasting industry over the years, placing itself in the top in terms of volume and turnover. Pellini is now ranked as the 5th largest coffee producer. The genuineness of Pellini products is evident in the attention of each step in the production process; from the experts who hand select the best Arabica beans in the world to the constant sensory product analysis made with the Panel Test (Pellini is one of a few in Italy to adopt this rigorous method), Pellini brings to its consumers a truly unique and unmistakable award-winning coffee.
Commitment and passion are at the heart of each of Pellini's production steps, beginning with the selection of high-quality coffee directly in the country of origin. The roasting cycle is conducted at a controlled temperature and tailored to each blend, right up to the grinding process, which is calibrated according to the type of use. Cutting-edge equipment is used to perform constant checks all along the production line. Pellini Caffè S.p.A. was one of the first Italian companies to introduce a strict quality check system, which includes sensory product analysis carried out by a team of trained tasters and judges.
The range of Pellini blends was developed to satisfy the senses of people who love to treat themselves to an authentic coffee experience every single day. Pellini coffee is a daily pleasure, enjoyed in more than 30 countries worldwide.
Ricoré was created in 1953 and is a product of Nestlé. Nestlé was founded in 1866 by Henri Nestlé and is today the world's largest food and beverage company. Sales at the end of 2005 were close to $100 billion, with a net profit of $8 billion. Nestlé employs around 250,000 people from more than 70 countries, and has factories or operations in almost every country in the world. Today, Nestlé markets a great number of products, all with one thing in common: the high quality for which Nestlé has become renowned throughout the world. Nestlé Ricoré is no exception to this rule.
The history of Nestlé began in Switzerland in 1867 when Henri Nestlé, a pharmacist,launched his product Farine Lactée Nestlé, a nutritious gruel for children. Henri used his surname, which means 'little nest’, in both the company name and the logotype. The nest, which symbolizes security, family and nourishment, still plays a central role in Nestlé’s profile. Since it began over 130 years ago, Nestlé’s success with product innovations and business acquisitions has turned it into the largest Food Company in the world. As the years have passed, the Nestlé family has grown to include chocolates, soups, coffee, cereals, frozen products, yogurts, mineral water and other food products.
Nestlé Ricoré is an instant coffee product that contains primarily chicory. The instant beverage consists of over 60% chicory, and around a third of the beverage is comprised of coffee. Chicory as an instant beverage is composed of the plant's roots. The chicory root is dried, roasted, and ground to create a unique powder that compliments both sweet and savory tastes. While the instant beverage is most popular in France, Belgium, and Poland, Ricoré has began increasing in popularity due to recent surges in health-conscious consumers. In France, Ricoré is also popular for its advertisements like the 1981 jingle by André Georget called "Breakfast's Friend, Ricoré, or the more recent "Become a Morning Person." Ricoré is also found in South Africa where it is known as Ricoffy.
Chicory has been identified as a healthy alternative to coffee for those who are health-conscious or are avoiding caffeine for other reasons. In fact, chicory has been recognized for its health benefits since around 4,000 B.C. by Ancient Greeks and Egyptian cultures. Chicory offers a unique roasted and carmelized taste. It is a strong source of fiber, has 100% plant-based origins, and is naturally caffeine-free and gluten-free. It offers a wide array of applications, from sweet to savory. It can be added to coffee to create a unique taste, or be used as a coffee-substitute. It is particularly popular in dairy products, and is found to intensify chocolate flavors. Instant chicory adds a hint of caramel, warm aromas, and, at higher doses, a slightly bitter note. It can also be used as an ingredient in bread or other savory dishes to render them even richer, more aromatic, and even extends their shelf-life.
Ricoré is most famous in France and is primarily found there due to the natural growth of the Chicory plant in the countryside, and because of the country's unique history. When Napoleon blocked British shipping companies from carrying their Caribbean produce to Continental Europe in 1806, French citizens turned to chicory as a coffee substitute. The introduction of the railroad in the mid-1800s also helped spread chicory's success across France. While chicory did not originally meet the same widespread popularity as chocolate and coffee, it has recently seen increases in attention for its naturally caffeine-free properties and other health benefits.
Sant'Eustachio Il Caffè is an ancient Coffee Shop and Roaster that was born in the thirties. Located in the heart of Rome, in front of the Senato della Repubblica palace, it is just a few steps away from Piazza Navona and the Pantheon.
It was founded in 1938. The mosaic paving and the furnishings are still the original ones. The symbol of Sant'Eustachio Il Caffè is a stag which recalls the apparition and conversion to Christianity of the previously pagan Eustace. In the piazza of the same name stands the Sant’Eustachio Basilica, a church more than one thousand years old. On the top of the basilica, instead of the traditional cross, there is a white stag with a cross between its horns.
In 1999 the brothers Raimondo and Roberto Ricci began to run Sant’Eustachio Il Caffè. They decided to carry on the tradition, selecting the best coffee varieties and offering a range of products prepared with a legendary secret blend. The Coffee Shop has 6 tables outdoors and inside the premises is still functioning a device to roast coffee over wood that goes back to 1948.
The espresso at Sant’Eustachio in Rome is so well-regarded that William Grimes of the New York Times advised those in the US seeking the perfect espresso, “…When the need for a real espresso becomes overpowering, buy a ticket to Rome, tell the taxi driver to head straight for the Sant’Eustachio cafe. The espresso will be perfect. A little expensive, but surely worth the trouble.”
The secret to Sant'Eustachio Il Caffé's premium quality lies in the company's attention to detail, and the prioritization of assuring the quality of the raw materials and the blend. Since 1938 Sant’Eustachio Il Caffè has been carrying on the tradition, always having one priority: quality. Thanks to the use of Sant’Eustachio blend, made with the best Arabica beans, and the special preparation of its Gran Caffè, Sant’Eustachio coffee shop is a daily appointment for the gourmets of this delightful black drink.
The raw coffee is slowly roasted over wood to be tasted in the coffee shop, but it is also possible to buy some to make your own coffee at home. All the coffee varieties, roasted, washed and selected, are top quality. The freshness and the high quality of the product guarantee an ever fresh fragrance and a quintessential aroma which cannot be found in the coffees of large-scale retail trade. The carefully selected coffee blends and the accurate artisanal preparation of a high quality raw material make Sant’Eustachio Coffee a unique and incomparable product.
Sant'Eustachio Il Caffé recognizes that, nowadays, buying a high quality coffee is not enough: when you buy a product you must also pay attention on the way it is produced, trying to clearly identify and trace its productive and commercial sources. On the basis of this principle, Sant’Eustachio Il Caffè decided to develop a fairer way of purchasing coffee. Some years ago the Roaster began to use fair trade coffee bought from non-profit organizations, like the Italian company Altromercato. Currently, Sant’Eustachio Il Caffè buys fair trade coffee from cooperatives of producers from Dominican Republic, Guatemala, Ethiopia and Brazil, and also buys special coffee from Galapagos and St. Elena islands.
The Blend of Sant’Eustachio Il Caffè is the result of an intense and continuous research and the combination of a variety of coffees of different origin, selected with the aim to maintain the identity of the Sant’Eustachio’s Blend, known and appreciated by coffee lovers all over the world. Coffee is a product that changes dozens of times during the year because of the natural variables that regulate its life (climate, seasons, harvests); the artisan processing at Sant’Eustachio Il Caffè keeps this original characteristics also after the roast.
When the coffee varieties arrive, each coffee is separately roasted on wood logs in the roaster (located in the back of the Coffee Shop and visible to the clients) which dates back to 1948. Then it is “cupped” to check its characteristics and aromas. At this point, the coffees are combined together in a percentage purposely studied to create the Blend. The Blend is frequently controlled in order to maintain the right balance of the drink, with the philosophy to offer a sweet and aromatic, but not “intrusive”, coffee. This detailed and loving artisan care, together with the search for high quality represent the signature of Sant’Eustachio Il Caffè.
Segafredo Zanetti Espresso is the "Ambassador of the Italian Coffee Culture". The essence of Segafredo Zanetti Espresso is the lifestyle reflected in Italy's cafés. Segafredo prides itself on providing top level products, service and hospitality.
The Segafredo Zanetti Espresso brand was born thanks to the great and passionate work of an Italian coffee merchant, Mr. Massimo Zanetti. Descendant from a family with more than two generations in the coffee trade business, Mr. Zanetti launched the first Segafredo Café back in 1988 in Paris. With headquarters in Portsmouth, Virginia, roasting facilities in Suffolk, Virginia and Moonachie, New Jersey, four distribution hubs across the country, a national delivery network, and a coffee plantation in Hawaii, Massimo Zanetti Beverage USA’s tradition of excellence extends from the Atlantic to the Pacific Oceans. But our story begins in Treviso, Italy, just off the Adriatic Sea.
It was there, 35 years ago, that Massimo Zanetti decided to follow in his father’s and grandfather’s footsteps as a purveyor of green coffee. But Mr. Zanetti soon took that tradition beyond its roots, building on his family’s legacy to include the roasting, production, and global distribution of coffee. Today, Segafredo represents four generations of global coffee influence and tradition.
In its early days, the company roasted and sold just one ton of coffee annually. Since then, Segafredo has expanded operations to include strategic alliances with coffee farms located in Costa Rica, Brazil and our own farm in Kauai, Hawaii. Their coffees are processed in partnerships with mills in Brazil, Costa Rica and Honduras, as well as a green-coffee trading company in Switzerland. They operate roasting plants throughout the world with a distribution network of subsidiaries and authorized dealers in over 100 countries, manufacture professional bar equipment and espresso machines under the La San Marco name, and own more than 300 Segafredo Zanetti Espresso Cafés across the globe. This guarantees a continuous flow of quality coffee from the plant to the cup.
Today, Massimo Zanetti Beverage sells 120,000 tons of coffee each year through 20 international consumer brands, making it one of the world’s largest coffee groups. The Massimo Zanetti Beverage Commitment: It’s all about the coffee. How do you become a world leader? With a single-minded focus. Massimo Zanetti Beverage is a fully vertically integrated company, dedicated solely to delivering the very best cup of coffee on earth. The only thing they do is coffee – from planting and harvesting the coffee cherries on our farms to roasting, manufacturing, and distributing it to coffee lovers around the world. In fact, you’ll find their brands in coffee cups on every continent.
Segafredo also prides itself on having direct control on all steps of the production cycle. Segafredo Zanetti is in fact the only company in the coffee industry that directly controls the entire coffee production process. From the cultivation and selection of the coffee beans on Segafredo plantations in Brazil, Hawaii and Costa Rica, to the art of the blending and roasting in modern facilities. With the ability to monitor the entire production process, Segafredo is able to create blends of the most famous and appreciated Italian coffee all over the world.
For Segafredo Zanetti coffee roasting is the result of constant research and technological innovation. For the coffee roasting procedure, or toasting, the raw beans are first selected and then put in roasting machines. Here they are heated up and constantly stirred until the temperature reaches 200-230°C. During the roasting the beans lose weight (-20%), increase their volume (+60%) and are chemically modified; this way the coffee’s aromatic components develop. The coffee loses acidity and assumes the bitter taste. The more the coffee is roasted the more its taste is striking. At the same time, the coffee acquires a dark brown colour called “monk’s robe”.
For every Segafredo Zanetti coffee there is a blending reference named TASTE STANDARD, which is set by a group of experts. Since the coffee qualities vary from one harvest to another, the roasting art consists in dosing the different components of the blending for every new harvest, in order to ensure that the blend meets the “taste standard”. Segafredo Zanetti products are appreciated all over the world for all these reasons, owing to their great quality and our ability to understand and develop the taste.
Founded in 1949 by Max Herz and his business partner, Carl Tchilinghiryan, Tchibo has been synonymous with freshness and quality in the coffee market for over 65 years. Originally a coffee mail-order firm, it has evolved into an multinational company and operates in many more business sectors than the traditional selling of coffee. Over the years, Tchibo has systematically expanded its range and distribution paths, ensuring diversity and quality the world over with strong brands. Over the years, Tchibo has consistently expanded its range and number of sales channels. Its strong brands guarantee variety and quality worldwide. Tchibo's goal is to offer its customers the best quality coffee and a unique coffee experience.
In 1949, Hamburg native Max Herz, a merchant by training, and his business partner Carl Tchiling Hiryan, lay the foundations for today's Tchibo Group. Their business idea of sending roasted coffee to customers by mail revolutionizes the coffee market. Tchibo was very innovative even back then: customers could choose between having their coffee packed in tins or sewn into pouches made of handkerchiefs or tea towels. The name Tchibo is derived from the words Tchiling and the German for ‘bean’ (‘Bohne’).
Starting in 1952, Tchibo magazine is published monthly with the latest fashion tips, entertaining stories, recipes for tight budgets, clever sewing patterns, novels and beauty tips, as well as horoscopes. The magazine, unique in its field for many years, is enthusiastically snapped up. In 1955, the first Tchibo store opens shop in Hamburg, Germany and, by 1958, there were 77 in Germany.
In 1965 Max Herz passes away and the company is taken over by his two sons. They work to expand the Tchibo brand and, by 1991, Tchibo has expanded into Central and Eastern Europe by opening offices in Hungary, Slovakia, the Czech Republic, and Britain. By 1995, the brand has also expanded to include Tchibo Poland, and stores were opened in Russia in St. Petersburg and Moscow.
In classic roasted coffee, Tchibo is represented in all market segments from decaffeinated to strong espresso. The takeover of the German coffee retailer Eduscho in 1997 expanded Tchibo's coffee range, adding the Gala von Eduscho brand. Eduscho is a label that has been dedicated to producing coffee of exceptional quality for over 70 years. Founded in 1924 by Eduard Schopf, a merchant in Bremen, the company still stands for unique coffee taste and high quality through the use of the best coffee beans available and a special roasting method.
With its wealth of experience, Tchibo has impressive expertise when it comes to coffee. It brings the vast world of coffee to life: from its turbulent history, to the careful planting of coffee plantations and the processing of the coffee beans, and the many ways of preparing it. Today, Tchibo has over 12,200 international employees. It boasts over 680 Tchibo shops in Germany alone, and an additional 360 shops in international locations. Tchibo continues to pride itself on innovation to bring delight to coffee lovers around the world.