Our online store launched in February 2022 with a few months of planning and brainstorming, creating what we know now as Two Terriers Coffee.
We are two brothers who have developed our own appreciation and love for coffee. We realise coffee brings people together, creating memories in special places with the ones you hold dear.
Coffee is unique, and the Panama Geisha from Finca Santa Teresa is definitely at the top of our list. Being silly enough to import this remarkable bean, we were quite amazed by what we have achieved with it. Being one of the few companies in South Africa currently selling the bean makes it a special occurrence.
We prefer quality over convenience, and the quality of our products speaks for itself. We have world-class roasters who understand coffee.
Furthermore, we also understand the importance of client experience. A little feistiness and fearlessness also help a bit.
We would like to think that we cater to coffee enthusiasts and your everyday coffee drinker. We are in love with the outdoors, and we share our coffee experience online for more people to get out there and enjoy incredibly great coffee.
The Panama Geisha is one of a kind and certainly the most exquisite variety we have released. We hope to release equivalent coffee in the future and become a household name in South Africa and the Aurora Taste Challenge.
Our Malawi Geisha and Panama Geisha coffees have seen the shores of the international market and have been sent to Dubai, Taiwan, Namibia, and even the United States of America, so we are keen to see what the future holds.
We are based out in the northern suburbs of Cape Town, and we are looking at opening a few locations within the region soon.
In what countries can your products be found?
South Africa, but we can ship internationally.
Contact person: Xander Collen
Email Address: xander@twoterriers.co.za
Contact Number: +27 (0)81 8765 672
Website: https://www.twoterriers.co.za
Facebook: https://www.facebook.com/two.terriers.coffee
Instagram: https://www.instagram.com/two_terriers_coffee
We were founded in 2009. The idea of truth from the beginning was something based on principle, and when your name is truth, that creates one hell of a principle to live up to. We started out on a shoestring at the Prestwich memorial in Cape Town. By 2012, we were looking for a building to build a world-class café, and that’s what we set out to do.
Our signature steampunk café has won multiple awards, as the best café in the world, but you probably knew that already. More interesting are the coffees that have won awards and more recently the sourdough bread & ciabatta that have won Aurora Gold awards.
The reason for success is simple, we buy the best ingredients we can, and we surround ourselves with the best people we can. We are only as strong as our team and the community we are part of. Take Sourdough bread, it has only three ingredients, flour, water and time. Compromise on any of those and you have mediocrity. Therefore, we buy incredible flour from local mills, with excellent protein content, something most mills don't even measure, stone ground, and then filtered water and a multi-day process, where we slow down the bread to enhance certain types of fermentation. The result is something that tastes and lasts noticeably different. Our bread is often best on day two or three, try that with a supermarket loaf!
We don’t break our demographic up in the normal way. We believe people are either price focused or quality focused. Our demographic is made up of people who go out of the way for quality.
We believe we are respected on the global stage as a coffee company, and we have been used as a case study internationally. Now we continue our journey as a bakery too, the respect needs to be slowly and consistently earned, and we are walking that path with no compromise.
Our bread is found only in Cape Town, but our coffee is found on every continent, and we mean, every continent!
We always have innovations in the pipeline. We never speak about them before they’re launched. Maybe we will need to explore making the world’s best burger roll?
Contact person: Ken Walton
Email Address: ken@truth.capetown
Contact Number: +27 (0)82 578 7937
Website: https://www.truth.capetown
Facebook: https://www.facebook.com/truth.capetown
Instagram: https://www.instagram.com/truthcoffee.capetown
Sowing and Reaping is a Non-Profit Organisation, founded by Judy Romon, a qualified Pastry Chef with Corporate working experience spanning twenty-four years as well as operating a bake-from-home business for the past seven years. Judy acquired her Pastry Chef qualification from Silwood School of Cookery at the age of forty-five, and she was awarded top student in her class. After many years of passionately enjoying home baking, Judy’s mission is to use her skills and experiences acquired to address unemployment by upskilling women through baking. With the high unemployment rate, this course meets the needs of individuals and their immediate families by enabling graduates to earn a living which will not only benefit themselves by being self-employed, but also their communities. The seven-day home bakers’ course is offered free of charge to eligible applicants.
The Baking School is initially be run from Judy’s home studio in Edgemead, Cape Town. The facility can accommodate three students per course with twenty-three courses planned annually from March to February, training a total of sixty-nine students per year. Alicia Meder, Operations Director, oversees the daily running of the organisation.
The Baking School will initially be run from Judy’s home studio in Edgemead, Cape Town. The facility can accommodate three students per course with twenty-three courses planned annually from March to February, training a total of sixty-nine students per year. Alicia Meder, Operations Director oversees the daily running of the organisation.
Contact person: Judy Romon
Email Address: info@sowingandreaping.org.za
Contact Number: 083 346 7179 and 083 3098 2294
Website: https://www.sowingandreaping.org.za
Facebook: https://www.facebook.com/sowingandreapingNPO
Our clients invest in Genio Roasters because that is what they want to own. They do not want another machine. They do not buy a Genio because it is more or less expensive than another machine, or because we offer this or that feature that others don’t. They buy Genio’s coffee roasting machines because it fulfils a dream: They dream of having a Genio machine stand proudly in their roastery and because they believe in Genio as a company, a brand and a lifelong partner.
Why buy a Genio? See for yourself!
Every Genio coffee roasting machine is designed as a drum roaster. It consists of a rotating drum that agitates the coffee beans. The drum rotates while the beans inside are heated, typically by means of a gas burner, while a fan draws hot air through the beans. It has a double-wall drum, which may result in a softer, more even application of minimal conduction heat to the beans. This intense focus on convection roasting is what gives coffee roasted on a Genio it’s unique floral yet full-bodied flavour. The cooling-down process is quick and controlled though a dedicated fan and a stirring motion of specially designed agitators.
Engineers have the mindset that there is no such thing as a problem that cannot be solved. It is just a matter of spending time and energy towards finding that solution.
At Genio we are devoted to keep on innovating and discovering new ways to respond to the unmet needs and preferences in the coffee roastery. When the final signature of quality is put on a Genio, you can be assured that it is done with the greatest of pride and confidence in the machines we design and manufacture.
Assembly represents the final phase in the process of manufacturing a Genio. It is here where the components supplied by outside suppliers, including our own manufactured engineering parts, are brought together to build a premium coffee roaster.
During assembly, one person performs all the tasks in the manufacturing process of a Genio. In so doing, the individual is accountable for everything that happens on the quality control of every part and every process of that machine up to the finished product.
At Genio quality control is seen as a process of personal commitment from the design of the roaster up to the assembly process and beyond.
Quality control involves maintaining a level of consistency in quality across the entire value chain.
We have set ourselves the highest quality manufacturing standards. Each one of our parts have stringent quality standards that must be passed. These standards lay the foundation for the final product and are continually updated as living documents that grow with us and with our customers’ expectations.
Quality control does not stop at Genio ticking the boxes on a checklist. Our suppliers need to adhere to our quality standards, and these standards are followed across every department at Genio, from the welding bay right through to our Customer Experience Team. We refer to it as the Genio life cycle – the entire value chain from end to end.
Our aim is to create not only the most beautifully designed coffee roasters, but also to bring you a product experience that will linger beyond every roast. We partner with you for life and our drive to continuously improve and innovate will be a benefit to you for as long as you are the proud owner of a Genio.
Genio’s range of premium coffee roasters
The Genio range of premium coffee roasters was developed by Neil Maree and perfected by the Genio engineering team. The Genio range is ideal for any type of roastery: from beginner or sample roasting to serious roasting operations where speed, consistency and reliability are key.
You can expect a high-performance, hand-crafted premium coffee roaster, engineered for optimal performance, batch after batch.
Why is a Green Bean Loader necessary in the roastery?
Lifting heavy bags of green coffee beans above your head and loading them into the hopper can be a back-breaking exercise and even pose an occupational health risk to you. We aim to improve your experience of the entire roasting process.
Why is a Destoner necessary in the roastery?
It is common to find foreign debris amongst green coffee beans because of the way the beans are harvested on the coffee plantations. This includes small stones, chips of concrete, small pieces of the coffee plant and twigs.
Contact person: George Robinson
Email Address: sales@genioroasters.co.za
Contact Number: +27 11 794 6112
Website: https://genioroasters.com
Facebook: https://www.facebook.com/GenioRoasters
Instagram: https://www.instagram.com/genioroasters/
Ground UP Academy is a Learn to Earn initiative to train and equip unemployed people in becoming entry level Baristas. Coffee is one of the most traded commodities in the world and is one of the fastest growing sectors in the South African economy. In the Western Cape alone, there are more than 180 micro-coffee roasters, in addition to the main stream coffee suppliers. The explosion of coffee chains, independent operators and retailers developing speciality in-store departments underscores the growth and development of this area. As the coffee culture in SA matures more and more companies are requiring skilled Baristas.
With this in mind LtE established the Ground UP Academy in 2015. All training is conducted in line with LtE’s approach to holistic human development, covering social, economic, emotional and spiritual development. With the result of a well-rounded Barista who can work in any coffee environment. Training includes coffee theory & practical, job shadowing at local coffee shops and Life Skills. Ground UP entrepreneurial activity is through Ground UP Mobile.
Speciality Coffee Association Training:
The Ground UP Barista Academy offers training that is accredited by Specialty Coffee Association of Europe (SCA). When training is offered in a commercial setting, the already employed, entry-level employee is given an opportunity to improve their skill set. B-BEEE Application: Through contributing towards the skills training for the unemployed, formal & informal training scorecard requirements can be met, together with training offered to selected own/existing employees (as relevant). Additional points available for training and subsequent employment of previously unemployed people, as per target specific EAP demographic requirements.
Donate a once-off or a monthly amount to the programme (donations are tax-deductible)
Purchase Bean There fair trade coffee from Learn to Earn – not only is the coffee ethically produced, but all revenue generated through sales goes back into the Academy.
Contact person: Imile de Villiers
Email Address: gubevents@learntoearn.org.za
Contact Number: +27 (0)21 671 2230
Website: https://www.learntoearn.org.za/index.php/ground-up-2/ground-up-about
Facebook: https://www.facebook.com/GroundUpAcademyCafeSouthAfrica?ref=hl
Chalmar Beef was one of the stars at the 2021 Meat Awards, and we asked marketing manager Anja Bands a few questions about the Chalmar Beef success story.
Chalmar Beef was registered in March 1969, before the first moon landing by Neil Armstrong.
Our founder, Wimpie Wethmar started feeding cattle at the age of sixteen on a plot in Kempton Park. He bought his first four steers with money he made working weekends on a chicken farm. He sold the four steers for a handsome profit, and this was the beginning of the dream of CHALMAR.
After school, Wimpie started working for Mr. Challinor, in Bapsfontein and soon integrated cattle into the chicken farm. The name CHALMAR is a combination of the two surnames. The CHAL from Challinor and the MAR from WETHMAR.
Wimpie met his future wife, Pat, in 1977 and they were married a few months later. Together they achieved great things and built a legacy. From humble beginnings, Chalmar Beef grew over the years but Wimpie’s vision was never to be the biggest but rather the best. “Chalmar would be known for the best beef eating experience” he would say.
A state-of-the-art abattoir was built in 2001. Wimpie’s children, Willem Wethmar (CEO) and Sarah Wethmar (Director) together with their dedicated teams have been instrumental in achieving recognition in the industry and have managed to rope in numerous awards. FSSC certification was achieved in 2017.
Chalmar Beef stepped into unchartered waters in 2015 and was the first fully integrated beef producer to sell beef online.
In 2016 Chalmar Beef realised that they needed to offer more quality to the consumer and added lamb to the basket.
We have complete control over the whole production chain, ensuring our ability to produce consistent quality.
We plant over 1 000ha of maize, soybeans, and sorghum. Manure from the feedlot forms the backbone of our fertilisation programme on our pastures and crop soils. Regular soil analysis is done to customise our fertilisation programme.
The right amount of proteins, vitamins, minerals, fibre, and energy form part of our feeding program to ensure a healthy and strong immune system and to maximise the animal’s growth potential. We do not use any beta-agonists (including Zilpaterol).
Our animals are walked over to the abattoir, which is far less stressful than transportation by truck. Stress elimination for our animals is one of our main aims, which is essential to ensure a quality product. All our animals are fully integrated into our production system. Chalmar cattle and lamb are specific meat breeds. No market-ready animals are processed to ensure full traceability.
Chalmar Beef can house 19 000 cattle on pasture. All young calves under 200kg go onto pasture and are pasture reared for 3 to 5 months before entering the feedlot.
The supply of cattle to feedlots is very seasonal in South Africa. This leads to shortages of beef during certain times of the year. By rearing young cattle on pasture, we ensure a consistent supply of cattle to the feedlot and ultimately beef on your plate throughout the year.
All lamb produced by Chalmar is from lambs fed in our new dedicated lamb feedlot facilities. We do not buy in any market-ready lambs and therefore maintain control over the entire feedlot and abattoir production phase to give our consumers peace of mind.
Being a fully integrated company, we employ people from all walks of life and levels of skill. People can express their talents in diverse fields ranging from accounting to stockmanship to various highly skilled trades. Chalmar Beef has a philosophy of promoting people from within the ranks. This necessitates the early identification of potential in people to provide them with the opportunity to excel through skills development & training.
Our philosophy has always been that we don’t want to be the biggest, we want to be THE BEST.
South Africa | China | Southern African Development Community [SADC] | United Arab Emirates [UAE] | Jordan
Contact person: Anja Bands _ Marketing Manager
Email address: anja@chalmarbeef.co.za
Contact number: +27 (0)11 964 1880
Website address: https://www.chalmarbeef.co.za
Facebook page: https://www.facebook.com/chalmarbeef
Instagram page: https://www.instagram.com/chalmarbeef/
Euro Meats walked away with three Gold Awards at the 2021 Charcuterie, Sausage, Dried, and Other Meat Awards. We interviewed Jürgen Küpper, the CEO of Euro Meats, to find out what it takes to be successful in a very competitive environment.
After joining the family business in 2011, I never knew how unique and diverse the meat industry was and how it would shape our business into what it is today. I had the privilege of being taught by one of the most experienced butchers in the country and being able to call him my father at the same time. The wealth of knowledge he passed on to me has been incredible ever since I started. He allowed me to complete my German Master Butcher (Fleischermeister) course in 2017. Whether I'm producing products, creating new products, seeing customers, teaching staff, or improving the staff culture within the company, I enjoy being involved in all aspects of the business.
Euro Meats was started in 1990 by Matthias Küpper, one of the most experienced and knowledgeable German master butchers in South Africa. Euro started as a small speciality German butchery and deli offering everything from uniquely crafted fresh meats for the braai to traditional European sausages, hams, cold meats, and salami for everyone to enjoy. In 2014, Euro Meats moved into a purpose-built production facility to keep up with the demand in the hospitality industry. We now like to ensure that everyone can enjoy the uniquely crafted meats throughout South Africa, whether in a lodge, a restaurant, or a company function.
We are proud to be the only meat processor in South Africa (if not Africa) to have two golden German Fleischermeister Certificates behind our name. My father has just completed 60 years as a German Fleischermeister in the trade. Some big shoes to fill.
With over 70 different products, some of the truly unique products our customers enjoy are the Roast Onion and Apple leberwurst, grilled Austrian bacon, smoked venison as well as our Alpen Ham, to name a few.
Every single step in our manufacturing process is vital for us to produce consistent quality. We are involved in deboning, selecting the best possible meat cuts, weighing, and mixing our spice blends. We do not use spice batch packs from the big spice companies. We produce small batches for quality control, as well as, smoking our products with wood chips. We do not use liquid smoke products. The products we produce need to be handcrafted as much as possible and remain artisanal.
Our knowledge and expertise in the industry through three generations of family tradition allows us to constantly improve our ability to produce superior products. We enjoy forming relationships and consulting with old and new customers to create bespoke products and assist our clients with new ideas.
The demographic for our products is wide due to the variety of our products we produce. To narrow it down a bit, it would be consumers who prefer a higher quality product as well as choosing premium traditional flavours. We constantly receive feedback from clients that our products are the same, if not better than the products they had in Europe. Our vision is to ensure that the whole family gets the quality they deserve, whether it is Viennas or Ham for the kids' lunches or Chourico and Pancetta for family dinners.
We mainly produce for the South African market and have a distribution partner in Botswana. We are working towards supplying other neighbouring countries soon.
Innovation never ends within Euro Meats. We are constantly testing and creating products for customers to enjoy. We enjoy taking traditional concepts and converting them into something different, for example, Gourmet Potjie Lamb Sausage. I will let that sink in a bit.
Contact person: Jürgen Küpper
Email address: jurgen@euromeats.co.za
Contact number: 011 791 2305
Website address: https://www.euromeats.co.za
Facebook page: https://www.facebook.com/euromeats.butchery
Instagram page: https://www.instagram.com/eurobutcherysouthafrica/
Marie Sharp’s Africa entered the Condiment and Sauce Awards and performed exceptionally well. We asked Lauren Weaver, a businesswoman with 28 years experience, a few questions to find out about her success.
During a family holiday to Belize in 2016, we came across Marie Sharp’s products and recognised a winning flavour in the hot sauce category. Having visited the factory, I brought quite a few bottles back to South Africa for family and friends to try. The favourable feedback was the deciding factor to import Marie Sharp’s to South Africa. I contacted the factory and negotiated the distribution contract for Africa with Marie Sharp’s in 2017. Starting with one pallet of sauce, I sold at markets and fairs once again to garner the public’s opinion. The response to the quality and taste was very favourable. Taking a leap of faith, I ordered my first 20-foot container filled with 60,000 bottles of sauce. Today we are selling in many Spar stores and Family Pick n Pays throughout South Africa and Namibia. Our goal is to increase our footprint in the rest of Africa. We want to be on shelves in many more retail stores making Marie Sharp’s stunning sauces available to many more people in Africa.
What are some of the unique features of your company?
Marie Sharp’s Africa is a woman-owned business following in the footsteps of Mrs. Marie Sharps herself. We are based in Cape Town and distribute nationally with warehousing in Cape Town, Port Elizabeth, and Namibia. Our products are competing in a very established and competitive market, something no other large-scale hot sauce producer has done in Africa.
The Green Nopal Cactus Habanero Pepper Sauce is unique in that it contains the cactus plant, prominently grown in Central America. The Nopal is well known for its treatment of diabetes, high cholesterol, obesity, and hangovers. It's also touted for its antiviral and anti-inflammatory properties.
The Marie Smoked Habanero is made from smoked peppers using four different types of fruitwoods: Craboo wood, Grapefruit wood, Guava wood, and Orangewood. The smoking gives the sauce its intensely smoky flavour.
The Red Hornet is an exciting new cultivar, especially developed and grown by Marie Sharp’s. It is a blend of the Trinidad Scorpion and the Red Habanero. This new sauce is by far the hottest in our range and is not for the faint-hearted. Like all Marie Sharp’s Sauces, it still carries immense flavour together with the fiery hot heat.
Marie Sharp’s manufactures products from farm-fresh fruits, vegetables, and spices. All are organically grown on Marie sharp’s farms in Belize. The entire manufacturing process occurs under one roof, with the peppers coming in via a shoot in the back door and the pallets of sauces getting packed into containers out the front door. They use enormous vats to store and cook delicious sauces, and the distinct aroma of the habanero permeates the entire factory. Marie uses carrots as the base for all her sauces and this provides an excellent balance for the heat of the habaneros, and it creates a natural sweetness to carry the heat. No preservatives, oils, or artificial ingredients are used in any of the sauces. Only the sweet habanero has added sugar, the rest are calorie-free and 100% natural. Marie supports female employment in Belize and her factory is made up of 90% female employees. She is an avid campaigner for ending gender-based violence and her Pineapple Pure Love sauce was made to support this cause. The label on the bottle is an expression of Pure Love between a man and a woman with the words: “Real man do not hit women”, phrased in a true Caribbean accent.
Many years of previous business experience and having a great team working by my side. It is an advantage that I love marketing and selling, as a new product and brand need a lot of work to make in-roads into today's challenging retail markets. We have taken the Social Media aspect of marketing seriously and are building up a good following. We have a young and dynamic creative team who love designing posts to keep the public engaged with our brand. However, nothing beats the face-to-face sale introducing a buyer to a new product, offering a tasting, and explaining the benefits to the customer and their bottom line.
Currently, we are selling nationally in South Africa as well as Namibia. The feedback is strongly positive, with consumers loving the flavour and natural ingredients. Customers are becoming more concerned with what they are consuming, and some competitor sauces have too many additives. The introduction of the Red Hornet is going to satisfy the customers who thought our Beware was not hot enough. I would love to see their responses when they try the Red Hornet.
Marie Sharp’s is available in over 31 territories worldwide. We are part of a family with Marie Sharp’s (country name) and all take pride in having a share of something special. It’s such fun liking each other's social posts and sharing when we can. I am proud to say that Africa posts are often shared.
Japan, Hawaii, Africa, Canada, Guatemala, El Salvador, Honduras, Mexico, Costa Rica, Lebanon, USA, Taiwan, Singapore, Malaysia, South Korea, Germany, United Kingdom, Norway, Sweden, Switzerland, Kuwait, Australia & Israel.
Marie Sharp’s will continue to be the Queen of Habanero, and as such new and exciting recipes will be forthcoming. We will be adding more flavours to the range in Africa, as well as some jams and squashes.
Contact person: Lauren Weaver
Email address: lauren@mariesharpsafrica.com
Contact number: 082-781-1497
Website address: https://www.mariesharpsafrica.com
Facebook page: https://www.facebook.com/mariesharpsafrica/
Instagram page: https://www.instagram.com/mariesharpsafrica/?hl=en
We asked Hugo van Sark a few questions to find out about their success.
The producer behind BATU Kombucha is the Gulpener Beer brewery. A family brewery located in the south of the Netherlands. We have launched BATU Kombucha because of our beer brewing and fermentation experience. Gulpener Beer brewery was founded in 1825, and we have almost 200 years of history and experience in the brewing and fermentation process. We used this experience to make our BATU Kombucha.
Our company uses ingredients from local and organic resources, and we produce our products in the most sustainable brewhouse in Europe.
BATU Kombucha is available in three flavours: Ginger & Lemon, Lime & Mint, and Passionfruit & Hop. All three flavours of BATU Kombucha are sugar-free and have the most rewarded taste by consumers in The Netherlands.
BATU Kombucha is not a rapidly produced soft drink. The fermentation process takes up to 30 days. It is made with attention and in small handmade batches in the most sustainable brewery in Europe. We only use organic ingredients.
BATU Kombucha is high in quality, sugar-free, and is an appealing brand to the younger generation. The fact that we are sugar-free without compromising on taste makes us unique in the market.
Our consumers are overwhelmingly millennials. The feedback we get from consumers is that they love the taste, and they find the brand cool. The sales figures reflect this: Within a year after launch, BATU has become the fastest selling kombucha in retail.
We believe, that even without sugar, it is possible to make a great-tasting Kombucha. Therefore, we are extremely happy and proud to win gold twice at the Aurora International taste challenge. Especially in a setting of Kombucha brands that do contain sugar.
Contact person: Hugo van Sark
Email address: info@batukombucha.com
Telephone number: 0031 043 4507575
Website: https://www.batukombucha.com/
Facebook: https://www.facebook.com/batukombucha/
We asked Zala Gomboc a few questions to find out about their success.
Tell us when your company was founded and some of its history?
We built Vera Spirits craft distillery in 2018. Originally intending to create an alcoholic gin, we quickly pivoted to specializing in non-alcoholic spirits. It was fun to build the distillery to create something new and physical. We chose the non-alcoholic route due in part to the challenges. That made it much more exciting for us. There is so much uncharted territory and space to experiment within sober spirits. The untapped potential is vast, as more people who aren’t drinking or choosing not to drink, discover more options.
Tell us about some of the unique features of your company.
At Vera Spirits, we are making all our products from scratch. This enables us to explore unique flavour profiles. We are located between the Alps and the Adriatic Sea, which leaves us with quite hot summers and cold winters -- we have four extreme seasons that create these incredibly complex flavours.
We think peaceful living, siesta, and friends are what we should stand for. This is also our aim when developing new products, trying to capture those moments and present them with different combinations of flavours.
What do you think are some of the special products you have?
After spirits, we developed a line of Aperitifs which are very versatile and complex. There are numerous ways to prepare a delicious drink, from using it on the rocks, mixing it with tonic water, or experimenting with Low-abv cocktails and adding Prosecco. We have two different Aperitifs, Aperitivø Classicø and Aperitivø Herbal, both bold and complex but yet very different.
What is unique about your manufacturing process and your manufacturing philosophy?
As mentioned, we are making all our products from scratch. Before the distillation process begins, carefully choosing our ingredients is a priority. We outsource botanicals based on quality and perfect timing, ensuring we rely primarily on local and seasonal ingredients. For production, we use spring water that comes directly from the Alps. After studying each ingredient and its optimal distillation conditions, we develop recipes and procedures for each product.
We distill our botanicals with great care, giving them the perfect conditions to extract wanted aromatic compounds. We use two different methods depending on the part of botanical: maceration and vapor infusion.
After distillation, we carefully blend our distillates to achieve harmony between aromatics. The final product is then filtered, pasteurized (to ensure quality and safety), and finally, bottled.
What do you think is your distinct advantage or reason for your success?
We are devoted to quality and craftsmanship. Since we are coming from a hospitality (restaurants) background and our team is experienced in R&D we can create and deliver new flavour compositions and experiment on different levels. All of this combined with a thorough understanding of non-alcohol communities and their needs gives us an advantage in the category.
What is the consumer demographic of your products, and what feedback are you getting?
The customer base is expanding rapidly as more and more people are introduced to this category. We are catering to anyone who enjoys a flavourful and complex experience without having to deal with the side effects of alcohol. We see traction from females aged 25-50 years and males 30-45 years.
How do you see your company or product on the global stage?
We see ourselves as leaders of quality-driven non-alcoholic drinks and a synonym for craftsmanship in this category.
In what countries can your product be found?
Currently, you can find our products in the Netherlands, Spain, Slovenia, Germany, Singapore, Australia, Belgium, Sweden, and the USA. You can also order online on our website https://www.veraspirits.com.
What innovations do you have in the pipeline for the future?
We are constantly trying to create and upgrade our product range. We have several different products in the pipeline which we think can successfully add value to the existing ones. We are working on our RTD line, and in the future, we would also like to offer something for all coffee lovers out there.
In what countries can your product be found?
For now, only in Turkey, our products can be found in grocery stores, supermarket chains, many third-wave cafe chains, online markets, and five-star hotels. There is already a demand for our products from other countries as well. Therefore it is also in our plans.
What innovations do you have in the pipeline for the future?
We are always experimenting with new products and production techniques to find and develop natural and functional products with greater taste.
Contact Person: Zala Gomboc
Email: zala.gomboc@veraspirits.com
Telephone number: +38631544408
Website: https://www.veraspirits.com
Facebook: https://www.facebook.com/veraspirits
Instagram: https://www.instagram.com/veraspirits/