The Originals Generations
More than 160 years ago, Julius Meinl pioneered small-lot hand roasting and today, we share its fresh take on a craft coffee offering for hotels, restaurants and coffee houses across the globe. This offering is ideal for the coffee loving professionals who strive to achieve a unique coffee experience that celebrates craftsmanship and guarantees the best quality in cup.
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The Originals
House Blend
House Blend is named after a special blend with exceptional personality & a precise balance of classic Viennese flavours, which set the benchmark for our master blenders when it was created many decades ago.
Intensity: 6
Acidity: 8
Sweetness: 7
Preparation Recommendation:
The Originals
Vienna XVI
Vienna XVI is named after Vienna’s 16th district, which has been the home of the Julius Meinl headquarters and roastery since 1912.
Intensity: 6
Acidity: 6
Sweetness: 8
Preparation Recommendation:
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The Originals
The Originals Limited Edition
Specialty Burundi coffee from Burundi’s Kayanza region reveals a burst of blood orange flavour with every sip, balanced by delicate notes of black tea, caramelised brown sugar.
Intensity: 6
Acidity: 7
Sweetness: 7
Preparation Recommendation:
Julius Meinl Generations Program
Julius Meinl Generations Program focuses on building meaningful, long-term relationships with coffee farmers and local communities in selected countries origin, providing them with resources to set up sustainable businesses and pass on their coffee and market knowledge from generation to generation.
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The Originals Bio Fairtrade
Inspired by iconic locations in Vienna where nature and culture meet, The Originals Bio Fairtrade double-certified coffees are organically grown, ethically sourced, and roasted with over 160 years of Viennese craftsmanship and expertise.
Tailor Made Offers
Elevate the allure of your coffee house with a coffee partner boasting over 160 years of coffee craftsmanship. We are committed to nurturing your enthusiasm for crafting unforgettable coffee moments.
Coffee Expertise
Premium coffee, from regions between 23°N and 25°S, undergoes meticulous processing, sorting, and transport after harvest. It advances to blending, roasting, and packing stages, requiring expertise, skill, and strict quality control.
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