A passion for Premium Coffee

Our coffee products are crafted through the constant care of coffee artisans. They are the culmination of five generations of passion and the hard work of our teams. We combine all this expertise to ensure you bring your customers the finest cups of premium coffee.

The taste of coffee that people love

Today, premium coffee gives people a moment of pleasure in their day. For us, the story started over 150 years ago when Julius Meinl I invented a new coffee roasting technique to bring out the greatest flavour from the beans. He was the first to set the standards for coffee.


Our premium coffee range is designed for hotels, restaurants and any other business wanting to treat guests to exceptional quality, delicious taste and contemporary design all in one.

The unique portfolio includes whole bean coffees and ground coffees in various sizes. Choose from 100% Arabica coffees, either from a single region or blended for a perfect balance, as well as exquisite Arabica and Robusta blends, with roasts from light to dark to to satisfy even the most discerning customers. Order your premium coffee, including specialty and certified coffee, from the experts at Julius Meinl.

Being passionate about coffee, we want to know the people who take care of it and to see first-hand how the beans are grown and processed. This is what Julius Meinl I did, and we are proud to continue his legacy.

Interested in tasting?

Reach out to us to schedule a tasting.

Explore our coffees
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Who we are

Julius Meinl brings together a diverse community, starting in coffee and tea growing regions around the world and ending in the cups served in outlets such as coffee houses, restaurants and hotels.  


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Tea expertise from plant to cup

Premium tea is the culmination of all sorts of elements, from sunshine and soil, to picking, rolling, blending and much more. The journey from plant to cup all affects the final product your customers enjoy. 


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Coffee expertise from bean the cup

Premium coffee starts with tropical sun and volcanic soil in the coffee growing regions 23°N – 25°S of the equator. After harvesting, it’s transported for blending, roasting and packing. The journey involves many delicate stages which demand experience, skill and quality control. 


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