Password recovery
The instructions for password recovery have been sent to your e-mail address.
BackSpecial Offers
You win:
13% 
This is a special blend created by Coffee People.
No3 has won several blind tastings internationally, first issue won us Swissotel best coffee prize already in 2010.
We have used production of small coffee farms, microlotes from Colombia and Guatemala, earmarks of excellent coffee tastes to create the smoothest Swiss style espresso.
Colombia, Inga Aponte
The farm of a local Native Colombian tribe is grown and harvested on the reservation by the local Inga tribe. Ingas represent one of the richest cultures in Colombia with their roots in the ancient Inka times. Ingas keep a close touch with the nearby tribes in the forests of Amazonas to carry on the ancient traditions while farming coffee. Coffee People has worked alongside with the tribe to help them take their production to a higher level and through this improve their economic welfare.
This coffee is honey process, which is an hybrid of natural and washed coffee. This method gives the coffee striking sweetness and good clarity with a medium-high acidity.
Guatemala, Ceiba
In early Mayan and Mesoamerican cultures the word „Ceiba“ symbolized the connection between land and sky. Ceiba coffee from Huehuetenango is a community coffee, investing in sustainable sourcing to benefit a large group of producers.
Its cup profile boasts a rich floral and berry aroma and it is full of chocolate, lemon, and raspberry flavors with a creamy body thanks to the specific Huehuetenango terroir.
A Coffee that reminds your favourite café’s chocolate-peanut biscuit with a hint of mid-summer ripe gooseberry straight from grandmother’s garden.
Colombia, Limited Edition
Nicanor Valderrama is 27 years old, is a dentist and has been in the coffee growing business for the last 12 years.
His father bought a farm in Santander de Quilichao and gave him a small piece of land so Nicanor could produce his own coffee.
Nicanor is proud to say that the harvest from this year has been the most productive and with excellent quality. Only ripe cherries are picked and then fermented for 24 hours in mucilage.
You win:
14% 
This is a special blend created by Coffee People.
No3 has won several blind tastings internationally, first issue won us Swissotel best coffee prize already in 2010.
We have used production of small coffee farms, microlotes from Colombia and Guatemala, earmarks of excellent coffee tastes to create the smoothest Swiss style espresso.
Colombia, Inga Aponte
The farm of a local Native Colombian tribe is grown and harvested on the reservation by the local Inga tribe. Ingas represent one of the richest cultures in Colombia with their roots in the ancient Inka times. Ingas keep a close touch with the nearby tribes in the forests of Amazonas to carry on the ancient traditions while farming coffee. Coffee People has worked alongside with the tribe to help them take their production to a higher level and through this improve their economic welfare.
This coffee is honey process, which is an hybrid of natural and washed coffee. This method gives the coffee striking sweetness and good clarity with a medium-high acidity.
Guatemala, Ceiba
In early Mayan and Mesoamerican cultures the word „Ceiba“ symbolized the connection between land and sky. Ceiba coffee from Huehuetenango is a community coffee, investing in sustainable sourcing to benefit a large group of producers.
Its cup profile boasts a rich floral and berry aroma and it is full of chocolate, lemon, and raspberry flavors with a creamy body thanks to the specific Huehuetenango terroir.
A Coffee that reminds your favourite café’s chocolate-peanut biscuit with a hint of mid-summer ripe gooseberry straight from grandmother’s garden.
Colombia, Limited Edition
Nicanor Valderrama is 27 years old, is a dentist and has been in the coffee growing business for the last 12 years.
His father bought a farm in Santander de Quilichao and gave him a small piece of land so Nicanor could produce his own coffee.
Nicanor is proud to say that the harvest from this year has been the most productive and with excellent quality. Only ripe cherries are picked and then fermented for 24 hours in mucilage.
You win:
15% 
This is a special blend created by Coffee People.
No3 has won several blind tastings internationally, first issue won us Swissotel best coffee prize already in 2010.
We have used production of small coffee farms, microlotes from Colombia and Guatemala, earmarks of excellent coffee tastes to create the smoothest Swiss style espresso.
Colombia, Inga Aponte
The farm of a local Native Colombian tribe is grown and harvested on the reservation by the local Inga tribe. Ingas represent one of the richest cultures in Colombia with their roots in the ancient Inka times. Ingas keep a close touch with the nearby tribes in the forests of Amazonas to carry on the ancient traditions while farming coffee. Coffee People has worked alongside with the tribe to help them take their production to a higher level and through this improve their economic welfare.
This coffee is honey process, which is an hybrid of natural and washed coffee. This method gives the coffee striking sweetness and good clarity with a medium-high acidity.
Guatemala, Ceiba
In early Mayan and Mesoamerican cultures the word „Ceiba“ symbolized the connection between land and sky. Ceiba coffee from Huehuetenango is a community coffee, investing in sustainable sourcing to benefit a large group of producers.
Its cup profile boasts a rich floral and berry aroma and it is full of chocolate, lemon, and raspberry flavors with a creamy body thanks to the specific Huehuetenango terroir.
A Coffee that reminds your favourite café’s chocolate-peanut biscuit with a hint of mid-summer ripe gooseberry straight from grandmother’s garden.
Colombia, Limited Edition
Nicanor Valderrama is 27 years old, is a dentist and has been in the coffee growing business for the last 12 years.
His father bought a farm in Santander de Quilichao and gave him a small piece of land so Nicanor could produce his own coffee.
Nicanor is proud to say that the harvest from this year has been the most productive and with excellent quality. Only ripe cherries are picked and then fermented for 24 hours in mucilage.
You win:
15% 
Prismo, the AeroPress® Coffee Maker attachment that unlocks espresso-style coffee when you don’t have an espresso machine. Syrupy and full-bodied, Prismo’s quick punch of caffeine will save the day…or at least your morning.
Functionality
Pressure Actuated Valve – The secret weapon for “pulling a shot” with more pressure. The valve stays sealed until you press down. The valve’s small aperture also fits directly over an espresso shot glass.
No Drip Seal – Ditch the flip. Brew a full immersion without inverting your AeroPress® Coffee Maker.
Reusable Etched Metal Filter – Cut out the middleman. The 70 micron etched fine metal filter stops sludge in its tracks.
You win:
14% 
Comfortable for a one-handed pour, the wide-mouth magic spout stays sealed until you start pouring.
You win:
13% 
In early Mayan and Mesoamerican cultures the word „Ceiba“ symbolized the connection between land and sky. Ceiba coffee from Huehuetenango is a community coffee, investing in sustainable sourcing to benefit a large group of producers.
Its cup profile boasts a rich floral and berry aroma and it is full of chocolate, lemon, and raspberry flavors with a creamy body thanks to the specific Huehuetenango terroir.
A Coffee that reminds your favourite café’s chocolate-peanut biscuit with a hint of mid-summer ripe gooseberry straight from grandmother’s garden.
Ecuador, Las Terrazza
Las Terrazzas del Pisque, located in North of Quito is in the heart of the Tulipe coffee region. Tulipe can have destructive earthquakes, on average one every 50 years and can only produce coffee, some lavendel and winegrapes. It is indeed a rather insane project even to a hero-farmer Arnaud Caussee to grow such a champagne-tasting specialty coffee at an altitude of between 1800 and 2100 meters lying in a cloudy forest under the shade of indigenous cedars and banana trees.
A juicy bite of grapefruit that awakens every coffee lover.
Ethiopia, Yirgacheffe
This Yirgacheffe coffee is harvested and prepared by Metad. Metad works with local farmers who supply them with their best cherries. More than 2000 farmers in the vicinity of Gedeb currently sell all or part of their harvest to Metad.
Metad has set up a washing station in Gedeb, which offers advantages for bean preparation. It is a coffee that takes longer to dry and also suffers less damage from insects. The result is a better-quality coffee with a more intricate cup.
The group is aware of the natural wealth of the Gedeo area and promotes more environmentally responsible agricultural practices. In addition, it finances road construction and a primary school for 800 pupils.
Colombia, La Soledad
Elpidio Arboleda Tabares is a coffee grower from the village Urrao, Antioquia, on the West side of the Western mountain range in Colombia.
Because of the high altitude and the winds coming in from the Pacific Ocean, this village has a microclimate that has just proven to be excellent to produce high quality coffees!
Besides, the special way Elpidio processes his coffee in the farm highlights these special attributes in his coffee. In the fermentation process, he is mixing fresh batches of recently depulped coffee with batches that are already fermenting one or two days.
You win:
14% 
In early Mayan and Mesoamerican cultures the word „Ceiba“ symbolized the connection between land and sky. Ceiba coffee from Huehuetenango is a community coffee, investing in sustainable sourcing to benefit a large group of producers.
Its cup profile boasts a rich floral and berry aroma and it is full of chocolate, lemon, and raspberry flavors with a creamy body thanks to the specific Huehuetenango terroir.
A Coffee that reminds your favourite café’s chocolate-peanut biscuit with a hint of mid-summer ripe gooseberry straight from grandmother’s garden.
Ecuador, Las Terrazza
Las Terrazzas del Pisque, located in North of Quito is in the heart of the Tulipe coffee region. Tulipe can have destructive earthquakes, on average one every 50 years and can only produce coffee, some lavendel and winegrapes. It is indeed a rather insane project even to a hero-farmer Arnaud Caussee to grow such a champagne-tasting specialty coffee at an altitude of between 1800 and 2100 meters lying in a cloudy forest under the shade of indigenous cedars and banana trees.
A juicy bite of grapefruit that awakens every coffee lover.
Ethiopia, Yirgacheffe
This Yirgacheffe coffee is harvested and prepared by Metad. Metad works with local farmers who supply them with their best cherries. More than 2000 farmers in the vicinity of Gedeb currently sell all or part of their harvest to Metad.
Metad has set up a washing station in Gedeb, which offers advantages for bean preparation. It is a coffee that takes longer to dry and also suffers less damage from insects. The result is a better-quality coffee with a more intricate cup.
The group is aware of the natural wealth of the Gedeo area and promotes more environmentally responsible agricultural practices. In addition, it finances road construction and a primary school for 800 pupils.
Colombia, La Soledad
Elpidio Arboleda Tabares is a coffee grower from the village Urrao, Antioquia, on the West side of the Western mountain range in Colombia.
Because of the high altitude and the winds coming in from the Pacific Ocean, this village has a microclimate that has just proven to be excellent to produce high quality coffees!
Besides, the special way Elpidio processes his coffee in the farm highlights these special attributes in his coffee. In the fermentation process, he is mixing fresh batches of recently depulped coffee with batches that are already fermenting one or two days.
You win:
20% 
Colombia, Inga Aponte
The farm of a local Native Colombian tribe is grown and harvested on the reservation by the local Inga tribe. Ingas represent one of the richest cultures in Colombia with their roots in the ancient Inka times. Ingas keep a close touch with the nearby tribes in the forests of Amazonas to carry on the ancient traditions while farming coffee. Coffee People has worked alongside with the tribe to help them take their production to a higher level and through this improve their economic welfare.
This coffee is honey process, which is an hybrid of natural and washed coffee. This method gives the coffee striking sweetness and good clarity with a medium-high acidity.
Midsummer ripe cherry, coated with a thick layer of dark chocolate.
Colombia, Tolima
In the 50s Planadas region in South of Tolima became the birth place of guerillas. Guerillas claimed the area as „Independent Republic“ and built their base in Marquetalia. For decades the region was controlled by guerillas and paramilitary, making kidnappings and other horrors part of the everyday life in the area.
Now, the region has started to overcome the difficulties – growing coffee is promising a better future for the local people. The soils in this area are very rich in organic nutrients and high ground in the east side of this central mountain range has proved to be the perfect place for growing organic coffee that tastes like no other.
Oven baked tangy apple-peach pie, with a drizzle of caramel on top.
Kenya, Kirimiri
A peaberry is a natural improvement to a regular coffee cherry, containing only one coffee seed bean instead of the usual two. Peaberries are extremely rare, making up about 5-10% of the world’s coffee crop. The “peaberry” gets its name from its uniquely round pea shape.
Our peaberries come from Thika region in central Kenya, where the main economic activities are in agricultural processing, particularly in pineapple and coffee processing.
A pleasant citrus party in every sip, with a syrupy aftertaste.
Guatemala, Ceiba
In early Mayan and Mesoamerican cultures the word „Ceiba“ symbolized the connection between land and sky. Ceiba coffee from Huehuetenango is a community coffee, investing in sustainable sourcing to benefit a large group of producers.
Its cup profile boasts a rich floral and berry aroma and it is full of chocolate, lemon, and raspberry flavors with a creamy body thanks to the specific Huehuetenango terroir.
A Coffee that reminds your favourite café’s chocolate-peanut biscuit with a hint of mid-summer ripe gooseberry straight from grandmother’s garden.
Brazil, Santa Rita
The Cerrado Mineiro is recognized worldwide as a perfect environment for coffee development producing excellent coffee quality which is acclaimed by coffee lovers from all over the world. The region has great abundance of water resources and high density besides great diversity of wildlife.
The sweet hazelnut coffee profile is crafted by a double natural drying process – first to sundry in patios and then the partially dried fruits go to the mechanical drum dryers where they need to reach the right moisture level. The drying process is extremely controlled in a slow down temperature to achieve the maximum accuracy of the process.
A taste that reminds a slightly tangy blackcurrant-chocolate cake with a hint of nuts.
Ecuador, Las Terrazza
Las Terrazzas del Pisque, located in North of Quito is in the heart of the Tulipe coffee region. Tulipe can have destructive earthquakes, on average one every 50 years and can only produce coffee, some lavendel and winegrapes. It is indeed a rather insane project even to a hero-farmer Arnaud Caussee to grow such a champagne-tasting specialty coffee at an altitude of between 1800 and 2100 meters lying in a cloudy forest under the shade of indigenous cedars and banana trees.
A juicy bite of grapefruit that awakens every coffee lover.
Ethiopia, Yirgacheffe
This Yirgacheffe coffee is harvested and prepared by Metad. Metad works with local farmers who supply them with their best cherries. More than 2000 farmers in the vicinity of Gedeb currently sell all or part of their harvest to Metad.
Metad has set up a washing station in Gedeb, which offers advantages for bean preparation. It is a coffee that takes longer to dry and also suffers less damage from insects. The result is a better-quality coffee with a more intricate cup.
The group is aware of the natural wealth of the Gedeo area and promotes more environmentally responsible agricultural practices. In addition, it finances road construction and a primary school for 800 pupils.
Colombia, Casanare
Aguas Claras coffee comes from a tiny region in Colombia called Casanare, this region is specialized on Specialty coffee. Between wax palm forests and majestic mountains, a high quality Typica coffee is grown.
Coffee Arabica Typica has been grown and perfected for centuries. The cup quality is just excellent, demonstrating outstanding sweetness and cleanliness.
The good old berberis candy that you nicked from your grandmother’s nightstand, and a hint of earl grey to balance the taste.
Colombia, La Soledad
Elpidio Arboleda Tabares is a coffee grower from the village Urrao, Antioquia, on the West side of the Western mountain range in Colombia.
Because of the high altitude and the winds coming in from the Pacific Ocean, this village has a microclimate that has just proven to be excellent to produce high quality coffees!
Besides, the special way Elpidio processes his coffee in the farm highlights these special attributes in his coffee. In the fermentation process, he is mixing fresh batches of recently depulped coffee with batches that are already fermenting one or two days.
You win:
20% 
Colombia, Inga Aponte
The farm of a local Native Colombian tribe is grown and harvested on the reservation by the local Inga tribe. Ingas represent one of the richest cultures in Colombia with their roots in the ancient Inka times. Ingas keep a close touch with the nearby tribes in the forests of Amazonas to carry on the ancient traditions while farming coffee. Coffee People has worked alongside with the tribe to help them take their production to a higher level and through this improve their economic welfare.
This coffee is honey process, which is an hybrid of natural and washed coffee. This method gives the coffee striking sweetness and good clarity with a medium-high acidity.
Midsummer ripe cherry, coated with a thick layer of dark chocolate.
Colombia, Tolima
In the 50s Planadas region in South of Tolima became the birth place of guerillas. Guerillas claimed the area as „Independent Republic“ and built their base in Marquetalia. For decades the region was controlled by guerillas and paramilitary, making kidnappings and other horrors part of the everyday life in the area.
Now, the region has started to overcome the difficulties – growing coffee is promising a better future for the local people. The soils in this area are very rich in organic nutrients and high ground in the east side of this central mountain range has proved to be the perfect place for growing organic coffee that tastes like no other.
Oven baked tangy apple-peach pie, with a drizzle of caramel on top.
Kenya, Kirimiri
A peaberry is a natural improvement to a regular coffee cherry, containing only one coffee seed bean instead of the usual two. Peaberries are extremely rare, making up about 5-10% of the world’s coffee crop. The “peaberry” gets its name from its uniquely round pea shape.
Our peaberries come from Thika region in central Kenya, where the main economic activities are in agricultural processing, particularly in pineapple and coffee processing.
A pleasant citrus party in every sip, with a syrupy aftertaste.
Guatemala, Ceiba
In early Mayan and Mesoamerican cultures the word „Ceiba“ symbolized the connection between land and sky. Ceiba coffee from Huehuetenango is a community coffee, investing in sustainable sourcing to benefit a large group of producers.
Its cup profile boasts a rich floral and berry aroma and it is full of chocolate, lemon, and raspberry flavors with a creamy body thanks to the specific Huehuetenango terroir.
A Coffee that reminds your favourite café’s chocolate-peanut biscuit with a hint of mid-summer ripe gooseberry straight from grandmother’s garden.
Brazil, Santa Rita
The Cerrado Mineiro is recognized worldwide as a perfect environment for coffee development producing excellent coffee quality which is acclaimed by coffee lovers from all over the world. The region has great abundance of water resources and high density besides great diversity of wildlife.
The sweet hazelnut coffee profile is crafted by a double natural drying process – first to sundry in patios and then the partially dried fruits go to the mechanical drum dryers where they need to reach the right moisture level. The drying process is extremely controlled in a slow down temperature to achieve the maximum accuracy of the process.
A taste that reminds a slightly tangy blackcurrant-chocolate cake with a hint of nuts.
Ecuador, Las Terrazza
Las Terrazzas del Pisque, located in North of Quito is in the heart of the Tulipe coffee region. Tulipe can have destructive earthquakes, on average one every 50 years and can only produce coffee, some lavendel and winegrapes. It is indeed a rather insane project even to a hero-farmer Arnaud Caussee to grow such a champagne-tasting specialty coffee at an altitude of between 1800 and 2100 meters lying in a cloudy forest under the shade of indigenous cedars and banana trees.
A juicy bite of grapefruit that awakens every coffee lover.
Ethiopia, Yirgacheffe
This Yirgacheffe coffee is harvested and prepared by Metad. Metad works with local farmers who supply them with their best cherries. More than 2000 farmers in the vicinity of Gedeb currently sell all or part of their harvest to Metad.
Metad has set up a washing station in Gedeb, which offers advantages for bean preparation. It is a coffee that takes longer to dry and also suffers less damage from insects. The result is a better-quality coffee with a more intricate cup.
The group is aware of the natural wealth of the Gedeo area and promotes more environmentally responsible agricultural practices. In addition, it finances road construction and a primary school for 800 pupils.
Colombia, Casanare
Aguas Claras coffee comes from a tiny region in Colombia called Casanare, this region is specialized on Specialty coffee. Between wax palm forests and majestic mountains, a high quality Typica coffee is grown.
Coffee Arabica Typica has been grown and perfected for centuries. The cup quality is just excellent, demonstrating outstanding sweetness and cleanliness.
The good old berberis candy that you nicked from your grandmother’s nightstand, and a hint of earl grey to balance the taste.
Colombia, La Soledad
Elpidio Arboleda Tabares is a coffee grower from the village Urrao, Antioquia, on the West side of the Western mountain range in Colombia.
Because of the high altitude and the winds coming in from the Pacific Ocean, this village has a microclimate that has just proven to be excellent to produce high quality coffees!
Besides, the special way Elpidio processes his coffee in the farm highlights these special attributes in his coffee. In the fermentation process, he is mixing fresh batches of recently depulped coffee with batches that are already fermenting one or two days.
You win:
16% 
This coffee is honey process, which is an hybrid of natural and washed coffee. This method gives the coffee striking sweetness and good clarity with a medium-high acidity. Roast: Espresso
You win:
20% 
Perfect for making tea as the kettle comes with a steep-range thermometer that shows the perfect temperature range fore green, herbal and black teas. Comes with a tea filter.
Stainless steel body. Food and dishwasher safe silicone lid.
You win:
21% 
The 20oz double-wall, hand blown, borosilicate glass carafe allows for longer heat retention and no exterior condensation.
Plus, it includes a silicone lid included to keep your coffee hot longer!
Stagg X (Short) is suitable for the ritualistic brewer invested in a precise, slow pour. Its' height aligns with the traditional pour-over brewing method of a continuous slow pour.
Brewing with Stagg X (Short) gives you more control over your water dispersal and extraction. The traditionalist's tool to perfecting their morning ritual.
Stagg Pour-Over Kettle's beautifully functional design kicks your brewing up a notch. Enjoy an intuitive, steady pour with Stagg's precision pour spout. Keep track of temperature with a built in brew-range thermometer. Pour at an even, slow pace with Stagg's counterbalanced handle that moves the center of mass back towards your hand.
You win:
10% 
Double wall ceramic keeps the coffee hotter for longer.
The parabolic slope helps you Picasso your pour to create better latte art.
Stackability makes it safe to store the cups conveniently on top of other Monty cops.
Sleek metal bottom comes in copper (with matte white cups) or graphite (with matte black) cups.
You win:
10% 
With a strong sweet mint aroma and taste, peppermint gum leaves have been used for flavouring and their fragrant smell in Australia for centuries. The minty fresh leaves are said to improve concentration and calm the digestive system. Vegan, dairy and gluten free.
Ingredients: Cocoa powder (45%), cane sugar, peppermint gum.
Direction to use: 2tsp Nomad Chocolate with Peppermint, 200ml Milk Heat ¼ of the milk in a small saucepan until simmering (not yet boiling).
Add Nomad Chocolate and stir until the chocolate is completely dissolved. Slowly add the rest of the milk to the saucepan and stir until milk is hot. Pour the chocolate into the cup, SIP and ENJOY!
For a vegan version use coconut, soy or almond milk. Also exceptional in cold drinks, desserts, mochas or on ice cream.
Nutritional information per 100g:
Energy 1540 kJ
Fats 6,5 g
of which saturated 3,9 g
Carbohydrates 59,1 g
of which sugars 55,3 g
Protein 9,7 g
Sodium 155 mg
You win:
10% 
Vegan, dairy and gluten free drinking chocolate.
Ingredients: Cacao powder (42%), caster sugar, lilly pilly, strawberry gum, pepperberry, lemon myrtle and cinnamon myrtle.
Direction to use:
2tsp Nomad Chocolate with Australian Natives, 180ml Milk Heat ¼ of the milk in a small saucepan until simmering (not yet boiling). Add Nomad Chocolate and stir until the chocolate is completely dissolved. Slowly add the rest of the milk to the saucepan and stir until milk is hot. Pour the chocolate into the cup, SIP and ENJOY!
For a vegan version use coconut, soy or almond milk. Also exceptional in cold drinks, desserts, mochas or on ice cream.
Nutritional information per 100g:
Energy 1380 kJ
Fats 6,8 g
of which saturated 4,1 g
Carbohydrates 54,4 g
of which sugars 50,5 g
Protein 10,1 g
Sodium 34 mg
You win:
10% 
Ingredients: Organic cocoa powder, raw organic sugar, organic spices (chilli, cinnamon, nutmeg, clove and ginger powder).
Allergy Advice: May contain traces of milk, soy, Peanut and Tree Nut due to shared equipment.
Direction to use: 2tsp Nomad Chocolate Ancient Maya, 180ml Milk Heat ¼ of the milk in a small saucepan until simmering (not yet boiling). Add Nomad Chocolate and stir until the chocolate is completely dissolved. Slowly add the rest of the milk to the saucepan and stir until milk is hot.
Pour the chocolate into the cup, SIP and ENJOY!
For a vegan version use coconut, soy or almond milk. Also exceptional in cold drinks, desserts, mochas or on ice cream.
Nutritional information per 100g:
Energy 1300 kJ
Fats 5,9 g
of which saturated 3,7 g
Carbohydrates 56,7 g
of which sugars 46,1 g
Protein 11,3 g
Sodium 22 mg
You win:
15% 
How it is done:
We select and grind the grain, then macerate it. Then, with the aid of amylases (enzymes that convert carbohydrates such as starch into glucose molecules) we extract all the nutrients and sweetness from the oats. The drink then undergoes UHT treatment to ensure food safety standards before finally being packaged.
Nutritional sheet per 100ml:
Energetic value kJ 194 / kcal 46
Fats 0,8g
... Of which saturated 0,2g
... Unsaturated 0,3g
... Polyunsaturated 0,3g
Carbohydrates 8,1g
.... Of which sugars 5,4g
Dietary fiber 0,4g
Protein 1,4g
Salt 0,04g
Allergens:
Gluten
You win:
15% 
How it is done:
First, we crush the soybeans and in so doing transfer the nutrients to the Montseny water. The liquid is then filtered to remove insoluble substances. Then it is cooled and the appropriate ingredients added to produce a healthy and tasty drink. After that, the drink undergoes UHT treatment to ensure food safety standards before finally being packaged.
Nutritional sheet per 100ml:
Energy value kJ 188 / kcal 45kcal
Fats 1,8g
... of which saturated 0,3g
Carbohydrates 4,0g
... of which sugars 1,7g
Dietary fiber 0,3g
Proteins 3,0g
Salt 0,1g
Calcium - 120mg (15% Nutrient reference values)
Vitamin D - 0,75 μg (15% Nutrient reference values)
Vitamin B12 - 0,38 μg (15% Nutrient reference values)
Isoflavones - 15 mg.
Once opened, keep it in the fridge and consume it within 3-4 days.
Allergens:
Soy protein - contains
Nuts - may contain residues
You win:
15% 
How its made: We select and grind the grain, then macerate it. Then, with the aid of amylases (enzymes that convert carbohydrates such as starch into glucose molecules) we extract all the nutrients and sweetness from the rice. Next, we add flavoured coconut milk to achieve the desired taste and consistency. The drink then undergoes UHT treatment to ensure food safety standards before finally being packaged.
Nutritional sheet per 100ml:
Energy value kJ 253/ 60 kcal
Fats 1,3g
... of which saturated 1,2g
... monounsaturated 0,1 g
... polyunsaturated 0 g
Carbohydrates 11,7g
... of which sugars 5,6g
Dietary fiber 0,1g
Proteins 0,3g
Salt 0,07g
Once opened, keep it in the fridge and consume it within 3-4 days.
Allergens:
None
You win:
15% 
Once opened, keep it in the fridge and consume it within 3-4 days.
How it is produced:
Producer selects sweet almonds of the highest quality and pulverises them in water in order to extract all the nutrients and sensory properties (taste, smell, consistency and texture). Then, to finish off, we add balanced quantities of calcium and vitamins A, D and E. The drink then undergoes UHT treatment to ensure food safety standards before finally being packaged.
Nutritional information per 100 g
Energy value 98 kJ / 24 kcal
Proteins 0,7 g
Carbohydrates 0,2 g
... of which sugars d 0,1 g
Fats 2,2 g
.... of which saturated 0,2 g
... monounsaturated 1,2 g
... polyunsaturated 0,8 g
Dietary fiber 0,4 g
Salt 0,1 g
Calcium 120 mg (15%*)
Vitamin E 3,1 mg (26%*)
Vitamin A 120 ug (15%*)
Vitamin D 1 ug (20%*)
* Nutrient Reference Values.
Allergens:
Nuts - may contain residues
Peanuts - may contain residues
Soy Lecithin - May contain residues
Soy protein - May contain residues
