Enjoy excellent Italian coffee with Alpine passion
Sustainability meets the South Tyrolean art of coffee roasting
The fusion of Mediterranean and Alpine influences characterises South Tyrol's core skills in the food and beverage sector. At Alps Coffee, this cultural interplay forms the guiding principle of the craft. The traditional South Tyrolean coffee roasting company from Meran/Merano is among Italy’s distinguished local coffee roasters and has been synonymous with masterful craftsmanship and sustainable enjoyment for over 130 years.
From the heart of the Alps to the world
What began in 1890 as a delicatessen shop run by Josef Schreyögg in Meran has developed over four generations into one of the leading coffee roasting companies in the Alpine region. Early on, the family brought the “exotic” to the heart of the Alps, giving the regional culinary culture a new momentum. 1905 marked a further milestone with the commissioning of one of the first electrically operated coffee roasting machines.
With Meran's tourist boom as a spa resort in the 1960s, the demand for high-quality Italian coffee in the hotel and catering industry also grew. This development had a lasting impact on the company's strategic direction. In an increasingly competitive market, Alps Coffee deliberately positioned itself among specialised local coffee roasters in the HoReCa sector and steadily expanded its expertise for professional use. As early as the 1980s, the family focused on exports in order to make its high-quality coffee known beyond the country's borders while always remaining true to its Meran roots.
Tailored to high demands
Today, Peter and Stefan Schreyögg manage the family-run business with a clear commitment to quality, transparency and sustainable coffee production. Organic and fair trade certifications are just as much a part of this as the ability to respond quickly to the increasing demands of the HoReCa market. The range is firmly focused on practicality and quality – from filter coffee for the breakfast buffet to unfailingly excellent espresso for professional machines.
The various blends are characterised by finely tuned flavour profiles. They are produced using the traditional drum roasting process: the coffee beans are gently roasted at temperatures of up to 230°C for around 14 to 16 minutes. This longer roasting time encourages the flavours to develop evenly and ensures a balanced taste.
The brothers' long-standing experience with customers from the hotel and catering industry prompted them to develop their latest product innovation: “We wanted a fair trade alternative that is compatible with Nespresso systems,” explains Peter Schreyögg. Following intensive development work, the range now offers fair trade coffee in the form of innovative, compatible capsule systems. HoReCa customers such as the Alps Resort in Wörgl, with over 45 resorts and hotels at more than 40 locations in Austria, already rely on sustainable coffee from South Tyrol.
