Maya kaffee

Our Award-winning Hand-crafted Margarita

The MayaвЂ™s Margarita is legendary, winning a number of readers polls and awards, having been given kudos and mentions by St. Louis Magazine, Alive Magazine, The Patch, as well as many others. Of course, if you've had one of their incredible hand made margaritas, you would know what the fuss was all about. If you haven't, you need to come by and treat yourself to the best drink around.

Calendar of Events

Book your Holiday Party today!

Coming in December:

Maya Cafe's Annual Holiday Indie Market

Sunday, Dec 3, 1-6pm

Dusty James & Abalone Pearl

Friday, Dec 15, 7-10pm

Acoustic Duo Extraordinaire

Try our $7 Lunch Specials,

Tuesday through Saturday

Tuesday: Fish Tacos

Friday: Calabaza Quesadilla

Saturday: Guerado Burrito

Maya Cafe's Indie Holiday Market

Sunday, December 3, 1-6pm

It's that time of the year again! Time for the Maya Cafe's Indie Holiday Market! This great shopping event features local artists showcasing their wares while awesome live music and delicious margaritas keep the atmosphere festive.

We are celebrating our fourth year of supporting local musicians, artists and a wonderful local nonprofit, Weekend on Wheels. Bring a canned food item to donate to this great cause! Learn more about Weekend on Wheels.

Save the date now. Music line up and artist list to come soon! Check out our Facebook event page for more info.

Maya CafГ© takes top honors at The Taste of Maplewood for the third straight year!

Every year Maplewood restaurants compete for bragging rights in the Taste of Maplewood. There are 3 awards for: best savory, best cocktail and best sweet tooth. And then top honors for an overall winner. Last year Maya CafГ© won top overall honors for their Spicy Apple Empanada with a soft Caramel dip. And in 2014, they won the best cocktail award for their popular Sangrita

This year they did it again with their Plantain and Chorizo Empanada, featuring a house spicy honey and Turbanado sugar sauce, with a dollop of sour cream, and covered with fresh Cilantro. It was the unanimous favorite of the judges. For the two years in a row, Maya CafГ© wins the 'Best of the Taste'.

A True Classic Restaurant in the Heart of Maplewood

The Maya is located in the heart of Maplewood's arts district on Sutton Boulevard. Its unique menu is packed with many south-of-the-border classics. It's Pan-Latin cuisine is made to order to your taste.

The Maya Cafe's main dining room and bar was designed by St. Louis artist Bill Christman. It boasts one of the most unique patios around вЂ“ an old steel tugboat is its centerpiece вЂ“ and its fresh-squeezed margaritas and housemade salsa will get you fired up for summer or any other occasion for that matter. The debate still lingers as to which is the best place to have one of the Maya's legendary Margaritas. We recommend both.

The Maya can cater any special event or host a private party. We can make any occasion special, even lunch.

Come in and see why so many people love the Maya Cafe.

Call 314-781-4774 for reservations or just drop on by. Become a friend of the Maya Cafe on Facebook to hear the latest up-to-date info on entertainment and food at the Maya Cafe.

Maya kaffee

Erfahre mehr über MAYA

Wir sind seit 25 Jahren

in der Kaffeebranche

Europäisches Biologo

MAYA Kaffee aus

Erfahren Sie mehr über

seit 1991 aus Hamburg.

Ihr Kaffeespezialist aus Hamburg für ökologisch angebauten Kaffee seit 1991.

Damals im Jahre 1991 in Hamburg…

und somit vor 25 Jahren begann die faszinierende Importgeschichte unseres mexikanischen MAYA Hochlandkaffees aus kontrolliert ökologischem Anbau in der Hansestadt Hamburg.

Aus einem ersten Pionierunternehmen der Biobranche, welches die ersten deutschen Bioläden mit 100% mexikanischem MAYA Hochlandkaffee aus Chiapas/Sierra Madre versorgte, wurde im Laufe der Jahre ein etablierter und zuverlässiger Partner diverser Reformhäuser, Naturkost- und Bio-Läden. Die Wahl unserer Gründerin fiel auf die Region Sierra Madre im Chiapas Gebirge/Mexiko (900-1400m). Das besondere Klima in diesem Kaffee-Produktionsland sorgt für ein mildes und feines Aroma. Ganz besonders unser MAYA Hochlandkaffee, der ab einer Höhe von 1000 m über dem Meeresspiegel angebaut wird, garantiert die Qualität von MAYA Kaffee 1991 (2012 ausgezeichnet mit der Goldmedaille der Deutschen Röstergilde).

Der Arabica-Kaffee hat im Hochland eine lange Wachstumszeit und gilt unter Kennern als Aromatresor.

Günstig für die feine Kaffeequalität ist auch die vulkanische Bodenstruktur, auf der der Kaffeebaum angepflanzt wird. Der Geschmack des süd- und zentralamerikanischen Arabica-Kaffees ist aromatisch, fein und hervorragend geeignet für milde Kaffeesorten. Wir sind stolz darauf, die Erfolgsgeschichte und Tradition in Form des neuen Unternehmens „MAYA Kaffee 1991“ weiterzuführen und die Philosophie von MAYA Kaffee Hamburg mit tiefster Überzeugung weiterzuleben.

Sie finden unsere Produkte nicht überall. Aber immer öfter dort, wo es Produkte gibt, die ein kleines Stückchen besser sind als anderswo. Tauchen Sie mit uns ein in die Welt des mexikanischen MAYA Hochlandkaffees.

MAYA Kaffee ist besonders. MAYA Kaffee ist anders. MAYA Kaffee ist 100% Bio. MAYA Kaffee ist ökologisch.

Das beweisen nicht nur seit Jahren unsere langjährigen treuen Kunden, sondern auch viele Kunden, die unseren MAYA Hochlandkaffee das erste Mal probiert haben. denn jede Bohne spricht für sich!

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MAYA Kaffee 1991 aus ökologischem Anbau. DE-ÖKO-003

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Maya Kaffee Hamburg GmbH

Wholesale of coffee, tea, cocoa and spices (NACE code: 46.37.0)

Last modified: Sep 29, 2017

Company Information

New register announcement from Jul 13, 2017: Maya Kaffee Hamburg GmbH, Hamburg, Nordkanalstraße 52, 20097 Hamburg. Änderung zur Geschäftsanschrif .

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Maya kaffee

Erfahre mehr über MAYA

Wir sind seit 25 Jahren

in der Kaffeebranche

Europäisches Biologo

MAYA Kaffee aus

Erfahren Sie mehr über

seit 1991 aus Hamburg.

Ihr Kaffeespezialist aus Hamburg für ökologisch angebauten Kaffee seit 1991.

Damals im Jahre 1991 in Hamburg…

und somit vor 25 Jahren begann die faszinierende Importgeschichte unseres mexikanischen MAYA Hochlandkaffees aus kontrolliert ökologischem Anbau in der Hansestadt Hamburg.

Der Arabica-Kaffee hat im Hochland eine lange Wachstumszeit und gilt unter Kennern als Aromatresor.

MAYA Kaffee ist besonders. MAYA Kaffee ist anders. MAYA Kaffee ist 100% Bio. MAYA Kaffee ist ökologisch.

zum Bestellformular

MAYA Kaffee 1991 aus ökologischem Anbau. DE-ÖKO-003

Über 100 zufriedene Partner.

Über 1000 zufriedene Genießer.

Erreicht durch nur eine Philosophie - "Qualität".

mayakaffee1991.de MAYA Kaffee 1991 - Kaffeetradition seit 1991 - Bio-Hochlandkaffee

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Title:MAYA Kaffee 1991 - Kaffeetradition seit 1991 - Bio-Hochlandkaffee

Description：MAYA Kaffee ist ein Fair Trade, Bio-Hochlandkaffee aus Mexiko. MAYA Kaffe ist 100% Bio aus ?kologischem Anbau.

Keywords：Maya Kaffee, Kaffee Hamburg, Bio Kaffee, Bio Hochlandkaffee, Maya R?sterei, Arabica Kaffee, ?kologischem Anbau Kaffee, Fair Trade Kaffee

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Why Cafe Copan?

Cafe Copan is a mild yet full bodied High Grown (HG) coffee from the highlands of western Honduras. The warm days and cool nights of western Honduras, combined with fertile soil and fresh mountain air, make a splendid place to grow coffee. Honduras's coffee farmers have had decades of experience in which to perfect their art, and when they bring their best to us to roast in small batches, the result is truly extraordinary.

No doubt you have heard much made of High Grown (HG) coffee, but do you know why it is better? Just as a fine wine needs time to age, a coffee bean needs a long, slow growing season in which to develop all the subtleties and nuances of flavor of which it is capable. As small family farms are taken over by large agribusiness, there is a tendency world wide to grow coffee at lower, warmer altitudes so as to force the bean to mature faster and maximize yield. but at the expense of flavor. Cafe Copan is 100% High Grown coffee, made only from beans grown the traditional way at an altitude of at least 900 meters (3,000 feet). At such altitudes, the air is cooler during the day and often cold at night. The beans thus enjoy a long, slow maturation that gives Cafe Copan a full body and aroma that mass produced coffee cannot match.

Another tradition being left by the wayside is that of growing coffee under shade. The shade provided by natural high mountain forest is perfect for moderating the coffee bean's maturation by lowering temperatures and sunlight levels. Mass producers are cutting down the tropical forests and planting varieties of coffee that tolerate full sun, again to achieve faster maturation and lower production costs. We at Beneficio Maya know that cheap fast growing coffee isn't necessarily better, and for that reason we purchase and encourage shade grown coffee. We can taste the difference, and we think you can, too.

Not only the grower is important in producing fine coffee. The coffee picker at harvest time is important, too. Coffee cherries do not all mature at the same time, and a typical plant at harvest time will have both red (ripe) and green (unripe) cherries on the same branch. It is thus necessary for pickers to be selective in what they harvest, and to return time and again to the the same plant to see if last week's unripe cherries are ready to be picked yet. A wise coffee farmer will pay for at least three separate harvests of his crop in this way. It takes longer and costs more to harvest this way, but the result is worth tasting.

If there is a lesson to be learned from the above, it is that the quality of a coffee depends in large part upon the people who grow and pick it. For that reason we at Beneficio Maya have been respecting and assisting small producers and their families since opening our doors twenty years ago. Being here in the heart of Honduras's coffee producing region, we see first hand that coffee must be produced in an economically, environmentally, and socially sustainable manner if we are to continue to provide you with the finest coffee possible.

Because we deal directly and personally with every supplier, however small, we are in a unique position to identify the needs of local producers and their communities, and to assist them. In keeping with our family oriented philosophy, the bulk of our assistance is oriented towards growers' families. For example, at the beginning of the 2005 school year we donated school supplies to growers' children who otherwise would not have been able to attend classes, and we finance elementary school social activities on an ongoing basis to encourage attendance.

This and other assistance is neither new nor is an attempt to jump on the currently fashionable bandwagon of social responsibility. On the contrary, it has been a hallmark of our way of doing business since 1985.

Now that you know more about us and our way of doing business, why not try Cafe Copan today?

Coffee in Guatemala

20 pages, Feb 2017

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Executive Summary

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Coffee recorded current retail value sales of GTQ1.9 billion in 2016 and is the strongest hot drinks category in Guatemala, with products in this area being drunk by all types of consumers and throughout the country. However, instant coffee tends to be more popular among lower income consumers, while better quality and more expensive coffee is more popular among upper income consumers. Sales are expected to be driven by consumers’ desire to drink coffee on a daily basis, usually in the morning and afternoon.

COMPETITIVE LANDSCAPE

Tostaduría Café Leon led sales in 2016, recording a retail value share of 24%. The company offers an extensive portfolio of instant and fresh coffee through its leading Café Leon brand and targets a wide consumer base, from lower to upper income consumers.

Coffee is expected to post a retail value CAGR of 3% at constant 2016 prices, with sales reaching GTQ2.3 billion by 2021. Stable sales of coffee will continue to be driven by the strong tradition of drinking coffee on a daily basis by a wide consumer base.

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Overview

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Discover the latest market trends and uncover sources of future market growth for the Coffee industry in Guatemala with research from Euromonitor's team of in-country analysts.

Find hidden opportunities in the most current research data available, understand competitive threats with our detailed market analysis, and plan your corporate strategy with our expert qualitative analysis and growth projections.

If you're in the Coffee industry in Guatemala, our research will save you time and money while empowering you to make informed, profitable decisions.

The Coffee in Guatemala market research report includes:

Analysis of key supply-side and demand trends
Detailed segmentation of international and local products
Historic volumes and values, company and brand market shares
Five year forecasts of market trends and market growth
Robust and transparent market research methodology, conducted in-country

Our market research reports answer questions such as:

What is the market size of Coffee in Guatemala?
What are the major brands in Guatemala?
How significant is vending in coffee distribution?
How does the increasing number of speciality coffee shops impact retail sales of coffee?
How are coffee pods performing in Guatemala?

Gain competitive intelligence about market leaders
Track key industry trends, opportunities and threats
Inform your marketing, brand, strategy and market development, sales and supply functions

This industry report originates from Passport, our Hot Drinks market research database.

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Coffee in Guatemala - Category analysis

TRENDS

COMPETITIVE LANDSCAPE

CATEGORY DATA

Table 2 Retail Sales of Coffee by Category: Value 2011-2016

Table 3 Retail Sales of Coffee by Category: % Volume Growth 2011-2016

Table 4 Retail Sales of Coffee by Category: % Value Growth 2011-2016

Table 5 Retail Sales of Instant Coffee Mixes by Type: % Volume 2011-2016

Table 6 NBO Company Shares of Coffee: % Retail Value 2012-2016

Table 7 LBN Brand Shares of Coffee: % Retail Value 2013-2016

Table 8 Forecast Retail Sales of Coffee by Category: Volume 2016-2021

Table 9 Forecast Retail Sales of Coffee by Category: Value 2016-2021

Table 10 Forecast Retail Sales of Coffee by Category: % Volume Growth 2016-2021

Table 11 Forecast Retail Sales of Coffee by Category: % Value Growth 2016-2021

Coffee in Guatemala - Company Profiles

De Alton SA in Hot Drinks (Guatemala)

STRATEGIC DIRECTION

COMPETITIVE POSITIONING

Tostaduría Café León SA in Hot Drinks (Guatemala)

STRATEGIC DIRECTION

COMPETITIVE POSITIONING

Summary 2 De Alton SA: Competitive Position 2016

Summary 3 Tostaduría Café León SA: Key Facts

Summary 4 Tostaduría Café León SA: Competitive Position 2016

Hot Drinks in Guatemala - Industry Overview

EXECUTIVE SUMMARY

Guatemalan consumers remain price-driven when shopping for hot drinks

Rising demand for quality driving sales in upper market

Domestic companies lead hot drinks

Innovation remains limited within hot drinks

Hot drinks now a mature area

MARKET DATA

Table 13 Sales of Hot Drinks by Retail vs Foodservice: % Volume Growth 2011-2016

Table 14 Retail Sales of Hot Drinks by Category: Volume 2011-2016

Table 15 Retail Sales of Hot Drinks by Category: Value 2011-2016

Table 16 Retail Sales of Hot Drinks by Category: % Volume Growth 2011-2016

Table 17 Retail Sales of Hot Drinks by Category: % Value Growth 2011-2016

Table 18 Foodservice Sales of Hot Drinks by Category: Volume 2011-2016

Table 19 Foodservice Sales of Hot Drinks by Category: % Volume Growth 2011-2016

Table 20 Total Sales of Hot Drinks by Category: Total Volume 2011-2016

Table 21 Total Sales of Hot Drinks by Category: % Total Volume Growth 2011-2016

Table 22 NBO Company Shares of Hot Drinks: % Retail Value 2012-2016

Table 23 LBN Brand Shares of Hot Drinks: % Retail Value 2013-2016

Table 24 Retail Distribution of Hot Drinks by Format: % Volume 2011-2016

Table 25 Retail Distribution of Hot Drinks by Format and Category: % Volume 2016

Table 26 Forecast Sales of Hot Drinks by Retail vs Foodservice: % Volume Breakdown 2016-2021

Table 27 Forecast Sales of Hot Drinks by Retail vs Foodservice: % Volume Growth 2016-2021

Table 28 Forecast Retail Sales of Hot Drinks by Category: Volume 2016-2021

Table 29 Forecast Retail Sales of Hot Drinks by Category: Value 2016-2021

Table 30 Forecast Retail Sales of Hot Drinks by Category: % Volume Growth 2016-2021

Table 31 Forecast Retail Sales of Hot Drinks by Category: % Value Growth 2016-2021

Table 32 Forecast Foodservice Sales of Hot Drinks by Category: Volume 2016-2021

Table 33 Forecast Foodservice Sales of Hot Drinks by Category: % Volume Growth 2016-2021

Table 34 Forecast Total Sales of Hot Drinks by Category: Total Volume 2016-2021

Table 35 Forecast Total Sales of Hot Drinks by Category: % Total Volume Growth 2016-2021

DEFINITIONS

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Hard Rock Cafes

Some companies have a history that stays firmly in the past. We’re fortunate to have a legacy that permeates our present like a song, not with nostalgia, but as the reminder of a timeless foundation and simple beginnings.

With hundreds of unique locations around the world, it's hard to believe that it all started off so innocently: the search for a good burger. We throw standard service to the wind, proclaiming that each meal should be an experience - whether on the road or on your lunch break.

Bracelet with a Cause 100% of proceeds go to music programs

Stop into any Cafe or Hotel location until October 31st and show your support by purchasing this limited edition Hard Rock Heals bracelet for only $2.00. 100% of your contribution will be donated to a locally run music program.

Revolutions Per Minute For Those of Us Who Lose Ourselves in Music.

Revolutions per Minute is Hard Rock’s informative and irreverent content hub featuring podcasts, in-depth music analysis, reviews, artist interviews, incredible photographs and a ton of other cool stuff for you to geek out on with us.

Pitbull Signature Series Shop for Good in 2017!

With every purchase of our new Pitbull Signature Series 35 limited edition shirt, Hard Rock Heals Foundation will donate to the SLAM Foundation, helping to advance learning opportunities for children worldwide.

Hard Rock Rewards Being a Rock Star has its privileges

Enjoy member offers at Cafes & Rock Shops and earn points towards Free Nights at participating Hotels. Rack up rewards as you continue to visit Hard Rock locations, and get the inside scoop on all things Hard Rock!

A Chocolate Boom Is Taking Guatemala Back to Its Roots

ANTIGUA, Guatemala -- The smell of chocolate permeates the long narrow alleys and cobblestoned streets of Guatemala’s ancient colonial capital.

It wafts out behind the colored stucco walls of centuries-old buildings housing establishments with names like Choco Museo, (“the Museum of Chocolate”) and Kaffee Fernando’s, where tourists and locals alike can see the process of chocolate production “from bean to bar,” says Kaffee Fernando’s owner, Fernando Arias, an affable Guatemalan in his 50's and one of the pioneers in Guatemala’s recent chocolate “boom.”

Arias started a chocolate production operation on the premises of his popular café 11 years ago, marketing his quality coffee and chocolate with the slogan: “The best drugs are legal.”

A woman pours ingredients in the making of artisanal chocolate at Kaffee Fernando's in Antigua, Guatemala where a chocolate renaissance is taking place. Mar?a Martin / Mar?a Matin

But while the growing number of establishments in Antigua and other Guatemalan cities making artisanal chocolate is a fairly recent phenomenon of the last 10 years or so, the history of chocolate in Guatemala, goes back much further. In fact, Guatemala is often called “the birthplace of chocolate,” where the ancient Mayans considered cacao, the plant and bean from which chocolate is made, a gift from the gods.

Actually, it was the ancient Olmecs of Mexico who first domesticated the variety of cacao know as criollo, and brought it south to the land of the Maya in Guatemala, says Arias. But because the Olmecs did not have a written language, it is the Maya, who documented their refinement of cacao for posterity, who more often get the credit for cacao’s early cultivation.

With the Maya, cacao became an indispensable commodity. As a food and drink — first ground and then mixed with water, honey, corn, and sometimes chile — its consumption in pre-Hispanic times was often reserved for the elites.

“It was also currency,” says Arias, “and when the ancient Mayas and Olmecs, and later, the Aztecs traveled long distances, they took cacao seeds to give them energy … cacao was of paramount importance in MesoAmerican times — you could say it was on top of their agricultural pyramid.”

When the Mayas migrated from the south to the north where Tikal is now, they took two plants with them—the mighty ramon tree, and the cacao plant.

ChocoMuseo is part of a renaissance in Antigua, Guatemala and along with chocolate making workshops, documents the MesoAmerican history of chocolate. ChocoMuseo / ChocoMuseo

The Aztecs then came into the picture, and when that Mexican civilization conquered the Maya in Guatemala and the Yucatan peninsula, they became great cacao aficionados. The arid growing conditions in Mexico did not lend themselves to growing cacao, so a mighty army guarded the agricultural fields where cacao was grown in the lowlands of Guatemala, and accompanied the harvest north to the Aztec capital of Tenochtitlan at the present site of Mexico City. It is said that the Aztec emperor Moctezuma drank enormous amounts of cacao, especially for its reputation as an aphrodisiac.

With the Spanish conquest, cacao and chocolate traveled across the Atlantic, where at first the rare commodity was reserved for the Spanish nobility. In the meantime, cacao production collapsed in Guatemala, as Spain expanded its geographic reach to South America and saw it could import the beans more easily from Venezuela, on the Atlantic coast. In Guatemala, land that once grew cacao was used for the then flourishing cochineal dye trade, and today, for sugarcane and palm oil cultivation.

“In a way it is ironic that a country with such a long heritage (of chocolate) is just now starting to wake up to the great amount of possibilities for making different products from the locally available cacao,” says Carlos Eichenberger, 53, owner and chocolate maker at Danta Chocolate in Guatemala City.

Eight years ago, Eichenberger gave up a full-time career in the tech industry to follow his bliss to bring world-class chocolate to Guatemala — traveling to France and Italy to learn from master chocolate makers. Now, his upscale boutique chocolate shop in the capital — named after a pyramid in the Mayan site El Mirador, an important center of chocolate consumption in the ancient world — produces 100 pounds of chocolate daily.

Still, he thinks it will be an uphill battle for Guatemala to again become a principal producer of high quality cacao: “You have to remember,” he says, “that there's huge competition for land here in Guatemala, land that is that is already occupied by other crops…”

Back at his café and chocolate factory in Antigua, Arias becomes emotional as he points out that the sugarcane and the palm oil that now occupy much of the country’s agricultural land also erode the soil, and that cacao and chocolate could eventually be much more profitable, and eco-friendly.

“Cacao is the solution because at the same time it's going to better the land and stop erosion and deforestation,” he maintains. “Cacao is the right answer for the lowlands just as coffee is the right answer for the highlands.”

Arias is also convinced that if the land now devoted to sugarcane would instead be designated for cacao, the profits would eventually multiply, making the ancient crop Guatemala’s economic savior. “I really hope that the farmers are putting a great deal of effort into this new wave of cacao and that they succeed because I think it's really our last hope to stop the destruction of our land.”

Patrons enjoy some of the offerings on the patio of Kafee Fernando's in Antigua, Guatemala, one of the cities seeing businesses open around making artisinal chocolates. Maria Martin / Maria Martin

While a bit more skeptical about the cultural and economic changes needed to make cacao and chocolate important products for Guatemala again, Eichenberger says its not impossible:

“If people started getting enthusiastic about it and people realized that although it takes a lot of work to get going, it's not by any means impossible … It's a lot of hard work, but it's extremely rewarding and it's something that is good for the country and taking it back to its roots.”

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Why Cafe Copan?

Coffee in Guatemala

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Executive Summary

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COMPETITIVE LANDSCAPE

Overview

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Table of Contents

Coffee in Guatemala - Category analysis

TRENDS

COMPETITIVE LANDSCAPE

CATEGORY DATA

Coffee in Guatemala - Company Profiles

De Alton SA in Hot Drinks (Guatemala)

STRATEGIC DIRECTION

COMPETITIVE POSITIONING

Tostaduría Café León SA in Hot Drinks (Guatemala)

STRATEGIC DIRECTION

COMPETITIVE POSITIONING

Hot Drinks in Guatemala - Industry Overview

EXECUTIVE SUMMARY

Guatemalan consumers remain price-driven when shopping for hot drinks

Rising demand for quality driving sales in upper market

Domestic companies lead hot drinks

понедельник, 5 марта 2018 г.