Wiener kaffee
About Our Company
History of the company
History of the company "Wiener Kaffee" - one of the largest coffee producers in Ukraine - originates in a critical period in our history when the old economic system has collapsed and a new era of private entrepreneurship genesis has begun. Enterprise has passed a difficult way from a tiny cooperative of enthusiasts at the dawn of independence Ukraine, through difficult 90-ties to a large manufacturer who today holds leading positions in the Ukrainian market of natural coffee.
For a quarter century of its existence, first as a production cooperative "Santos" from 1992 - a joint Ukrainian-Austrian enterprise "Wiener Kaffee", founders of which were "Santos" (Lviv) and APTS Trading agents (Vienna), and from 1999 - limited liability company "Wiener Kaffee", company is engaged in processing and selling coffee.
Enterprise "Wiener Kaffee" provides a full cycle of green coffee processing and is one of the largest importers of green coffee in Ukraine and has a wide range of coffee varieties and different countries of origin. To maximize customer satisfaction grate range of green coffee is kept consistently, numbering about 70 monosorts with total weight over 150-200 tons.
Currently, LLC "Wiener Kaffee" possesses its own territory in Lviv city. Administrative offices and production facilities with a total useful floor area over 2000 m2 are located there. Production process at the plant is automated. And productivity is up to 350 tons of coffee per month.
The company constantly updates equipment and introduces new technologies. Production process is implemented and controlled by highly skilled workers – obsmazhyvalnyky, packers, regulators of equipment and others. Team members regularly attend international fairs, become familiar with novelties in coffee production and coffee equipment abroad, particularly in Italy, and adopt experience of foreign colleagues.
During the period of work, our company was repeatedly awarded by the Club of packers of Ukraine with insignias "Package Star of Ukraine" for the development of interesting, original packages for coffee. In 1999 at the World contest of package "World Star" in Argentina, our package (with the panorama of the Lviv city in 1826) was recognized as one of the best packages in the world in the category "Soft drinks".
Our customers are in all regions of Ukraine, among them except end-users there is also a significant number of small, medium and large enterprises – food producers. Sales of coffee are implemented through system of wholesale depots and warehouses and retail network by private entrepreneurs and representatives in regions, who, in turn, cooperate with small and large distributing facilities and also with coffee shops, restaurants and so on.
Enterprise "Wiener Kaffee" confesses principles of quality and professionalism at all stages of work with coffee. We are constantly improving and working on expanding of the range of finished products to meet the desires of the most demanding customers. Our inspiration and patron is the legendary Ukrainian, a native of Lviv, which entered the history of world coffee culture - Yuri Kulchytsky. We are doing everything for the high level development of the Ukrainian coffee consumption culture, save and multiply coffee tradition, presented to us by history.
Wiener Kaffee
Thank you very much for your positive feedback.
We hope to see you again soon in our restaurant.
Your Team of ARCOTEL Rubin Hamburg
Thank you for your comment on tripadvisor. We truly appreciate your Feedback in order to continuously improve our service and standards. It is a pleasure to read that we met your expectations in regards to your visit in our WIENER KAFFEE, Café & Restaurant.
We are glad that our personnel have left a good impression. Your comment is a great motivation to our team to keep up with the professionalism and service. We are looking forward to welcoming you again in the near future.
The ARCOTEL Rubin team
Also - smoking is allowed everywhere in the outside cafe - which does not make eating very pleasant.
We were all very disappointed as it looked so good from a distance.
the ARCOTEL Rubin team
thank you very much for your feedback.
We are glad you had a nice dinner at our restaurant and we are looking forward to welcome you again.
Your ARCOTEL Rubin team
My partner has gone for coffee to get taste out of mouth. Avoid if possible.
Katevents
The crush on culture blog
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Branoul’s ‘Wiener Kaffeehaus’
When news started to buzz, there would be a “Wiener Café” – or rather Wiener Kaffeehaus – evening at Branoul, free tickets for the pay-what-you-want performance sold out in no time. Friends, leaving it till too late, were disappointed. Their only option was, to try get tickets for the performance at an Amsterdam theater, a day later.
Members of the New European Ensemble had put together a really wonderful program of chamber music pieces. They started with Fritz Kreisler’s ‘Marche miniature Viennoise’. It set the mood straight away.
The evening revolved around the Viennese coffee-house culture; on Austria’s cultural heritage list since 2011. As usual, Branoul’s public was treated to a recital – in German – and music.
The minor drawback? No Kaffee und Kuchen or Gebäck; the lack of which was compensated by the lovely bits of music and tasty morsels of Austrian literature.
After the introductory music, actor Hans Radloff gave his first recital from Stefan Zweig ‘Die Welt von Gestern’. It is a moving memoir. Zweig wrote it just before he committed suicide. He captures the bygone era perfectly.
Europe, or rather the European Union, is not a new idea. As Zweig points out at the start of his work, there was once the sprawling Habsburg Empire. When Zweig was born, this empire had of course shrunk, but his Wien remained an international and cultural melting-pot.
More recitals from Zweig’s book followed, as did music from Zweig’s era. The public really felt transported to a Viennese café, sitting at a table reading papers while overhearing Zweig, Artman, von Hoffmansthal, Berta Zuckerkandl, Karl Kraus, Richard Dehmel, Rilke chatting and gossiping at a nearby one.
Viennese friends as well as people who like me, were familiar with the city, regularly erupted with laughter. Berta Zuckerkandl was really outrageously witty.
I fantasized aloud about Mozart Kugeln, Sachertorte, Linzer Torte, Apfelstrüdel – well before the performance started? Of course I was quietly but mercilessly ribbed, when Hans Radloff recited ‘Gebäck’ from Lilian Fasschinger’s ‘Magdalena Sünderin‘.
This wonderful performance simply ended far too soon – with Robert Schumann’s ‘Abendlied’.
Needless to say, the audience applauded musicians and actor through the performance. After Schumann’s ‘Abendlied’, the performers received a well-deserved standing ovation.
While most of the public, actor and musicians filed into the pub next door, friends and I headed into the drizzly autumn night. My head was spinning with Richard Dehmel’s ‘Stimme des Abends‘, Alexander von Zemlinsky’s musical interpretation of this poem; Rilke’s ‘Ich bin zu Hause‘ and Schuman’s ‘Abendlied‘.
A day later and I’m suffering from a serious case of ‘Heimweh nach Wien‘. My head is full of Gebäck, Wiener Melange and Einspänner. The only remedy seems, to book a short weekend break to Vienna as soon as possible. Some of the traditional café’s, like Hawelka – mentioned in this performance – still exist.
On the other hand: I could also immerse myself in Zweig’s ‘Die Welt von Gestern‘, Lilian Faschinger’s ‘Magdalena Sünderin‘; perhaps watch ‘The Grand Budapest Hotel‘? While lying on the couch with coffee, cakes, chocolates within easy reach of course. Now isn’t this a nice idea how to spend the weekend?
The New European Ensemble and Hans Radloff perform their “Wiener Cafe” in Amsterdam, Wednesday 25th of October 2017. For more information about these literary evenings: New European Ensemble.
The NEUE performed:
F. Kreisler ‘Marche Miniature Viennoise’, ‘Aus Wien’;
J. Brahms ‘Ungarischer Tanz nr 1’;
F. Schubert ‘Trio nr 1, andante II’;
A. Webern ‘2 Stücke;
A. Schönberg ‘6 Klavierstücke, I;
E. Schütt ‘Nach Johann Strauss’;
A. von Zelinsky ‘Stimme des Abends aus Phantasien über Gedichte von Richard Dehmel’;
H. Radloff read excerpt from Stefan Zweig’s ‘Die Welt von Gestern‘ and from works by Hugo von Hoffmansthal, H.C Artmann, Berta Zuckerkandl, Karl Kraus, Lilian Faschinger, Richard Dehmel, Rainer Maria Rilke.
‘Magdalena the Sinner’ by Lilian Faschinger is available through Amazon;
‘The world of yesterday, Memories of a European’ by Stefan Zweig, remains available through Amazon and at good bookstores;
Wiener Kaffeehaus restaurant, JesenГk-LГЎznД›
vГtejte v naЕЎГ restauraci Wiener Kaffeehaus restaurant - jeЕѕ nese jmГ©no dle pЕЇvodnГho nГЎzvu vily, ve kterГ© se nynГ nachГЎzГ. SamotnГЎ budova byla vybudovanГЎ na poДЌГЎtku 20. stoletГ, pravdД›podobnД› kolem roku 1907 v mondГ©nnГm lГЎzeЕ€skГ©m stylu v PriessnitzovГЅch lГ©ДЌebnГЅch lГЎznГch ve mД›stД› JesenГk.
I nynГ, po jejГ kompletnГ rekonstrukci, jsme se snaЕѕili jejГ pЕЇvodnГ kontext vГdeЕ€skГ© kavГЎrny zachovat a navodit tak prvorepublikovou kavГЎrenskou atmosfГ©ru, kdy byla kavГЎrna hojnД› navЕЎtД›vovanГЅm mГstem.
Ve Wiener Kaffehaus restaurant se vГЎm nabГzГ nejen odpoДЌinkovГ© posezenГ u ЕЎГЎlku kГЎvy - ke kterГ©mu doporuДЌujeme ochutnat z naЕЎГ nabГdky domГЎcГch dezertЕЇ a dortЕЇ z vlastnГ cukrГЎrny, ale pЕ™edevЕЎГm moЕѕnost shlГ©dnout pЕ™Гpravu vГЎmi objednanГЅch pokrmЕЇ v tzv. front cooking kuchyni, kterГЎ vГЎm nabГzГ Е™adu pokrmЕЇ pЕ™ipravovanГЅch dle trendЕЇ modernГ gastronomie. Restaurace je svou polohou ideГЎlnГm mГstem pro konГЎnГ svatebnГ hostiny, firemnГch veДЌГrkЕЇ i menЕЎГ oslavy. V letnГch dnech si mЕЇЕѕete toto vЕЎechno vychutnat v letnГm altГЎnu s neopakovatelnГЅm vГЅhledem na Zlatohorskou vrchovinu.
JГdelnГ lГstek
O restauraci
Centrum odbornГ© pЕ™Гpravy
Wiener Kaffeehaus restaurant
+420 584 491 119
OtvГracГ doba:
Provozovatel:
Centrum odbornГ© pЕ™Гpravy Vincenze Priessnitze
v gastronomickГЅch a potravinГЎЕ™skГЅch oborech
Viennese Coffee Specialities
In the traditionall “Viennese Cafe” you do not just drink “a coffee”!
You enjoy a “Kleinen Braunen”, you dribble your kipferl into the “Melange”, you sipping your “Schale Gold” or downwelling on a “Einspänner”. In no other city there are so many coffee specialties and refinements of this drink as in Vienna.
Every coffee specialty is served on a rectangular or oval silver tray with a small glass of water.
- The smallest cup is the “Nussschale” or “Mokkatasse”.
- The next size is the “Pikkolo”. It is one and a half of the size of a “Nussschale”.
- The largest is the “Teeschale”.
- “Laufglas” is a high, bolt glass.
- Last but not least there is the “Einspännerglas”. This is a glass with a handle in a size between Nussschale and Pikkolo.
Mokka or Mocca or Mocha
A mocha is a very strong coffee, which is prepared in the mocca cooker. In this machine, the water is boiled upwards through the coffee grounds.
Kleiner Brauner or Großer Brauner
Small or large “Brauner” – Single or double Espresso with milk (not cream)
Schale Braun
Espresso with cream (not milk)
Espresso, small or large, prepared with less water than a “Brauner”. Can be drunk black or with milk or cream.
Schale Gold
Espresso, small or large, mixed with the right amount of cream so that it becomes a golden color.
Teeschale Gold
“Schale Gold” served in the larger “Teeschale”.
Schale Nuss
Espresso, small or large, mixed with the right amount of cream so that it becomes a the color of a walnut.
in the past it has also been called „Weisse“
The most traditional and popular Viennese coffee specialty is an espresso in a piccolot with hot milk, which is poured with a touch of cream. This results in a mixture (“melange” = french for mixture or blend) half milk and half coffee which is finished with a hood of frothed milk.
If you want to learn the subtle nuances, it requires additions when ordering: “more light” or “more dark”, and who is a connoisseur, supplements “without” which means the addition of frothed milk .
And for those who take it quite traditionally here the “old distinctions” of the Melange:
- mit Schlag (with whipped cream)
- mit ohne (with without)
- passiert (sieved)
- mit Haut (with a skin)
- mit Haut und mit Schlag (with skin and whipped cream)
- mit Haut und ohne Schlag (with skin without whipped cream)
- ohne Haut mit Schlag (without skin and whipped cream)
- ohne Haut und ohne Schlag (without skin without whipped cream)
Verlängerter
also “Gestreckter” or casually called “G’streckter” (which means streched)
Espresso in the piccolo cup is “stretched” or extended with hot water.
Gestreckter
see under “Verlängerter”
Kaisermelange
“Verlängerter” espresso with an egg yolk and two coffee spoons of honey are mixed with a shot of brandy. At the Kaisermelange, the egg yolks gives the coffe a nice brownish coloure, instead of milk.
Mokka gespritzt
also “Doppelmokka”, Espresso with brandy.
Einspänner
In Vienna a half a pair of sausages, a “Fiaker” (horse-drawn carriage) with one horse, or the coffee served in a glass with an handle and a dash of whipped cream is called “Einspänner”. It has its name from the Viennese Fiaker coachmen who, due to the lack of food after the First World War, drove their carriages only with one Horse, the “Einspänner”.
The fiakers had to hold the horse with one hand, so the hot coffee had to be served in a glass jar. Glass and drink are called “Einspänner”.
One mixes in the traditional “Einspänner” glass (glass with handle) an espresso with some sugar and garnishes the whole with a hood or “Schlagobers” (whipped cream).
Add a shot of “Kirschwasser” (cherry schnapps) and you have another Viennese coffee speciality – the “Fiaker”.
An espresso is mixed with a few drops of cream until it has the color of the cowl of a capuchin, and sprinkled on top with cocoa or grated chocolate. And so this coffee was called Capuchin – in German “Kapuziner”.
The Kapuziner was a specialty in Austria long before the Espressomaschine was invented in Italy.
During times the Kapuziner became Cappuccino. How did this happen? There are some legends about it. The fact is that Kapuziner translated into Italian is Cappuccino.
Nowadays we all drink the well-known cappuccino, which has little in common with its original form.
A double espresso is mixed with double shot of rum and sugar, served with a cinnamon topping and whipped cream, served in the “Einspänner” glass.
also see under “Einspänner” or “Kaffee Kirsch”
A double espresso is mixed with cherry schnapps and sugar, garnished with a “Schlagobershaube” and served in the Einspännerglas. Its name was given to this coffee, probably because it was drunk by the “Fiakern” between two fares.
Türkischer
also Mokka passiert
The Turkish “Kaffeekanderl” (samll coffe jug) remained in the coat of arms of the Viennese coffee-maker as a souvenir of the year 1683, just like the “Kipferl” symbolizing the Turkish crescent.
Turkish (extremely fine) ground coffee, is blended with dust of sugar (to taste) and sometimes also with a pinch of salt and abundantly of it in the Turkish Kaffeekanderl. Fill the Kanderl up to 2/3 with fresh water, let it boil over fire twice and quench with a few drops of cold water, so that the coffee grounds are set to the ground. Turkish coffee is served only after it boiled three times. Traditionally this specialty is flavored with ground cardamom and served with a piece of Rahat.
Turkish coffee is always served without a spoon, otherwise the coffee grounds would be stirred up. Therefore the sugar is already added during the preparation.
Kaffee Verkehrt
“Verkehrt” (means the other way around) because that coffee contains more milk than coffee. Coffee is mixed with milk in a ratio of three to one.
Traditionally, a small espresso is poured into the Teeschale with a mixture of milk and cream. Nowadays the coffee is mostly served in a tall glass – similar to the cappuccino in an Italian espresso.
Unfortunately, this coffee specialty, although once very popular, has been completely suppressed by the cappuccino or caffe latte.
Kaffee Kirsch
Wiener Eiskaffee
Viennese Ice-Coffee has been around for ages. Already the Cafetier Milani served this coveted delicacy in his “Lemonade Tent” at around 1790.
Pour the vanilla ice-cream into a tall glass, pour in cold, strong, sweetened black coffee, and serve with whipped cream dome with hollow sugar rolls, a straw and a long-stemmed ice spoon.
The Viennese ice-coffee really consists of coffee and ice cream, not to be confused with:
Franziskaner
The Franciscans were the eponym for this wholesome Viennese coffee specialty by the color of their religious dress. A temptation for everyone who likes to enjoy sweet, viscid coffee. Already in the time of Wallenstein, who was known to have no coffee at all, it was a Franciscan friar who acclaimed to all: “Be awake, lest you fall into temptation.”
A small espresso with lots of milk, 2 coffee spoons of whipped cream, chocolate sprinkles and sugar served in specialty glass.
The “Obermayer” is named after a musician of the Vienna Philharmonic.
Sweetened large espresso on which a thin layer of cold cream floats. Coffee is poured over the coffee spoon. The hot coffee is drunk through the cold top and must not be mix beforehand.
Hot double espresso with a shot of Cognac (French Brandy).
Maria Theresia(ner)
A single espresso sweetened with liquid sugar, seasoned with orange liqueur and a hood of whipped cream topped with colorful sugar sprinkles.
Sweetened espresso with cognac flambéed.
Lemon and orange peel, sugar, cinnamon and cloves are doused with Grand Marnier, coffee added and briefly heated, strained into a glass and with cognac flambéed.
Amadeus oder Mozart
Double espresso with Mozart liqueur, whipped cream and almond crisps.
Double espresso with a dash of cream.
Double espresso with vodka and honey.
Gestürzter (Überstürzter) Neumann
The meaning of the name is “The overturned Neumann” (whereby “Neumann” is the name of a person). Put whipped cream in an empty coffee cup and “overturn” it with an espresso.
Obers gespritzt
One tenth of espresso coffee and nine tenths of a cup.
A strong espresso is blended in the glass with maraschino, spices and liquid sugar and ice cubes are added. It is more or less a longdrink.
Rüdesheimer
Sweetened Asbach-Uralt-Weinbrand (brandy) flambéed, let it burn a bit and extinguish the flames with an espresso. Season it with vanilla-flavored whipped cream and chocolate sprinkles. Serve it (if available) in the traditional “Rüdesheimer” cup.
Irish coffee
Heat up Whiskey with brown sugar in an Irish coffee glass over a candle, flambé the whiskey and immediately wipe off with strong black coffee, cover the surface with a half-whipped cream and serve without a straw.
Coffee and cream in separated jugs.
Single Espresso with hot water served in a “Laufglas”
∼ Kleine Inspiration für Ihre Entdeckungsfreude ∼
We Only Accept Orders Directly Off Our Menu! No Exceptions!
Julius Meinl Grosser Mokka & frothed milk/crème with foam
Julius Meinl Grosser Mokka, Dark Chocolate & frothed milk/crème with foam
Julius Meinl Kolschitzky Black Kaffee and frothed milk/crème with foam
Julius Meinl jolly brewed Viennese Light Roast Kaffee (Schwarzer or Brauner)
Julius Meinl Grosser Mokka, served only as proper 2.5oz
Julius Meinl Kleiner Mokka served only as proper 1.5oz
Our own exquisite Chai blend with milk/crème & fresh ground Nutmeg
heavy dark chocolate frothed crème/milk
French Flavour Sirop and sparkling water
over 30 jolly fancy flavours & blends to choose from
Julius Meinl Grosser Mokka, Chocolate, Crème, Whipped Crème and Kaffee Liqueur (contains alcohol, dine in only)
Julius Meinl Grosser Mokka, Vanilla, Crème, Whipped Crème and Kaffee Liqueur (contains alcohol, dine in only)
Julius Meinl Kolschitzky Black Kaffee with light, Vanilla hints, infused in Whipped Crème
Julius Meinl Grosser Mokka, with properly portioned microfoamed Crème
Großer Brauner/Kleiner Brauner
Julius Meinl Grosser Mokka, foamed crème dollop, served only as proper 3.5oz
Julius Meinl Grosser Mokka and dash of Crème and Whipped Crème
Julius Meinl Kolschitzky, Strong & Potent Black Kaffee, side of steamed Crème, serves up to 4
∼ No Deviant Perversions, Substitutions, Alterations or Fatuous Variations on Kaffeespezialitäten! ∼
- Großer (Grosser) & Kleiner refer to Volume
- Schwarzer refers to Black Colour
- Brauner refers to Crème or Milk
- Mokka is the Proper Term for Espresso, Mokka does NOT mean Chocolate
Wiener's der Kaffee
German Restaurant, Café, Airport Terminal
Terminal 2 München, Bayern ( Map )
Terminal 2München, Bayern (Map)
Loyal Patrons (?)
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The right bier with the right meal.
En route to Transylvania
One more for the road
Quick lunch before departure to the U.S.
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Wiener Kaffee
Thank you very much for your positive feedback.
We hope to see you again soon in our restaurant.
Your Team of ARCOTEL Rubin Hamburg
Thank you for your comment on tripadvisor. We truly appreciate your Feedback in order to continuously improve our service and standards. It is a pleasure to read that we met your expectations in regards to your visit in our WIENER KAFFEE, Café & Restaurant.
We are glad that our personnel have left a good impression. Your comment is a great motivation to our team to keep up with the professionalism and service. We are looking forward to welcoming you again in the near future.
The ARCOTEL Rubin team
Also - smoking is allowed everywhere in the outside cafe - which does not make eating very pleasant.
We were all very disappointed as it looked so good from a distance.
the ARCOTEL Rubin team
thank you very much for your feedback.
We are glad you had a nice dinner at our restaurant and we are looking forward to welcome you again.
Your ARCOTEL Rubin team
My partner has gone for coffee to get taste out of mouth. Avoid if possible.
Wiener Kaffee und Teehaus
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- 5 reviews
I love this place!
It's a German tea and coffee shop, with a small menu of German tapas style snacks.
There's easily over a 100 different teas to chose from (the lovely couple running the teehaus can guide you through the selection), and the preparation is amazing. You may find your choice of tea is served a couple of minutes before your friend's, as they're sticklers here for serving the tea at EXACTLY the right temperature and length of infusion. (If you buy loose leaf take home packs of tea they helpfully print the full instructions on the packet!)
The coffee menu is thorough too, with the full Starbucks style range and beyond. (The times I've been here I've been surprised at the amount of people opting for a latte when they're surrounded by all these wonderful choices.) The food is basic but lovely.
The Teahouse/Teehaus is big, airy and welcoming, with lots of room to move around between the tables. The owners are so friendly and warm you can't help but feel loved.
Lovely place, lovely people and wonderful tea.
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Wiener Kaffee Sp. Z O.o
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We provide access to detailed customs records, letting you verify suppliers' true shipping volumes and U.S. customer lists. You can also look up your competing import firms to find where they buy their goods.
Competitive Intelligence Analysts.
Use our service to learn where rivals source products.
We give clear insights into the importing volumes, new product releases, and broader competitive dynamics of your industry.
Sales & Marketing Teams.
Use our service to generate sales prospects.
We give you the tools to target importers based on product type, location, shipping volumes, and more.
Financial Analysts.
Use our service to monitor public companies' imports.
We offer rare data on the success or failure of new product launches, shipping trends and other operating data for companies in any industry.
Import Genius Data Fields
By collecting the ocean freight bill of lading for all U.S. imports in our database, Import Genius provides unprecedented access to near real-time information on virtually every industry and company importing goods into the country.
For each shipment entering the U.S. by ocean, we provide access to the following information.
Additional Fields Available for Some Shipments:
- Phone Number
- Fax Number
- Contact Person
List of Data Fields
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International: +1 480-745-3396
Fax: +1 602-428-9400
Scottsdale, AZ 85258
Mobile No.: +86-13671737628
Fax Number: +86-21-63806036
Seoul, Republic of Korea:
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