COMPANY HISTORY
In Lebanon, coffee is a way of coming together, sharing stories, and creating moments that matter.
At the Coffee Hub, we honor this tradition by bringing the finest green coffee beans, carefully sourced and crafted with heart. Our passion for quality and respect for nature guides every step, from selecting the best Arabica and Canephora beans to preserving their unique flavors and health benefits. We invite you to discover a world of rich, authentic taste, a celebration of Lebanese warmth and the timeless love for coffee.
vision
To create a sustainable future for coffee lovers.
We are committed to eco-friendly practices and supporting local farmers. Together, we can enjoy great coffee while protecting our planet.
mission
To provide quality in every cup.
We believe that exceptional coffee begins with exceptional beans, and our green coffee is sourced from the finest plantations worldwide.
the journey of coffee
Our coffee’s story begins with a seed planted in nurseries. Once sprouted, these seeds are carefully moved to farms, where they flourish in rich soil and gentle climates. It takes about three to four years for the plants to mature and bear vibrant red cherries, each step nurturing the perfect beans. Legend has it that coffee was discovered in the highlands of Ethiopia, when a goat herder noticed the energizing effect of the beans on his flock. From there, coffee journeyed to the Middle East, becoming a beloved ritual in the ancient coffee houses of Yemen, Cairo, and Istanbul. By the 17th century, it had crossed into Europe, sparking the rise of café culture as we know it today.
DECAFFEINATED COFFEE
The discovery of decaffeinated coffee occurred by accident in the early 20th century. In 1905, a German coffee merchant named Ludwig Roselius accidentally soaked a shipment of coffee beans in seawater. Instead of discarding them, he experimented with the beans and found that they had lost much of their caffeine content while retaining their flavor. This unexpected outcome led him to explore methods for replicating the process. Roselius developed a method to remove caffeine from coffee beans using solvents. This marked the birth of decaffeinated coffee, offering a caffeine-free option for coffee drinkers. Over time, the decaffeination process has evolved. Today, methods like the Swiss Water Process effectively remove caffeine while preserving the coffee’s delicate flavor, ensuring a smoother and more enjoyable caffeine-free experience.
COFFEE FERMENTATION
Coffee fermentation begins immediately after the beans are harvested. This crucial process can be conducted in various ways:
Dry Fermentation: The entire coffee cherry is fermented without depulping.
Wet Fermentation: The cherry is depulped before fermentation.
Honey Process: The mucilage (sticky layer) is partially removed before fermentation.
During fermentation, natural microbes break down sugars, developing complex flavours within the coffee beans. This process can be anaerobic (without air) or aerobic (with air). Depending on the specific method and duration of fermentation, unique flavour notes such as fruitiness, acidity, or sweetness are imparted to the coffee. Fermentation is truly the magic behind the taste!
THE COFFEE HUB ATHENS
Our coffee’s story begins with a seed planted in nurseries. Once sprouted, these seeds are carefully moved to farms, where they flourish in rich soil and gentle climates. It takes about three to four years for the plants to mature and bear vibrant red cherries, each step nurturing the perfect beans. Legend has it that coffee was discovered in the highlands of Ethiopia, when a goat herder noticed the energizing effect of the beans on his flock. From there, coffee journeyed to the Middle East, becoming a beloved ritual in the ancient coffee houses of Yemen, Cairo, and Istanbul. By the 17th century, it had crossed into Europe, sparking the rise of café culture as we know it today.
PRODUCTION PROCESS
The Coffee Hub Athens is a newly incorporated company that trades in green coffee locally and within the European markets. We possess a significant competitive advantage in the Greek market:
Strong Partnerships: Trusted connections with key players in the Greek green coffee market.
Wide Reach: Access to 40% of Greece’s 2,000 roasteries—well ahead of the competition.
Diverse Selection: A broad range of green beans to match every market need.
Local Expertise: Deep market knowledge and an established customer base.
OPPORTUNITIES IN THE GREEK MARKET
The Greek green coffee market presents significant growth opportunities for The Coffee Hub Athens:
Large Market Size: The Greek green coffee market is considerably larger than the Lebanese market, offering substantial growth potential.
European Market Access: Greece provides easy access to the entire European market, a significant consumer of coffee, particularly in the Balkans and Central Europe.
These factors position The Coffee Hub Athens for significant expansion and market share growth within the European coffee market.
OUR SIGNATURE GREEN COFFEE TRADEMARKS
Our trademarks represent our commitment to sourcing and selecting green coffee with specific, market-proven profiles. Each blend is
meticulously chosen at origin to deliver predictable quality and exceptional performance for your target market.
SOAVE The Espresso Foundation
SOAVE is the definition of a clean, consistent, and balanced Brazilian Good Cup and Fine Cup selection (or equivalent premium washed/natural coffees). We are
laser-focused on flavor clarity, seeking prominent desirable notes of rich Cocoa/Chocolate and sweet Brown Sugar/Caramel. This exceptional uniformity and
flavor profile make SOAVE a standout choice—the reliable foundation for any world-class espresso blend.
Ideal for: Premium espresso blends, smooth medium
roasts, and balanced filter coffee.
ROKO The Refined Classic
ROKO is our premium selection of the finest Brazilian Rio Minas, curated at the source to preserve the quintessential strength of this sought-after coffee—a traditional favorite for body and power. We eliminate the undesirable, common earthy and medicinal notes, delivering a strong, clean-tasting cup.
Ideal for: Traditional dark roasts, strong filter coffee, and
as a powerful, cost-effective base for blends.
Also available for equivalent profiles from other origins.
POLO The Full-Bodied Powerhouse
POLO is our hand-selected collection of the world’s best commercial Canephora (Robusta/Conilon) varieties. Sourced from multiple origins, this selection is focused purely on an intense full-body mouthfeel and its naturally higher caffeine content, making it perfect for
traditional methods like Ibriq (Turkish/Greek coffee). Our rigorous sourcing eliminates the common defects like moldy, sweet popcorn, and harsh, negative bitter notes, ensuring predictable performance and a dense, luxurious crema.
Ideal for: Traditional Ibriq/Turkish-style coffee, high-caffeine blends, and adding structure and crema to espresso.
VIKTORIA The Specialty Curator
VIKTORIA is the embodiment of our global expertise, representing our diverse portfolio of specialty-grade coffees from over 15 producing countries. Our selection process is market-driven, tailoring the profile to the current preferences of specific international roasters. We look for complex, transparent single origin coffees and those with unique profiles that serve as exceptional blending components.
VIKTORIA provides access to the highest tier of quality, traceability, and flavor innovation.
Ideal for: Single-origin retail offerings, competition-grade blending, and specialty program expansion.
Mkalles, Industrial Zone,
Debahi Building, 1st floor
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