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Bambu
As
early as the 1920s, Alfred Vogel was aware that
the continental passion for coffee was adversely
affecting the health of many of those who enjoyed
several cups of this brew each day.
In an effort to develop a healthy but tasty substitute
he experimented with various cereals and in the
1930s and 1940s various ’versions’
were created. It was in the1950s that he created
the taste of Bambu, which has stood the test of
time. This unique alternative to coffee contains
chicory, acorns, figs and other cereals organically
grown in Europe.
Over 80 tons of Bambu are sold world wide each
year.
The origin of the name remains a mystery.
Bambu is available in 100g and 200g
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