coffee substitute

Lupine fields have long adorned the European landscape and culinary heritage. Sweet lupines were cultivated and valued for their nutritious “beans” and ability to restore soil. Residents of Alpine villages prepared the traditional “Altreier Kaffee” coffee from lupine seeds, which warmed both in everyday life and at the festive table. 

In late summer, when the lupine seeds are ripe, they are dried in the sun and roasted, revealing their nutty, cocoa and earthy aromas. The dark, slightly acidic decaffeinated coffee made from lupines remains a great choice for a moment of respite – pleasant in taste and beneficial for the body’s balance.