Syrup

Syrup, as many of you will remember, has already been around in the 1970s. However, then it was brightly coloured, extremely sweet and was predominantly mixed with water. Later, also milkshakes and mixed drinks in bars were refined with syrup. The use of syrup to refine coffee, tea and milk today is largely thanks to a grown coffee culture and the baristas which are happy to try out many new, exciting tastes. As in all other areas, with growing success, this development gained a momentum which lead to a large variety in assortment and use. This development is reflected in our Café Cult Syrup assortment. Our daily contact with flavours is a significant advantage in this respect. Hence, we have developed nine different taste varieties which fit well with our products and reflect our high quality aspirations. Their basis is a not too sweet sugar solution which simultaneously acts as a conservator. This flavour composition receives its balance from the correct blend of sweetness and flavour. A balance which can also be found in the cup. The syrup used is not too heavy and its not too intense sweetness does not suppress the original taste of the tea or coffee with which it is enjoyed. Thanks to their new look, both bottle sizes have become much more attractive and crisp in their appearance and will quickly catch your eye.