1934

Back in 1934, Malongo coffees came into being in a small roasting shop in the heart of Nice. The daily torrefaction rapidly grew from 25 to 100 kilos and to deliver the coffee, small vans replaced bicycles.

After the Second World War, the brand was launched on the radio. The programme “Aunt Victorine’s Pantry” sung its praises and contributed to its regional notoriety. Sales extended to a radius of 100 km around Nice and the annual production increased to 40 tonnes.

In 1952 the firm became the «Compagnie Méditerranéenne des Cafés Malongo» and it was the leading coffee-roaster in the whole county, selling its wares throughout South-East France. Branches were set up in Marseille, Toulon and Aubagne and agencies created.

Malongo’s reputation was built on four products: the “express” in green packaging, the “Italian taste” in a purple wrapper, “French taste” in yellow and “Decaffeinated” in pink.

1962

Mr. Fulconis and Mr. Liprandi, who managed the firm at the time, launched a new form of wrapper: vacuum-packed tins. But the clientele was not yet ready for this new type of packaging and sales fell. Two years later, sales had climbed back up to their original level and then exceeded them.

1968

marked a turning in the history of the company. Mr. Hugo Rombouts bought it and accelerated its development. This was when the conquest of the hotel and restaurant market began.

1980

The factory was transferred to the Route de Turin on the Carros Industrial estate. Mr. Jean-Pierre Blanc became the General Manager.

The next few years were difficult. Coffee prices were high and the company did not want to increase the price of its products. Success returned with the launch of the new “Pure Origin”, “Grande Réserve” and “Supremo” tins.

The first cafés were opened in Cannes and Nice. Parallel to this, the firm launched an ambitious research project on coffee machines functioning with pods.

1992

Jean-Pierre Blanc met Father Van de Hoff in Mexico and this meeting with the founder of Fair Trade was decisive. It contributed to encouraging Malongo to work with Small Growers and to invest in this field.

1995

A competition to find the best Young Coffee Professional was launched. This demonstrated Malongo’s will to develop training programmes on the subject of coffee in hotel schools.

A year later, the brand was taken on by major distribution outlets.

This progression coincided with the creation of the 123Spresso concept and the creation of an export department.

2000

In the new millennium, the company continued to grow in spite of a drop in the French market. The keys to success? The development of coffee machines using pods, the increase in sales of coffee bearing the Max Havelaar seal of approval and the very broad range of top quality coffee.