Stories behind the colour.
Filipino ube, Japanese matcha, blue spirulina and the café trends shaping colourful menus in Tenerife.
All articles, in one place.
Short, useful guides that explain origin, flavour, preparation and what matters before an ingredient goes on your menu.
Matcha TenerifeSun, ice and café culture
Why matcha fits the island climate and café workflow.
Read local guide →
Matcha Canary IslandsA practical base for hospitality
Pack sizes, dosing and how to check availability from each island.
View information →Matcha SlovakiaFor cafés in Bratislava and Slovakia
Pack yield, formats and the B2B enquiry process without automatic shipping claims.
View information →
Ube TenerifeFrom first look to a drink people reorder
Three clear ways to introduce ube to a menu.
See the ideas →
Blue Spirulina TenerifeHow to get a beautiful blue
Simple advice on dosing, mixing and storage.
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Ube + matchaTwo flavours that work together
How to balance flavour, colour and layers without slowing service.
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TrendsFrom the matcha boom to ube in Europe
What the data shows and where ube may fit next.
Read analysis →Origin and cultureUbe has a history
Long before the purple latte, it belonged to Filipino food culture.
Read the story →Ube trendWhy is ube suddenly everywhere?
From Filipino food culture to US social media, Starbucks and modern European cafés.
Read the story →Ube guideWhat is ube?
Filipino origin, taste, natural colour and café uses explained clearly.
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Ingredient comparisonUbe vs. taro
Different plants, colours, flavours and menu roles.
Read guide →Matcha guideMatcha in Tenerife
How cafés can select, test and serve matcha consistently.
Read guide →Looking for preparation steps?
See all recipes →