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About the company
What is Bonche?
In this section, you will find information about the origins of our company, its key features, development, and values. We will share how it all began, the principles that form the foundation of our work, and what makes us unique
Product creation story
The development of Bonche began in the summer of 2018 with the goal of creating something new in the hookah tobacco segment and satisfying the tastes of true connoisseurs. From the very start, a high standard was set for the future product, and during the raw material selection phase, cigar leaves from Caribbean countries were chosen. These tobaccos are grown and fermented according to centuries-old traditions passed down through generations, ensuring the highest quality recognized by tobacco enthusiasts worldwide. The blend forming the foundation of the product was created with the support of professionals from the cigar industry and adheres to all the standards of premium cigar leaf craftsmanship.
The next stage was the development of the preparation technology, whose main task was to accurately convey the bouquet of noble aromas of cigar leaves in the final product, adapting it for use in hookahs while ensuring the necessary thermal properties. Early tests showed promising results, but the team did not stop there, as the priority was not a quick market launch but the creation of a truly outstanding product. After dozens of experiments with components, their concentrations, and production cycles, Bonche Tobacco achieved a unique manufacturing process and maximized the delivery of cigar notes during smoking.
Just a year and a half after the development began, the product gained recognition, winning the “Startup of the Year” award at the JohnCalliano Awards 2020. This award was the result of the team’s joint efforts and the support of hundreds of people who cast their votes, as well as confirmation from the competition jury that the chosen direction was correct. In 2021, the brand reinforced its success by receiving the “Strong Tobacco of the Year” title at the JohnCalliano Awards, confirming the product’s high quality and market demand.
High competition in the industry became an additional stimulus for development: every victory is perceived not only as a reason for pride but also as a major responsibility. It motivates the team to meet high standards daily, grow, and share the brand’s traditions with hookah enthusiasts. The name Bonche itself reflects the product’s philosophy: in professional circles, this term refers to a cigar without a wrapper — a bundle of tobacco leaves bound together with a binder leaf. The brand aims to convey the idea of enjoying the taste and quality of a cigar through hookah while preserving the sense of ritual and privilege traditionally associated with cigar smoking.
The next stage was the development of the preparation technology, whose main task was to accurately convey the bouquet of noble aromas of cigar leaves in the final product, adapting it for use in hookahs while ensuring the necessary thermal properties. Early tests showed promising results, but the team did not stop there, as the priority was not a quick market launch but the creation of a truly outstanding product. After dozens of experiments with components, their concentrations, and production cycles, Bonche Tobacco achieved a unique manufacturing process and maximized the delivery of cigar notes during smoking.
Just a year and a half after the development began, the product gained recognition, winning the “Startup of the Year” award at the JohnCalliano Awards 2020. This award was the result of the team’s joint efforts and the support of hundreds of people who cast their votes, as well as confirmation from the competition jury that the chosen direction was correct. In 2021, the brand reinforced its success by receiving the “Strong Tobacco of the Year” title at the JohnCalliano Awards, confirming the product’s high quality and market demand.
High competition in the industry became an additional stimulus for development: every victory is perceived not only as a reason for pride but also as a major responsibility. It motivates the team to meet high standards daily, grow, and share the brand’s traditions with hookah enthusiasts. The name Bonche itself reflects the product’s philosophy: in professional circles, this term refers to a cigar without a wrapper — a bundle of tobacco leaves bound together with a binder leaf. The brand aims to convey the idea of enjoying the taste and quality of a cigar through hookah while preserving the sense of ritual and privilege traditionally associated with cigar smoking.
Company philosophy
We strive to restore the true meaning of the term “hookah tobacco”, placing emphasis on the word “tobacco.” Today, its value has largely been diluted: the market is oversaturated with over-flavored mixes in which the tobacco base is often replaced by alternatives such as tea, beetroot, and other ingredients. Undoubtedly, such products find their consumers, yet they drift further from the very essence of what hookah tobacco should be. Even when a tobacco blend is used, its natural notes are often barely perceptible or completely overshadowed by flavorings. In such cases, consumers naturally wonder: does the choice of base really matter?
At Bonche, we rely on tradition, origins, and the natural power of flavor, which transcends time. For us, the raw material is the key value. We create a product that fully embodies the concept of hookah tobacco, bringing the taste of the tobacco leaf back into the spotlight. Through the hookah, we offer the opportunity to enjoy its depth — rich, subtly sweet, with characteristic spicy and warming notes.
At Bonche, we rely on tradition, origins, and the natural power of flavor, which transcends time. For us, the raw material is the key value. We create a product that fully embodies the concept of hookah tobacco, bringing the taste of the tobacco leaf back into the spotlight. Through the hookah, we offer the opportunity to enjoy its depth — rich, subtly sweet, with characteristic spicy and warming notes.
Slogan
Everything created by the Bonche team is born with special attention to detail, in a constant search for that very spark — something new, unusual, and truly unique. This is why our motto is Something Special. For us, these are not just words, but an internal standard that we follow unwaveringly, never allowing ourselves to lower the bar set from the very beginning of our journey.
Target audience
The potential audience for Bonche is fairly broad; however, a key factor that defines it is the natural strength of the raw tobacco. This characteristic makes the product more demanding of the smoker’s experience and preferences. At the same time, in a broader sense, the brand’s audience can include all hookah and tobacco consumers.
Bonche was first appreciated by experienced connoisseurs for whom the aroma is important, but so is the character of the tobacco itself. The professional audience especially noted the refined tobacco notes, as well as the product’s adherence to key quality attributes: strong responsiveness to high temperatures, pronounced strength, and an honest flavor delivery that closely matches the declared aromas.
Bonche was first appreciated by experienced connoisseurs for whom the aroma is important, but so is the character of the tobacco itself. The professional audience especially noted the refined tobacco notes, as well as the product’s adherence to key quality attributes: strong responsiveness to high temperatures, pronounced strength, and an honest flavor delivery that closely matches the declared aromas.
Origin and culture of tobacco
Tobacco is one of the oldest plants associated with humans. Its use dates back thousands of years: as early as around 6000, tobacco leaves were used in ritual practices, where the smoke was perceived as a link between worlds. In the cultures of the peoples of the Americas, tobacco held a special place, and the “peace pipe” became a symbol of agreement and conflict resolution.
After the discovery of the New World in 1492, tobacco became known in Europe and quickly turned into a subject of study and development. As early as the 16th century, the first factory specializing in cigar production appeared in Cuba, marking the beginning of the cigar industry and the systematic approach to leaf quality, fermentation technologies, and processing.
A cigar represents tobacco in its purest form — without additional interventions — allowing the natural character of the leaf to unfold. That is why, over time, the cultivation and processing of tobacco developed into a complex discipline combining agronomy, technology, and artisanal craftsmanship.
The origin of cigar tobacco plays a key role in its quality. The most valuable varieties are grown in the Caribbean, where the combination of climate, soil, and growing conditions creates a unique environment virtually unattainable elsewhere. This defines the limited supply and the status of such raw material as a benchmark of excellence.
Unlike mass-market tobacco, which accounts for about 72% of the global market, cigar tobacco leaf undergoes a complex processing cycle that includes specialized curing, multi-stage fermentation, and aging. It is precisely these processes that shape its depth, structure, and character.
After the discovery of the New World in 1492, tobacco became known in Europe and quickly turned into a subject of study and development. As early as the 16th century, the first factory specializing in cigar production appeared in Cuba, marking the beginning of the cigar industry and the systematic approach to leaf quality, fermentation technologies, and processing.
A cigar represents tobacco in its purest form — without additional interventions — allowing the natural character of the leaf to unfold. That is why, over time, the cultivation and processing of tobacco developed into a complex discipline combining agronomy, technology, and artisanal craftsmanship.
The origin of cigar tobacco plays a key role in its quality. The most valuable varieties are grown in the Caribbean, where the combination of climate, soil, and growing conditions creates a unique environment virtually unattainable elsewhere. This defines the limited supply and the status of such raw material as a benchmark of excellence.
Unlike mass-market tobacco, which accounts for about 72% of the global market, cigar tobacco leaf undergoes a complex processing cycle that includes specialized curing, multi-stage fermentation, and aging. It is precisely these processes that shape its depth, structure, and character.
50–90 days
Tobacco cultivation
Planting
Cigar tobacco seeds are sown long before being transplanted to the fields. They germinate in greenhouses for approximately one and a half months under controlled conditions that ensure stable and uniform development.
At the same time, the soil is prepared: plowed, irrigated, and enriched with natural minerals. In many plantations, draft animals are still used for this process, which helps maintain soil structure without excessive compaction — a crucial factor for producing high-quality leaves.
When the seedlings reach 10–15 cm, they are carefully transplanted into open fields. Precision at this stage determines the plant’s subsequent development and the potential of its flavor profile.
Cultivation
After transplantation, the plants grow outdoors, accumulating their natural aromatic potential. Care of the plantations remains primarily manual, carried out by experienced specialists — vegueros — who monitor the plants at every stage.
Key tasks include soil maintenance, pest protection, and overall plant health.
As the plants grow, the desbotonar procedure is performed — the removal of the flower — which directs the plant’s energy toward developing dense, flavorful leaves. This step is critical for producing high-quality cigar tobacco.
Harvesting
Approximately 50–90 days after transplantation, harvesting begins. It is done by hand, with leaves picked gradually as they ripen — from the lower to the upper leaves.
Only a few leaves are harvested at a time, so the process may take up to a month. The main principle is timing over speed, determining the optimal moment by visual cues: changes in the color of the central vein and the natural bend of the leaf.
Immediately after harvesting, the leaves are sent to curing barns, where the next stage begins — slow and controlled drying.
Cigar tobacco seeds are sown long before being transplanted to the fields. They germinate in greenhouses for approximately one and a half months under controlled conditions that ensure stable and uniform development.
At the same time, the soil is prepared: plowed, irrigated, and enriched with natural minerals. In many plantations, draft animals are still used for this process, which helps maintain soil structure without excessive compaction — a crucial factor for producing high-quality leaves.
When the seedlings reach 10–15 cm, they are carefully transplanted into open fields. Precision at this stage determines the plant’s subsequent development and the potential of its flavor profile.
Cultivation
After transplantation, the plants grow outdoors, accumulating their natural aromatic potential. Care of the plantations remains primarily manual, carried out by experienced specialists — vegueros — who monitor the plants at every stage.
Key tasks include soil maintenance, pest protection, and overall plant health.
As the plants grow, the desbotonar procedure is performed — the removal of the flower — which directs the plant’s energy toward developing dense, flavorful leaves. This step is critical for producing high-quality cigar tobacco.
Harvesting
Approximately 50–90 days after transplantation, harvesting begins. It is done by hand, with leaves picked gradually as they ripen — from the lower to the upper leaves.
Only a few leaves are harvested at a time, so the process may take up to a month. The main principle is timing over speed, determining the optimal moment by visual cues: changes in the color of the central vein and the natural bend of the leaf.
Immediately after harvesting, the leaves are sent to curing barns, where the next stage begins — slow and controlled drying.
Tobacco processing
Drying (40–60 days)
In the Caribbean, tobacco drying is conducted with utmost care. Fresh leaves can contain up to 85% moisture, so the process is gradual. Leaves are paired, placed on poles, and hung in casa de tabaco — special drying houses designed for natural air circulation.
At the initial stage, leaves are placed in the lower sections, where humidity is higher, and then gradually moved upwards to drier, warmer zones. This ensures even dehydration without abrupt changes.
During drying, the leaves lose most of their moisture, change color from bright green to golden brown, and reach a state suitable for further processing.
Fermentation (1–2 years)
After drying, leaves are grouped into manos — dense hand-tied bundles maintaining leaf orientation and structure. These are stacked into pilones, where the combination of weight, residual moisture, and heat initiates natural fermentation.
Inside the pilones, complex chemical transformations occur: sugar, ammonia, and some resins are reduced, acidity decreases, and a softer, balanced flavor profile develops. Temperature is strictly controlled, and the stacks are regularly rearranged to ensure even processing.
Fermentation can occur in multiple stages, depending on the leaf type and intended use.
Sorting
After fermentation, leaves are moistened to restore pliability and sorted by growth tier and characteristics:
Leaves that have not reached the desired stage undergo additional fermentation.
Second Fermentation
The sorted leaves are re-stacked into pilones according to their quality and intended use. The process is strictly temperature-controlled: if overheating occurs, the pilones are disassembled and rebuilt, with layers rearranged for even processing.
Aging (6 months to 2 years)
After fermentation, tobacco is aired, packaged, and sent for aging. During this period, tertiary aromas develop, the final flavor profile is established, and the character of the tobacco is solidified.
Optimal conditions are 16–18 °C with 65–72% humidity. With extended aging, the flavor becomes rounder, smoother, and deeper.
For Bonche production, only leaves aged at least two years are used, ensuring high flavor harmony and a noble structure.
In the Caribbean, tobacco drying is conducted with utmost care. Fresh leaves can contain up to 85% moisture, so the process is gradual. Leaves are paired, placed on poles, and hung in casa de tabaco — special drying houses designed for natural air circulation.
At the initial stage, leaves are placed in the lower sections, where humidity is higher, and then gradually moved upwards to drier, warmer zones. This ensures even dehydration without abrupt changes.
During drying, the leaves lose most of their moisture, change color from bright green to golden brown, and reach a state suitable for further processing.
Fermentation (1–2 years)
After drying, leaves are grouped into manos — dense hand-tied bundles maintaining leaf orientation and structure. These are stacked into pilones, where the combination of weight, residual moisture, and heat initiates natural fermentation.
Inside the pilones, complex chemical transformations occur: sugar, ammonia, and some resins are reduced, acidity decreases, and a softer, balanced flavor profile develops. Temperature is strictly controlled, and the stacks are regularly rearranged to ensure even processing.
Fermentation can occur in multiple stages, depending on the leaf type and intended use.
Sorting
After fermentation, leaves are moistened to restore pliability and sorted by growth tier and characteristics:
- Ligero — top, densest leaves with high nicotine content and rich aroma
- Seco — middle leaves with a balance of flavor and strength
- Volado — lower leaves providing smoothness and even burning
Leaves that have not reached the desired stage undergo additional fermentation.
Second Fermentation
The sorted leaves are re-stacked into pilones according to their quality and intended use. The process is strictly temperature-controlled: if overheating occurs, the pilones are disassembled and rebuilt, with layers rearranged for even processing.
Aging (6 months to 2 years)
After fermentation, tobacco is aired, packaged, and sent for aging. During this period, tertiary aromas develop, the final flavor profile is established, and the character of the tobacco is solidified.
Optimal conditions are 16–18 °C with 65–72% humidity. With extended aging, the flavor becomes rounder, smoother, and deeper.
For Bonche production, only leaves aged at least two years are used, ensuring high flavor harmony and a noble structure.
Blend and flavor development principles
During the development process, a single blend was identified that significantly outperformed all other samples and fully met the key requirements: the most accurate and balanced expression of cigar leaf flavor, high heat retention and resistance, smooth, dense, and enveloping smoke (despite the naturally high nicotine content), and excellent receptivity to subsequent flavoring.
The result of this work was the unflavored “Base”, allowing smokers to experience the full natural palette of the cigar leaf. These notes form the foundation of every Bonche flavor and accompany the user across the entire range. It is recommended to start with the unflavored product to truly appreciate the character of the blend.
When creating the flavored line, the team followed strict principles:
Following this approach revealed another characteristic of the product: during the first 20–30 minutes of smoking, the declared aroma is vivid, gradually giving way to the cigar base, which remains as a subtle complementary note.
The result was a balanced flavor line, including fruity-berry, citrus, gastronomic, alcoholic, and dessert profiles. The dessert flavors became a particular point of pride — unlike conventional overly sweet options, they are harmonious, self-sufficient, suitable for solo smoking, and complement the natural cigar leaf notes organically.
Interestingly, the lineup contains no clear winners or losers: in testing, different tasters rated flavors differently, with each flavor appearing among both favorites and less preferred choices. This confirms the main outcome of the work — there are no weak or “unfinished” products in the assortment; choice is determined entirely by individual preference.
At the same time, the Bonche team continues to innovate, creating new flavors and expanding the aromatic line while refining and perfecting it.
The result of this work was the unflavored “Base”, allowing smokers to experience the full natural palette of the cigar leaf. These notes form the foundation of every Bonche flavor and accompany the user across the entire range. It is recommended to start with the unflavored product to truly appreciate the character of the blend.
When creating the flavored line, the team followed strict principles:
- Maximum accuracy and honesty in flavor delivery — closely reflecting the organic perception of natural products. Each flavor was refined to fully reveal itself and provide a comfortable solo smoking experience, without the need for mixing.
- Exploration of new and interesting flavor concepts — creating distinctive profiles that stand out on the market while harmonizing with the cigar base.
- Preservation and emphasis of the cigar leaf flavor — Bonche believes masking it with artificial flavoring is unacceptable, as the core idea is that the tobacco itself should be perceptible during smoking.
Following this approach revealed another characteristic of the product: during the first 20–30 minutes of smoking, the declared aroma is vivid, gradually giving way to the cigar base, which remains as a subtle complementary note.
The result was a balanced flavor line, including fruity-berry, citrus, gastronomic, alcoholic, and dessert profiles. The dessert flavors became a particular point of pride — unlike conventional overly sweet options, they are harmonious, self-sufficient, suitable for solo smoking, and complement the natural cigar leaf notes organically.
Interestingly, the lineup contains no clear winners or losers: in testing, different tasters rated flavors differently, with each flavor appearing among both favorites and less preferred choices. This confirms the main outcome of the work — there are no weak or “unfinished” products in the assortment; choice is determined entirely by individual preference.
At the same time, the Bonche team continues to innovate, creating new flavors and expanding the aromatic line while refining and perfecting it.
Product appearance
The packaging of Bonche Tobacco was developed in line with the brand’s philosophy and its motto, Something Special. It is based on two key principles — functionality and aesthetics — which together create a cohesive perception of the product.
The choice of minimalism as the primary stylistic approach was intentional. Characterized by simplicity, precision, clarity, and concise composition, this design emphasizes restrained premium quality and directs focus to the product itself and its excellence.
An additional key feature is the use of glass vacuum packaging. This dry vacuum format eliminates contact with oxygen, preserving the aroma, structure, and quality of the tobacco throughout its shelf life, ensuring that the product’s characteristics remain consistent for the consumer.
The choice of minimalism as the primary stylistic approach was intentional. Characterized by simplicity, precision, clarity, and concise composition, this design emphasizes restrained premium quality and directs focus to the product itself and its excellence.
An additional key feature is the use of glass vacuum packaging. This dry vacuum format eliminates contact with oxygen, preserving the aroma, structure, and quality of the tobacco throughout its shelf life, ensuring that the product’s characteristics remain consistent for the consumer.
Packaging formats
Bonche hookah tobacco is available in four formats — 20 g, 30 g, 60 g, and 120 g, reflecting a clear understanding of consumer needs established during product development.
Each format is designed to maintain freshness, preserve aroma, and deliver a premium, consistent smoking experience in line with Bonche’s philosophy.
- 20 g — a compact format, ideal for experiencing a ready-made flavor and getting acquainted with the product without needing to experiment with blends.
- 30 g — the optimal size for first-time users, allowing exploration of the full aromatic palette.
- 60 g — suitable for those who have identified their preferences and regularly return to their favorite flavors.
- 120 g — designed for frequent use, ideal for hookah lounges or for those who value larger quantities and enjoy sharing the product.
Each format is designed to maintain freshness, preserve aroma, and deliver a premium, consistent smoking experience in line with Bonche’s philosophy.
Product lines
Core Line
The aromatic palette of Bonche’s main line covers a wide range of directions — from fruity-berry and citrus notes to gastronomic, alcoholic, and dessert-inspired combinations — all harmoniously unfolding on a cigar leaf base.
The key principle is accurate flavor delivery. Each profile is crafted to closely match the original, without artificial or distorted nuances, preserving purity and natural perception.
The top part of the label features graphic elements echoing the veins of a cigar leaf — a reference to the product’s foundation and origin. This visual code emphasizes the use of natural cigar leaf and reflects the idea of clean, authentic taste.
The background is enhanced with a diamond-quilted texture, creating a sense of status and restrained elegance. It enhances the tactile and visual perception of the packaging, underlining the premium character of the line.
Bartender Line
This line is inspired by classic and iconic cocktails from around the world. It unites hookah mixology and bar culture, conveying the character and atmosphere of legendary drinks.
Each flavor is crafted with the precision of professional bartending: balanced profiles, depth, and recognizability, closely aligned with the original. The flavors are evaluated by bar industry specialists, confirming their authenticity and quality.
The packaging design continues the concept of the line. The top of the label features a tactile texture reminiscent of a strainer, symbolizing precision and control in bartending.
The background texture evokes vintage quilted leather, associated with classic English bar interiors and Chesterfield sofas — symbols of status, comfort, and tradition. The framing reinforces this concept, creating a cohesive sense of space where every detail is considered, and the flavor is perfected.
The aromatic palette of Bonche’s main line covers a wide range of directions — from fruity-berry and citrus notes to gastronomic, alcoholic, and dessert-inspired combinations — all harmoniously unfolding on a cigar leaf base.
The key principle is accurate flavor delivery. Each profile is crafted to closely match the original, without artificial or distorted nuances, preserving purity and natural perception.
The top part of the label features graphic elements echoing the veins of a cigar leaf — a reference to the product’s foundation and origin. This visual code emphasizes the use of natural cigar leaf and reflects the idea of clean, authentic taste.
The background is enhanced with a diamond-quilted texture, creating a sense of status and restrained elegance. It enhances the tactile and visual perception of the packaging, underlining the premium character of the line.
Bartender Line
This line is inspired by classic and iconic cocktails from around the world. It unites hookah mixology and bar culture, conveying the character and atmosphere of legendary drinks.
Each flavor is crafted with the precision of professional bartending: balanced profiles, depth, and recognizability, closely aligned with the original. The flavors are evaluated by bar industry specialists, confirming their authenticity and quality.
The packaging design continues the concept of the line. The top of the label features a tactile texture reminiscent of a strainer, symbolizing precision and control in bartending.
The background texture evokes vintage quilted leather, associated with classic English bar interiors and Chesterfield sofas — symbols of status, comfort, and tradition. The framing reinforces this concept, creating a cohesive sense of space where every detail is considered, and the flavor is perfected.