Moroccan Mint
A refreshing, vibrant blend of green tea and mint.
Aroma: A refreshing, vibrant blend of green tea and mint.
Flavor: Sweet mint with earthy green tea depth.
Finish: Cool, sweet, refreshing.
Origin: Moroccan‑style blend
Pairings: Honey, citrus, light pastries.
Roast/Tea Style: Bright, refreshing, uplifting.
Hōjicha
A warm, roasted green tea with toasty depth and gentle sweetness.
Aroma: Toasted grain, warm roast, soft umami.
Flavor: Nutty, roasted, lightly sweet.
Finish: Smooth, warm, comforting.
Origin: Japan
Pairings: Chocolate, pastries, milk drinks.
Roast/Tea Style: Cozy, earthy, grounding.
Apple Cider Rooibos
A warm, spiced herbal blend with apple‑cinnamon sweetness.
Aroma: A warm, spiced herbal blend with apple‑cinnamon sweetness.
Flavor: Apple, cinnamon, rooibos warmth.
Finish: Smooth, sweet, cozy.
Origin: Herbal blend
Pairings: Cinnamon pastries, fall desserts.
Roast/Tea Style: Cozy, nostalgic, comforting.
Earl Grey
A timeless citrus‑forward blend with floral depth.
Aroma: Bergamot, orange zest, floral notes.
Flavor: Bright citrus with malty structure.
Finish: Clean, aromatic, lightly sweet.
Origin: Ceylon black tea
Pairings: Shortbread, lemon pastries, milk.
Roast/Tea Style: Classic, refined, aromatic.
Peach Paradise
A lively, fruit‑forward blend with peach and warm spice.
Aroma: Peach, cranberry, floral spice.
Flavor: Sweet peach with subtle spice.
Finish: Bright, sweet, lightly spiced.
Origin: Flavored black tea
Pairings: Fruit pastries, iced tea, honey.
Roast/Tea Style: Vibrant, summery, expressive.
Hibiscus Berry Rooibos
A refreshing, berry‑forward herbal blend with deep color and sweetness.
Aroma: Blueberry, currant, hibiscus.
Flavor: Sweet berry with tart hibiscus lift.
Finish: Smooth, fruity, vibrant.
Origin: Herbal blend
Pairings: Sorbets, fruit bowls, iced tea.
Roast/Tea Style: Bold, juicy, caffeine‑free.
Mango Treat
A vibrant, summery tea with bright mango sweetness.
Aroma: Ripe mango, floral undertones.
Flavor: Sweet, fruity, smooth.
Finish: Long, sweet, tropical.
Origin: Flavored black tea
Pairings: Fruit desserts, iced tea, citrus pastries.
Roast/Tea Style: Playful, bright, refreshing.
Jasmine
A silky, fragrant blend of green tea and jasmine blossoms.
Aroma: Jasmine florals, fresh greens, soft sweetness.
Flavor: Floral, lightly vegetal, gently sweet.
Finish: Smooth, aromatic, lingering jasmine.
Origin: Traditional jasmine green tea
Pairings: Light pastries, fruit, honey.
Roast/Tea Style: Elegant, fragrant, serene.
Masala Chai
A bold, aromatic chai with deep spice and malty richness.
Aroma: Clove, ginger, cardamom, warm spice.
Flavor: Spiced, malty, full‑bodied.
Finish: Strong, warm, lingering spice.
Origin: India‑inspired blend
Pairings: Toast, pastries, milk.
Roast/Tea Style: Dependable, classic, timeless.
Whiskey Barrel (WBAR)
A warm, barrel‑kissed cup with soft sweetness and subtle whiskey aromatics.
Aroma: Oak, vanilla, caramel, whiskey vapor.
Flavor: Smooth caramel, toasted oak, vanilla warmth.
Finish: Rounded, lightly sweet, lingering barrel depth.
Origin: Specialty offering
Pairings: Caramel desserts, pecan pastries, dark chocolate.
Roast/Tea Style: Mature, warm, indulgent.
Fair Trade Decaf Espresso (FTDECAES) — Dark
Bold, smoky, and rich.
Aroma: Dark chocolate, smoke.
Flavor: Deep cocoa with smoky intensity.
Finish: Long, bold, low‑acidity.
Origin: Blend
Pairings: Dark chocolate, biscotti.
Roast/Tea Style: Intense, evening‑ready, robust.
Uganda (UGAN) — Med‑Dark
Rich, dark, and grounding.
Aroma: Dark chocolate, earth.
Flavor: Deep cocoa with earthy undertones.
Finish: Bold, lingering, low‑acidity.
Origin: Uganda, East Africa
Pairings: Dark chocolate, spiced nuts.
Roast/Tea Style: Strong, grounded, bold.
Tanzania (TANZ) — Light‑Medium
Bright, juicy, and lightly wine‑like.
Aroma: Citrus, berry, floral.
Flavor: Berry sweetness with citrus acidity.
Finish: Clean, vibrant, lightly winey.
Origin: Tanzania, East Africa
Pairings: Berry pastries, citrus desserts.
Roast/Tea Style: Lively, expressive, modern.
Sumatra (SUM) — Med‑Dark
Deep, earthy, and bold with herbal depth.
Aroma: Earth, cocoa, warm herbs.
Flavor: Herbal cocoa with dark, grounding tones.
Finish: Long, low‑acid, earthy.
Origin: Sumatra, Indonesia
Pairings: Dark chocolate, spiced pastries, toasted nuts.
Roast/Tea Style: Bold, grounding, elemental.
Peru (PERU) — Medium
Smooth, balanced, and gently sweet.
Aroma: Chocolate, toasted nuts.
Flavor: Cocoa with nutty sweetness.
Finish: Clean, soft, medium‑acidity.
Origin: Peru, South America
Pairings: Almond pastries, chocolate chip cookies.
Roast/Tea Style: Balanced, approachable, classic.
Papua New Guinea (PNG) — Medium
Bright and tropical with citrus lift.
Aroma: Tropical fruit, citrus zest.
Flavor: Fruit‑forward with lively acidity.
Finish: Clean, refreshing, lightly sweet.
Origin: Papua New Guinea, Oceania
Pairings: Fruit pastries, citrus desserts, yogurt.
Roast/Tea Style: Exotic, refreshing, vibrant.
Nicaragua (NIC) — Medium
Smooth and sweet with vanilla warmth.
Aroma: Cocoa, vanilla bean.
Flavor: Chocolate with soft vanilla sweetness.
Finish: Gentle, rounded, comforting.
Origin: Nicaragua, Central America
Pairings: Vanilla pastries, chocolate desserts, biscotti.
Roast/Tea Style: Warm, sweet, inviting.
Mexico (MEX) — Medium
Smooth, nutty, and balanced with gentle citrus.
Aroma: Cocoa, toasted nuts.
Flavor: Nutty sweetness with mild citrus.
Finish: Clean, soft, lightly sweet.
Origin: Mexico, North America
Pairings: Shortbread, nut pastries, milk chocolate.
Roast/Tea Style: Soft, balanced, understated.
Kenya (KENYA) — Light‑Medium
Bright, juicy, and high‑acidity with fruit clarity.
Aroma: Blackcurrant, citrus, floral lift.
Flavor: Grapefruit brightness, berry acidity.
Finish: Clean, vibrant, structured.
Origin: Kenya, East Africa
Pairings: Citrus pastries, berry desserts, yogurt bowls.
Roast/Tea Style: Energetic, expressive, modern.
Robusta (INDOR) — Medium
Bold, earthy, and unapologetically strong.
Aroma: Wood, earth, dark cocoa.
Flavor: Deep earthiness with woody intensity.
Finish: Long, bold, powerful.
Origin: Indonesia
Pairings: Dark chocolate, smoky foods, bold pastries.
Roast/Tea Style: Rugged, intense, elemental.
Honduras (HOND) — Med‑Dark
Deep, sweet, and rounded with brown‑sugar warmth.
Aroma: Chocolate, caramelized sugar.
Flavor: Cocoa richness with brown‑sugar sweetness.
Finish: Smooth, sweet, low‑acidity.
Origin: Honduras, Central America
Pairings: Caramel desserts, nutty pastries, chocolate cake.
Roast/Tea Style: Sweet, grounding, comforting.
Guatemala (GUAT) — Medium
Warm, rich, and spiced with subtle citrus.
Aroma: Cocoa, baking spice, orange peel.
Flavor: Rich chocolate with warm spice.
Finish: Smooth, comforting, lightly citrusy.
Origin: Guatemala, Central America
Pairings: Cinnamon pastries, chocolate desserts, orange sweets.
Roast/Tea Style: Cozy, warm, classic.
Ethiopia (ETHN) — Light‑Medium
Expressive and aromatic with natural fruit complexity.
Aroma: Blueberry, jasmine, ripe strawberry.
Flavor: Berry‑forward with floral lift and wine‑like depth.
Finish: Bright, lingering, lightly sweet.
Origin: Ethiopia, East Africa
Pairings: Berry pastries, dark chocolate, floral desserts.
Roast/Tea Style: Lush, aromatic, artistic.
Costa Rica (COSTA) — Light‑Medium
Luminous and crisp with honeyed sweetness.
Aroma: Citrus zest, honey, soft fruit.
Flavor: Bright citrus, stone fruit, gentle sweetness.
Finish: Clean, refreshing, high‑acidity clarity.
Origin: Costa Rica, Central America
Pairings: Lemon loaf, fruit tarts, honey pastries.
Roast/Tea Style: Vibrant, elegant, uplifting.
Colombia (COLO) — Medium
Bright, structured, and lightly sweet with a clean finish.
Aroma: Caramel, crisp apple, citrus lift.
Flavor: Caramel sweetness with red‑apple acidity.
Finish: Clean, balanced, lightly citrusy.
Origin: Colombia, South America
Pairings: Apple pastries, caramel desserts, citrus tarts.
Roast/Tea Style: Balanced, modern, refreshing.
Brazil (BRAZ) — Medium
Comforting and balanced with soft sweetness and mellow depth.
Aroma: Roasted nuts, cocoa, caramel warmth.
Flavor: Chocolate‑forward with nutty roundness.
Finish: Smooth, gentle, lightly sweet.
Origin: Brazil, South America
Pairings: Banana bread, nut butters, milk chocolate.
Roast/Tea Style: Approachable, classic, endlessly drinkable.
Bali Blue Moon (BALI)
A grounding, velvety cup with deep sweetness and quiet earthiness.
Aroma: Dark chocolate, warm molasses, subtle herbal depth.
Flavor: Earthy cocoa, syrupy sweetness, gentle herbal tones.
Finish: Smooth, lingering, low‑acidity richness.
Origin: Bali, Indonesia
Pairings: Dark chocolate, toasted nuts, spiced pastries.
Roast/Tea Style: Bold, grounding, ritual‑forward.
