Brewed

... on a precisely tuned FETCO extractor

Coffees rotate often for all of our offerings: brewed (drip and pour-over) and espresso (guest).
Please stop by the shop or give us quick call - yes, a telephone call! speak to a live barista! - to find out what is on the menu today.

Guatemala Finca El Injerto - Bourbon

Stumptown Coffee


Elevation - 1500–1900 Meters
Varietals - Bourbon
Process - Washed


Tasting notes: Our Injerto intertwines cognac and chocolate with champagne grapes, apricot and orange marmalade in a balanced cup sweetened by honey.

Arturo Aguirre and son Arturo Jr. cultivate their Bourbon in Guatemala's famed Huehuetenango region near the Mexican border. Their eye for detail extends throughout the process, including cherry flotation, extended fermentation, soaking, drying, and proper storage. The Aguirres consistently approach their crop with a commitment to quality. This year they installed a pre-pulp separator to further eliminate the chance for pulp to enter the fermentation tanks.

Costa Rica Monte Rosa

Barrington Coffee


Origin - Costa Rica
Region - Naranjo
Locality - San Rafael
Mill - Beneficio Monte Rosa
Owner - Matamoros Family
Altitude - 3600-5000’
Varietal - Caturra, others
Process - Washed, patio dried

Rosewater aromatics, brilliant lemony acidity with a sweet, wonderfully creamy mouthfeel. Flavors of filbert and milk chocolate

This striking Costa Rican coffee embodies much of what we look for in a classic Costa Rican cup, but with a luxurious impression of body.

Monte Rosa was founded by the Matamoros family in 1928, with the elaborately shaped sun drying patio pictured above poured first in 1930. The farm is currently managed by Don Efraín Matamoros. Since the 1930’s the family has employed hydroelectric resources to drive the mill. Don Efraín’s contributions to carefully stewarding the farm ecosystem involve fostering biodiversity through companion planting of avocado and careful erosion control practices through the planting of Yucca along the contours of the farm.

Visit the Monte Rosa website to learn more about their beautiful farms and coffee mill.

Monte Rosa is certified by the Rainforest Alliance.

Guatemala El Mangal

Barrington Coffee


Region - San Pedro Necta, Huehuetenango
Farm - Finca Las Rosas
Producer - Rolando Villatoro
Altitude - 4500-4800’
Varietal - Bourbon & Pache
Process - Washed, patio sun dried

Delicate pomegranate and raspberry flavors with a soft, creamy finish.

This coffee has been grown and processed by Rolando Villatoro on his farm Finca Las Rosas. El Mangal is one specific part of the farm that is planted with Bourbon and Pache varietals. Rolando Villatoro’s family has been growing coffee here for four generations. The first trees were planted here by his great grandfather Valentín Villatoro Ventura in the 1920‘s. Rolando Villatoro’s coffees have garnered Cup of Excellence awards for several years in a row. The incredibly high altitude of the farm and the age old Villatoro methodology for producing coffee has yielded this outstanding harvest.

Honduras Los Tuneles

Barrington Coffee


Farm - Finca Los Tuneles
Producer - Juan David Chavez
Locality - La Paz, southwestern Honduras
Altitude - 4921′
Varietal - Catuai & Bourbon
Process - Washed, sun dried on elevated drying tables

Exotic, plush flavors of peach, passion fruit and black raspberry, great mouthfeel, note of clove spice, acidity builds as coffee cools.

The Los Tuneles is one of three outstanding micro lots that we have selected from this year’s harvest in Honduras. Each farm is located in close proximity to Marcala on the southwestern border of Honduras, very close to the border of El Salvador. Each grower is a member of the organic coffee growers cooperative called Cafe Orgánico de Marcala Sud America, or COMSA. Despite the geographic proximity of the farms, each micro lot is distinctive. Subtle variation in microclimate, varietal composition and preparation display the unique character of each farmers coffee.

COMSA is currently comprised of over 300 members. Last year we celebrated the coffee produced by another COMSA member, Seydi Argueta. This year we spotlight the coffees produced by Esther Chavez, Juan Cristóbal Cruz and Juan David Chavez.

Each coffee has been grown without the use of pesticides, herbicides or synthetic fertilizers. Each has been certified at origin by BioLatina.



 

Honduras Los Pinos

Barrington Coffee


Farm- Finca Los Pinos
Producer- Esther Chavez
Locality- La Paz, southwestern Honduras
Altitude- 5230′
Varietal- Catuai
Process- Washed, sun dried on elevated drying tables

Juicy sweet orange, grapefruit, and melon, rounding out into toasted coconut and almond.

The Los Pinos is one of three outstanding micro lots that we have selected from this year’s harvest in Honduras. Each farm is located in close proximity to Marcala on the southwestern border of Honduras, very close to the border of El Salvador. Each grower is a member of the organic coffee growers cooperative called Cafe Orgánico de Marcala Sud America, or COMSA. Despite the geographic proximity of the farms, each micro lot is distinctive. Subtle variation in microclimate, varietal composition and preparation display the unique character of each farmers coffee.

COMSA is currently comprised of over 300 members. Last year we celebrated the coffee produced by another COMSA member, Seydi Argueta. This year we spotlight the coffees produced by Esther Chavez, Juan Cristóbal Cruz and Juan David Chavez.

Each coffee has been grown without the use of pesticides, herbicides or synthetic fertilizers. Each has been certified at origin by BioLatina.


 

Honduras Manasapa

Barrington Coffee


Farm - Finca Manasapa
Producer - Juan Cristóbal Cruz
Locality - Yamaranguila, Intibuca
Altitude - 5839′
Varietal - Catuai & Icatu
Process - Washed, sun dried on elevated drying tables

Delicate floral aroma, velvety body with focused flavors of sweet cocoa and sage, acidity lingers on the finish.

The Manasapa is one of three outstanding micro lots that we have selected from this year’s harvest in Honduras. Each farm is located in close proximity to Marcala on the southwestern border of Honduras, very close to the border of El Salvador. Each grower is a member of the organic coffee growers cooperative called Cafe Orgánico de Marcala Sud America, or COMSA. Despite the geographic proximity of the farms, each micro lot is distinctive. Subtle variation in microclimate, varietal composition and preparation display the unique character of each farmers coffee.

COMSA is currently comprised of over 300 members. Last year we celebrated the coffee produced by another COMSA member, Seydi Argueta. This year we spotlight the coffees produced by Esther Chavez, Juan Cristóbal Cruz and Juan David Chavez.

Each coffee has been grown without the use of pesticides, herbicides or synthetic fertilizers. Each has been certified at origin by BioLatina.


 

Colombia San Sebastian

NOVO Coffee


Origin - Huila, Colombia
Producer - Occicafe Growers Association
Process- washed

A crowd-pleasing nutty and chocolaty cup with subtle notes of molasses and dried cherry.

Colombia Santa Monica

NOVO Coffee


Origin - La Concordia, Colombia
Producer - Cristina Garces
Process- washed

A mellow and balanced cup; nutty and chocolaty with subtle notes of molasses and plum.

Pour-Over

... carefully prepared using Abid Clever Dripper

 

Ethiopia Anyetsu

NOVO Coffee


Origin - Wellega, Ethiopia
Producer - Ninety Plus
Process - Sun-dried

Developed in conjunction with producer Ninety Plus Coffee, Anyetsu is an exclusive Novo brand.  Always a fruit forward, sun-dried Ethiopian coffee, nuances can range from floral to chocolate to banana and beyond.

Panama Bambito

NOVO Coffee


Origin - Volcan, Panama
Producer - Bambito Estate
Process - Washed

Silky mouthfeel with notes of vanilla, caramel, walnut, and hints of jasmine.

Kenya Gatomboya

Stumptown Coffee


Elevation - 1770 Meters
Varietals - SL28, SL34
Process - Kenya Process


Tasting notes: Layers of brown sugar sweetness weave through heady flavors of port, black currant and plum forming a cohesive and complex cup with a buttery textured finish.

The Gatomboya washing station is a member of the Barichu Cooperative Society. Despite a drop in over 40% in production, in part to Coffee Berry Disease, Gatomboya still produced excellent quality. Gatomboya’s producers cultivated this lot under shade. After depulping, coffee beans are fermented overnight, washed, fermented again for up to 24 hours, washed thoroughly in elongated channels, and soaked again. The parchment gets skin dried first, followed by 9 to 10 days drying on raised beds with seven days of rest after drying.

Ethiopia Mordecofe Reserve

Stumptown Coffee


Elevation - 1700–1900 Meters
Varietals - Heirloom
Process - Washed


Tasting notes: Honeydew, peach juice and blackberry adorn a cup enriched by huckleberry and apricot drenched in bergamot oil and lavender.

This amazing lot, cultivated on Haile Gebre’s farm, stems from variety trials which began back in 2009. He selected plants that conjured Gesha-like flavors in the cup. Although the trials haven’t conclusively identified these heirloom varieties, these plants display physical qualities remarkably similar to Gesha including elongated beans and longer than average leaves. And then we tasted it. We’re honored to present the first Grand Cru from Mordecofe, our longest Direct Trade relationship in Ethiopia.

Ethiopia Sheeva

Barrington Coffee


Region- Oromia & Yirgacheffe, Ethiopia
Altitude- 5900 to 6700’
Varietals- Heirloom
Process- Washed

We received a 93 point score for this coffee in June of 2013 from Coffee Review.

Lemon grass, Szechuan pepper, ripe grape to raisin, sandalwood, ginseng, sweet prickly peach. Surprises, layers, depth, delicacy.

Sheeva is a blend of meticulously picked and washed coffees from the Oromia and Yirgacheffe regions of Ethiopia. Each component hails from Ethiopian grower partnerships that we hold dear and continue to carefully cultivate so that they will not only sustain, but flourish. The coffee varieties comprised in the Sheeva are numerous and all are heirlooms. Their combination offers up a myriad of delicate aromas and flavors.

Sheeva is the first coffee we have created for our Ceres Project©. The Ceres Project© is devoted to breaking new ground in the realm of blending super premium coffees to create a signature experience. The coffees we employ are born of daring coffee farming projects and obsessive coffee preparation. With these ingredients we shape new tastes.

2013 is the twentieth year that we have roasted coffee together as Barrington Coffee. We really hope you will enjoy our offerings as part of the Ceres Project© as we move into our twenties. This will most certainly be an adventure from sublime to decadent.

Sumatra Aceh Coop

Barrington Coffee


Region- Central Aceh Province, Sumatra
Locality- Bener Meriah
Cooperative- Koperasi Gayo Linge Organic Coffee Cooperative (GLOC)
Altitude- 3300-4500′
Varietal- Catimor, Bourbon, Timtim and others
Process- Wet Hulled, sun dried

Syrupy body and low acidity with chocolate, black cherry and subtle earthy flavors. This coffee is grown by members of the Gayo Linge Organic Coffee Cooperative in the highlands of the Aceh Province in Northern Sumatra. Gayo Linge is a relatively new cooperative that was formed in August of 2008. This year, the Cooperative was comprised of 2274 members that each typically cultivate several acre farms throughout 30 villages. All of their coffee is shade grown and is produced without the use of pesticides, herbicides, synthetic fertilizers. Companion planting with vegetables, fruit and palm sugar is the norm. Once picked, the seeds are Wet Hulled during their preparation and are then sun-dried and carefully hand picked before export. Wet Hulled process coffee is slightly cleaner than its natural process cousin, as it involves a soaking stage in water prior to being stripped of its hull. The coffee retains an exotic Indonesian character. Because of its wonderfully syrupy body, this coffee is a great choice for those who enjoy their coffee with milk or cream even at our light roast treatment.

Our Organic coffees are certified organic at origin by the National Organic Program (NOP). The United States Department of Agriculture (USDA) certifies our Roastery to process 100% Certified Organic coffee through Baystate Organic Certifiers (Winchendon, MA). We strongly support organic agriculture and farming without the use of pesticides, herbicides, synthetic fertilizers.

Honduras Micro Lot Horizontal Tasting Menu 2013

Barrington Coffee


Celebrating three coffee growers from the Honduran coffee cooperative Café Orgánico de Marcala Sud America (COMSA)

We are thrilled to share three outstanding micro lots selected from this year's harvest; Los Pinos, Manasapa, and Los Tuneles. Each farm is located in close proximity to Marcala on the southwestern border of Honduras, close to El Salvador.  Each grower is a member of the organic coffee growers cooperative (COMSA). Despite geographic proximity of the farms, each micro lot is distinctive. Subtle variation in microclimate, varietal composition, and preparation display the unique character of each farmers coffee.
 
COMSA is currently comprised of over 300 members. Last year we celebrated the coffee produced by another COMSA member, Seydi Argueta. This year we spotlight the coffees produced by Esther Chavez, Juan Cristóbal Cruz and Juan David Chavez.
 
Each coffee has been grown without the use of pesticides, herbicides or synthetic fertilizers. Each has been certified at origin by BioLatina.
 
Los Pinos

Farm - Finca Los Pinos                                   Producer - Esther Chavez
Locality - La Paz                                        Altitude - 5230’
Varietal - Catuai                                        Process - Washed, sun dried on elevated drying tables

Profile- Juicy sweet orange, grapefruit, and melon, rounding out into toasted coconut and almond.
 
Manasapa

Farm - Finca Manasapa                              Producer - Juan Cristóbal Cruz
Locality - Yamaranguila, Intibuca                  Altitude - 5839’
Varietal - Catuai, Icatu                           Process - Washed, sun dried on elevated drying tables

Profile-Delicate floral aroma, velvety body with focused flavors of sweet cocoa and sage, acidity lingers on the finish.
 
Los Tuneles

Farm - Finca Los Tuneles                               Producer - Juan David Chavez
Locality- La Paz                                       Altitude - 4921’
Varietal- Catuai, Bourbon                              Process - Washed, sun dried on elevated drying tables

Profile- Exotic, plush flavors of peach, passion fruit and black raspberry, great mouthfeel, note of clove spice, acidity builds as coffee cools.


 

The Natural

Barrington Coffee


Region- Sidama, Ethiopia
Washing Station- Guji
Varietal- Mixed heirlooms
Process- Natural, dried on raised beds

Candied wild blueberry, deeply earthy, lingering spice.

This coffee pulls out all the stops; wonderful and focused when served black as either drip or press, like an incredible dessert when combined with condiments, and intensely saturated when served as an extraction through the espresso machine.

“The Natural” refers to the manner in which this coffee is processed. The coffee cherry is dried in the sun on elevated tables. Once dried, the seeds are extracted from the dried fruit and hull. Careful hand sorting throughout the process keeps the cup clean. The beauty of this method is that when properly executed it develops elaborate fruit and berry flavors. In this case, intense, candied blueberry is the result.

After drying, the seeds are sealed in Grain-Pro barrier packaging in Ethiopia and then sent on their way to our Roastery where we preserve the green coffee under hermetic seal until it is roasted.

This coffee is part of our Barrington Coffee Green Seal Program©.

Ethiopia Yirgacheffe Kochere

Barrington Coffee


Region- Yirgacheffe, Ethiopian Highlands
Locality- Kochere
Altitude- 5900-6500′
Washing Station- Alemu, Gediyo
Varietal- Native heirloom varietals
Process- Washed, sun dried

Honey and flowers, juicy clementine, bergamot.

This beautiful, washed Yirgacheffe was prepared at the Alemu Washing Station in the Mendero Mountains just to the south of Sidama. Alemu is one of several coffee preparation stations that is a part of the Kochere Coffee Cooperative, comprised of approximately 500 farmers. We are big fans of coffee from the Kochere Cooperative as the care and pride the members take in the cultivation and preparation of their coffees shows beautifully in the cup, year in and out.

Ethiopia is the birthplace of coffee. Coffee trees are native to Ethiopia and coffee grows wild throughout the countryside. Ethiopia has an incredibly broad diversity of coffee growing regions, of which Harrar, Sidama, Yirgacheffe and Djimmah are the best known. A great Yirgacheffe such as this Kochere possesses focused citrus flavors that are offset by herbal qualities. These flavors and soft impression of body evoke a coffee with pronounced tea like characteristics.

Espresso

always serving
Barrington Gold
... pulled on a glorious Mirage Bastone

limited time offering
rotating weekly

Barrington Gold

Barrington Coffee Roasting Company


Region - Americas, Southeast Asia
Varietals - Bourbon, Paca, Catuai 65, S-795, others
Process- Washed, pulped natural and conditioned

Barrington Coffee Roasting Company carefully roasts and blends this coffee to bring out the finest qualities of espresso coffee – sweet caramel, chocolate, spice and hints of dried fruit. When properly extracted it yields spectacular crema and a long smooth finish. To attain this perfection, they source coffees that are naturally very low in acidity and extraordinarily high in body. When the otherwise subtle and delicate flavors of these coffees are concentrated through the high pressure extraction of an espresso machine the qualities are magnified to an essential level. This proprietary blend includes aged and conditioned coffees from Asia and South America.


 

Hair Bender

Stumptown Coffee

Tasting notes: Coffees from every major producing region provide the individual components of this complex sweet and savory blend which yields flavors of milk chocolate, caramel, jasmine, meyer lemon, apricot and pineapple.

Hair Bender is a complex blend featuring coffee from all three of the major growing regions; Latin America, East Africa and Indonesia. We devote constant attention to Hair Bender and are proud of its status as our most popular coffee. We often say our dedication to coffee at the farm level, including how the coffee is grown, picked, separated and processed is what sets Stumptown apart. The Hair Bender is no exception to this rule.

Unlike many other espressos of the world, Hair Bender features fully washed coffee as its backbone, and can have five to eight different coffees at any given time. We hand select these coffees to provide clarity along with the sweetness and complexity we are seeking. We continually taste this blend and each of its components (on the cupping table as well as espresso) to maintain the balance of flavors.

Ethiopia Mordecofe

Stumptown Coffee


Elevation - 1700–1900 Meters
Varietals - Heirloom
Process - Washed


Tasting notes: Orange blossom and bergamot aromas converge with flavors of lime, peach, hops and black tea in a heavy bodied cup.

Haile Gebre and Stumptown arranged a method to track cherry selection. This practice opened up the opportunity to extract some interesting flavor combinations by selecting from various plots on his farm. Haile still develops his nursery with new plant material which enables him to continue the proper renovation that’s so vital to Ethiopia's genetic coffee history. After fermentation, the coffee is washed thoroughly in channels before it is soaked and sun dried on raised beds.

India Kalledevarapura

Barrington Coffee


Region- Karnataka
Locality- Mysore/Manjarabad
Altitude- 3800-4400′
Varietal- S-795
Process- Washed, sun dried on patio and raised beds

Sweet, delicate, buttery and creamy with filbert and milk chocolate flavors.

This super smooth cup is basked in classic Indian character. It is grown in the Western Ghat mountains by D.M. Purnesh who owns and stewards this land. His complex approach to poly-culture farming includes providing a dense shade canopy of silver oak, jack fruit and fig with companion planting in the understory of vanilla, cardamom, and pepper vines. The orchard is home to a broad diversity of fauna including Jungle Pigeon, owl, deer, fox and wild boar.

The farm dates back to 1865 when it was first established by the British. In 1950, the farm changed hands to Purnesh and, in turn, has undergone several changes regarding the coffee varieties planted there. The S-795 variety is now the primary cultivar. S-795 was created in the 1940’s by crossing two older Indian varieties, Kents and S-288.

This coffee shines in the press and as espresso. Let us know if you would like further details or our suggestions for preparation. Enjoy!

Ethiopia The Natural

Barrington Coffee


Region- Sidama, Ethiopia
Washing Station- Guji
Varietal- Mixed heirlooms
Process- Natural, dried on raised beds

Candied wild blueberry, deeply earthy, lingering spice.

This coffee pulls out all the stops; wonderful and focused when served black as either drip or press, like an incredible dessert when combined with condiments, and intensely saturated when served as an extraction through the espresso machine.

“The Natural” refers to the manner in which this coffee is processed. The coffee cherry is dried in the sun on elevated tables. Once dried, the seeds are extracted from the dried fruit and hull. Careful hand sorting throughout the process keeps the cup clean. The beauty of this method is that when properly executed it develops elaborate fruit and berry flavors. In this case, intense, candied blueberry is the result.

After drying, the seeds are sealed in Grain-Pro barrier packaging in Ethiopia and then sent on their way to our Roastery where we preserve the green coffee under hermetic seal until it is roasted.

This coffee is part of our Barrington Coffee Green Seal Program©.

Ethiopia Belekatu

NOVO coffee


Origin - Yirgacheffe, Ethiopia
Producer - Ninety Plus Coffee
Varietal - Local Heirlooms
Process - Sun-dried

Bright lemon, flowers, spices, sweet and earthy finish.

Ethiopia Anyetsu

NOVO coffee


Origin- Welega Ethiopia
Producer- Ninety Plus Coffee
Varietal- Local Heirlooms
Process- Sun-dried

Ripe berries and stone fruit mingle with raw earth and mystical african fragrances in this thik and sweet shot to behold

Espresso NOVO

NOVO coffee


Origin- Ethiopia, Columbia, Panama
Producer- Various
Process- Sun-dried and washed

NOVO's signature espresso – designed, roasted, and blended for all around drinkability. Well balanced, great straight or with milk. Blend components usually consist of coffees from Ethiopia, Panama, and Colombia, with an occasional fresh guest.

#165

Barrington Coffee Roasting Company


Origin- Ethiopia and El Salvador
Varietal- Mixed heirlooms and Bourbon-Paca
Process- Washed and Pulped Natural

BCRC received a 91 point score for this coffee in July of 2010 from Coffee Review.

Red berry flavors that transition to sweet, warm caramel. Clean and focused with a caramelized sugar richness that follows up the brilliant splash of juicy acidity. We created this espresso blend to broaden the Barrington Coffee espresso experience. Where the Barrington Gold is deep and dense, the 165 is simple and sweet.

 

Villa Daterra

Barrington Coffee Roasting Company


Region - Mogiana, Cerrado, Brazil
Farm - Daterra
Owner - Louis Pascoal
Altitude - 3800′
Varietal - Bourbon Peaberry & Mundo Novo
Process - Pulped Natural and Natural, sun dried with drum finishing
Growing Season - 2013

Through the espresso machine…racy with flavors of sweet caramel, Mexican hot chocolate, banana bread, flowers and incense. Juicy and clean. Excels in the long.

We have created this espresso blend from two Daterra Farms coffees; the 2013 Villa Borghesi and the 2013 Bourbon Peaberry. This is a combination we arrived at after extensive blending in our lab. Our hope is that you will find it easy to prepare and even easier to drink.

Luis Pascoal is the owner of the Daterra Farms in Brazil. He is a coffee pioneer who has embraced an appellation approach to growing coffee. Coffee varietal integrity, careful geographic identification, and steadfast attention to preserving green coffee character are the hallmarks of his approach at Daterra Farms. With this approach, each year he is able to create a broad palate of dazzling flavor profiles that excel for espresso preparation.

Once prepared and dried, these coffees have been hermetically sealed at the farm through the proprietary Daterra Farms Penta System. This seal protects the delicate nature of the coffee during its transport and storage. We break this seal only when an order arrives for the coffee to be roasted.  Daterra was the first farm to receive certification from the Rainforest Alliance in Brazil. Visit the farm on line and learn a whole lot more about the exceptional coffee grown at the Daterra farms.
 

Tea

Current Tea Menu

  Black

Taiwan Ruby (Hong Yue Premium)               Nantou, Taiwan
 
a rare and special cross breed of Burmese wild tea and Taiwan wild tea rendering a deep
red infusion with distinctive aromas of clove, wintergreen, camphor, red date, raisin
and cinnamon. a must try for those who love high grade and strong flavored black tea 
     
 
Golden Assam  single estate                  Assam, India
 
even grade leaves and golden buds of this tea from sub-tropical valleys of Assam yield
gutsy, bold infusion - sweet, robust and malty with notes of fruity raisin and date sugar
   

Earl Grey Supreme  organic fair trade        a blend

special reserve smooth liquoring Keemun and a bold flavored Yunnan infused with natural
essential oil pressed from bergamot citrus fruits


Golden Yunnan  organic fair trade           Yunnan, China
 
from ancient tea trees. deeply flavored infusion; notes of peppery spice, chocolate,
sweet raisin, and a malty finish


  Oolong

Wu Yi  organic                                Fujian, China

rich with a roasted aroma, notes of raisin sugar, honey-suckle, and toasted barley.
 
Bao Zhong                                    Taiwan

twisted emerald colored leaves provide a fresh and delicate infusion with flowery notes of
lilac and lily


  Green

Sencha  organic                               Kagoshima, Japan
 
the highest grade traditional green with a rich smooth mouthfeel and long-lasting fresh flavor
 
Genmaicha  organic                           Shizuoka, Japan
 
developed by Zen monks who mixed green tea with the browned rice stuck to the bottom of
their cauldrons, this radiant yellow-green infusion is smooth and mild with a warming and
toasty aroma and lasting sweet finish
 
Jade Cloud (Green Jade) organic              Western Hubei, China
 
aroma of toasted chestnut and bluegrass; mellow and refreshing with low astringency from
the earliest spring batches
 
Jasmine Pearl organic                        Fujian and Yunnan, China
 
hand-rolled tender leaf and bud; mildly sweet flavor and heady aroma of jasmine          


  White

Silver Needle (Bai Hao Yin Zhen) organic    Fujian, China

hand harvested from first flush buds of Fujian’s unique Fuding Da Hao varietal prized for its
large silvery buds and delicious sweet flavor  


  Yellow

Yellow Buds                                  Yunnan, China

a unique tea consisting only of the first flush spring buds picked in early mornin hours, fired
lighter than green tea then wrapped in a parchment material resulting in tender flavor with
delicate notes of moist earth, flowers, and cloudberries


  Botanicals

Golden Chamomile Blossoms organic          Egypt

noted for its calming qualities,  mildly sweet and fruity flavor and soothing floral aroma

Peppermint  organic                          Pacific NW, USA

soothing to digestive system, aids focus and clear thinking

Lemon Spice   organic                        a blend

lemongrass and ginger root with cardamom, licorice root, black pepper, and peppermint
                                                                              
Ginger        organic                         Jiangxi, China

known to boost immune systems; folk preventative medicine for colds, flues and hangovers (!)
fresh pungent flavor in a sweet and mildly spicy infusion

Tangerine-Ginger                            a blend

stimulating ginger root and adaptogenic, wild-harvested Schizandra berries are balanced with
natural essential oils of citrus and rare herbs to produce a full-bodied and invigorating drink with
a complex bouquet of sweet, spicy, tart and fruity notes
                                                                             
Mountain Tea  (Sideritis/Ironwort)           Thessaly, Greece

foraged from the foothills of the home of the Gods,  this herb is traditionally used in
Mediterranean regions to aid digestion, strengthen the immune system, suppress common cold,
flu and other viruses, fight allergies and help shortness of breath, sinus congestion, and even
pain and mild anxiety