WFM Coffee & Juice Bar

Floral, juicy peach, honey. Carmen estate is a 24-hectare farm in the volcan valley of chiriqui, panama. The farm is located at 1700 meters and grows a mix of catuai, caturra, and typica varieties under a shade canopy. Every year the ripe coffee cherries are carefully hand-picked by members of the nobes-bugle indigenous people in the dry weather of late december through the end of march. The third generation owner of carmen, carlos aguiera franceschi uses an eco-pulper to remove the cherry husk and pulp from his coffee and then uses a combination of sun and machine drying to perfectly prepare the beans.

Black cherry, black currant, black tea. The kilimanjaro volcanic coffee growers association (kvcga) are 423 small-holder farmers who grow coffee at the base of mt. Kilimanjaro in tanzania. Their small coffee gardens border the bigger machare coffee estate from which we also buy coffee and whose owners assist and advise their small-holder neighbors. There are 15 micro-cpu's (central processing units) set up throughout each sub-village where the farmers live in order to minimize the travel distance for each farmer to deliver their freshly picked coffee cherries by foot and wheel barrel. The farms range in elevation from 1350-1550 meters and they grow a mixture of kent coffee varieties, originally from india, in kilimajaro's volcanic soils.

Dried berries, cocoa, spice. Just south of the great rift valley is the region of yirgacheffe. The small-scale farmers here grow their coffee intermixed with fruit trees and false banana (a main food staple) in garden-size plots beside their traditionally round thatch-roofed homes. The high elevation of the yirgacheffe region contributes to the intense aromatic characteristics of the coffee. Our lot was produced using a natural sun-dried process. This means the coffee cherries were harvested and allowed to dry around the beans inside. This method helps develop a deep body and tones of dried fruit and spice in the cup.

Creamy milk chocolate and roasted pecans. The zaragoza name comes from one of the primary communities within the 21st of september coffee cooperative in the southern state of oaxaca. Thirty-five percent of the co-op is made of up women farm owners and in 2008 allegro began to purchase exclusive lots of their coffees in addition to the regular lots.

Our agustino forest colombia is grown by the asoguar (la argentina forest ranger association) in the municipality of san agustin, huila. There are 104 members of the group composed of indigenous and afro-descendant families. The aim of the group is towards environmental conservation and producing socially sustainable alternatives to illicit crops.

Sweet and‏ crisp with notes of milk chocolate, white peach and honey. The dota co-op is located in santa maria de dota, a high mountain valley in the tarrazu region of costa rica. Allegro began sourcing coffee from dota in the 90's making it one of our longest standing relationships. 87% of the dota valley is a forest preserve. A graduate from earth university, ortencia, is in charge of the co-ops environmental program which includes: earth worm composting, bio-gas production, water conservation, and shade management. The farm also runs a small test organic farm to teach the members how to grow coffee using ecologically-friendly methods. Funds from the sale of this coffee go to support the earth university scholorship program.

Butterscotch candy, cocoa with a nice balance between body and acidity. Allegro has been sourcing coffee for over 10 years from la bolsa. The name "la bolsa" comes from the farm's location—it sits like a little "pocket" or "bag" in between the rocky cliffs of a steep valley in the huehuetenango region of guatemala. The farm is owned by maria elena vides de ovalle and managed by her son renardo. An abundance of fresh water on the farm allows for the use of traditional washed processing for the coffee. They grow a field blend of of bourbon and caturra varieties.

Intense and complex with notes of plush red wine, blackberry, currant, grapefruit and lemon with juicy acidity and syrupy body. The growing area that lies between mt. Kenya and the aberdare mountain range yields the world's finest coffees. These great coffees are typically grown on tiny half acre farms by members of cooperative washing stations, or on small independent family farms. The elevation of these farms runs between 5,000-6,500 feet and they are blessed with rich, red volcanic soils. The exceptional flavor of these coffees are mostly due to the varietal types grown here (called sl28 and sl34) . Our grand cru mark represents a rotating selection of the top lots sold at the weekly auctions in nairobi and direct purchases from a couple of individual family farms—mamuto and ndaria.

Woodsy and‏ wild with a sweet caramel finish. The aromas of this coffee conjure up images of the rich compost from a forest floor— moss, crushed leaves, and wild mushrooms—offset with a sweet butterscotch finish and almost chewy body. The best coffees from sulawesi come from an area known as torajaland on the northern petal of this orchid-shaped island. Coffee is grown here in tiny backyard gardens alongside tropical fruit and mixed spices which add to the dimension of inherent flavor notes in the beans. Our beans come specifically from small-scale farmers in a sub-region of toraja known as sapan minanga.

Heavy-bodied with‏ unique herbal tones. Our lintong beans come from farms in lintong nihuta—a renowned coffee community on the southern border of lake toba (the world's largest volcanic crater lake) . The coffee comes from a collective which sources beans from the indigenous batak people of northern sumatra. The coffee is processed using the local "wet hulled" method (called giling basah) , which tends to leave the coffee with a more rustic flavor profile. After processing, the coffee is triple hand picked and density sorted to remove defects.

Notes of citrus, apricot, milk chocolate, and caramel. Selva negra estate—a farm allegro has partnered with since the early 90's—provides the base for our organic breakfast blend. One third of selva negra is reserved as virgin forest, one third is for shade grown coffee and the remaining third for other projects including a rotating herding system, organic horticulture, worm composting, and an organic mushroom project which will provide an additional food source for workers on the farm. In addition to selva negra, we blend with an ethiopian coffee called moredocofe, one of the few rainforest alliance coffees in ethiopia. Allegro has been purchasing from this beautifully forested farm for three years. This combination of beans creates a lively blend, bursting with citrus, apricot, milk chocolate, and caramel notes.

Balanced, sweet‏ and chocolaty a blend from small-holder women farmers in oaxaca, mexico and san ignacio, peru. In the past the women's beans were mixed with respective male co-ops to make many fine coffee lots. We noticed over the years that on the cupping table the women's coffees outshined the men's. That, and the fact that historically female coffee growers received little recognition for their hard work, we decided to ask that beans be separated to make a women's super lot. Café la dueña is the end result.

Huge body and complexity—herbal and fruit-tinged the idea behind this blend was to bring together the flavors of three great growing regions on three different continents—fruit notes from the guji district of ethiopia, earth tones from aceh in northern sumatra and chocolaty sweetness from huehuetenango, guatemala. When combined each coffee's unique characteristics creates a powerfully flavorful and satisfying cup.

Mellow, roasted nuts, cocoa. This blend is comprised of beans from smithsonian bird-friendly certified farms in matagalpa, nicaragua and chiapas, mexico. This strict shade certification ensures multi-layers of shade canopy over the coffee and provides a protective habitat for migratory bird populations.

Sweet, smoky and smooth. In 2008, we established relationships with three co-ops in the town of san ignacio, peru called aprocasi, chirinos, and frontera. Farmers in san ignacio enthusiastically adhere to an integrated system of farming that allows for no chemicals to be used. They say, "if you use a chemical to kill a pest, then you also kill its predator, thus killing the entire ecosystem. " The monies they receive from their fair trade premium go to social programs and technical farm support.

Spicy, sweet‏ and smoky. This is a blend based on contrast. We take a light roasted base blend of high mountain latin american beans and to that add some of our pacific rim influenced french roast to create a coffee that is as distinctive in taste as it is in appearance.

Syrupy and deeply sweet we wanted a blend where we could combine the flavors from what we used to call an'al fine' roast (a musical term that means'to the end') of a special east african lot and a highland guatemala lot. At this slightly'darker' roast level these bright and fruit forward coffees turn syrupy and deeply sweet, and the combination of the two make for a real powerhouse cup.

Intense berry and spice notes exotic and complex with notes of dried cherry, strawberry, tobacco, nutmeg and fragrant wood. This fruity and wild intermingling pays homage to the greatness of arabica coffee's birthplace–ethiopia. We blend naturally sun-dried coffees from the motherland's many diverse growing regions.

Deep and syrupy with notes of maple, golden raisin, and black mission fig. Café ubuntu is a delicious combination of flavors from four distinctive east african coffees, rwanda kinunu, burundi burenza, tanzania machare, and zambia terranova. These carfeully selected and meticulously processed coffees join harmoniously together to create a cup with great depth and sweetness with rich notes of golden raisin, maple and fig. We named this blend café ubuntu to highlight the interconnectedness of all of us working to provide better lives for families in maai mahiu, better lives for allegro coffee growers in east africa and better lives for our customers through the connections that drinking truly excellent coffee together brings.

Deep berry and spice undertones and a rich syrupy body. Lush and syrupy with notes of black cherries, chocolate, and sweet spices. The world's first coffee blend was a combination of arabian beans shipped through the now defunct port of moka (in the present day country of yemen) and beans from the old east indies colony of java in indonesia. In our classic interpretation of this ancient blend we use generous amounts of exotic, fruit-tinged east african and arabian coffees mixed with syrupy and spicy beans from indonesia.

Rich and smooth. A blend of beans from central america roasted to the ideal degree to highlight sweetness and accentuate body. This smooth mid-range roast is great any time of day.

Sweet aromas of cocoa and toasted almonds balanced with a mild citrus sparkle and a long caramel finish. Our rainforest blend combines beans from three farms—guatemala's la bolsa, costa rica's santa anita, and nicaragua's la bastilla. All three farms follow the tenets of the rainforest alliance certification. This includes superior housing and schools for the workers on the farm; ecological farming practices—such as manual weeding and shade trees; and the reuse of farming bi-products—such as converting coffee mucilage into bio-gas to run the worker's kitchen's and composting the coffee cherry for use as fertilizer.

Full-bodied and smoky. The name french roast may be common, but our version is not. It's heavier, sweeter and richer than most—sweet and smoky with notes of stewed berries and black pepper. With artisan care our roasters take beans from latin america known for their bright berry notes and carefully roast them into an aggressively dark, but seductively syrupy and smoky elixir.

Dried berries, cocoa, spice. Just south of the great rift valley is the region of yirgacheffe. The small-scale farmers here grow their coffee intermixed with fruit trees and false banana (a main food staple) in garden-size plots beside their traditionally round thatch-roofed homes. The high elevation of the yirgacheffe region contributes to the intense aromatic characteristics of the coffee. Our lot was produced using a natural sun-dried process. This means the coffee cherries were harvested and allowed to dry around the beans inside. This method helps develop a deep body and tones of dried fruit and spice in the cup.

Creamy milk chocolate and roasted pecans.The zaragoza name comes from one of the primary communities within the 21st of september coffee cooperative in the southern state of oaxaca. Thirty-five percent of the co-op is made of up women farm owners and in 2008 allegro began to purchase exclusive lots of their coffees in addition to the regular lots.

Notes of citrus, apricot, milk chocolate, and caramel.Selva negra estate—a farm allegro has partnered with since the early 90's—provides the base for our organic breakfast blend. One third of selva negra is reserved as virgin forest, one third is for shade grown coffee and the remaining third for other projects including a rotating herding system, organic horticulture, worm composting, and an organic mushroom project which will provide an additional food source for workers on the farm. In addition to selva negra, we blend with an ethiopian coffee called moredocofe, one of the few rainforest alliance coffees in ethiopia. Allegro has been purchasing from this beautifully forested farm for three years. This combination of beans creates a lively blend, bursting with citrus, apricot, milk chocolate, and caramel notes.

Balanced, sweet and chocolaty a blend from small-holder women farmers in oaxaca, mexico and san ignacio, peru. In the past the women's beans were mixed with respective male co-ops to make many fine coffee lots. We noticed over the years that on the cupping table the women's coffees outshined the men's. That, and the fact that historically female coffee growers received little recognition for their hard work, we decided to ask that beans be separated to make a women's super lot. Café la dueña is the end result.

Huge body‏ and complexity—herbal and fruit-tinged the idea behind this blend was to bring together the flavors of three great growing regions on three different continents—fruit notes from the guji district of ethiopia, earth tones from aceh in northern sumatra and chocolaty sweetness from huehuetenango, guatemala. When combined each coffee's unique characteristics creates a powerfully flavorful and satisfying cup.

Mellow, roasted nuts, cocoa. This blend is comprised of beans from smithsonian bird-friendly certified farms in matagalpa, nicaragua and chiapas, mexico. This strict shade certification ensures multi-layers of shade canopy over the coffee and provides a protective habitat for migratory bird populations.

Spicy, sweet and smoky. This is a blend based on contrast. We take a light roasted base blend of high mountain latin american beans and to that add some of our pacific rim influenced french roast to create a coffee that is as distinctive in taste as it is in appearance.

Syrupy, sweet and spicy. This powerhouse coffee is an ideal foundation for a first-rate cappuccino or caffe latte. Coffees from the americas are combined with select pacific rim beans and roasted to a deep, dark, oily brown. This measured, but aggressive style of roast transforms the unique characteristics of beans from the two different continents into a hearty and supremely satisfying organic blend. One of the coffees used in our espresso sierra is from a farm called santa catarina, located in chiapas, mexico. This double certified coffee farm acts as an environmental buffer on the border of the truinfo biosphere reserve. This misty cloudforest is in constant threat from deforestation but the fully shaded coffee farm helps protect it from illegal logging and soil erosion. Allegro has been buying coffee from st. catarina since 1997.

Sweet, smoky and smooth. In 2008, we established relationships with three co-ops in the town of san ignacio, peru called aprocasi, chirinos, and frontera. Farmers in san ignacio enthusiastically adhere to an integrated system of farming that allows for no chemicals to be used. They say, "if you use a chemical to kill a pest, then you also kill its predator, thus killing the entire ecosystem. " The monies they receive from their fair trade premium go to social programs and technical farm support.

Dried berries, cocoa, spice. Just south of the great rift valley is the region of yirgacheffe. The small-scale farmers here grow their coffee intermixed with fruit trees and false banana (a main food staple) in garden-size plots beside their traditionally round thatch-roofed homes. The high elevation of the yirgacheffe region contributes to the intense aromatic characteristics of the coffee. Our lot was produced using a natural sun-dried process. This means the coffee cherries were harvested and allowed to dry around the beans inside. This method helps develop a deep body and tones of dried fruit and spice in the cup.

Creamy milk chocolate and roasted pecans. The zaragoza name comes from one of the primary communities within the 21st of september coffee cooperative in the southern state of oaxaca. Thirty-five percent of the co-op is made of up women farm owners and in 2008 allegro began to purchase exclusive lots of their coffees in addition to the regular lots.

Notes of citrus, apricot, milk chocolate, and caramel. Selva negra estate—a farm allegro has partnered with since the early 90's—provides the base for our organic breakfast blend. One third of selva negra is reserved as virgin forest, one third is for shade grown coffee and the remaining third for other projects including a rotating herding system, organic horticulture, worm composting, and an organic mushroom project which will provide an additional food source for workers on the farm. In addition to selva negra, we blend with an ethiopian coffee called moredocofe, one of the few rainforest alliance coffees in ethiopia. Allegro has been purchasing from this beautifully forested farm for three years. This combination of beans creates a lively blend, bursting with citrus, apricot, milk chocolate, and caramel notes.

Balanced, sweet and chocolaty a blend from small-holder women farmers in oaxaca, mexico and san ignacio, peru. In the past the women's beans were mixed with respective male co-ops to make many fine coffee lots. We noticed over the years that on the cupping table the women's coffees outshined the men's. That, and the fact that historically female coffee growers received little recognition for their hard work, we decided to ask that beans be separated to make a women's super lot. Café la dueña is the end result.

Huge body‏ and complexity—herbal and fruit-tinged the idea behind this blend was to bring together the flavors of three great growing regions on three different continents—fruit notes from the guji district of ethiopia, earth tones from aceh in northern sumatra and chocolaty sweetness from huehuetenango, guatemala. When combined each coffee's unique characteristics creates a powerfully flavorful and satisfying cup.

Mellow, roasted nuts, cocoa.This blend is comprised of beans from smithsonian bird-friendly certified farms in matagalpa, nicaragua and chiapas, mexico. This strict shade certification ensures multi-layers of shade canopy over the coffee and provides a protective habitat for migratory bird populations.

Spicy, sweet and smoky. This is a blend based on contrast. We take a light roasted base blend of high mountain latin american beans and to that add some of our pacific rim influenced french roast to create a coffee that is as distinctive in taste as it is in appearance.

Syrupy, sweet and spicy. This powerhouse coffee is an ideal foundation for a first-rate cappuccino or caffe latte. Coffees from the americas are combined with select pacific rim beans and roasted to a deep, dark, oily brown. This measured, but aggressive style of roast transforms the unique characteristics of beans from the two different continents into a hearty and supremely satisfying organic blend. One of the coffees used in our espresso sierra is from a farm called santa catarina, located in chiapas, mexico. This double certified coffee farm acts as an environmental buffer on the border of the truinfo biosphere reserve. This misty cloudforest is in constant threat from deforestation but the fully shaded coffee farm helps protect it from illegal logging and soil erosion. Allegro has been buying coffee from st. catarina since 1997.

Sweet, smoky‏ and smooth.In 2008, we established relationships with three co-ops in the town of san ignacio, peru called aprocasi, chirinos, and frontera. Farmers in san ignacio enthusiastically adhere to an integrated system of farming that allows for no chemicals to be used. They say, "if you use a chemical to kill a pest, then you also kill its predator, thus killing the entire ecosystem. " The monies they receive from their fair trade premium go to social programs and technical farm support.

Herbal and woodsy with a lusciously full body. This is one of our most popular decafs. Blue batak derives its name from two sources. The "blue" from the fact that the beans in their raw form are an emerald blue-green in color. The" batak" from the name of the indigenous people of the lake toba region of sumatra. The coffee is grown by the batak near this massive and ancient crater lake located in northern sumatra. The coffee is decaffeinated using a natural water process the swiss water process maintain the herbal and lusciously full-bodied character of the blue batak beans.

Mellow, chocolatey, nutty and creamy. Creamy body with mellow notes of milk chocolate and roasted hazelnut. This coffee is from the orpae cooperative located in the state of chiapas. The small farms border the protected el triunfo biosphere. From chiapas this coffee is sent to the organically certified mountain water plant in veracruz for decaffeination using a water and carbon filter method

Smoky, smooth and sweet. Sweet and smoky. The beans for our decaf organic french roast come from fair trade co-operatives in the chiapas region of southern mexico. The beans are decaffeinated at the organically certified swiss water plant in vancouver, BC using a natural water and carbon filter method.

Syrupy, sweet‏ and spicy. Syrupy sweet and spicy. The coffee for our decaf whole foods blend comes from fair trade co-ops in sumatra, timor, mexico and peru. The beans are decaffeinated at the organically certified swiss water plant in vancouver, BC using a natural water and carbon filter method.

Full-bodied with deep chocolate undertones. Grown in the famed huila region of southern colombia by the san roque cooperative. The beans are decaffeinated at the swiss water plant in vancouver, BC using a natural water and carbon filter method which maintains the inherently flavorful huila character that the growers worked so hard to produce.

Mild, nutty and floral. This nutty, floral northern italian-style espresso blend consisting of latin american and east african beans, is decaffeinated at the swiss water plant in vancouver BC using a natural water and carbon filter method.

Rich and full-bodied this hearty and rich northern italian-style espresso blend consists of latin american and east african beans that are decaffeinated at the organically certified swiss water plant in vancouver, BC using a natural water and carbon filter method.

Syrupy, sweet and spicy. This powerhouse coffee is an ideal foundation for a first-rate cappuccino or caffe latte. Coffees from the americas are combined with select pacific rim beans and roasted to a deep, dark, oily brown. This measured, but aggressive style of roast transforms the unique characteristics of beans from the two different continents into a hearty and supremely satisfying organic blend. One of the coffees used in our espresso sierra is from a farm called santa catarina, located in chiapas, mexico. This double certified coffee farm acts as an environmental buffer on the border of the truinfo biosphere reserve. This misty cloudforest is in constant threat from deforestation but the fully shaded coffee farm helps protect it from illegal logging and soil erosion. Allegro has been buying coffee from st. catarina since 1997.

Nuts, berries, citrus and floral. The name means "beautiful song", and we take great care to make sure the flavor of this blend matches this image. We develop this complex northern italian style espresso like a great painter would organize his canvas. First, we create a base layer of low hues from heavy and nutty beans from the americas, onto which we splash bursts of vibrant color from the fruit-kissed coffees of ethiopia. This also makes an elegant drip-brewed coffee.

Hearty, rich‏ and velvety. This hearty southern italian-style espresso blend is powerfully aromatic with a rich, velvety finish. A blend of latin american beans are roasted to a hearty, dark degree creating the perfect base for an espresso drink or for a luscious, full-flavored brewed coffee.

Mild, nutty and floral. This nutty, floral northern italian-style espresso blend consisting of latin american and east african beans, is decaffeinated at the swiss water plant in vancouver BC using a natural water and carbon filter method.

Rich and full-bodied this hearty and rich northern italian-style espresso blend consists of latin american and east african beans that are decaffeinated at the organically certified swiss water plant in vancouver, BC using a natural water and carbon filter method.

Mellow peach, warm ginger with a smooth finish. Fragrant summer peaches and tangy ginger infuse organically-grown black tea in our classic decaf ginger peach black tea. Decaffeinated through a gentle, environmentally-friendly co2 process to preserve its flavor and naturally occurring antioxidants, it’s lively and sweetly refreshing and makes a wonderful afternoon treat, especially when served over ice.

Smooth peach flavor with a lingering spicy finish. The brisk, full flavor of organically grown black tea is infused with luscious peach and tangy ginger in our classic ginger peach black tea. Lively and sweetly refreshing, it’s a wonderful afternoon treat, especially when served over ice.

Brisk, balanced and inspiring. Our classic breakfast blend black tea is a blend of ultra-smooth ceylon and bold indian teas, grown and harvested on certified organic estates in the highlands of sri lanka and lush jungles of assam. Though traditionally enjoyed first thing in the morning, this enlivening tea is wonderful at any hour—whenever you need to jump-start your day.

Gently brisk decaffeinated black tea. Our decaf black tea is made with the finest organic black tea grown throughout the world. We use a gentle environmentally-friendly co2 decaffeination process to best preserve its elegant character, flavor, and naturally-occurring antioxidants. It's smooth, light, and wonderfully satisfying.

Full and hearty, with uplifting citrus notes. Our earl grey black tea is an inspired version of the world's most popular scented tea. Balanced and hearty, with natural bergamot and a hint of ripe lemon, it has a distinctive flavor and aroma that is enticing, yet not overpowering. Excellent with pastries and desserts, with or without a splash of milk or cream.

Mellow yet‏ full bodied, from pristine estates. Distinctively mellow flavor, brilliant color, and delightful aroma define our estate ceylon black tea. The organic leaves are handpicked in the highlands of the sri lankan hills, where the growers share our commitment to sustainable growing practices and worker well-being. Delicious alone,

Classic indian chai with exotic sweet spices. The black teas in our organic indian chai are harvested from premiere organic tea estates from across that beautiful, ancient country. Blended with ginger, cinnamon, cardamom, clove, black pepper, and other natural flavors, this classic tea is rich and soothing on it own. For an indulgent, silky-smooth tea, try it the traditional way—brewed extra strong and mixed with hot milk and honey.

Beautiful balanced asian-style tea. Our splendid oolong tea is a partially oxidized tea with a flowery, lively mix of oolong flavors. Sublime hints of spice and roasted nuts create an intriguing balance of vegetal and earthy, in a tea that's refreshing and awakening any time of day.

Lemon and‏ subtle honey, sweet and soft. We’ve accented the smooth, delicate flavor of organic green tea with a hint of bright lemon in our sweetly simple decaf lemon green tea. Decaffeinated through an environmentally-friendly co2 process to preserve its naturally occurring antioxidants, its subtle flavor is gently restorative any time of day or night.

Soothing and‏ refreshing. Our decaf minty green tea is a blend of cool, refreshing organic peppermint and fine organic green tea and is decaffeinated through a gentle, environmentally-friendly co2 process to preserve its character, flavor and naturally-occurring antioxidants. Fragrant, delicate, and naturally refreshing, it’s deliciously soothing and stimulating.

Citrus with a hint of lemon, bergamot flavor, slight floral notes. Our green earl grey tea is a blend of organic green and black teas, infused with tangy bergamot and zesty lemon for bright, bracing complexity. Its wakening, lively, and sweetly satisfying flavor make an ideal breakfast and afternoon tea.

Traditional green‏ tea with toasted rice. Our asian gen mai cha is savory and well-balanced, created by blending japanese-style bancha organic green tea and toasted brown rice. With an aroma reminiscent of steamed vegetables and cooked rice, this classic tea treasure is the perfect accompaniment to any meal, and deliciously restorative on its own.

Mellow green tea with light citrus and spice. The delightful, tangy flavors in our citrus spice tea come from natural fruits, herbs and spices, blended with certified organic green tea leaves. Its bright complexity and warm spiciness add a festive touch to any meal, and is especially perfect when paired with dark chocolate desserts.

Ultra-mellow decaffeinated green tea. Our decaf green tea is made with the finest organic green tea grown in mainland china. We use a gentle, environmentally-friendly co2 decaffeination process to best preserve its elegant character, flavor, and naturally-occurring antioxidants. It's smooth, light, and wonderfully satisfying.

Vibrant, with hints of pomegranate and cranberry. We scent the finest chinese green tea with the natural, brilliant flavors of pomegranate and cranberry to make our pomegranate green tea. The fruit essences add light sweetness and vibrancy to the herbaceous green tea flavor. It's satisfying and delicious served hot, delightfully refreshing iced.

Full-bodied, aromatic‏ and refreshing. The organic spearmint and peppermint grown in the mineral-rich valleys of the pacific northwest is considered to be the world's best, which is why we've chosen to use it in our northwest minty green tea. We've blended it with organic chinese green tea to create a sweetly pungent, robust tea that is classically refreshing. Brew strong for fullest flavor. Add a touch of honey or sugar to bring out its natural sweetness.

Luscious green tea scented with real jasmine. Pan-fired young green tea leaves and delicate jasmine blossoms give our jasmine green tea an exquisitely exotic flavor. Light and complex, with subtle overtones of sweet perfume and a hint of earthy nuttiness, this is a tea that refreshes your spirit and awakens your senses, any time of day.

A blend of indian green darjeeling and chinese teas. Our himalayan green tea is an ultra-smooth blend of organic chinese and indian darjeeling green teas. It's pleasantly medium-bodied, lacking the harsh astringency common to some green tea blends. The leaves we use are grown and harvested under sustainable farming methods that enrich the land, support workers, and deliver teas of unequaled character.

Light and fresh with a sweet citrus finish. The young delicate buds of organic chinese tea plants are naturally high in antioxidant content and have a moderate amount of caffeine. We highlight their subtly sweet flavor with an infusion of natural tangerine in our china white citrus tea. Light, uplifting and joyful, it's a wonderful tea to enjoy any time of day.

Bright powerful mint, soothing, refreshing finish the lively, fresh flavor of organic peppermint is the single ingredient in our excellent northwest peppermint herbal tea. Nature’s most beloved pick-me-up, peppermint is soothing, settling, and renewing, and is a tea as delicious hot as it is iced.

Soft, smooth honey, exotic tropical fruit honeybush—a plant native to south africa and prized for its healing antioxidant properties—is named for the wild-honey aroma of its flowers. To make our tropical honeybush tea, we’ve blended its naturally caffeine-free, organically-grown blossoms with organic rose petals, hibiscus, and chamomile, then infused them with the natural aromas of vanilla, guava and passionfruit.

Bracing balance of tropical flavors. Dragging? Lagging? If you had a tail, would it not be wagging? When late-day doldrums zap your reserves, afternoon lift tea is a great alternative to the sugary, high-calorie snacks we tend to crave between the hours of 3:00 and 5:00pm. An invigorating blend of organic green yerba mate and tropical fruit flavors, it's naturally refreshing and recharging, so you can get the most our of those precious few remaining hours of daylight.

Bright, fresh, stimulating. Sharp synapses, brilliant ideas, and clever comebacks. We love them all, but the truth is, most days we’d settle for just being able to remember where we put our car keys. We’ve created engage your brain to tackle all of the above. This wonderful blend of stimulating organic black tea, green tea, cinnamon, lemon myrtle, eleuthero, spearmint, and fragrant rosemary works like a karate chop on mental clutter. Free your mind. Fully engage. (And maybe even find those keys. )

Vibrant, earthy, sharp. As we age, we see gradual changes in our appearance, energy, and fitness. Inevitable, perhaps, but there are things we can do to stay well and vibrant throughout our lifetime. (And remember, the longer we live, the more opportunities we'll have to apply all the wisdon we gained in our foolish youth! ) An emboldening blend of organic green tea, tulsi, licorice, lemon myrtle, spearmint and lemongrass, everyday amazing is a delicious daily addition to a healthy, active lifestyle– at any age.

Minty, refreshing. 24 hours a day, 365 days a year, we expose our complexions to extremes in temperature, dryness, light and wind. Topical moisturizers and sunblock provide important external protection—but for genuinely healthy, radiant skin, it's essential to continually nourish and hydrate from within. Our feel flawless tea is an excellent addition to any conscientious skin care regimen. Blended with organic red clover, peppermint, green tea, eleuthero, alfalfa and nettle leaf, it replenishes gently and completely, from the inside out.

Spicy, ginger, warm cinnamon finish. Even the happiest times are not stress-free. In fact, some of the best occasions in our lives (weddings, new babies, and buying your first home, to name a few) can create debilitating stress. Our happy heart tea is formulated to support your healthy heart through thick and thin. A blend of rooibos, eleuthero, cinnamon, chicory, ginger, hawthorn berry, and ashwagandha, it contains flavonoids and a bolt of flavor that help you feel as though yes, you will get through this.

Soothing ginger and mint. It's not easy, being queasy. We've all been there, and we all know how much fun it isn't. That's why, when we went about creating our happy tummy, we selected organic herbs, roots, and leaves that have been soothing tummies for centuries. Calming organic peppermint, ginger, cinnamon, restorative dandelion root and spearmint blended in just the right harmonious proportions. All put together happy tummy is a lovely, soothing tea that helps keep tummies—and their owners—in happy harmony.

Gentle, sweet‏ and floral. Uninterrupted sleep is no luxurious indulgence–it's a neccessity. A good night's rest allows or bodies and minds to recuperate from exertions of the day. The irony is that we need sleep most we're stressed, but when we're stressed, sleep seems hardest to come by. We're here to help, with a gentle lullaby of a tea we call peaceful slumber. A delicate blend of organic chamomile, oat straw, elder flowers, yarrow, and lavender, it has mellow flavor and calming aromas that will help bring you a little closer to dreamland with every soothing sip.

Delicate, floral, hint of mint.Cycles are, by nature, predictable. Most have familiar beginnings, behaviors, and endings—which allow us to prepare for, adjust to, and (in the best case scenario) even embrace them. Organic raspberry leaf blended with rose petals, alfalfa, spearmint, and dandelion leaf, our queen bee balance is deliciously harmonious. It has an uplifting-yet-soothing flavor that helps make adjusting to difficult cycles easier, and the inclination to embrace them just a little more likely.

Brisk black tea, hearty, hint of spice. For optimum, consistent energy, nothing beats a balanced diet, plenty of exercise, and adequate sleep. But every now and then, even the most balanced among us needs a little extra "punch" to feel and perform our best. Enter ready, set, go! This lightly-spiced, stimulating blend has organic black and green teas, yerba mate, ginger, rooibos, eleuthero, cinnamon, ashwagandha, and licorice that pack delicious "oomph". So have yourself an exhilarating cup, sit a little taller, stand a little straighter, and go out there and it all you've got–whatever "it" may be.

Fragrant, honey, hint of apple. Finding time to stop and breathe is crucial to helping keep the debilitating effects of stress at bay. Take the edge off an otherwise hectic day by taking a few "joy breaks"—a short walk in the fresh air, a fun chat with a good friend, or a savored cup of relaxing chamomile. Organic chamomile, hawthorne berry, eleuthero, and rose petals are blended in this fragrant, floral tea. Its calming aroma and subtle flavor work like a gentle balm on frazzled nerves and short fuses, and add delicious joy to any break.

Full-bodied, hint of sweet spice. Rooibos—or red tea—grows only in the cederberg region of south africa. Prized for centuries for its unique, complex flavor (subtle hints of clove, cinnamon, and pomegranate) and famous antioxidant content, rooibos is also free of tannnin and caffeine. We've blended the organic rooibos in our rooibos vibrations tea with a dash of spice to accent its natral seeetness and full-bodied flavor. It's a perfect mid-morning and early afternoon treat: smooth, enlivening, and delicious.

Physically adjusting to temperture changes from season to season can be hard on our bodies. The best way to stay bright - eyed and bushy-tailed throughout the year is to exercise, eat a well-balanced diet, and get adequate rest. It also helps to drink lots of nourishing fluids. Like our seasonal well-being tea, for example. A comforting blend of organic eleuthero, astragalus, lemon myrtle, echinacea root, peppermint, yarrow, elder flowers, ashwagandha, and licorice root, its sturdy flavor fortifies your feeling of wellness, all year long.

Clean, fresh, hint of lemon and maple. There's nothing like spring cleaning to get your loving home in order. Sparkling windows, gleaming floors, and a burst of spring air set the stage for domestic harmony and fresh start to the season. Our organic spring clean detox tea is like spring cleaning for your body. Organic green tea, nettle leaf, dandelion leaf, echinacea root, astragalus root blended with natural sweet lemon and a touch of maple creates a gentle, renewing flavor. Enjoy a cup and see if you don't just start feeling neat as a pin, from tip to toe.

Sweet, smooth vanilla and orange children today drink more soft drinks than ever before. Not only do heavily sweetened beverages affect kids' appetites and evergy levels, they also damage their growing teeth and bones. Now you can combat the “thirsties” with a healthy alternative for your little ones (teens and adults too!) . A playful blend of organic rooibos, spearmint, hibiscus, licorice, lemon peel, and orange peel, thirst tamer has a smooth and creamy sweet orange flavor that even the very fussiest kids will love. Great hot or iced any time of day.

Classically rich and creamy, with subtle notes of coffee. We source the cacao used to make our costa rican drinking chocolate from a certified organic farm in the caribbean lowlands, surrounded by pineapple and banana plantations. It’s a classic dark chocolate: creamy, and slightly sweet, with subtle coffee notes and a beautiful auburn hue. A consummate crowd-pleaser, this chocolate is a wonderful, all-occasion treat.

Intensely dark with a sumptuous lingering finish. For generations, the family farms of ghana have produced shade-grown cacao beans of wondrous quality. The ripe pods are first harvested by hand, laid between banana leaves to ferment on the forest floor, and finally dried in the warm african sun. The result is an intensely dark, richly flavored chocolate, mysteriously decadent in drinking form.

Rich, earthy, and bittersweet, with subtle notes of nutmeg and clove. We find the original methods sometimes are the best. The wonderful cacao used in our dominican drinking chocolate is from the conacado cooperative, the largest organic fair trade co-op in the world. Because farming in this region never “modernized,” organic growing methods have been a way of life for generations. The cacao beans they produce have a classically rich and earthy, bittersweet flavor, with subtle notes of nutmeg and clove.

Creamy, buttery with notes of coconut, mango and vanilla orchids. We find that nothing conveys flavor more wonderfully than pure cocoa butter extracted from the cocoa pod — the principle component of true white chocolate. With the addition of sweet cream, butter and vanilla, white chocolate makes an aromatic romantic beverage with subtle flavor notes of coconut, dried mango and aromatic orchids. White hot chocolate is the perfect foil for espresso based mochas.

Dark chocolate blended with the cinnamon, ginger and cardamom of classic chai. We’ve blended traditional chai spices with chocolate from the dominican republic for an exotic, aromatic blend of flavors. Cinnamon, sharply sweet ginger and cardamom balance this exquisite chocolate’s subtle hints of orange blossom and jasmine beautifully, resulting in a creamy, spicy, sweet drinking chocolate that is supremely satisfying.

Wonderfully warming,‏ with mild chili, allspice and black pepper. We’ve rediscovered the legendary chocolate drink of the ancient mayans and aztecs, complete with its original blend of bold, savory spices. This alchemy of chocolate and mild sweet chilies, allspice and black pepper creates a wonderfully warming, invigorating drink. An ideal cool weather treat, yet uniquely tantalizing any time of year.