Featured coffee for June: Nicaragua Café de Nueva Segovia
Meet some of the amazing Triangle area Ukrainian refugees that our customers have helped through our Ukraine tea.
Moringa Morning Blend: meet our new line of Moringa-infused products
Brazil Guaxupé Natural Coffee: our featured coffee for February.
My Interest in Moringa We were first introduced to moringa through a friend that wanted us to blend moringa into her coffee for a healthy infusion into her morning routine. We later became very close to a neighborhood family who lived in the jungles of Papua, Indonesia for eight years and are working to help […]
This single origin coffee is our best-selling medium roast and an employee favorite due to the beautiful harmony of savory, vegetal notes, with a mildly sweet finish.
Ethiopia Guji: one of the most complex and exciting flavor profiles!
A favorite single origins blend that appeals to both medium and dark roast coffee lovers.
Drink Som’s Chai Tea or Ginger Turmeric Tea to help build wells and provide clean drinking water in a remote village.
Our featured coffee for the month of October is Tanzania Iyenga Peaberry. This new offering features coffee contributed by three different co-ops in southern Tanzania. This coffee is named after one of its contributors, the Iyenga co-op. The Iyenga co-op won 1st place in the 2018/19 Tanzania Coffee Board, Taste of Harvest Competition. Since their […]
Dessert Tea Pack to benefit Mental Health Awareness.
Mokka Java, our darkest and most versatile roast with chocolate & berry notes.
Learn about the origin and flavor profile of our specialty small batch Peruvian coffee.
Drink tea to help the Ukraine. We’ll share what our customers are doing to help with Ukrainian relief efforts.
Description of Brazil Espirito Santo, small batch specialty coffee for monthly subscription service
See more about the origins of our Mexico Altura coffee.
Find out more about one of our customer favorite coffees, Costa Rica Café Vida Terrazu.
Two fabulous teas from Dr. Monique: Rooibos Maple Tea, and a custom blended herbal hibiscus tea from her garden.
Restaurant owner shares how they rebuilt after loosing their business during COVID-19.
Here is part three of the start of our coffee company. What a crazy ride it has been!
Part 2 of the beginning of our business. We felt stuck with our dreams on hold. I’m so glad we didn’t give up in the hard times.
We have to do something as a business about the state of race in America, but what? We were excited about an opportunity to do something to impact our city, more than just words.
Here is part one of how we started our coffee business.
Nick Brown | May 27, 2020 A new white paper commissioned by the National Coffee Association of the United States suggests that coffee drinkers are less likely to suffer from depression by as much as one third. The paper, written by longtime NCA advisor and recipient of the group’s Lifetime Achievement Award in 2017 Alan […]