Introducing Guatemala Finca Flor del Rosario

This week, our coffee roasting team has been busy tweaking the levels on our new crop of Guatemala La Cascada. Although we’ve had this coffee for several years, the new crop comes to us from La Finca Flor del Rosario or “Flower of the Rosary Farm.”Guatemala La Cascada from Stockton Graham & Co. Fresh Roasted Coffee

Over the last several years that Stockton Graham & Co. has offered coffee from La Cascada, it has produced coffee that is consistently good with an exquisite roundness and pleasant mouth feel. The Finca Flor del Rosario is no exception.

Flavors of caramel, milk chocolate and toasted marshmallow dance in this smooth, round-bodied coffee. The acidity is bright with a subtle hint of sweet citrus. The aftertaste is crisp and leaves a lingering acidity on the palate.

The entire team at our Raleigh NC coffee roasting facility enjoys the La Finca Flor del Rosario so much that it is now on heavy rotation in our Taste Kitchen, as was last year’s Guatemala La Cascada.

Coffee from Guatemala La Cascada

Guatemala Guatemala La Cascada La Finca Flor del RosarioHacienda La Cascada, which translates to “The Waterfall Estate,” is named for the 100 meter natural spring waterfall that runs through the estate. La Cascada is located in the heart of the Alta Verapaz state in the north central part of the country. This is generally north of Guatemala City and part of the Sierra de Los Cuchumatanes mountain range. The main city in Alta Verapaz is called Cobán.

Alta Verapaz is a popular coffee growing region in Guatemala. It is known for its lush jungle and picturesque pools of water that form off waterfalls in the Cahabòn River. A Google search of La Cascada Hacienda is rich with lush images of flowering native plants and rolling waterfalls. To locals, the area near the waterfalls is known as Rainforest Cobán and is almost permanently covered with a fog that locals call chipichipi.

The rich soils and high elevation once hosted abundant sugar plantations. In the 19th Century, most of those sugar plantations were replanted with coffee. Alta Verapaz turned out to be the the perfect growing region to produce exquisite coffee, which is now recognized as one of the finest in both Guatemala and Central America.
Guatemala La Cascada Flor del Rosario

Finca La Flor del Rosario was planted with coffee in 1988/1989 by farmer and owner Horst Spitzke. In addition to coffee, he raises orchids, cardamoms and Guatemala’s national flower Monja Blanca on the 1,400 acre farm. Images of the farm can be seen here.

“Like most coffees from Guatemala, coffee from La Finca Flor Del Rosario shines with citrus fruit and floral notes of the region,” said Brad Kirby, Director of Coffee at Stockton Graham & Co. “Another trademark of the Flor Del Rosario is its sweet caramelized finish. The aftertaste is lively and crisp.”

For more information on our new Guatemala La Cascada from La Finca Flor del Rosario, please call us at 800 835 5943 or email

Coffee Roasting Re-org Brings More Customer Focus

June is an exciting month in our Raleigh coffee roasting facilities with the addition of several new coffee production staff and the promotion of Head Roaster Brad Kirby to Director of Coffee & Coffee Operations.Raleigh Coffee Roasting

Beginning June 17, Brad takes over leadership of the coffee roasting operations for both Stockton Graham Coffees and Dilworth Coffee. He’ll lead green coffee buying, serve as our roastmaster and manage day-to-day coffee production for our customers.

In addition, Brad will manage the equipment and facility maintenance, manage coffee related inventories, assist with purchases, manage daily roast batch quality control, and coordinate shipping and receiving functions.

polaroid-bradBrad Kirby started as Head Roaster at Stockton Graham & Co. in 2003. He has proven himself as an exceptional roaster and leader of cuppings both internally and with customers to ensure that the coffee product meets the highest standards. He is a Roaster’s Guild member who has passed both the beginner and intermediate barista training and has passed the Sensory Skills Test administered by the Specialty Coffee Association of America. (Click ­here for Brad’s bio.)

Brandon Riggs, who served as roastmaster from 2002, will be leaving Stockton Graham & Co. to pursue other opportunities in the coffee industry.

“This is all part of a long-term strategic initiative we started several months ago to envision how to grow our roasting department to enable us to continue growing as the company grows,” said Jeff Vojta, President and CEO of Stockton Graham & Co. “To enable this to happen, we realized that we needed to add to our group of talented roasting team members and have our coffee team work more closely with our sales and customer-focused teams.”

poleroid-bennettAs part of this re-alignment, a former Customer Care Associate Chris Bennett has moved to the roasting team as a Coffee Roasting Associate. A former barista and graduate of North Carolina State University, Chris will supplement the customer-centric approach that our roasting team is known for. He will also put his Specialty Coffee Association of America training to work by participating in roasting production, production QC and blending/packaging.

Rob SchuetzChris is joined by a second new hire in roasting, Rob Schuetz. Rob has been working with us on a temporary basis over several months as he finished his B.S. in Food Science from North Carolina State University. As a Coffee Production Associate, Rob’s will have additional duties of regulatory compliance, record keeping and standards. This will help ensure that our coffee product complies with the FDA’S Food Safety Modernization Act (FSMA), as well as all other regulatory requirements.

Steele PompilioSteele Pompilio, a Coffee Production Associate who joined Stockton Graham & Co. in 2015, will assume additional coffee roasting duties; in addition to blending and packaging, he will be involved in equipment and facilities maintenance and assisting with QC and coffee training. These new responsibilities provide Steele the opportunity to grow his love for coffee; on the weekends, you’ll also find him donning is barista hat at Raleigh’s Cafe Helios in downtown Raleigh.

Brad Kirby looks forward to the coffee opportunities for both customers and the entire Stockton Graham & Co. team as a result of these changes.

“The re-alignment of our coffee roasting staff will also allow us to develop a more robust coffee training, certifications, content, delivery systems and work with our coffee programs, including growing our distribution channels for coffee,” said Brad Kirby, Director of Coffee & Coffee Operations. “These efforts require an increased level of knowledge and commitment from our coffee roasting team. I’m excited by the team we have in place today and a commitment to helping us attain these goals.”

For more information about our coffee roasting capabilities, please contact us at 800 835 5943.

Holiday Schedule

Stockton Graham & Co. Holiday ScheduleStockton Graham & Co. will be closed on Thursday, November 26 and Friday, November 27 for the Thanksgiving holiday.

Please note that most shippers, including FedEx and LTL, may NOT be moving freight from Thursday, November 26 to Sunday, November 29. To ensure that your business has enough product for the busy Thanksgiving weekend, please place your orders with our Customer Care Associates or by noon on FRIDAY, November 20. This will allow us to process your order and get it shipped to you before Thanksgiving so you have product for the very busy Black Friday weekend.

If you pick up your order at our Raleigh coffee roasting facility, please place your order by 5pm on MONDAY, November 23. Please plan to pick up your order no later than 3pm on Wednesday, November 25.


As we move into the end-of-year holiday season including Christmas and New Year’s Eve, we encourage all customers to order early and stock up, as normal shipping transit times are not guaranteed during this time of year due to tremendous increases in their overall package volume.

Stockton Graham & Co. will also be closed Thursday, December 24 through Monday, December 28. In addition, our roasting facilities will be closed, and we will not be processing orders on Thursday, December 31 AND Friday, January 1.

Thanksgiving CLOSED 11/26 – 11/30
Christmas CLOSED 12/24 – 12/28
New Year’s CLOSED 12/31 – 1/4

To track your packages, head over to All of us at Stockton Graham & Co. wish you a coffee-rific holiday season!

New fall coffee flavors are rich and sassy

Fall flavors like pumpkin, chocolate and caramel have long-been associated with autumn, and now taste makers are branching out to take these favorites in new directions. In place of caramel, palates are moving toward a more smoky, rich buttery version of crème brûlée. And chocolate is getting sassy kick with a dash of salt.Stockton Graham Coffees New Fall Coffees

While pumpkin has been on-trend for two years, consumers are looking for more adventurous offerings this fall. And trend-forward operators are stepping out of the pumpkin spice box to differentiate their menu and drive profits.

“Especially when it comes to a relatively low-cost, low-calorie sweet treat like coffee, customers are willing to indulge a bit in the sensory adventures of a new flavor,” said Stockton Graham & Co. marketing director Lane Mitchell. “Bringing your menu to the next level with fresh twists on well-loved classics will not only bring new customers in, but keep your loyal customers coming back for their next flavor adventure.”

Stockton Graham launches five new fall coffees

Aside from our pumpkin-flavored coffees, which have been flying out the door, many of our customers have been capitalizing on consumer demands for salty-sweet flavors of salted caramel. So two of our new fall coffee flavors feature a sassy salted version of sweet, buttery caramel.

Two other new fall flavors lean toward what global food experts The Food People call “Dirty French.” That’s classic French cuisine infused with a new, fun and fresh twist. It’s a decidedly American take on French flavors.

And finally, cinnamon graham crackers come to mind when tasting our fifth new flavor of the season: CinnaGraham. This coffee leverages 2016’s hot trend toward sweet-savory flavors by infusing honey with cinnamon and ginger.

Here’s a summary of the new fall coffee flavors, all of which are created in our Raleigh, NC coffee roasting facility:

Fall Coffees Labels-Salted CaramelSalted Caramel

Classic caramel, with its lip-tingling sweetness and rich buttery body, is finished with a delicate twinge of sea salt. The salt amplifies the sweet cream and light brown sugar flavors without overpowering the rich natural flavors of our 100% Arabica coffee.


Stockton Graham Coffees Salted Caramel BrownieSalted Caramel Brownie
Our classic caramel flavored coffee is dipped in milk chocolate and finished with a dash of sea salt in a 100% Arabica coffee. This smooth, indulgent combination warms the palate and tantalizes the tongue with a subtle contrast of sweet and savory.


Creme Caramel flavored Coffee from Stockton Graham CoffeesCrème Caramel
A sweeter version of our Crème Brûlée, this coffee combines the elegant flavors of sweetened cream, caramelized light brown sugar and natural vanilla with our 100% Arabica coffee. Think of a five-star Crème Brûlée topped with a glistening ganache.


Cinnagraham Flavored Coffee From Stockton Graham Coffee French Almond
In France, the sweet meringue-based cookies made with egg white, sugar and ground almonds are called macarons. Here, we call our 100% Arabica French Almond coffee a perfect sip of fresh almond paradise.


Fall Coffees Labels-CinagrahamCinnaGraham
The flavor of fresh honeycomb sprinkled with Ceylon cinnamon elevates this 100% Arabica coffee to savory new heights. Not as cinnamon-forward as some of our other related flavors, this coffee tastes like an adult version of those cute honey graham snack bears.


Consumers crave upscale comfort

As usual, this fall’s food and beverage flavor trends correspond with the ongoing nostalgia trend; but they are taken to a new level with refined, sophisticated twist. Any of our new flavored coffees are a great way to provide your customers with a unique beverage experience while still offering the security of familiar and traditional foods and beverages.

Familiar often means flavors that remind consumers of home. “Consumers are looking more and more for tastes and products that are of domestic origin and often ‘retro-comforting,’” says Anton Angelich, group vice president, marketing for Virginia Dare, an international flavoring manufacturer.

Angelich notes that fall’s newest flavors connote “comfort, Americana, Thanksgiving, Halloween, and the heart-warming of the autumn season.”

With that in mind, if you are looking for pumpkin spice beverage ideas, we have several in our Pumpkin Palooza article.  For fall LTOs ideas that feature the flavors of honey, caramel, cream and vanilla, visit our toasted graham article here.  Both pumpkin and toasted graham recipes can be found on our recipe page.

Ordering is easy. Call our Customer Care Associates at 800 835 5943 or email

*Please note, wholesale coffee orders will include our standard label. Creative labeling for retail sales can be discussed with a Customer Care Associate.

The Brewer’s Responsibility

When you stop to think about it, a great cup of coffee is pretty amazing. At least a dozen factors can seriously influence its taste as it traveled thousands of miles over many months from seed to cup. When considering the hours and hours of careful, sometimes backbreaking, work that went into growing and processing a specialty coffee and then roasting and packaging it for distribution, proper brewing can be the most crucial step in ensuring that a customer gets a delicious cup of coffee. That’s because 100% of what a customer tastes in a cup of coffee is extracted through the brewing process.Six Essentials of Brewing from Stockton Graham & Co.

Creating a masterpiece of coffee in a cup is no easy task. So Stockton Graham & Co. works with coffee shop owners, baristas and speciality beverage operators on several training modules designed to help brewers master the art of brewing coffee.

Each of these training modules is based on the six essentials to brewing coffee, created by the Specialty Coffee Association (SCAA), which address correct water-to-coffee ratio, proper brew method, proper equipment operation and other critical factors that effect coffee quality.

The success of your coffee shop hinges on the brewer’s understanding and mastery of these brewing skills. As an easy reference, Stockton Graham & Co. has created a summary booklet called BEAN Artist: The 6 Essentials of Brewing, which you can view here.BEAN-Booklet

Balancing Extraction and Strength

There are two fundamental characteristics of a brewed cup of coffee that effect its flavor—Extraction and Strength. A barista who understands the six essentials of brewing is well on the way to mastering the fine balance between extraction and strength that will create the perfect cup.

EXTRACTION describes the process of pulling the flavor and essence from coffee. It occurs during the brewing process when water passes over and through coffee grounds, activating gases that have built up during roasting, releasing pleasing aromatics and dissolving all types of compounds that flow into a cup. Some of those elements taste great, but others are not so great. Getting the extraction just right—which means dissolving the right amount of the good-tasting compounds and minimizing the bad-tasting compounds—is as much of a skill as it is an art.

When a coffee is brewing, the first thing to come out of the grounds are gases that we can smell called aromatics. There are well over 800 different aromatics that can be detected by the human nose—some pleasant and some not-so-pleasant. Aromatics make up a very small volume of the total amount of extracted compounds but are responsible for most of the aroma.

The next elements that are extracted are called soluble compounds, meaning they dissolve in water. These include caffeine and soluble fibers like sucrose and pectin, which effect the flavor of the brewed coffee.

When it comes to optimizing a brew, it turns out that almost everyone prefers a cup of coffee brewed by stopping the extraction at around 20% of the total bean weight. This leaves the compounds that taste the worst—tannins that often lead to a bitter or astringent flavor—in the coffee filter with the grounds.
Coffee Extraction Soluable Yield to Percentage

Of course, 20% is just an average. The Specialty Coffee Association recommends extraction rates fall between 18-22% of the total bean weight. Extract over 22% of a bean’s weight, and the coffee tastes bitter or astringent and is considered OVER-EXTRACTED or OVER-DEVELOPED. Extract less than 18% of the bean’s weight, and the coffee tastes watery and grassy to most people. This is referred to as UNDER-EXTRACTED or UNDER-DEVELOPED.

Coffee STRENGTH, which you can roughly determine by observing how much light passes through a cup of brewed coffee in a glass vessel, is a factor of the ratio of coffee to water in a brew. Some mass market coffees, especially those sold in the United Kingdom, use the word strength to describe the darkness of roast, with dark roasts scoring a 4 or 5 on the strength scale. Although roast levels do effect extraction and can impact the perception of a coffee’s strength, Stockton Graham & Co. uses the SCAA definition of strength, which is simply a brew’s concentration of coffee.

Six Essentials to Brewing Coffee - Coffee-to-water ratio - Stockton Graham & Co.More formally, STRENGTH is the ratio of the number of coffee compounds to water molecules in the finished brew. It may seem a little obvious to us now, but in the fifties Dr. Lockhart had to come up with and then document the idea that people have preferences for the strength of their coffee. It turned out that the average person preferred their drip coffee drinks to be about 98.8% water.

More specifically, average Americans prefer about 1.15-1.35% of each brewed cup to be comprised of the compounds from the beans themselves. So a perfectly brewed coffee with an IDEAL BALANCE will fall within the center of the SCAA’s Brew Control Chart shown above, with approximately 20% of a bean’s dry matter diluted to about 1.25% of a brewed cup’s contents. Accomplishing both of these tasks simultaneously takes a combination of knowledge, skill and experience.

For more information about brewing fundamentals or to sign up for our training programs, contact a Customer Care Associate at 800 835 5943.

Tweaking the Coffee Roasting Curve

Coffee Roasting by Stockton GrahamPerhaps it’s because the Specialty Coffee Association of America almost canceled our regional trade competitions (they’ve since been reinstated by popular demand), but I’ve been recently thinking about those competitions and I’m reminded of what a competitor once said during his presentation.

He discussed this philosophy of how, after harvesting, all a roaster does is take away from the coffee’s natural flavor. He talked about how the role of the farm, the roaster and the barista is to keep the quality of the coffee.

This is speculative since it infers that a coffee bean has a maximum flavor potential, a destiny of sorts, but it’s also literal. We take away the cherry that the coffee beans come from; we take away inherent sugars, proteins, and even caffeine when we roast; and when we brew coffee, we dispose of the grounds after a solution is created.

What I like about this philosophy, though, is that it reminds us of the necessary steps in keeping a coffee’s integrity, its flavor, from farm to processing, roasting and all the way to brewing. Any lack of attention to detail could diminish the flavor, hurt a farm’s credibility, decrease coffee sales, or, more broadly, not provide a consumer with an enjoyable coffee experience.

It helps me realize the importance of our roasting job at Stockton Graham & Co. Our responsibility is to balance the roast of each coffee so it is a product our customers want and also shows off a particular coffee’s natural flavor.

A good question from here though is what is the best approach to achieve this balance? Because coffee is continually changing flavor from the moment it starts growing until the moment it is consumed (due to growing climate, processing, aging, roasting, grinding, brewing and so forth) and can change even drastically from harvest to harvest, should we seek to maintain a consistent flavor from year-to-year? Or, should a coffee always be changing to match each harvest?

How much variation should we give a particular coffee?

For us, it’s a mix. At Stockton Graham & Co., our roasting team looks for coffees they enjoy and know to be high-quality examples of a particular coffee’s natural flavor. But they also pay close attention to the needs of our customers, which may be looking for consistency from order-to-order and from harvest to harvest.

As a coffee drinker and patron of many coffee shops in the Raleigh area, consistency is something I’ve never paid much attention to before I started at Stockton Graham & Co. But it makes sense: If a coffee is always different, how will I know if I will enjoy a cup of coffee at my favorite coffee shop every time I buy it? To some coffee shop patrons, and so also to some of our customers, consistency is king.

It makes me realize how a roaster can be skilled in many ways. While one roaster may always look to change a roast depending on their current preference, I see Brandon Riggs, Roastmaster at Stockton Graham & Co., really take each consumer’s interests and their coffee preferences to heart so that both are respected.

The Roasting Process
Roasting coffee is our specialty here at Stockton Graham & Co. We obtain coffee once it is processed, and it’s our job to make the coffee taste great. Green coffee, before it is roasted, has higher levels of caffeine, proteins, and natural sugars, but has the density of a small pebble. We take the green coffee (harvested from a coffee cherry) and heat it till the coffee bean is brittle enough to break apart and be diluted/absorbed into hot water.

As coffee reaches the right temperature (around 375-400F), you can hear it start to break open. This noise is referred to as the “first-crack.” It’s then that the coffee beans are ejected out of the chamber and air-cooled.


There are actually a few different ways this process can occur. The standard is a drum roaster, where the coffee swirls in a barrel with a controlled fire underneath. The second most common amongst roasters would likely be a fluid bed roaster, which uses superheated air to suspend the beans and roast them. Each method can create subtle differences in the coffee.

Generally, when the coffee beans are introduced to heat, a roaster will monitor, or program, the temperature of the coffee. Typically, roasts occur at a rounded, steady increase or an “S” curve, consistently warming. While the flavor is always developing, it isn’t until the last minutes of the roast, around 400F, that a roaster is keen to either under develop or burn the coffee. Darker roasted coffees will roast longer while lighter roasts will come out earlier. This is because some coffees develop better with more heat as compared to other coffees that will lose its flavor if exposed to any higher temperatures.

Fine-Tuning Our Coffees
One way to maximize the quality of the coffee and any particular bean’s flavor is to adjust the temperature and length of the roasting. While some adjustments are made to enhance certain aspects of the flavor profile, our roasters also will adjust roasts as coffee moves further off harvest, ensuring that the coffee we deliver to customers is consistent from order to order.

“Within the last 6-months, we’ve been fine-tuning our roasting process more than ever before to ensure that each bag that a customer buys is as consistently good as the last,” said Roastmaster Brandon Riggs. “There are two things a roaster can manipulate, and those are time and temperature. When you plot these factors on a scale, you end up with an S-shaped curve. Thing is, you don’t want your ‘S’ curve to be too drastic—meaning, you don’t want the coffee to gain excessive temperature at the end of the roasting cycle.”
It’s these nuances that help adjust the flavors of the coffee so that the bean’s natural flavor is optimized and the coffee meets the needs of our customers.

Our Papua New Guinea, for example, is one coffee that we’ve been fine tuning in the roasting process.

“We’ve had a consistent roasting profile for about 3 to 4 years,” Riggs said. “This year, we needed to change it up a bit. By adjusting the temperature at the end of the roast in our latest profile, we noticed it holds a bright body well and has a clean, sweet finish.”

Brandon strives for consistency and quality; so while coffee is constantly evaluated, it is not always changed. This was a good instance in which we’ve done justice to the coffee’s flavor and see good feedback from our customers.

“With the Selva Negra, which just recently came back to us, we’ve adjusted the roast three to four times based on tasting evaluations to make sure it’s back to the same quality our customers have come to expect,” Riggs said.

These are a few ways our coffees have been closely monitored and adjusted at our roastery so that our coffee is both consistent and enjoyable. You can get a close look if you try our new Selva Negra and can compare it to the last time you had it. Maybe it’ll still have that zing you were looking for or maybe it has a lighter finish. Being a discerning coffee taster is just as important as being an expert roaster.

To talk to our roasters or to order coffee, call our Customer Care Associates at 800 835 5943.

Article contributed by Clayton Johnson, coffee roasting assistant at Stockton Graham & Co. in Raleigh, NC.

Gourmet Tea Follows Growth of Specialty Coffee

There once was a time when tea came in beautiful ornate boxes—lovingly carved bamboo cases colored with scenes of tea ceremonies among twisting, knotty trees. That was a time when tea and ritual of tea drinking was cherished: Leaves were hand-picked at dawn, dried morning sun and seeped in the afternoon with other leaves and herbs to create a fragrant, healthful gourmet tea tonic.

Two Leaves and a Bud Stockton Graham & Co.Thankfully, the days when tea was considered an elegant and elevated beverage are returning. On the heels of the growth in the specialty coffee industry, there has been a tremendous upsurge in the high-end tea business.

In fact, sales of high-end tea has been growing steadily and has the capability of doubling its volume over the next five years.

This elite market has become an unexpected cash crop for higher-end coffee shops such as Starbucks. Starbucks is now opening gourmet tea cafes and tea bars from Teavana. These Teavana shops generally have fewer customers than the average Starbucks, but the patrons typically spend much more. They will buy gifts such as Japanese-style cast-iron teapots and loose leaf teas that can sell for as much as $24.98 for 2 ounces.

Popularity of gourmet tea

Tea bars like these are an upscale way to enjoy your next cup of tea. The gourmet teas are meant to be sipped and savored in a relaxing atmosphere; very different from just grabbing your standard paper tea bag and running out the door. High-end teas are growing in popularity, causing resurgence in tea popularity with young Americans. Two-thirds of Americans drink tea regularly, and one-third drink hot tea regularly. Even the coffee roasting and brewing staff at Stockton Graham & Co. in Raleigh, NC have been known to break up their day with a cup or two of tea.

World tea consumption went from 2.95 million tons in 2003 and increased to 3.75 million tons in 2007, according to the United Nations Food and Agriculture Organization. Gourmet teas cost 30 percent more than standard teas on average, making them an affordable luxury for many, giving you more profits.

The multitude of health benefits is driving this shift in public perception; tea is known to contain a myriad of antioxidants called flavonoids. These flavonoids are known help fight against harmful free radicals that can contribute to cancer, heart disease, and clogged arteries. There are studies that have found that some teas may fight diabetes as well as support weight loss and to lower cholesterol.

Tea is found in three general categories: black, green and herbal tea. When the softest and best part of the plant called the flush, or top two leaves and bud are harvested from the Camellia sinensis- or tea plant, how it is processed and shipped dictates whether it is considered a black, green, oolong or white tea. Herbal teas have very little, if any, real tea in them and contain little to no caffeine.

The best way to gourmet

Experiencing great gourmet tea has become almost like a fancy wine tasting. There are commonalities in the pairings, and quality. In order to differentiate between high-end and regular tea you have to start with the tea leaves themselves the appearance of the tealeaves lets you know quality of the tea. Teas with more tips tend to have a more nuanced and intricate flavor than those without them.

After the tea is brewed, make sure you smell the tea. Smelling the tea provides a new facet to the taste and flavor. When drinking the tea slurp the tea much like you would a fine wine. Aerating the tea by slurping activates the flavors and gives the best taste. Next you measure the mouthfeel, the tea shouldn’t be too oily on your tongue or leave your mouth feeling too dry. Make sure to note the aftertaste, some have very brief sweet aftertaste and some have an aftertaste that can linger for an hour or more.

Gourmet teas are usually presented in either loose tea canisters or specialized sachets in order to give the tea a maximum surface area flavor allowing the whole tealeaves to plump up as they rehydrate. These teas are meant to be sipped and savored allowing your customers to stay longer and spend money on bakery items.

Quality option

If you want to give your customers quality tea that they can see and taste why not serve Two Leaves and a Bud Whole Leaf Tea Sachets. You can tell from the modern, well-designed packaging and the tasteful point of purchase displays and serving cases that this brand takes their teas seriously.

The nylon pyramid sachets are both elegant and practical. This unique design is a vital part of making the perfect cup of tea. The three dimensional shape is ideal to get the maximum flavor. These small flushes are the freshest and have the best flavor so naturally Two Leaves uses only this part of the plant. Every sachet contains the perfect amount of tea for each 16 to 20 oz. cup serving.

Two Leaves is environmentally conscious by only dealing with sustainable tea growing practices and using only fully compostable packaging. Two Leaves teas are certified USDA Organic as well as EU Organic qualified. Their teas also carry the Non-GMO, Kosher and Gluten certifications.

“From the very start of our company, two leaves tea company™ has always used only natural ingredients in our teas,” said Richard Rosenfeld, Two Leaves and a Bud Founder and CEO. “Our customers want to know exactly what they’re putting into their bodies. In order to achieve Non-GMO Project verification, two leaves and a bud demonstrated that all of its ingredients are tested according to a rigorous and continuous program in compliance with the Non-GMO Project Standards. By officially becoming verified by the Non-GMO Project, tea connoisseurs can feel confident that they’re only consuming a natural product that has gone through rigorous third-party verification of GMO avoidance practices.”

Two Leaves and a Bud Whole leaf sachets deliver the total sensory experience with each sachet containing only the best whole tealeaves, flowers and fruit essences not flavorings. From the look of the packaging and the feel of the sachet and the aroma of the whole tealeaves you can tell superior quality.

Two Leaves takes pride in using only the best ingredients bought straight from the source. By buying from small farms at the source they are able to let the quality ingredients speak for themselves instead of using lower quality blending teas with flavoring like some other teas. These blending teas are included in most teas available today and bring down the flavor and quality of the tea. Two Leaves and a Bud Whole Leaf Tea Sachets are available in 18 different flavors for every mood or occasion.

Some of the most popular Whole Leaf flavors include:

Organic Earl Grey: This tea contains great quality, large leaf organic black tea. With just a hint of natural bergamot oil for rich flavor that ranges from a light citrus zip to a deep, smooth black tea. Perfect for any day, any time.

Organic Mountain High Chai Tea: This organic whole black tea is mixed with pure, whole traditional Indian spices like clove and cinnamon. A bold flavored tea that’s great by itself but can be smoothed out with milk or sweetener. It’s an exotic drink that’s great for everyday sipping.

Organic Jasmine Petal: This tea contains quality green tea leaves that are scented, not flavored with jasmine. The result is a divinely delicate floral aroma. This smooth cup of green tea makes for an otherworldly experience for any occasion.

Organic Orange Sencha: This tea is a twist on a Japanese favorite. Starting with whole leaf sencha leaves that are gently steamed as they dry they then add the tang of Italian red oranges. Perfect for early morning bliss.

Organic Chamomile: This herbal tea has a rich apple scent with soft honey notes and a lemon edge. Perfect for a relaxing evening under the stars.

Organic Better Morning Blend: This herbal has a combination of zippy flavors like the energizing citrus aroma and refreshing combination of lemongrass and peppermint this tea is sure to give you a naturally caffeine-free boost.

Think you would like to try Two Leaves Tea? We are offering a free filled 9-box display rack to customers who order 6 cases of the Two Leaves and a Bud Whole Leaf Tea Sachets.

For more information call a Customer Care Associate at 800 835 5943 or download a info sheet here.