A 16oz jar of our cold brew concentrate ready to be poured over ice or add two parts concentrate to one part hot water to enjoy warm.

60 tea bags ready for your to fill with any of your Calabash favorites! Great for taking your tea on the go to work or traveling.

Loose Tea (20 servings). Yay for brain power with ancient herbs! Boost your brain power with memory enhancing herbs such as ginkgo and gotu kola, and healthful antioxidants. Not caffeinated. INGREDIENTS: Organic ginkgo, hibiscus flower, gotu kola, alfalfa leaf, ginger root, Holy Basil and High Energy Love!

Loose Tea (20 servings). This Calabash blend combines the lift of Kenyan black tea, tempting taste of mango and Jamaican ginger -- subtle yet warm and oh so enticing. INGREDIENTS: All organic full leaf black tea, mango, Jamaican ginger, Turkish roses, spices and love.

Loose Tea (20 servings) Ode to the legendary NYC nightclub! Many luminaries blessed the FBP stage; Dick Gregory, Richard Pryor, George Carlin, Richie Havens, Lenny Bruce, Jose Feliciano & Bob Dylan (who wrote Blowin' in the Wind onstage). The rich red color of the tea is reminiscent of the FBP’s infamous velvet backstage curtains. INGREDIENTS: Jamaican hibiscus flowers, rose hips, wild-harvested cranberries, wild elderberries & love.

Loose Tea (20 servings). Gunpowder Green Tea (energizes you to move forward never backward), Jamaican Ginger/Spices (warm & wake you up), Pepper Seeds (gets your blood pumping) & north stars (star anise, that is, to guide you). INGREDIENTS: Gunpowder Green Tea, Jamaican Ginger/Spices, Pepper Seeds, Star anise.

Loose Tea (20 servings). Rockin’ Moroccan Tea - Rich in antioxidants, our blend of African mint leaves alongside gunpowder green tea leaves you feeling refreshed and energized! Amazing hot or over ice. Caffeinated. INGREDIENTS: Organic green tea, peppermint, and love!

Located in a biological conservation corridor, the Valle del Cauca region lies between the National Park of Tatama and the Serrania de los Paraguas mountains. Coffee and sugar cane are popular crops here, and the farmers have a keen focus on water management and the environment to ensure that natural resources are preserved.

Smallholder farmers from Ambra, Kelewa, and Wurup in the Upper Waghi Valley, bring their coffee to the Kuta Kofi mill for purchase and processing. Coffee cherries are sorted and depulped before fermenting in vats for 36 hours, after which the coffee is washed three times and brought to large sundrying fields.

Gathered from smallholder farms near the towns of San Pedro Necta and La Libertad, this special lot underwent meticulous processing at the mill where it was dried on both patios and in large drying machines called 'guardiolas'. The coffee was then separated by color via computer before further sorting according to density and size.

Dr. Fabio Araujo Reis works with his two sons and daughter to run their family farm, Fazenda do Salto, in the Sul de Minas region of Brazil. Fabio's sons, Andre and Juca, work along with 35 employees on the estate, many of whom grew up near the farm and later chose to return to the Carmo da Cachoeira area after finishing school.

On the southern slopes of Mount Kilimanjaro coffee grows in rich volcanic soil that is shaded by indigenous trees. Glacier-fed streams provide water for Mount Kilimanjaro Estate. Workers benefit from programs like medical care, insurance, retirement plans and scholarships. This is a select peaberry lot.