Zoka Coffee Roaster & Tea Co

Honeysuckle, tangerine, reisling.

Bittersweet chocolate, blood orange, and tangy acidity.

Notes of cashew and dried fig with a medium body and soft acidity.

A light, clove up front, cooling out to lychee enveloped in an orange-like acidity. this yirgacheffe is a fine offering, a quintessential flavor profile from Ethiopia.

Notes of sweet orange, citrus and complex, refined acidity.

Notes of grapefruit and fig with a creamy and buttery mouthfeel.

Juicy Washington strawberries and lemon citrus.

Orange blossom, black tea, and cloves.

Citrus notes of key lime pie with a creamy delicate body.

Floral and fruity, flavors of jasmine, bergamot, and citrus make this an exciting cup from bolivia.

Interesting and sweet, notes of black cherry and milk chocolate dance inside this wonderful cup.

Lime and green apple acidity give way to a crisp and honey laden finish.

The crisp acidity of Myer lemon and hints of butternut squash give way to a clean finish.

The savory acidity of lemongrass combines with the refreshing mouthfeel and flavor of sweet pea vine, cucumber water and baked squash.

Espresso Paladino coffee.

Earthy and rich in body. wonderful notes of tobacco and dark chocolate are enhanced in milk.

Our organic espresso offering embodies its bright acidity and lively fruit nuances balanced with a creamy, toasty, brown-sugared finish.

Notes of buttercup squash and sweet yellow cherry tomatoes. this full-bodied coffee with soft acidity is pure comfort in a cup.

Bakers chocolate with caramel low notes and fruit and floral nuances compliment tangle town's bright acidity.

Balanced flavor with full-body, moderate acidity and the combination of nut-like chocolaty flavors, and fruity-floral high notes.

Balanced flavor with full-body, moderate acidity and the combination of nut-like chocolaty flavors, and fruity-floral high notes.

Smoky sweet dark chocolate.

This blend possesses a rich, syrupy body with a smooth aftertaste, nuances of wood smoke, tobacco, leather, and a sweet, nutty aroma.

With intense toasty notes of dark chocolate and smoke, this medium-bodied coffee is a refreshing, clean and light ebony roast. Fine acidity - sweet and persistent aftertaste.

Lychee tea is made from black tea, which has been scented with skins from sweet tropical fruit, lychee, which is popular in Asia. when brewed, the tea has a reddish-brown hue and a light sweet honey-like taste.

A traditional Chinese-based blend that brews up a lively, brisk, full-bodied, eye-opening cup with a penetrating bouquet, featuring fruity and smoky notes. well complimented with the addition of milk.

Producing a reddish-brown infusion, rich in body, Assam setup presents a malty flavor that blends well with milk and sugar.

The aroma of Keemun is fruity, with hints of pine (like in lapsang souchong) and floweriness (but not at all as floral as Darjeeling tea) which creates the very distinctive and balanced taste. Keemun contains less caffeine than Assam tea. it also displays a hint of delicious orchid fragrance and honey sweetness. The tea can have a more bitter taste and the smokiness can be more defined depending on the variety. Keemun is typically enjoyed without milk or sugar; however, it goes well with milk.

Bergamot oil adds the exceptional perfume that gives this tea its characteristic flavor. Earl grey makes a delicious tea for any time of day, with or without milk.

Silver tipped, green tea scented with fresh jasmine petals. This tea has absorbed the essence of jasmine, the flavor is slightly sweet and finishes very clean.

A serene blend of hibiscus, cloves, lavender, orange peel, stevia leaf, licorice root and, lemon balm produces a light reddish liquor and a subtly sweet flavor.

The tisane produces golden, yellow liquor and has a mild flavor. A great stress reliever.

Rooibos tea is caffeine-free making it a soothing drink, with the sweet flavor of mandarin.

The iron goddess of mercy? Shiny dark tea leaves infuse to a bright brown color. Ti Quan yin brews a heavy and rich cup with nutty nuances and the essence of peach.