San Diego's Finest Organic Coffee & Tea


Blackberry Black Sorbet

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  • 1 1/2 pounds rinsed blackberries
  • 2 cups brewed black Premium Keemun
  • 1 1/4 cups sugar


  1. In a blender, whirl blackberries until puréed. Pour through a fine strainer into a bowl, pressing pulp with a spatula to extract as much juice as possible; you should have 2 cups purée. Discard solids. Whisk tea and sugar into purée. Cover and chill until cold, at least 3 hours or up to 1 day.
  2. Freeze in an ice cream maker (at least 1 1/2-qt. capacity) according to manufacturer’s instructions until machine stops or dasher is hard to turn. Transfer sorbet to an airtight container and freeze until firm, about 3 hours.
  3. Nutritional analysis per 1/2 cup.
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A message from our Kona origin farmers…


“Here’s the view from the lanai at BrocksenGate Estate.  We can relax ending a successful coffee season and before beginning a new one.  The trees in the foreground are 30 years old Royal Palms that line our driveway and let us peek through them at Kealakekua Bay to the northwest.”



King Kamehameha ruled the Hawaiian Islands until 1819.  He defended traditional Hawaiian values, stopped the kapu system and ended human sacrifice.  In 1795 he secured the islands of Maui, Moloka’i and Oahu after earlier controlling Kohala, Kona, and Hamakau.  In 1878 a statute of Kamehameha was cast in Paris.  During its sail to Hawaii, the ship and its cargo were lost at sea.  A second statute was cast, but the original was found and today it stands in west Hawaii in Kapa’au.  The copy resides in Honolulu.

To check out more about our Kona farmers, visit their webpage here.

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