Thank you for choosing Echo Espresso Roasters of Fine Coffee as your coffee roaster. We pride ourselves in serving only the finest and freshest gourmet coffee. Please take a moment to understand how to taste our flavorful brews. There are four main words used to explain how a particular coffee tastes: They are: Acidity, Aroma, Body and Flavor.

Acidity is the sharp snappy taste that wakes your coffee up. It has nothing to do with bitter unpleasant sensations of your coffee's pH.
Aroma is a fragrance, your nose is the first to judge of the flavors released from the bean and will tell you a great deal about the coffee's freshness and personality.
Body is the heaviness and thickness of the coffee as it touches your tongue. Remember how heavy red wine slides down your throat, and white wine glides down. In the same way, a rich Sumatran and mild Mexican coffee gives you different weight sensations.
Flavor is like defining love; it's all in the relationship. Flavor is really a combination of acidity, aroma and body. In some cases one quality stands out, for instance, the singular tang of Costa Rican. In others, such as full flavored Sumatran, a broader range of qualities is celebrated.

Tea Varieties 

            
            Pu-erh                               White                           Oolong                           Green                               Black                                    

Pu-erh - Tuo cha, Bricks, Cake, Bird's nest
Once used as currency in its tea-brick form, pu-erh is usually a fermented tea that is aged.
Green pu-erh is also in this family - withered and dried but not fermented. In taste and aroma, it is characteristically earthy.

White - Silver Needle, Yin Zhen, Silver Tip, Bai Mudan, Shou Mei.
White tea was named after the tiny white hairs that cover the bud as it develops at the tip of each tea shoot. Originally an all-bud tea from Fujian province of China (Silver Needle), white tea now often includes the bud and two young, tender leaves. The tea undergoes a long wither and is naturally lightly oxidated and dried usually in the sun or in a warm drying room.

Oolong - Iron Goddess of Mercy, Bao Zhong, Ti Kwan Yin, Tung Ting, Wu Yi, Pouchong.
Sometimes called "Philosopher's Drink", oolongs are semi-oxidized and very highly regarded. The taste can range from smoky to floral with fruity notes and is complex in character.

Green - Sencha, Genmaicha, Bancha, Gyokuro, Gunpowder, Dragonwell, Pi Lo Chun, Jasmine, Chunmee.
Green tea is not oxidized and can be manufactured in a number of ways, including pan-firing and steaming. Some of the best green teas come from China and Japan. The taste of green tea is not easily defined. It can be floral, vegetal, smoky or astringent.

Black - Yunnan, Kenya, Lapsang, Chai, Assam, Darjeeling, Nilgiri, Ceylon, Keemun.
Black tea is withered, rolled, oxidized and dried during manufacturing. It is the most commonly consumed tea in the world and the basis for most breakfast blends and Earl Grey. The cup can be light or robust depending on the tea.