Kristin Klus Photography at Thump Coffee | November 2009

Looking forward to more hand-tinted darkroom prints @thumpcoffee from Klus. -hoc
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Kristin Klus Photography at Thump Coffee, throughout the month of November 2009.

(BEND, OR) Scenes from Central Oregon by local photographer Kristin Klus are showcased at Thump Coffee in downtown Bend throughout November. Klus’s works bridge the gap between classic darkroom photography and newer digital techniques in the artist’s self-described quest to create photographs as “powerful as nature itself.”

“Photography is my way to share my adventures with the world,” says Klus. “My goal has always been to create photographs as powerful as nature itself by capturing the perfect lighting, angle, and exposure while in the field. The focus of my current collection is on capturing the beautiful landscapes and wildlife that I am so lucky to be exposed to here in Central Oregon.”

A native Oregonian who grew up with a strong love for the outdoors, Klus discovered a passion for photography in a high school photography class, and she pursued both academic training — earning a degree in photography — and hands-on experience working at a camera shop while attending Central Oregon Community College.

Klus’s work has been published in Photographers Forum magazine, and her photography can be found in businesses and private collections throughout Central Oregon. Visit her website at kristinklusphotography.com.

Thump Coffee is located in downtown Bend at 25 NW Minnesota Ave. For details about art exhibits, coffee cuppings and other events, visit www.ThumpCoffee.com or call 541-388-0226.

Photo Caption: “Historic Old Mill” by Kristin Klus (hand-tinted black-and-white darkroom print, 12”x18”). “This photo was taken nine years ago. The pond has been bulldozed, and new buildings have blocked this angle entirely,” says Klus.

august @ thump

ART: Michael J. Caligure Photography (throughout August)

Michael J. Caligure, a full-time Bend firefighter since 1982, exhibits images of professional Bend Fire & Rescue firefighters during training and local emergencies in his August photography exhibition this month. Having the experience of both a photographer and a firefighter, Caligure depicts first-hand the energy, emotion and magnificent blaze of the fire scene, while documenting the heroes who risk their lives everyday for our community.

The exhibition at thump is a personal statement of Caligure’s career and his enthusiasm for depicting firefighters in action on the scene. Caligure’s photography tells stories of the personal tests, experiences and conquests in the life of a firefighter.

In this exhibition, Caligure’s subject is firefighters in action, however Caligure also enjoys capturing images relating to everyday life and important landmarks in one’s own journey. “My passion for photography began around 1979 when I purchased my first camera,” Caligure says. “ I enjoy outdoor activities, so many of my photographs consist of landscapes and aerials.” His body of work also includes portraits and sporting events.

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Thumpology: Coffee Blends - A Different Story

July’s Thumpology explored the seasonality of coffee harvesting and how, like eating fresh produce when it’s in season, drinking coffees brewed from newly harvested beans is a more flavorful and enjoyable experience. Some coffeehouses — like thump — feature ever-changing drip coffee offerings that reflect what coffees have been recently harvested around the world. As mentioned last month, coffee blends have a different story to tell.

If you visit a coffeehouse and notice the same blend of beans being served throughout the year, the coffee roaster might use the same beans each time to create that blend (for example, a combination of Guatemalan, Indonesian and Brazilian). Those green beans might be up to a year old — the time passed since the last harvest.

Here’s a different scenario: Throughout the year, the roaster uses different, newly harvested beans in the blend and recreates a consistent flavor for the blend. For example, thump uses Stumptown Coffee Roaster’s Hair Bender Espresso Blend 365 days of the year. It’s Stumptown’s challenge to maintain a consistent flavor profile in this blend using an ever-changing selection of coffees.

Stumptown continually explores the body, complexity, acidity and flavor compatibility of their coffees. Each coffee that makes up the blend is roasted separately to develop its individual flavor profile so it will be optimally compatible with the other beans in the blend as well as to address its unique physical aspects, such as bean size, density, and moisture content (see past thumpologies on roasting). The beans are then blended together at the proper ratio to maintain that beautifully complex flavor that keeps us all coming back for more.

If you strip away the milk and flavorings and just taste the espresso, you’ll appreciate that this blend is dynamic and changing subtly and tantalizingly throughout the year because of its ever-changing “ingredients” — but it’s consistently delicious! To blend well without taking the beans to a dark roast, which effectively roasts out the flavors of the individual beans, is a true art. Three cheers for a great blend and a talented roaster!

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CUPPING: Sunday, August 10 (NOT the third Sunday this month!) 1:30pm - 2:30pm
Cuppings are usually the third Sunday of the month at 1:30pm - get details at our website and by subscribing to our email newsletter.

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Traditional Cappuccino Happy Hour Fridays, 2:30pm to close
Join us every Friday for a celebration of the classic Italian espresso concoction, the Traditional Cappuccino. During TradCap Happy Hour — or Cappy Hour, if you will — enjoy half-priced traditional espresso drinks, dopios, macchiatos, and traditional cappuccinos. Many people have never ventured to try these delightful little drinks. No syrup, no chocolate, just espresso and perhaps a small embrace of milk steamed to sweet, velvety perfection!

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Gratis Grounds Make Killer Compost
Thump has wonderful organic and sustainably grown coffee grounds available for composting and worm bins. Coffee grounds' very jagged microscopic surface area helps speed up the breakdown of the biomass being composted. Call 388-0226 to arrange a pick-up time for your coffee grounds.

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ART: Mark Bernahl's “Wishes” Installation (ongoing)
Grab a plank and let everybody know your heart's fondest desires. From the absurd to the profound, the Wishes reveal the full range of human concerns and humor. Artist Mark Bernahl will continue rotating newly minted wishes into the existing installation.

may @ thump coffee

May newsletter from Thump Coffee
contents: Shelby Leigh photos; thumpology: Processing Coffee; Closed for PPP; coffee cupping; meet our thumpistas; featured coffee; yummy new treats; Buffalo's Column

Hello thumpologists,
We will be closed on Saturday, May 17 while Team Thumpista poles, pedals and paddles its way to the finish. Come cheer us on!
See you soon,
Kent, Hazel & Finley


ART: Shelby Leigh Photography (throughout May)
According to photographer Shelby Leigh, her work is an extension of sometimes-quiet observations and how she sees tiny moments in time. In her travels near and far - the exhibit includes photos from Oregon, Morocco and Chile - she likes to "notice the little things and bring them to others so that they too can see the beauty and intricacies that this world has to offer." Though she says her stories are infused in each image, she invites you to "let your imagination take you on your own journey to find peace, simplicity and wonder."

Recently making the transition from film cameras to fully digital photography, Leigh explains that her newer images were shot with a Nikon D70 camera and digitally printed from an Epson 2200 printer, while most of her photos have been taken with many different traditional film SLR cameras, scanned, then printed from the Epson 2200.

ART: Avis Lofts by Robert Johans (through Spring)
Avis LoftsTumalo-based artist and custom furniture designer Robert Johans elevates the humble, utilitarian birdhouse into the fine art realm. Whimsy and masterful craftsmanship make Avis Lofts the perfect celebration of Spring.

ART: "Wishes" (semi-permanent installation)
Grab a plank and let everybody know your heart's fondest desires. From the absurd to the profound, the Wishes reveal the full range of human concerns and humor. Artist Mark Bernahl will continue rotating newly minted wishes into the existing installation.

LITERATURE: Buffalo's Column
Our own writer-in-residence, Buffalo Folsom contributes "Buffalo's Column," which you'll find in the shop printed on laminated strips of paper that hangs from hooks on a board, one for each day of the week.

MEET BUFFALO
Here's the intro from his website: "My name is Christopher "Buffalo" Folsom. Most people call me Buffalo. The monicker was formed during my work as an archaeologist in the State of Utah. A couple of Native Americans I was working with started calling me Tatanka, the Sioux word for the American Bison. Over time, it evolved to "Buffalo".

If you have ever seen a Buffalo, you understand the incredible size and power that they posses. If I apply this analogy to my sculptures, it would reflect my passion for life, beauty and accomplishing what might seem impossible. One of the best compliments I have received was the loss of a commission as the client felt my work "brought out too much emotion". My belief is that there can never be too much emotion.

Several pieces I have created involve the use of recycled materials. I have been refered to as a junk artist, a genius and everything in between. As you view this site, you be the judge. Enjoy!"
http://www.artbybuffalo.com

featured coffee: Costa Rica Montes de Oro - Washed Processed
From Kent: This is the same bean we were serving a few months ago, however the current lot has been processed differently. The fully washed process produces a cleaner, brighter, and slightly sweeter flavor. Where the previous lot exhibited flavors of grape, cherry and milk chocolate; the current lot shows lemon, dark chocolate, and brown sugar. I love the way this bean illustrates the importance of the processing method on the final cup quality (see Thumpology below).
(photo by Erika Schultz)

CUPPING: Sunday, May 25 1:30pm-2:30pm
Can you taste the difference between a washed process and dry process coffee? Join our public coffee cuppings and taste coffees side-by-side. Discover personal preferences, likes and dislikes, and begin to taste and describe your personal and subjective sensory experience. You'll appreciate how many variables and steps along the coffee's path to us can influence how it tastes in the cup (see this month's Thumpology).

Cuppings are usually the third Sunday of the month at 1:30pm - get details at our website and by subscribing to our newsletter.

EVENT: Saturday, May 17 - Team Thumpista Rocks PPP (we're closed for race day)
Team Thumpista rips it up for a second year in the Pole, Pedal, Paddle. Thump will be closed for the day, so come cheer us on! We'll be back at the shop on Sunday to share war stories. See you then!

meet our thumpistas: Amy
A coffee industry veteran, Amy was a long-time manager at Starbucks back in the days before they adopted fully automatic espresso machines. You'll find Amy here on weekends. During the week, she helps manage a world-class outrigger and surf paddle company, Kialoa Paddles. She spends off time hiking with her doggies Scout and Timber, playing soccer, or training with the Bend Oregon Outrigger Canoe Club (BOO). In the photo above, she and her BOO mixed crew receive a 1st place trophy for an 18-mile race at Howe Sound, British Columbia. Amy has raced with BOO up and down the West Coast - and in Bora Bora! For a good story, ask her about her epic race at Pacific City, Oregon with crashing waves and broken boats!

thumpology: Processing Coffee - From Fresh Cherry to Dried Green Bean
In previous Thumpology articles we've discussed how the roast can affect a coffee's flavor. How it is processed after harvest can have an even more significant influence on its ultimate flavor.

Not to be confused with processing food, which might involve removing nutrients, adding artificial stabilizers, flavors, preservatives, etc., processing coffee is an all-natural sequence of steps taken after picking the coffee to prepare it for market.

Coffees are harvested when the fruit surrounding the bean, known as the cherry, is ripe. The cherry holds necessary sugars and desirable flavors that need to be infused into the coffee bean. Farmers use two primary processing methods to release these flavors from the cherry: the dry process and the wet process.

Dry Process (aka Natural Process): The cherry is left on the bean and dried naturally in the open air by sunlight on large patios, where the coffee is continually raked for even drying and mildew prevention. Once properly dried, the cherry is removed from the bean. The dry process method can be hard to control due to the coffee's vulnerability to environmental elements (rain, humidity, sun) while drying. The end result can be mixed and unpredictable. A dry processed coffee may be heavy bodied, sweet, smooth and complex.

Washed Process (aka Wet Process): The cherry is removed from the bean, but a thin, sweet, slimy layer, called mucilage, remains. The beans are placed in fermentation tanks for 12 -36 hours for flavor development, then they undergo extensive washing to remove remaining mucilage and fermentation residue. This is a more controlled method with more consistent results. A washed process coffee may taste cleaner, brighter, and fruitier.

The washed process is water intensive and is more likely to be used in growing regions with easy access to water - and by farmers with the money to build the infrastructure needed for processing. Whereas the dry process is likely to be used in growing regions with lower humidity and reliably dry, sunny periods to prevent the cherries from mildewing while drying.

Our May featured coffee is Costa Rica Montes de Oro - Washed Processed. Previously, we carried the natural processed Montes de Oro, which was heavier, even thick in body and very citrusy. By contrast the washed version is very clean, smooth with very balanced citrus notes. The same bean, processed differently has yielded extremely different results. Which is better? That's up to you to decide!

Warm Your Soul: New Baked Goods
Muffins!
Carrot Crumble w/ pineapple & coconut
Blueberry Sourdough - the classic muffin
Marionberry - a huge plump berry muffin

Chewy Toffeenut Bars Wonderful butterscotch flavor blended with crushed toffeenut & pecans.

7-Layer Coconut Bars
Layers of rich chocolate, butterscotch, pecans & coconut on a graham cracker crust.

New Panini* & Salads

Assortment of
Mixed Greens Salads
Loads of healthy greens, a freshly baked roll & dressing

Chicken Pesto Panini
Freshly roasted chicken breast, pesto, tomatoes, spinach, sundried tomatoes, on hand shaped focaccia.

Veggie Panini
Fresh basil, roasted red peppers, goat cheese, artichoke hearts, balsamic vinegrette, on hand shaped focaccia.

Ham & Cheese Panini
Hand sliced ham, garlic aoli, swiss cheese on hand shaped focaccia.

* Did ya know that a single panini is a panino?


Thump Coffee is located in downtown Bend at 25 NW Minnesota Ave. For details, visit www.ThumpCoffee.com or call 541-388-0226.

Gusties: Vote for your fave Central Oregon restaurants

The deadline, I'm told, is May 2 to cast your vote for Gusto magazine's annual restaurant/dining awards:

"Cast your vote for the Third Annual Gusto Awards. Please only vote once and encourage your family and friends to vote as well. The winners will be announced in the Summer Issue of Gusto Magazine due out in June. Winners will be determined in categories receiving over 200 votes."

Here are the categories and some of my votes - off the top of my head:

Asian
Bar
Bar Food
BBQ
Best Sports Bar/Restaurants
Best Sub Sandwich
Breakfast
Brunch
Burger
Catering
Chef: Tim Garling, Jackalope Grill; Jason Logan, Bistro Corlise; Gavin McMichael, Blacksmith
Cocktails: Blacksmith
Coffee House: Thump Coffee
Culinary Event
Cup of Coffee : Thump Coffee
Deli
Dessert
Doughnuts
Drive Thru Coffee Location
Espresso: Thump Coffee
Family Dining
Fine Dining: Jackalope Grill/Blacksmith/Bistro Corlise
Food Presentation
[no French category?: Bistro Corlise]
Grocery Store/Market
Happy Hour: Blacksmith
Italian
Late Night Dining
Local Brewery
Lunch
Margaritas
Mexican
Milkshake
Most Dependable/Consistent
NW Cuisine: Jackalope Grill
Pancakes
Pastries
Pizza
Place to Buy Meat/Butcher
Place to Buy Wine
Prineville Family Dining
Prineville Fine Dining
Redmond Family Dining
Redmond Fine Dining
Restaurant for Kids
Seafood
Service
Sisters Family Dining
Sisters Fine Dining
Soups
Steak: Jackalope/Blacksmith
Sunriver Family Dining
Sunriver Fine Dining
Sushi
Thai
Value
Wine List: Jackalope Grill/Blacksmith/Bistro Corlise

Here's the link - go vote!

-hoc

4/4 Thump Coffee Art Hop: Music, Wine, Art

Art Hop: James Simmons’ Solo Acoustic Guitar - Open Late and Pouring Wine

April New Exhibit: Robert Johans’ Avis Lofts

Continuing in April: Artists Local 101 group show, Mark Bernahl's new "Wishes"

(Bend, OR) Thump Coffee welcomes spring with an exhibit of Avis Lofts. Tumalo-based artist and custom furniture designer Robert Johans elevates the humble, utilitarian birdhouse into the fine art realm. His designs are so sleek, modern and cool it makes one wish for wings simply to be able to live in his Avis Lofts.

“Modern homes for modern birds,” is how Johans describes his creations. “Avis Lofts are meticulously handcrafted birdhouses that render a whimsical nod to the classic design elements of modern architecture,” he says. “These boxes are ornithologically functional, and feature found, recycled, or sustainable materials and natural, non-toxic finishes. They’re just as beautiful on display indoors as in the backyard.”

For Art Hop on Friday, April 4 Thump Coffee will stay open until 9:00 pm, pouring complimentary wine and showcasing the guitar talents of Thump barista James Simmons. Though Simmons took up the instrument himself only a decade ago while in his 20s, music runs deep in his blood. His father Larry played for the Grand Ole Opry and toured with top country musicians, and grandfather Buddy, uncle Don and cousin Dean are all professional musicians.

Simmons endlessly explores the possibilities of the guitar fretboard. When asked to describe his music, Simmons simply shrugs. “My friends describe my music as an eclectic mix of finger-style progressions interspersed with bluegrass-style flat picking.” His guitar heroes include father Larry Simmons, and such pioneers as Michael Hedges, Pierre Bensusan, Mike Marshall, Tony Rice, and Scott Huckabay.

Continuing in April will be a group exhibit by Artist Local 101, a non-profit organization dedicated to promoting contemporary and outsider art. For many years the group has provided local artists who work “outside the box” with a vehicle for exhibiting their art, as well as a place to network with other artists. The show at Thump Coffee runs March through April and features a diverse representation of many artists affiliated with the organization, from the well established to newcomers. Artist Local 101 welcomes new members, and membership forms will be available at Thump. (left: Holly Hutton's "Mandrake Musings"; below: Lisa Wachs' "Winter Thistles")

Mark Bernhahl’s popular “Wishes” installation is hanging again, and customers are encouraged to continue creating wish planks to be rotated into the installation throughout the year.

Thump Coffee is located in downtown Bend at 25 NW Minnesota Ave. For details, visit www.ThumpCoffee.com or call 388-0226.

march @ thump

march news + events @ thump coffee - bend, oregon

HOURS: We won't be staying open late for March Art Walk. Join us for an Artists Local 101 reception on Friday, April 4 for the Spring Art Hop.

ART: Artists Local 101 - Group Show (through April)
Artist Local 101 is a non-profit organization dedicated to promoting contemporary and outsider art. For many years, the group has provided local artists who work "outside the box" with a vehicle for exhibiting their art, as well as a place to network with other artists. This group show features a diverse representation of many artists affiliated with the organization, including Holly Hutton, Lisa Wachs, Lloyd McMullen and Bridget McGinn. Artist Local 101 welcomes new members, and membership forms will be available at thump.

ART: "Wishes" Are Back!
If you've been wishing the "Wishes" would come back, your wish just came true. Thank you to everyone who created a new "Wish Plank" for 2008. Artist Mark Bernahl's popular "Wishes" installation is back with a whole new collection of cedar planks hung from the ceiling, gently swaying in the air currents. Read more>

LITERATURE: Buffalo's Column According to Buffalo, his column "was and is mostly to entertain, sometimes to stimulate, and possibly, to make you think. The column will deal with current political situations, socioeconomics, local news, current movies, or anything that comes into the wacky mind of its writer."

Pick up the daily installment next time you're in. And check the video about his scuplture work here.


"What's A Thump?" Contest Winners: Written Response
There were so many fun entries, we decided to create three categories so more people could win: Written Response, Illustration and Kids.

Written Response Winner: Courtney Pratt
"A Thump is a magical forest gnome full of vim and vigor, from the land of Espressiata who brings joy, jitters and higher functioning beta brain waves to all who consume its magical forest nectar brew."

Runners Up:
1) Tina Baker
"Take a sip. The foam, all fluffy and white, sticks to your upper lip like a mustache, while the coffee sifts through to your taste buds. Yum. Then
. . . Thump!
The day is brighter.
. . . Thump!
Conversation gets more interesting.
. . . Thump!
You feel so happy.
. . . Thump!
Go on a brisk walk,
SMILE
Say hello!
Be happy.
That's Thump."

2) Lowell Snider
"As a person is wavering in that morning twilight of existence in the last minute while stumbling ahead of the current minute. Reaching for that first shot of coffee. That will land them squarely in the now.

"Possibly one of man's few organic means of harnassing the long sought answer to time travel."

3) Jillany
"An elixir of faith and bravery that always helps you stand up right where you're at - and do the next right thing."

4) Kyle
"Thump is the feeling you experience when complete happiness is realized. You smile, turn off your headlights and drive home with a chocolate malt to guide your heart, and a full moon to light the path."

5) Jasper Peslin
"Thump: (noun) The slippery, expanding, clicking sensational experience at the bottom of the swallowing of your first decadent warming wake up drink, in downtown Bend, OR."

6) Janet Brooks
"It's when a great patient all-knowing muse finally cracks through my too-cluttered skull.

A gentle insistent Thump. . . Thump. . . Thump. . . Until a triumphant final THUMP! Crashes through, and I, thinking it was by my own effort, give birth to a story."

Winners of the Illustration and Kids categories along with runners up will be posted next month.


CUPPING: Sunday 3/23, 1:30-3:30pm
Listen to Kent's apearance on Julia Gray's "Cooking With Gusto" radio show.

This is where the sensory adventure begins! Come to our public coffee cuppings and taste coffees side by side. Discover personal preferences, likes and dislikes, and begin to taste hints of citrus, fruits, wines, chocolate, spices and possibly flowers. You will appreciate how a skilled roaster took meticulous time and care to bring those flavors out instead of roast them away (see this month's Thumpology). Cuppings are usually the third Sunday of the month at 1:30pm - get details at our website and by subscribing to this newsletter.


featured coffee: Guatemala Finca el Injerto - Pacamara varietal (Direct Trade)
From the folks at Stumptown Coffee Roasters in Portland:

The Stumptown-El Injerto relationship is one of our proudest relationships. It's our longest standing Direct Trade coffee and we feel like our efforts, combined with that of the Aguirre family, have improved the coffee year after year. Unfortunately, that's not enough for us. We need more El Injerto! Last year we brought you folks the Maragogype varietal for the first time and it sold quicker than a hoppy IPA at our ritual Friday 'Mandatory Meetings'. This year, we brought in another El Injerto varietal family member: the Pacamara. The Pacamara is a hybrid varietal, created in El Salvador, from the Maragogype and Pacas varietals. Pacas is a mutation of the Bourbon. If the Marago is the young, punk rock brother, the Pacamara is his classy older sister. She's bright but refined. She's past-punk and delves into the darker toned underground. Finca El Injerto's Pacamara varietal beautifully balances a delicate savory flavor with milk chocolate, orange pekoe tea, orange blossoms and violets.


meet our thumpistas: Emily
For those of you who loved hanging out at A Cup of Magic, you may remember seeing Emily working there (she's also lived in Central Oregon for 15 years and attended middle school and high school in Bend). The Cup was where Emily made her barista debut, and we're so thrilled that she brings a little bit of its magic to Thump!

Emily, like many of our thumpistas, juggles job(s), interests and school. In Emily's case, she is attending school as the teacher, not the student. She works for the Bend-LaPine Schools in a job share as a 4th grade teacher. She also enjoys practicing yoga, discussing good books, knitting cool hats and scarves, and traveling when time permits.


Thumpology: What's the Big Deal About the Roast? Part I: How the Roast Affects Flavor Before we knew much about coffee, we'd buy black beans glistening with oil, with descriptions like, dark roast, smoky, robust flavor. This sounded pretty good because, who wants to drink a whimpy cup, right? If dark roast meant robust flavor, then it would stand to reason that a medium roast or light roast must somehow be less flavorful. Once we started learning how to roast and cup coffee however, we learned that nothing could be farther from the truth!

Simplistic comparisons have been made between roasting coffee and barbequing meat, in terms of how one's "cooking technique" ultimately affects flavor development. In both cases, there's a search for the perfect time/temperature relationship to create a wonderful end result. Add too much heat and/or time and the end product tastes like any burnt barbequed meat or burnt roasted coffee, instead of like the sought-after savory cut or the deliciously complex cup of coffee.

Coffees from around the world contain unique flavors trapped inside them, and it's the roaster's job to coax them out through the roasting process. If he or she is not paying close attention to the beans throughout the roasting process, making adjustments as needed to the heat and time, then certain flavors will not develop or will possibly be roasted out of the bean. Knowing that there are many factors such as density, size, age, and moisture content that affect how a bean roasts, a roaster will roast several batches and cup each batch to determine how to best roast each type of coffee.

Come to our public coffee cuppings, and you'll be able to taste coffees side by side. (Cuppings are usually the third Sunday of the month at 1:30pm - get details at our website and in this newsletter.) This is where the sensory adventure begins! You will discover personal preferences, likes and dislikes, and you will begin to taste hints of citrus, fruits, wines, chocolate, spices and possibly flowers. Then, you will truly appreciate how a skilled roaster took meticulous time and care to bring those flavors out instead of roast them away. You will also notice that all of our beans are brown and oil free, not black and shiny, an indicator that the coffee was carefully roasted to bring out its individual flavor profile.

Listen to Kent's interview on Julia Gray's "Cooking With Gusto" radio show.

(Next Month - Part II: Coffee Roasting Crash Course, What a Roaster Looks, Listens and Smells for When Roasting Coffee)


Warm Your Soul: New Baked Goods, Loose Leaf Teas & Herbal Infusions

• 7-Layer Coconut Bars
• Dark Chocolate Brownies (without nuts)
• Butterscotch Pecan Cookies
• New Loose Leaf Teas & Herbal Infusions

• Organic Green Jasmine Tea - Sweet & soothing. Green tea scented with real jasmine blossoms. Think of jasmine pearls letting loose!
• Organic Ginger Herbal Infusion - Sip up the zing! Steeped from chunks of dried ginger root. Perfect for fighting a cold or clearing your mind.
• Organic Yerba Mate - Bursting with antioxidants, this stimulating drink will brighten your spirits!