Here's just a small sampling of the dozens of teas and loose coffees we stock at the Spice Terminal...instant Expresso too! If you don't see it here just call us and at (215) 592-8555! We probably have it! Jamaican Blue Mountain Style Jamaican Blue Mountain Style (pure) Kona Style Kona Style (Pure Hawaiian) Kona Style (decaf) Columbian Supremo Columbian Supremo (decaf) Brazil Santos Mocha Java Mocha Java (decaf) French Roast Espresso French Roast Espresso (decaf) Italian Roast Espresso Kenya Kenya (decaf) Kenya Dark Roast Costa Rican Sumarta Mexican Liquid Amber Hazlenut (Regular) Hazlenut (Decaf) French Vanilla (Regular) French Vanilla(Decaf) Amaretto (Regular) Amaretto(Decaf) Cinnamon (Regular) Cinnamon(Decaf) Swiss Chocolate Mocha (Regular) Swiss Chocolate Mocha(Decaf) Caramel Nut Fudge Toasted Cinnamon Apple Pecan China Jasmine Chamomile Irish russian English Breakfast Mango Ornage Spice Hazelnut Cherry Sassafras Vanilla Spice Chai Spice Instant Chai China Green Tea Powder Black Raspberry Almond Mint Apricot Apple Spice Black Teas Assam Darjeling Keemun Keemun (decaf) Ceylon Earl Grey Black Leaf Decaf Green Teas Gunpowder Oolong Teas Formosa Oolong Jasmine Mint A Little About Coffee.. SOUTH AMERICA Colombian Excelso - Smooth, aromatic, and rich in flavor. Deserving of its popularity. Colombian Supremo - More select grade than Excelso; bold flavor and aroma. Brazilian Cerrado (ser-ah-doh) - From the world's largest coffee producing nation, the Cerrado region produces beans that are soft and pleasant in the cup. CENTRAL AMERICA Mexican Pluma Altura (ploo-mah al-tur-ah) - A light cup, with a delicate tang and pleasing bouquet. Guatemala SHB - Though not quite as highly regarded as the Antigua, the SHB indicates a high-grown coffee with great flavor. Good on its own or blended with another favorite. Guatemala Antigua (an-tee-gwa) - The most popular of the Central Americans. Wonderful flavor, good body, and balanced acidity. Costa Rican Tarrazu (tar-ah-zoo) - Another popular Central American. A bold flavor though still in keeping with its mild Latin heritage. Considered one of the world's great coffees. Panama Boquete (bo-ket-ay) - When these coffees are at their best, they have a delightful nut-like flavor, pleasing bouquet, with well balanced body and acidity. Nicaragua Matagalpa (mah-tah-gul-pah) - Top grade "Strictly High Grown" (SHG) beans that have a subdued flavor, with fairly good body. Jamaican High Mt. Baronhall Estate - This coffee is shipped directly to us from the Baron Hall Estate. While not as rare as the Blue Mountain, it is rich, with a fine lingering aftertaste. Jamaican Blue Mountain - This is the authentic coffee only grown in the Blue Mountains. One of the world's most highly regarded and expensive coffees. A noble flavor you can only find in this cup. AFRICAN Kenya AA - The "AA" tells that this is a top Kenyan pick. The coffee has the typical East African snap, spiciness and "winey" brightness. Ethiopian Ghimbi (gim-bee) - From the western side of Ethiopia. Exhibits a spicy wildness, fine flavor, and relatively good body. Ethiopian Harrar (hah-rahr) - The Harrars will surprise you with the amount of flavor they exhibit. Sometimes called "mocca", the cup has a strong "syrupy" flavor. Ethiopian Yrgacheffe (yer-ga-shef) - From the Kaffa region, this coffee is grown at over 8,000 ft. and has a mellow body with an almost floral sweetness. Zimbabwean AA - The "AA" says that it is among the highest grades available. The taste falls somewhere between the intensity of the Kenyan and the mildness of a Tanzanian. Tanzanian Peaberry - While many think that the smaller peaberry bean produces a more intense flavor, all Tanzanian coffees exhibit a very flavorful and balanced cup. ASIAN Yemeni Mocha Mattari/Sunani - A rare coffee, the orginal cultivated coffee. It has a complete taste with body and snap but with subtle overtones. Indian Plantation AA - The best Indian coffees are low-key with moderate body and acidity. The rich taste found in this one makes for a very pleasing cup. INDONESIAN/PACIFIC Sumatran Mandheling (man-day-ling) - Mandheling is a region of Sumatra that produces one of the heaviest-bodied coffees available. A full and robust flavor that blends well with other coffees. Aged Sumatran Mandheling - Typically aged in warehouses for a few years, the process somewhat mellows the characteristic flavor found in the original coffee but retains the rich, heavy body Sumatran is known for. Java Estate - With slightly larger bean size and a deep, clean taste, this is a select pick of the best Javas. Celebes Kalossi (sel-eh-bees ca-low-see) - Though this coffee shares some of the heavy body of other Indonesian coffees, it has a bit more zest, with a smoother flavor. It is a prized and rare coffee. Papua New Guinea A - It may be a "sleeper" in terms of name recognition, but the lack of identity is more than made up for with its fine characteristics:  slightly sweet acidity, heavy body. Hawaiian Kona Fancy - Smooth and flavorful, one of the most highly prized coffees in the world. The only U.S. coffee, it comes from selected plots found only in the Kona district on the big island. Hawaiian Kauai Peaberry (ca-why) - Kauai is another of Hawaii's Islands. Peaberry is fresh on the pallet and slightly sweet. BLENDS Mocha Java - A blend of the two original coffees from the Red Sea area and the Dutch East Indies. Spicy, rich, and full-bodied. House Blend - Latin and African coffees blended to produce all the body, aroma, and flavor necessary for a great cup. House Blend Dark - Complementing varieties are blended with a darker roast coffee to produce a cup that has a touch of the dark taste and more "oomph" than the regular House Blend. House Blend Full City Roast - "Full City Roast" takes a coffee from just showing oil to a slightly darker brown, with more oil. Gives this blend a darker, smoother taste. Turkish Style Blend - A taste created by combining Colombian and Brazilian coffees with a portion of darker French roast for balance that is similar to an authentic Turkish brew. The term "Turkish" often refers to a Middle Eastern brewing method. Chicory - Not a coffee at all but a ground root that is often added to coffee. Popular in "New Orleans" style coffee blends. DECAFFEINATED - European Process Green coffees are shipped from the producing country to plants in Europe for caffeine removal. The beans are soaked in very hot water that extracts oils and minerals as well as caffeine. The beans are then removed from the water and a solvent is added to absorb just the caffeine. The beans reabsorb the oils and minerals so important to coffee flavor once resoaked in the caffeine-free water and dried. There is no residue from the solvent remaining when the coffee reaches the consumer. The following European Processed decaffeinated coffee types are part of the extensive coffee list offered by Coffee Express. The European decafs listed below have very similar taste and roast properties as their regular counterparts. Colombian - EP Mocha Java - EP House Blend - EP Viennese Dark Roast - EP French Dark Roast - EP DECAFFEINATED - Swiss Water Process Swiss Water is a patented decaffeination process that uses charcoal instead of methylene chloride to extract the caffeine. Our Swiss Water beans are processed at a plant in Vancouver, Canada, and are a good choice for customers uncomfortable with the chemicals used in the European process. The coffees listed below have similar taste and roast properties as the regular coffees with the same names. Colombian - SWP Kenya - SWP Sumatra - SWP Mocha Java - SWP House Blend - SWP Viennese Roast - SWP French Roast - SWP DARK ROAST (Dark roasting produces a more intense flavor - for both drip and espresso brewing) Viennese Roast - This lightest of the specially blended dark roasts provides a truly rich flavor yet has a mildness not expected in a dark roast. French Roast - The most popular of the dark roasts. Strong, spicy and smooth - makes a fine cup of espresso. Porto-fino - Italian Roast - A blend of South and Central American coffees roasted at a temperature between the French and Italian roasts: produces a cup that is full-bodied but with a lighter flavor quality. Groundhog - Italian Roast - A robust yet clean dark taste. You'll come back to this coffee day after day! Italian Roast - The darkest of the dark roasts. It is the sweetest of the darks and the most intense.