Pepperpot Tea Hibiscus Berry will ship separate on week of May 7th**
This is a gift for the flavor seekers. Whether you're brewing up a bright, fruity coffee or steeping a juicy herbal tea, this bundle delivers big, bold flavors.
For mornings when you need a jammy, tropical cup of coffee, and evenings when you want something calming but still vibrant, this set has you covered. Just two incredible brews—one coffee, one tea—both loaded with sweet, fruit-forward notes that are easy to love.
What’s Included:
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Hibiscus Berry Herbal Tea (Caffeine-Free) - Pepperpot Tea Co.
A bright, caffeine-free blend of hibiscus, rooibos, rosehips, and a splash of blueberry, passionfruit, and mango. Perfect for a refreshing hot or iced tea experience. -
Strawberry Co-Ferment Roaster Bag (Colombia) – Modcup
A unique co-fermentation with strawberries and mosto (fermented coffee juice), combined with carbonic maceration and honey processing — the result is juicy, candy-like explosion of strawberries, pineapple, and citrus, layered with honeyed sweetness. A wild ride in the best way.
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Bean & Bean
Pepperpot Tea Hibiscus Berry
This tea will ship on week of May 7th**Packing a tangy punch with hibiscus, rooibos, orange peel, and rosehips, it’s the perfect tea for winding down after a long day or cooling off as an iced tea post-jog. Fruity and floral with just the right balance of sweetness and body—hydration never tasted this fun. Caffeine: None | Astringency: Low | Body: High | Sweetness: High From our good friend Jiyoon Han—co-founder of Bean & Bean Coffee Roasters and now exploring her passion for specialty whole leaf teas — comes Pepperpot Tea Co. with this vibrant, caffeine-free blend that’s as versatile as it is delicious. Brew Guide Use 5 grams for each recipe. Strong Brew / 2 Cup Recipe 3 Cup Recipe Iced Hibiscus Tea Recipe Add 100 grams of ice into your carafe or cup and brew our 2 Cup Recipe FreeSolo Recipe Brew Time: 5-10 MinutesTemperature: 212 °F/ 100°C/BPDose: 5g Step 1. Add 95ml and steep for 5 minutes Step 2. Add 35ml or enough to trigger the siphon Step 3. Add another 95ml and steep for 2 minutes Step 4. Add 35ml or enough to trigger the siphon For a different strength of brew we suggest experimenting with the FreeSolo mode! We've found really tasty results steeping for upwards of 5 min.
Blueberry · Currant · Floral · Hibiscus
Various
Dried
Light - medium
Blend
Modcup Coffee
Strawberry Co-Ferment - Campo Hermoso
This isn’t your average coffee, well, nothing from Modcup is ever average. From the 4th generation producer Edwin Noreña’s innovative farm in Quindío, Colombia, comes a light roast bursting with strawberry, tropical fruit, honey, and citrus. You might have tried honey processing, or even carbonic maceration. But what's mosto? This coffee comes from a unique co-fermentation with strawberries and mosto (fermented coffee juice), combined with carbonic maceration and honey processing. The result is a jammy, syrupy cup with lively acidity and a flavor profile that’s bold and unforgettable. Step 1: Hand-Picked Selection & Cleaning – Only cherries measuring 20+ Brix are harvested, soaked for two hours, and carefully sorted. Step 2: Carbonic Maceration – Whole cherries ferment in a low-oxygen environment for 48 hours, with mosto (fermented coffee juice) extracted at pH 4.2 and Brix 11.5. Step 3: Co-Fermentation – The mosto is inoculated with a custom yeast culture, an allulose solution, and dehydrated fruits to amplify complexity. Step 4: Honey Processing – Cherries are depulped to a black honey level and undergo 72-hour fermentation at 18°C in 200 kg reactors. Step 5: Controlled Drying & Stabilization – The coffee is sun-dried in a greenhouse for 10 days, then rested for another 10 days before final milling.
Strawberry · Tropical Fruit · Honey · Hard Candy · Citrus
Colombia
Honey Mosto Anaerobic Fermentation
Light
Single Origin
Bean & Bean
Pepperpot Tea Hibiscus Berry
This tea will ship on week of May 7th**Packing a tangy punch with hibiscus, rooibos, orange peel, and rosehips, it’s the perfect tea for winding down after a long day or cooling off as an iced tea post-jog. Fruity and floral with just the right balance of sweetness and body—hydration never tasted this fun. Caffeine: None | Astringency: Low | Body: High | Sweetness: High From our good friend Jiyoon Han—co-founder of Bean & Bean Coffee Roasters and now exploring her passion for specialty whole leaf teas — comes Pepperpot Tea Co. with this vibrant, caffeine-free blend that’s as versatile as it is delicious. Brew Guide Use 5 grams for each recipe. Strong Brew / 2 Cup Recipe 3 Cup Recipe Iced Hibiscus Tea Recipe Add 100 grams of ice into your carafe or cup and brew our 2 Cup Recipe FreeSolo Recipe Brew Time: 5-10 MinutesTemperature: 212 °F/ 100°C/BPDose: 5g Step 1. Add 95ml and steep for 5 minutes Step 2. Add 35ml or enough to trigger the siphon Step 3. Add another 95ml and steep for 2 minutes Step 4. Add 35ml or enough to trigger the siphon For a different strength of brew we suggest experimenting with the FreeSolo mode! We've found really tasty results steeping for upwards of 5 min.
Modcup Coffee
Strawberry Co-Ferment - Campo Hermoso
This isn’t your average coffee, well, nothing from Modcup is ever average. From the 4th generation producer Edwin Noreña’s innovative farm in Quindío, Colombia, comes a light roast bursting with strawberry, tropical fruit, honey, and citrus. You might have tried honey processing, or even carbonic maceration. But what's mosto? This coffee comes from a unique co-fermentation with strawberries and mosto (fermented coffee juice), combined with carbonic maceration and honey processing. The result is a jammy, syrupy cup with lively acidity and a flavor profile that’s bold and unforgettable. Step 1: Hand-Picked Selection & Cleaning – Only cherries measuring 20+ Brix are harvested, soaked for two hours, and carefully sorted. Step 2: Carbonic Maceration – Whole cherries ferment in a low-oxygen environment for 48 hours, with mosto (fermented coffee juice) extracted at pH 4.2 and Brix 11.5. Step 3: Co-Fermentation – The mosto is inoculated with a custom yeast culture, an allulose solution, and dehydrated fruits to amplify complexity. Step 4: Honey Processing – Cherries are depulped to a black honey level and undergo 72-hour fermentation at 18°C in 200 kg reactors. Step 5: Controlled Drying & Stabilization – The coffee is sun-dried in a greenhouse for 10 days, then rested for another 10 days before final milling.
Blueberry · Currant · Floral · Hibiscus
Various
Dried
Various
Blend
Strawberry · Tropical Fruit · Honey · Hard Candy · Citrus
Colombia
Honey Mosto Anaerobic Fermentation
Caturra
Single Origin
