Frequently asked questions
Is Robusta actually good, or just strong?
Both, when it's grown and processed properly. Commodity Robusta earned a bad reputation because it was machine-stripped, dried badly and sold cheap. Selectively picked highland Robusta is heavy-bodied, low in acid and naturally sweet — and it carries roughly twice the caffeine of Arabica.
Which coffee should I start with?
If you drink milk coffee or espresso, start with the dark roast. If you brew pour-over, start with the Cau Dat Arabica. If you want the thing you can't get anywhere else, the Fine Robusta from Krong Nang.
How fresh is the coffee?
Roasted in small batches and dispatched within 1 – 3 business days of your order. Best within 4 weeks of the roast date printed on the bag.
Do I need a phin filter?
No. Everything works in an espresso machine, moka pot, French press or drip. A phin is cheap and worth trying, but it isn't required.
Is the tea caffeine-free?
Yes — all six herbal blends are naturally caffeine-free. They're infusions, not tea-leaf tea.
Is there sugar in the tea?
No added sugar in any blend. A couple use a small amount of stevia leaf, which is listed in the ingredients on the product page.
How strong is one tea bag?
3g of whole herb per pyramid bag, which is roughly double a standard supermarket bag. One bag makes one full 250ml cup, or a stronger 500ml if you steep longer.
Can I resteep a bag?
The hibiscus and ginger hold up for a second steep. The lighter leaf blends don't — you'll get colour but not much flavour.
Do you ship outside the US?
Not yet.
Do you sell wholesale?
Yes. Email hello@rarefieldfoods.com with rough volumes and we'll send trade pricing.