Caroline MacDougall woke up one morning in 1993 having dreamed the name. In the dream she recounted that her next product would be a caffeine-free cappuccino called Teeccino. Sensitive to caffeine and acidity herself, she started roasting and grinding herbs in her kitchen to find out whether they would brew like coffee. They did.
Teeccino blends organic chicory, carob, dandelion, and ramón seeds with fruits and nuts, ground to run through a coffee maker or steep like tea. Carolin
Caroline MacDougall woke up one morning in 1993 having dreamed the name. In the dream she recounted that her next product would be a caffeine-free cappuccino called Teeccino. Sensitive to caffeine and acidity herself, she started roasting and grinding herbs in her kitchen to find out whether they would brew like coffee. They did.
Teeccino blends organic chicory, carob, dandelion, and ramón seeds with fruits and nuts, ground to run through a coffee maker or steep like tea. Caroline's sourcing work opened new trade for family farmers in India and for the villages harvesting ramón seeds in Guatemala's Maya Biosphere Reserve, where the seeds had been falling to the forest floor unused.
