Loose cacao nibs and chicory root pieces scattered on white background, by Yerba Buena Tea Company.
Dark brewed herbal coffee in a clear glass mug surrounded by scattered coffee beans and a black pouch, by Yerba Buena Tea Company.
Herbal Coffee loose leaf herbal tea in black canister with gold label band, by Yerba Buena Tea Company.

Organic Herbal Tea | Dark & Roasted | Caffeine-Free

Organic Herbal Coffee

Blended in Oregon Toasted Earthy

Roasted chicory and dandelion root, blended with carob and cacao. The coffee-free cup that holds up to milk.

Ingredients: Organic Roasted Dandelion Root, Organic Roasted Carob , Organic Roasted Cacao Nibs, Organic Roasted Chicory Root.

$18.00 USD
$18.00 USD
Shipping calculated at checkout.
Size: Tea Tin
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About Herbal Coffee

The coffee-free cup that holds up to milk.

Roasted chicory root and roasted dandelion root form the base. Both roots get roasted until they darken and develop the caramelized, bitter depth that coffee drinkers recognize. Carob and cacao nibs add a chocolatey roundness. The cup brews dark, drinks full-bodied, and stands up to milk without disappearing. It tastes like the morning ritual, minus the caffeine.

Why chicory became the coffee stand-in.

Chicory root showed up as a coffee substitute in Europe during the Napoleonic blockade, when coffee became scarce. The practice migrated to New Orleans during the Civil War, where chicory-coffee blends became a regional tradition that survives today. The root contains inulin, a prebiotic fiber that Western herbalism has long associated with digestive support. Roasted chicory tastes bitter and earthy, with a mouthfeel closer to coffee than most herbal teas can manage.

How to brew it like espresso.

Use 1.5 teaspoons per 8 ounces, steep 7 minutes at full boil. The roots need the time to release their full flavor. Add steamed oat milk and a shake of cinnamon for a caffeine-free cappuccino. Or pour it over ice with a splash of cream and a drizzle of maple syrup for a cold brew that drinks like the real thing. Blended in our Salem, Oregon kitchen.

Tasting Notes

Aroma: Deep, roasted, dark. It smells like fresh-ground coffee beans with a hint of cocoa powder.

In the cup: Bold and full-bodied. The chicory and dandelion provide the bitter, roasted backbone. The carob adds a subtle sweetness. The cacao nibs round the finish with a chocolatey note.

Finish: Smooth, earthy, nutty. No acidity. Lingers like a dark roast.

Why You'll Love It

The coffee substitute tradition: Roasted chicory root became a coffee extender in Europe during the Napoleonic Wars, when the Continental Blockade made coffee scarce. The practice migrated to New Orleans during the American Civil War and became a regional tradition. Café du Monde, the French Quarter landmark, still serves chicory-coffee blends today. The root itself contains inulin, a prebiotic fiber that Western herbalism associates with digestive support.

Dandelion root: Roasted dandelion root has been used in European folk herbalism as a digestive bitter and liver tonic for centuries. The roasting process caramelizes the root's natural sugars and develops the dark, coffee-like flavor. Traditional herbalists call dandelion a "hepatic," a class of herbs historically associated with liver function.

Cacao nibs: Raw roasted cacao nibs add richness and a hint of theobromine, the compound in chocolate that provides a mild, sustained lift without the jitters of caffeine. Theobromine dilates blood vessels and has been studied in modern research for its mood-supporting effects.

Herbal Coffee loose leaf herbal tea in black canister with gold label band, by Yerba Buena Tea Company.

Herbal Coffee

$18.00 USD
$18.00 USD
What's inside

Key ingredients

The botanicals at the heart of this blend, and where in the world they're traditionally grown.

Roasted Dandelion Root

Taraxacum officinale

Central Europe & Pacific NW

Roasted Carob

Ceratonia siliqua

Cyprus & Crete, Greece

Roasted Cacao

Theobroma cacao

Chuao, Venezuela & Ecuador

Roasted Chicory Root

Cichorium intybus

Flanders, Belgium & N. France

Roasted Dandelion Root

Taraxacum officinale

Roasted dandelion, a coffee-like brew and a cleansing classic.

In the cup

Roasting the humble dandelion root turns it into something deep, dark, and almost coffee-like, with a toasty, slightly bitter richness. It is a caffeine-free favorite for herbal coffee blends and a longtime folk tonic for cleansing. The same plant from the lawn, turned into a cup worth sitting with.

Traditionally grown in Central Europe & Pacific NW

Shop Roasted Dandelion Root teas

Roasted Carob

Ceratonia siliqua

A naturally sweet, caffeine-free stand-in for chocolate.

In the cup

Carob comes from the pod of a Mediterranean tree, roasted and ground into a powder that tastes like a mellow, naturally sweet cocoa. Unlike cacao it has no caffeine, which makes it a favorite for evening and kid-friendly blends. It lends a smooth, malty sweetness and a chocolatey depth to a cup.

Traditionally grown in Cyprus & Crete, Greece

Shop Roasted Carob teas

Roasted Cacao

Theobroma cacao

Roasted cacao for deep, dark-chocolate richness without the sugar.

In the cup

Cacao is the roasted, crushed bean behind all chocolate, used in tea as nibs or powder. It brings a deep, dark, slightly bitter cocoa richness with none of the sugar of a candy bar. Native to Central and South America and once traded as currency, cacao adds a dessert-like depth to mate and spiced blends.

Traditionally grown in Chuao, Venezuela & Ecuador

Shop Roasted Cacao teas

Roasted Chicory Root

Cichorium intybus

Roasted root with the deep, bittersweet soul of coffee.

In the cup

Chicory root, roasted and ground, has stood in for and stretched coffee for centuries, most famously in New Orleans and across northern France. The cup is dark, rich, and pleasantly bitter, with a roasted depth and no caffeine. It is the backbone of herbal coffee blends for anyone easing off the real thing.

Traditionally grown in Flanders, Belgium & N. France

Shop Roasted Chicory Root teas

1 of 4
TeaSalem, Oregon

Organic Herbal Coffee

Brew strong. Sip dark.

Caffeine: Low
8.0 oz
Water
212°F
Temperature
1.5 tsp
Leaf
7 min
Steep Time
Re-Steep · Up to 1×
7 minutes minimum for the roots to fully release. The longer steep extracts the roasted depth. Brew double-strength (2 teaspoons) for a latte base that holds up to steamed milk.
1
Cup

Craft Your Cup

A few notes from our teamakers.

Caffeine-Free Cappuccino
Brew 2 teaspoons in 8 ounces of full-boil water for 7 minutes. Strain. Top with 4 ounces of steamed oat or whole milk and a shake of cinnamon. The roasted roots hold up to the milk without disappearing. The cacao and carob add a natural sweetness that makes added sugar optional.

Iced Herbal Coffee with Maple
Brew double-strength (2 teaspoons in 8 ounces, 7 minutes). While still warm, dissolve 1 teaspoon of maple syrup into the cup. Pour over ice. Add a splash of cream or oat milk. The maple bridges the roasted bitterness into something closer to a cold brew with a hint of dessert.

Herbal Coffee Overnight Oats
Brew 1 cup of herbal coffee strong (2 teaspoons, 7 minutes). Let cool. Pour over ½ cup of rolled oats in a jar. Add a spoonful of almond butter and a drizzle of honey. Refrigerate overnight. The oats absorb the roasted, chocolatey flavor. Eat cold in the morning. The breakfast that tastes like dessert.

Loose cacao nibs and chicory root pieces scattered on white background, by Yerba Buena Tea Company.

Your Questions About Herbal Coffee, Answered.

Does it taste like coffee?

It captures the roasted, bitter, full-bodied profile of a dark roast coffee, without the acidity. The mouthfeel is similar. The flavor reads as earthier and less bright than coffee, closer to a French roast or an espresso with a hint of chocolate. Most coffee drinkers who miss the ritual find it satisfying.

Is this caffeine-free?

Yes, completely caffeine-free. The cacao nibs contain theobromine, a mild stimulant that provides a gentle, sustained lift without the jitters or the crash. Theobromine works differently than caffeine: it dilates blood vessels and supports mood, but it does not spike cortisol or interfere with sleep.

Can I brew this in a French press?

Yes. The coarse, roasted roots brew perfectly in a French press. Use 1.5 teaspoons per 8 ounces, add full-boil water, steep 7 minutes, then press. The result is a dark, full-bodied cup that drinks like coffee. Best with a splash of milk.