What is difference between organic coffee, tea and milk and the regular non-organic stuff?
Organic coffee, tea and soymilk comes from a method of farming that requires its cultivation without the use of manufactured chemicals, pesticides, herbicides, and fungicides.
Our steroid, antibiotic and hormone free milk comes from vegetarian cows that are free from these toxins which have been linked to cancer, and which would otherwise be expelled into their milk.

Why does The Lost Bean use organic products?
Coffee is the 2nd largest agricultural crop, and the 3rd most heavily sprayed crop in the world. At The Lost Bean, we believe that it is our responsibility to leave a light footprint everywhere we go. We do not want to sell coffee and tea at the expense of fragile ecosystems, or the health of the people who drink our product. We wouldn’t want to drink a latte filled with a bunch of junk like pesticides, herbicides, and fungicides, and we couldn’t in good conscience ask someone else to do the same

What is specialty coffee?
Grown only in ideal climates and prepared according to exacting standards, specialty coffee possesses a richer and more balanced flavor than mass-produced coffee. Plus, it must pass a stringent certification process to ensure that it is free of flaws and imperfections.

Who is the only team to have the Cy Young and MVP on the same team for consecutive years?
Milwaukee Brewers ‘81 and ‘82 Rollie Fingers ’81 Cy Young/ MVP; Robin Yount ’82 MVP, Pete Vuckovich ’82 Cy Young

What are some helpful hints on tasting coffee?
Tasting coffee in a comparative form exists of systematically evaluating each coffee and comparing them in terms of your personal preference. It is often used by growers, buyers and roasters to assess the quality of a particular coffee sample. Proper tasting requires the adherence to an exacting set of brewing standards and a formal step-by-step evaluation process. Below are five terms that can be used to characterize coffee:

Aroma – The aroma provides you the first hint of the coffee before you taste it. The fragrance of the coffee begins to resonate giving you a general taste of its attributes. With such descriptive words as floral, sweet, herbal, spicy, or fruity.

Body – Body signifies the consistency, texture and fullness of a coffee. It will leave an impression of weight or thickness on you tongue and can range in depth from light to full. Some will describe it as light, mellow, velvety, rich, dense, hearty, deep, or full.

Acidity – Acidity brings life to a coffee through brightness, zest, and sweetness. Acidity is fundamental in bringing character to a coffee and has no relationship with bitterness. This characteristic can be experienced around your tongue and the back of your mouth. Common descriptive words include crisp, lively, delicate, bright, and clean.
Taste – Taste is the vital description that encompasses aroma, body and acidity providing an overall impression of the coffee. Helpful words describing taste include earthy, nutty, smoky, spicy, molasses, or fruity.

Finish – The finish signifies the taste that resonates within your mouth after the coffee is swallowed. An after taste will reside in your mouth reminding you of the coffee’s unique characteristics. Words used to describe the finish of a fine coffee include clean, smooth, sweet, creamy, buttery, bold, sharp, or balanced.

What is your mother’s maiden name?
We don’t know. Ask Visa.

What are the key elements that compromise the life of coffee?
Coffee has five basic enemies which compromise its shelf life. These include air, moisture, time, light and temperature.

What are the major varieties of tea?
Black: Black teas are produced in many countries and offer a broad flavor profile and numerous underlying flavor characteristics. The profile of a black tea including its infusion color, body, strength, aroma and is dependent upon the tea bush varietal, the season of harvest, the elevation of the tea garden and the degree of leaf oxidation.

Green: Green tea refers to a broad class of teas that are processed with the intention of preserving the tealeaf’s green character with an intentionally low degree of oxidation. Green teas are heated, often by steaming or roasting, shortly after they are harvested to prevent leaf oxidation. Within the category of green tea there are immense differences in flavor and aroma.

The flavor and character of a green tea is defined by the tea bush that is harvested, the season of harvest, and the method of heat used to seal in the level of oxidation within the tealeaves. Additionally, the soil, the elevation and the ecological condition of the tea garden contribute greatly to the flavor and characteristics of a green tea. Each origin has its own signature flavor and aroma.

The general classifications of green tea are well defined according to manufacture style by Chinese Tea Academia.

The Classifications or “Styles” of Green Teas are as follows:
Chaoqing: Pan Fired, Dry Stir Fried or Dry Roasted Tealeaves.
Hongqing: Baked, Coal Basket Cured or Oven Cured Tealeaves.
Ban Hong Chao: Combines Chaoqing, Hongqing and other specialty techniques.
Zhenqing: Steamed Tealeaves.
Saiqing: Dry Roasted, Rolled, Kneaded and Sun-dried tealeaves.

White: White Tea originated in China's Fujian Province. White Tea is a group of semi-oxidized teas that can only be made according to a specific withering process. White teas are not fired or rolled like other teas and have the least amount of processing of all the types of tea. White Teas tend to have less bitterness than black or green teas, and are more forgiving of water temperature and brewing time. White Teas are very low in caffeine and contain high concentrations of antioxidant polyphenols (tea catechins) and L-Theanine Amino Acid.

White Teas are made from medium-leaf tea bush varietals that yield silvery-white sprouts and leaves. They are hand harvested only once a year, for a few weeks in early spring. The withering process of white tea raises an abundance of silvery-white hairs on the dried tealeaves and buds.

Oolong: Oolong Tea (pronounced Wu-Long): The cultivation and manufacture of classic oolong teas are restricted to a small area of Southeastern China’s Fujian and Guangdong Provinces as well as the island of Taiwan. Oolong tea is widely consumed in Southeastern Asian countries and in Japan where it is prized for its cholesterol reducing and weight loss function. There are hundreds of types of oolong teas which are classified according to the tea bush varietal, the season of harvest, and the cultivation region. Each cultivation region of oolong has its own unique flavor and artisanal manufacturing tradition different from the next region. The oolong tea category is defined as a group of semi-oxidized teas whose manufacturing style ranges between green and black tea.

Mate: Yerba Maté is native to the subtropical highlands of Paraguay, Uruguay, Argentina and Brazil. Maté is brewed from the dried leaves and young stems of the perennial tree or bush. Yerba Maté is consumed widely in many South American countries and is a healthful alternative to coffee. Yerba Maté is a healthy drink which not only wakes you up but delivers natural anti-oxidant polyphenols, immune system supporting saponins and a wide spectrum of healthy vitamins and minerals. Yerba Maté contains a substance similar to caffeine which is known as “Matteine.” It is responsible for Yerba Maté’s uplifting energy and should not be consumed by those who avoid caffeine.

Herbal/Botanical: Herbal, or Botanical teas are made of fruits, flowers, roots and herbs, and are almost always naturally caffeine free.

Chai: Chai means tea in Hindi and is derived from the word cha which means tea in many eastern languages. Masala chai is a spiced black tea “latte” which is believed to have originated in India. Traditional masala chai is a blend of spices and black teas simmered in water, milk and sugar.

Did you shower yet today?
Maybe, my hair just always looks like this.

If I am looking to get donations from the lost bean how do I inquire?
Please visit us at the Store or email us at info@thelostbean.

Which celebrity lives the most “green” lifestyle?
Kermit the frog, of course.

What is your favorite animal?
We love all animals but Panda bears rule!