Greene's Beans Cafe Menu Prices

Blend of Brazil, sumatra and central American coffees. Heavy-bodied, rich notes of dark chocolate and spice, earthy, sweet, and balanced. Excellent dessert coffee. Our house blend is a medium roast, while our full city blend is a dark roast.

"5" bean espresso - city roast central American/South American blend. Good as for espresso, espresso-based drinks and drip coffee vivaldi espresso - French roast central American/South American blend. Bright and tangy, rich aroma, citrus notes. Adagio decaf espresso - French roast decaffeinated central/South American blend. Pungent aroma, rich, dark chocolate notes.

Medium body; fine acidity; sweet and soft with note of cocoa. City roast.

Fine, bright, mild; sweet aroma; rich taste; notes of brown sugar and caramel. City roast.

Full-bodied; sharply aromatic; well-balanced with good acidity; hint of dark chocolate. City roast.

Good body; exotic, complex and unique; spice and ripe fruit notes. City roast. Our ethiopian mocha java is blended with sumatra beans, highlighting notes of mocha.

Bright acidity; pungent aroma; notes of chocolate, caramel and freshly baked bread. City roast.

Bright, wine-like acidity; rich aroma; notes of berries and dark chocolate; city roast.

Light body; fine acidy snap; straightforward with some spice and citrus notes. City roast.

Unique and complex; heavy-bodied; low acid; earthy; thick and syrupy; spice notes; hints of milk chocolate hint of leather. City roast.

Buttery; mellow; balanced; pleasant, soft, rich aroma. City roast.

Mild aroma; low acid; unique flavor; hint of malt and milk chocolate. City roast.

Brazillian nut.

Nutty.

Coconut and hazelnut.

French vanilla.

Caramel and nutty.

Extra chocolate.

Chocolate and raspberry.

Boozy and nutty.

Island cocoa.

Extra caffeinated coffee.

Chocolate baileys.

Caramel, vanilla and macadamia nuts.

Chocolate, cinnamon, hazelnut.

Toasted and nutty.

Chai guys' China black op (orange pekoe) traditional earl grey tea is imbued with the flavor of oil of bergamot - a citrus fruit - which gives the tea complex flavor notes of orange and lemon-lime with a sweet, floral, perfume-like aroma.

This blend is 100% China keemun black op (orange pekoe). It is rich and pungent with good body and sweet floral (orchid) and fruit (apricot) notes.

This blended orthodox India Assam tea is rich, strong, malty, and flavorful - as traditional Irish breakfast blends tend to be.

Traditional Indian-style blend of black tea and spices (cinnamon, ginger, cardamom, cloves, and black pepper). Typically the tea and spices are simmered with whole milk to make a warming and….

After plucking, Japanese sencha green tea is steamed for between 15–20 seconds to prevent oxidization of the leaves. Leaves are then rolled, shaped and dried. This step creates the customary thin cylindrical shape of the tea (leaves). The leaves are then sorted. The taste of Japanese sencha, the most popular tea in Japan, is mellow at moderate infusion temperatures and more astringent at higher temperatures and will ultimately depend upon one's preference and method of preparation. The taste and aroma of the greenish golden infusion resembles t

Lung ching (or longjing) tea, often called by its literal translated name "dragon well" tea, is a variety of pan-roasted green tea from the area of longjing village near hangzhou in zhejiang province, China. Produced mostly by hand, it is renowned for its high quality and has earned it the "China famous tea" title. The inusion displays herbacaous, nutty flavors with floral and buttery notes.

Jasmine pearls, made from fresh young leaves, and buds of the tea plant, is processed like traditional green tea. The leaves, however, are hand rolled into small pearls during the shaping process and are set aside for layering and scenting with the ethereal aroma of fresh jasmine blossoms.

Gyokuro, the connoisseur's Japanese green tea, stimulates the palate and the senses. It is sought after in Japan for it's purity and deep 'green' herbaceous flavor. The beautiful emerald infusion is robust, kelpy, fresh, and vegetal. It is also one of the few Japanese teas that are still plucked by hand.

This "Se Chung" category oolong from anxi, fujian province is also known by its Chinese cultivar name, mao xie, which translates to 'hairy crab'. This tea is a great value for the "lightly oxidized" oolong enthusiast. It is medium bodied, with notes of gardenia, butter, and honey.

This tie-guan-yin oolong is lightly oxidized and greenish oolong. It is mellow and sweet with herbaceous and floral notes. The tea is named after the Chinese goddess of mercy guanyin, who is known in Japan as kannon and in korea as gwan-eum. She is a female embodiment of avalokiteśvara bodhisattva.

Moroccan mint tea is a blend of mint (usually spearmint) and China green tea (usually either a chun mee or a China gunpowder style tea). This blend has been consumed traditionally by the peoples of the greater maghreb region of Northwest africa. A similar drink is prepared in Spain but is typically served chilled as iced tea in the summer-- instead of hot year round. Sometimes moroccan mint is offered 'iced' in the u. S. As well.

Chamomile is an herb from the family asteraceae; it has been consumed for centuries as a natural remedy for several health conditions. The flowers are dried and then infused into hot water to make a tea or 'tisane'.