Refresh yourself with Coffee Leaf Tea

Real brewed coffee leaves from the Nicaraguan cloudforest
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The most refreshing tea you’ll ever drink, period.

Featuring rare antioxidants, light caffeine, and a smooth thirst-quenching taste, Wize Coffee Leaf Iced Tea is the perfect way to refresh your body and mind.
It doesn’t taste like coffee, and it tastes better than regular tea.
The coffee leaf has a full-bodied and lightly sweet taste on its own, unlike traditional tea from the camellia sinensis plant, that has many tannins and a generally bitter taste. With Coffee Leaf Tea, the coffee leaves do most of the heavy lifting for that nice lightly sweet taste that everyone wants in a healthy refreshing beverage. We added just 1g of cane sugar to bring that taste to the next level, creating a perfectly balanced drinking experience the whole fam can enjoy.

The coffee plant’s
best kept secret

The coffee leaf has been consumed for hundreds of years in Ethiopia and Indonesia but has never been crafted with tea-style techniques. An article in the New York Times from 1854 states that Indonesian locals prefer Coffee Leaf Tea to regular coffee beans because “it is more nutritious”.
An antioxidant powerhouse with mangiferin, chlorogenic acids, and EGCG
With all these rare and powerful antioxidants, it’s no wonder that people historically praised Coffee Leaf Tea for its hydrating, cleansing, and positive effects on the body. Mangiferin, a more recently studied polyphenol, has shown potential to reduce inflammation, lower cholesterol, and even inhibit the initiation, promotion, and spread of cancer cells. We’ve compiled all the academic studies for you to check these claims on our ‘Research page’.

Award-winning
innovation since 2013

Since 2013, we’ve been on a mission to explore the complex flavor and delicious taste that the coffee leaf has to offer. By applying traditional tea-style techniques, we’ve cracked the code on the coffee leaf and figured out the correct method, recipe, and what types of coffee leaves create the best possible drinking experience.
It all comes down to timing and feel
The best tea masters in the world will never tell you their secrets because in a lot of ways, you just need to learn the feel for it yourself. We’ve learned how to coax out the best possible flavor from the coffee leaf by doing thousands of small batches, tweaking things like pressure, time, and temperature to finally create a world-class, award-winning Coffee Leaf Tea.

Stabilize communities
with every sale

Each purchase of Wize Coffee Leaf helps create more stable communities by generating off-season work for farmers. The coffee bean season is only three months long, and once it’s over, workers have to migrate to find work, uprooting their families which leads to poor attendance in schools and seasonal food security that is rampant in rural coffee communities. On average, coffee communities in Central America will go through 3 months of hunger per year, typically the last 3 months of the off-season when they’ve run out of savings from the bean season.
We’ve already generated 75,000 work hours for farmers in need
Every can of Wize Iced Tea generates at least two minutes of employment for coffee farmers in need. This may not sound like much, but it adds up fast! A 12-pack creates 24 minutes, 24-pack creates 48 minutes, and so forth. Every minute that we can employ farmers helps their families stay fed, keeps their kids in school, and avoids them having to migrate in the off-season and disrupt their family stability.

By enjoying delicious, refreshing Coffee Leaf Tea, you are directly supporting these small communities that are striving to live better each and every day.

Crafting process

1
UPCYCLE EXCESS LEAVES
We use the extra leaves that would usually get discarded during the pruning process on coffee farms. This way the workers get more income from the same plant, and the coffee bean harvest is maintained without any side effects.
2
HAND-CRAFT AT THE FARM
Inspired by traditional techniques from the tea world, we’ve discovered the best ways to create delicious Coffee Leaf Tea that the world has never seen before.
3
BLEND IN VANCOUVER
The bulk Coffee Leaf Tea then arrives in our facility where we blend it with various botanicals and fruit to create world-class teas for you to enjoy.
4
TO YOUR DOORSTEP
Shipped to you worldwide from Vancouver, BC with love.
All our Coffee Leaf Tea is cultivated and crafted at our co-founder’s farm in the Nicaraguan cloudforest at 1,200m elevation

My favorite way to rehydrate

My typical day as a clinical therapy specialist and sports performance coach is filled with client appointments from 7am to 8pm. I start my day with the Grapefruit or Original Wize tea and enjoy it on my drive to work. Upon arriving, I am gently energized by the smooth caffeine and rich flavor. Being highly active, I drink Wize tea not just for the amazing taste and energy boost, but for its recovery benefits. As a source of antioxidants and polyphenols, it helps me feel focused and recharged. The fragrance alone is stress numbing aroma therapy. I love savoring the scent before sipping it down.

This summer, ice cold cans of Mango will be staples in my fridge. On the weekends, I run up to 10 miles early in the morning to beat the LA heat. I cool down afterwards with a can of Mango mixed with a few drops of electrolytes. It is my favorite way to rehydrate. My clients love it too! (the Discovery Pack is a great gift!)
KRISHNA CURRY
CPT, CFSC, USATF COACH
O2 Chiropractic and Wellness Pilates Instructor | Trainer
Instagram: @krishnacurry

Coffee

  • Bitter taste
  • Heavily Caffeinated
  • Causes jitters and anxiety

Coffee Leaf Tea

  • Smooth Satisfying Tea
  • Lightly caffeinated
  • No jitters or crash

Regular Iced Tea

  • Bitter, earth taste
  • Variable Caffeine
  • Highly tannic
Plant Based
Keto Friendly
1g of sugar
10 calories
No Fake Sugars
Dairy Free
Gluten Free
GMO Free
Single Origin
Delicious iced tea the with a social mission
I wasn’t expecting to love the taste of it as much as I do. I have replaced much of my coffee consumption with Wize Tea. Can’t recommend it enough.
- CARLIE C
Unexpectedly great taste
Helped me move from coffee and black tea to this nice drink!
- JANE
Smooth and delicious
Mouth feels clean and refreshed after a few sips. Very uplifting and energizing for all day drink with no jitters or crash.
- CHRIS M
I didn’t know what to expect but I loved it
Everyone in the house so far likes it too. It’s not green tea or any tea you’ve had before but that’s a good thing (who wants an imitation) - because it deserves a spot on the shelf right there with your other teas. The flavor stands on its own as fresh without being grassy, deep without being malty. Enjoy!
- JOHN R
Awesome product
I have now basically switched to Wize Coffee Leaf Tea from regular coffee. This sampler pack let’s you try out all the flavours
- LISA J
My husband loves it
And he’s not a “tea” person
- SHEENA L

Driven by health, inspired by innovation, motivated by impact

When Max (right) went to France for school in 2012, he overdosed on coffee during finals season and was ordered by his doctor to quit coffee and switch to tea. He never loved traditional green and black teas, so he started searching for alternatives that would be delicious, healthy, and ultimately sustainable for his body and the planet.

A month later, he and his French classmate Arnaud (left) were starting a new entrepreneurship class project. That first day of class in January 2013, he came across a study about the coffee leaf that proved its strong health benefits, light caffeine, and long history of use as an herbal infusion in Ethiopia and Indonesia. It also became apparent that coffee farms are very seasonal and farmers suffer from extremely volatile market prices and a long off-season where they are trimming off extra leaves but not using them for anything.

They began to ask themselves “why hasn’t anyone tried to craft or ferment the coffee leaves before, like they do in the traditional tea industry?” They had a hunch that they could create very special flavors and varieties if they applied the same methodology to the coffee leaf. After all, they were studying in Bordeaux, the Mecca of red wine, and Arnaud’s home region.

Together, the two decided that this idea was worth pursuing for their class project.
Max Rivest
Co-Founder
Arnaud Petitvallet
Co-Founder
Enrique Ferrufino
Co-Founder

Taking matters into their own hands

After spending 6 months working on their project, they decided to fly to Nicaragua and find some coffee farmers. The first farmers didn’t even believe them, asking them why they were interested in the leaf to begin with. “It has no value,” farmers would say. Others were curious, but not enough to get involved.

They finally found a farmer that was willing to try it with them, so they traded for a 12-year bottle of rum for a big bag of leaves. After spending a day processing the leaves with very rudimentary tea-style techniques, it was left to sun-dry for 3 days in a solarium.

“This is it; if this doesn’t taste any good, we’re screwed” Max said, as they were about to taste the first sip of their first ever batch of Coffee Leaf Tea, and the first batch ever made in the Americas. History had been made, but if it didn’t taste good, what’s the point?

Turns out, it tasted amazing! At that point, they knew they had done something very special. With extremely basic skills and limited equipment, they managed to create a refreshing and delicious Coffee Leaf Tea.

Then came Enrique, a 3rd generation farmer

When Max (right) went to France for school in 2012, he overdosed on coffee during finals season and was ordered by his doctor to quit coffee and switch to tea. He never loved traditional green and black teas, so he started searching for alternatives that would be delicious, healthy, and ultimately sustainable for his body and the planet.

A month later, he and his French classmate Arnaud (left) were starting a new entrepreneurship class project. That first day of class in January 2013, he came across a study about the coffee leaf that proved its strong health benefits, light caffeine, and long history of use as an herbal infusion in Ethiopia and Indonesia. It also became apparent that coffee farms are very seasonal and farmers suffer from extremely volatile market prices and a long off-season where they are trimming off extra leaves but not using them for anything.

They began to ask themselves “why hasn’t anyone tried to craft or ferment the coffee leaves before, like they do in the traditional tea industry?” They had a hunch that they could create very special flavors and varieties if they applied the same methodology to the coffee leaf. After all, they were studying in Bordeaux, the Mecca of red wine, and Arnaud’s home region.

Together, the two decided that this idea was worth pursuing for their class project.
Max Rivest
Co-Founder
Arnaud Petitvallet
Co-Founder
Enrique Ferrufino
Co-Founder
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