Teeccino

Teeccino began with Caroline MacDougall, who was designing teas for The Republic of Tea when she dreamed up a caffeine-free cappuccino and named it Teeccino. She worked out the first blends by roasting and grinding herbs in her own kitchen. Today the family-owned Santa Barbara company roasts herbs such as chicory, carob, dandelion and barley, along with ramón seeds wild-harvested by communities in Guatemala's Maya Biosphere Reserve.

Caroline MacDougall, founder of Teeccino
Caroline MacDougall, founder of Teeccino

Meet the maker

The story behind Teeccino

Teeccino began in Caroline MacDougall's kitchen. Caroline had spent years designing herbal teas for other brands. In the early 1990s, while working on rainforest preservation in Central America, she imagined a caffeine-free drink with the deep, roasted character of coffee. She started roasting and grinding herbs at home, founded the company in 1994 and introduced the first flavors at the Natural Products Expo in March 1995. She also drew inspiration from her great-grandmother, Alice Foote MacDougall, a coffee roaster and entrepreneur in the early 1900s.

  • Founded 1994
  • Santa Barbara, CA
  • Family-owned
  • Roasted organic herbs
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Today Teeccino is a family-owned business in Santa Barbara, California. The blends are built from roasted and ground organic herbs such as chicory, carob and dandelion, along with fruits and nuts. The Maya line uses dark-roasted ramón seeds that are wild-harvested from tall rainforest trees in Guatemala. You can brew Teeccino like coffee or steep it like tea, so it suits drinkers of both.

“Our Company is dedicated to the four “Ps”: purpose, people, planet, and profits.”

Teeccino

From the Tea Journal

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