USA. Airmall Cleveland, a Fraport USA project, has opened a second Inca Tea Café at Cleveland Hopkins International Airport (CLE).

The 310sq ft Concourse C outlet has a rustic look, with reclaimed wood and granite counters used to reflect the Cleveland company’s eco-friendly ethos.

Airmall Cleveland Vice President Tina LaForte said: “We are thrilled to announce Inca Tea’s second location and expanded offerings at the airport. This socially-conscious local company has grown in leaps and bounds in three short years. Since the first kiosk opened here in 2014, Inca Tea has continued to grow and serve the natural and local products that delight passengers.”

It’s tea time at the new Inca Tea Café at Cleveland Hopkins International Airport  

Inca Tea specialises in GMO-free teas derived from an Incan recipe which boasts 1,000 years of tradition and uses antioxidant and nutrient-rich purple corn.

Brews range from Peruvian Spiced Berry to Pick Me Up Peach and Mountain of Mango. The café is equipped with an Inca Rain Tea maker to offer a “perfect cup” in 90 seconds. The brewing process features water streams to add an artistic flair to the tea ritual.

Inca Tea Café supports other local companies, with 95% of its products locally produced and/or owned. The menu includes avocado toast, chia pudding, spinach pies and Master Toast which is made with organic 12-oat bread, local ricotta cheese, preserves, blackberries, honey drizzle and pistachios.

Inca Tea said it creates products that enrich peoples’ health, promote an active lifestyle and respect the environment. All packaging is made from recycled material; its tea bags and envelopes are 100% biodegradable.

Cleveland Hopkins International Airport Director Robert Kennedy commented: “Travellers get a taste of Cleveland and beyond at the new Inca Tea Café at CLE. It’s exciting to see this local business thrive at the airport and expand across the USA.

“The café boasts healthy food options that celebrate our region and enhance the dining experience at the airport.”

Inca Tea Café is open at CLE Sunday to Friday, 4 a.m. to 8.15 p.m. and Saturday 4 a.m. to 7.45 p.m.

NOTE: The Moodie Davitt Report also publishes The Foodie Report, the world’s only media focused on airport (and other travel-related) food & beverage. The Foodie Report e-Newsletter is published every two weeks and The Foodie Report e-Zine every month.

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The company also organises the annual Airport Food & Beverage (FAB) Conference & Awards. This year’s FAB will be held in Helsinki on 20 and 21 June. Click here for details.