Address
Warehouse, silos, lab and roaster, all on one property in Houston.
Cupped twice
Two cuppings. One standard.
Every lot is cupped before we buy and again when the container lands, with the same SCA protocol both times.
- 01Before we buy, we cup the pre-shipment sample.
- 02When the container lands, we cup it again.
- 03No match, no bag with our name on it.
The journey
Seven stops to your cup
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01
Grown high
Cool mountain nights slow the cherry down, and slow ripening builds sugar.
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02
Picked ripe
On the lots we buy, pickers walk the same rows all season and take only the red ones.
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03
Washed or natural
Washed for a bright, clean cup. Natural for a sweeter, heavier one.
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04
Shipped green
Cupped before we buy, then sealed in liners inside jute for the crossing.
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05
Into Houston
It lands at the Port of Houston and gets cupped a second time.
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06
Roasted daily
Small batches on a vintage drum roaster, one roast curve per origin.
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07
To your cup
Rested and sealed in a one-way valve bag. Weekday orders by 2 PM ship same day.
Where it grows
Six origins. One landing.
Our coffee lands at the Port of Houston, a Coffee "C" exchange port since 2003.
The cupping table
Six coffees, six shapes
Each origin, scored on its own card. Tap one for a closer look.
- Ethiopia
- Colombia
- Mexico
- Sumatra
- Costa Rica
- Brasil
Made in Houston
What we don't send out
Storage, testing, roasting and packing all stay in the family.
Square feet of food-grade warehouse in the family.
A lab, not a claim
A cupping table up front. HPLC and water activity testing behind it.
Capsules made here
K-Cupยฎ compatible cups and Nespressoยฎ OriginalLine compatible pods, made on our own lines.
On the record
- OK Kosher certified
- GO TEXAN member
- FDA registered food facility
Four generations
From Madrid to Clinton Drive
One family, 100 years in coffee.
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1926
Madrid
Carlos de Aldecoa Fernรกndez starts roasting coffee in Madrid.
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1938
Veracruz
The family brings the business to Veracruz, Mexico.
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1984
Houston
The family moves to Houston and opens a roaster here.
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2003
Port of Houston
With Carlos de Aldecoa leading the Greater Houston Coffee Association, Houston becomes a Coffee "C" exchange port.
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Today
Clinton Drive
The fourth generation roasts daily, right here in Houston.
The last step is yours
Brew it right
French press
1:15 ยท 205 ยฐF
Coarse grind, four minutes, then press slowly.
Pour-over
1:16 ยท 200 ยฐF
Medium-fine grind, a 30-second bloom, three even pours.
Moka or espresso
1:2 ยท fine grind
Off the heat the moment it starts to sputter.
Cold brew
1:8 ยท 12 to 24 hrs
Coarse grind and cold water, then filter.
Your turn
Taste the whole journey
Six origins, each with its own shape, roasted and packed by one family in Houston.
