Mississippi Cold Drip Coffee and Tea offers a coffee concentrate that is made with Specialty-grade Columbian Excelso beans. The slow brew accounts for the robust flavor, high caffeine content and less acidity, which makes for a delicious cup of coffee any time of the year. The ground coffee beans steep in triple filtered reverse osmosis water for 24 hours, without heat, and then filtered. By not using heat, the concentrate has lower acidic levels that allow for a fuller taste to the consumer. Heat brewed coffee’s high acidity damages taste buds before the consumer is able to enjoy the flavor. Coffee is also very rich in antioxidants, but when brewed past a certain temperature, they are killed. Since cold brew coffee does not use heat, the coffee is very rich in antioxidants. The beans are roasted immediately prior to brewing for maximum flavor. The coffee is bottled and sold in two different retail sizes:
32-ounce bottle (which makes 96 ounces of coffee)
16-ounce bottle (which makes 48 ounces of coffee)

We also offer a 64 oz. bottle wholesale only. The concentrate can be diluted to the customer’s preference; the suggested serving is one part concentrate and two parts hot or cold water or milk.

We also offered flavored coffee concentrates: mocha, salted caramel, turtle, vanilla, and mocha peppermint. All of our flavored coffee concentrates are sugar-free.

Mississippi Cold Drip Coffee and Tea also offers an AMAZING chai tea. Our chai is made with cardamom, clove, ginger, cinnamon, allspice, black pepper, and orange oil. Our chai is sweetened with a hint of brown sugar that provides a very refreshing drink. Our chai concentrate mixes one-part chai to five-parts milk or water. Our chai is only retailed in a 16-ounce bottle. We also offer a 64-ounce chai wholesale only.

As a child in New Orleans, Raymond Horn has early memories of coffee. His mother brewed coffee concentrate in whiskey bottles – there was always one brewing on the counter and one ready to drink in the fridge. Before school, Raymond and his siblings would have “coffee milk” with just a splash of that silky concentrate.

As an adult, Raymond moved from New Orleans, to California and then on to Mississippi, where he found himself disappointed at local coffee offerings. He began brewing his own concentrate and gave some away to friends, who quickly turned into frequent customers.

After several years of brewing and selling for his friends and family, he left his career in the food service industry to start his own business.

Mississippi Cold Drip Coffee and Tea Company was officially formed in 2010, and Raymond’s coffee concentrate was first classified as a cottage food product. Raymond frequented farmers’ markets across the state.