Growing up in Laredo, Texas, Lou would enjoy warm cups of Mexican hot chocolate with his family. The rich aroma of canela y chocolate created memories that would last a lifetime.

Years later, Lou's childhood memories sparked an idea. So we sourced the finest beans from the mountains of Chiapas, the same region where cacao was first discovered centuries ago.

Five months of careful blending followed. We tested various recipes until the taste ultimately earned his mother's seal of approval. The result? A coffee that tastes like liquid nostalgia, with traditional Mexican Chocolate flavor and a silky finish that honors the past while embracing the present.