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.
After several successful years of ever-increasing demand, Raymond decided that it was time to build his business further and partnered with ELSEWorks at Millsaps College to complete his business plan, rebrand his products, and move into a brewing space of his own.
He found a home at The Hatch, a creative business incubator space in the growing arts community of Midtown Jackson, Mississippi.
The line of Mississippi Cold Drip Coffee and Tea products include Raymond’s smooth Coffee Concentrate, the Ray Au Lait caramel and brown sugar sweetener, and a Chai Tea Concentrate, and can be found in grocery stores across Mississippi.