By: AK Infinite
A coffee startup based in Cape Coral, Florida, is entering the specialty caffeine market with an emphasis not commonly associated with high-end roasting: flavored coffee.
Bad Teddy Coffee, launched in April 2025, is a direct-to-consumer brand founded by Aslan Monge and Ty Hull, two industry professionals with over a decade of combined experience in the flavored and specialty coffee sectors. Their goal is to elevate the quality standards for flavored coffee while offering products that may also appeal to traditional coffee connoisseurs.
“Bad Teddy was built on the idea that flavored coffee can be both high-quality and imaginative,” said Monge, the company’s founder and CEO. “We’ve taken a different approach, emphasizing careful sourcing and a more deliberate flavor development process.”
Rethinking the Flavor Process
Flavored coffee is a crowded category, often defined by industrial shortcuts (think additives sprayed on low-grade beans after roasting). Bad Teddy is attempting a differentiated approach in an effort to stand out. The company uses a 24-hour infusion process intended to lock flavor into the bean itself before roasting begins. The aim, according to the founders, is to better preserve both flavor integrity and roast character without relying on synthetic notes or sugar-heavy blends.
The company’s first lineup included flavor-driven roasts like “Boston Scream,” “Chocolate Toffiend,” and “Cinnamayhem.” While the branding leans playful, the production model follows the principles of small-batch roasting and specialty-grade quality control.
Expanding the Product Line
Now, less than three months after launching, Bad Teddy is expanding its offerings. The new products include a chocolate blueberry blend, the company’s first fruit-forward coffee, as well as its first non-flavored roasts—medium and dark options developed for customers who prefer a more traditional profile, all of which are expected to be available by July.
“Blueberry is a tricky flavor to achieve in coffee, but it’s one of the few fruits that can complement the bean naturally,” Monge said. “We wanted to introduce it carefully, with balance.”
The release of the non-flavored roasts is a strategic move intended to broaden the brand’s appeal. “We are a flavor-forward brand by design, but not to the exclusion of coffee fundamentals,” said Hull, who serves as Director of Operations. “This release reflects the same level of sourcing and care that goes into our flavored products.”
Early Traction and Wholesale Interest
Despite being in only its second full month of operation, Bad Teddy has secured its first wholesale partnership with a regional grocery store. The company also reports a growing number of repeat customers through its e-commerce platform within 90 days of launching.
Hull and Monge suggest that early momentum stems from customer appreciation for product quality, even among those who may not typically gravitate toward flavored coffee. “The goal is to make a strong first impression,” Hull said. “Once someone opens the bag, smells the roast, and brews that first cup, we want them to feel pleasantly surprised.”
Looking Ahead
Bad Teddy hopes to introduce sample packs and a subscription model later this year, allowing customers to try multiple roasts or receive regular shipments at a discount. A signature espresso blend is also in development, with a potential release by year’s end.
Though still a young company, the team is building around a consistent set of principles: fresh roasting, ingredient transparency, and a willingness to experiment with both flavor and format.
“We’re trying to make products that feel personal, but still meet high standards,” said Monge. “That balance is what we’re striving for.”
More information: www.badteddycoffee.com
