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CAPE CORAL, Florida, USA – Bad Teddy Coffee, a new direct-to-consumer specialty coffee brand, formally announced its entry into the U.S. coffee market. Founded in April 2025, the company debuts with a line of high-quality flavored coffees and is now expanding its flavor portfolio with three additional offerings: a chocolate blueberry blend and its first non-flavored roasts, including medium and dark roast options.
The new product releases mark a strategic broadening of Bad Teddy’s range, as the company positions itself at the intersection of flavor innovation and specialty coffee quality. Both products are expected to be available by early July.
Founded by Aslan Monge and Ty Hull – who together offer a decade of experience in the flavored coffee and specialty roasting industries – Bad Teddy Coffee aims to modernize the flavored coffee category while maintaining a commitment to ingredient integrity and small-batch standards.
“Bad Teddy was built on the idea that flavored coffee can be both high-quality and imaginative,” said Aslan Monge, founder and CEO. “Many products in this category rely on artificial flavorings or low-quality beans. We’ve taken a different approach, emphasizing careful sourcing and a more rigorous flavor development process.”
The company uses a 24-hour precision-flavor infusion process designed to integrate flavor at the bean level, rather than using post-roast sprays or additives. This method, Monge notes, is central to how Bad Teddy differentiates its offerings in a crowded market.
The chocolate blueberry blend is the brand’s first foray into fruit-forward profiles – a category often considered challenging in coffee flavor development. The new non-flavored roast, meanwhile, reflects a broader ambition to engage with coffee enthusiasts who value traditional flavor clarity and roast precision.
“We are a flavor-forward brand by design, but not to the exclusion of coffee fundamentals,” said Ty Hull, Director of Operations. “Our non-flavored release demonstrates the same level of sourcing and care. It’s an important step in showing our depth as a roaster.”
