For coffee lovers, there are only two kinds of people in the world: those who are hard-core coffee connoisseurs and those who wish they were. In either case, having an aromatic cup of coffee is a ritual that brings meaning to existence.
Rob Miller understands this obsession for coffee. When he combined his love of fresh roasted coffee with his desire to meet people and build relationships, Papa Rob’s Coffee was born.
“I start my morning with my coffee and reading my Bible, and this often sets the mood for the rest of the day,” he reflects. As a pastor for many years in Mission Viejo, California, Rob began roasting fresh coffee as a hobby fifteen years ago.
Rob and his wife, Karen, moved to McKinney, Texas, to be near family. He then turned his passion for coffee into a profession in September 2021. Only weeks after starting his business, through the unsolicited help of a social media influencer who tried his coffee and posted about it, his sales shot up to over 1000 orders in six weeks. The orders haven’t stopped coming in!
Rob sources only the highest quality green coffee beans from around the world that come from small family farms and are hand-picked at the peak of freshness. Whether you desire a single origin light roast, a rich and smooth medium roast, or a bold, dark roast, Papa Rob has the coffee to fit your flavor profile.
Papa Rob’s Coffee offers 17 different organic and non-organic coffee varieties, which come from an impressive list of countries: Guatemala, Indonesia, Ethiopia, Kenya, Rwanda, Colombia, Costa Rica, Mexico, Honduras, Nicaragua, and Vietnam. He also offers blends such as the Villa Dal Mare, which marries three different coffees from the tropical regions of Costa Rica, Brazil, and Guatemala.
Beyond being fresh and tasting fabulous, coffee beans should be of the highest quality. In recent years, concerns about mold in coffee crops have been considerable. “If you’re buying a current crop and ‘double pick’ beans like I do, then there should be no mold,” adds Rob. “But if the beans have been sitting in a dark warehouse for months, that’s when mold can form.”
The search for healthy coffee can be elusive. “There aren’t a lot of small coffee roasters in McKinney. Most coffees are large-scale and are sold in grocery stores or coffee shops. These usually sell coffee which is at already three to six months old. Coffee is only considered fresh twenty-one days after roasting,” he explains.
“My goal is to give customers the best coffee experience by giving them what they will really love. I’m a relational person. Adding the human touch is important to me, and so I will hand deliver samples to people locally. I love helping people discover their coffee; this is part of my heart’s work. I am focused on quality and the positive experience of my customers with my one-on-one approach.”
With all the varieties of coffee he offers, we had to ask Papa Rob what his favorite is. “My favorite light roast is the coffee from Rwanda. It has flavor notes of milk chocolate and citrus with a slight cherry and fruit finish. My favorite medium roast is the Organic Guatemala. It has flavor notes of chocolate, brown sugar, and oatmeal cookie. My favorite dark roast is the Ethiopia Yirgacheffe flavor with its notes of dark chocolate and a nutty and fruity finish.”
Is your nose giving you the signal? Follow its lead. Contact Papa Rob for more information! www.paparobscoffee.com
When Rob Miller combined his love of fresh roasted coffee with his desire to meet people and build relationships, Papa Rob’s Coffee was born.