TEXAS BORN · AMERICAN GROWN

America’s original
morning energy.

Meet TEXAS YAPA: 100% roasted yaupon, grown in the American South and roasted with intention. A bold new daily ritual, rooted in a plant that has always belonged here.

Meet the plant Why we started

100% yaupon. Nothing added. Made for the everyday.

Yaupon-like evergreen branch with red berries in warm woodland light

ILEX VOMITORIA · YAUPON HOLLY

A NATIVE
AMERICAN
BOTANICAL

ONE PLANT✳OUR OWN ROAST✳A NEW DAILY RITUAL✳ROASTED YAUPON

01 / START WITH THE PLANT

A native plant.
A new American ritual.

Yaupon is Ilex vomitoria, an evergreen holly native to the southeastern United States. Its leaves naturally contain caffeine. For generations, Indigenous peoples of the Southeast prepared yaupon as a beverage in a range of cultural and social settings.

At TEXAS YAPA, we bring this remarkable leaf into the present with our own careful roasting process and a distinctly modern point of view.

Get to know yaupon

Sunlight filtering through a green woodland understory

02 / OUR POINT OF VIEW

Rooted in place.
Made with intention.

We believe a better beverage begins long before the cup. It begins with the plant, the people who care for it, the land that sustains it, and the craft of turning a remarkable leaf into something worth sharing.

From cultivation and harvest to roast and package, we stay close to the process. We grow with care, protect the places that grow with us, and never put scale ahead of quality.

Read our story

03 / THE WORK BEHIND THE CUP

From the leaf
to the final roast.

Every TEXAS YAPA roast begins with carefully selected dried yaupon. We control the roast, refine the profile, and bring each batch to life ourselves.

Know the source

Origin, harvest, drying, moisture, leaf-to-stem ratio, and lot quality all matter. We want to understand the raw material before scaling.

Develop the roast

Controlled trials, recorded weights, time, temperature, yield, and sensory evaluation. Repeatability matters as much as a promising first cup.

Test the brew

We are evaluating cut size, dose, water, and brewing methods. Recommendations will come from trials—not assumptions borrowed from coffee.

Inside the process

04 / A DIFFERENT KIND OF CUP

A new daily ritual.
All-American roots.

Yaupon is its own thing. We want to make it easy to discover without disguising it as coffee or traditional tea. The details of how to brew it well are part of the product work now underway.

Explore brewing