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Coffee With A Purpose

Building A Community One Cup At A Time

By Enabling Others To Make A Difference In The World

Why King's Coffee Company

King's Coffee Company was founded to provide a high end coffee that is rich in flavor and wonderful to drink, as well as an opportunity to change the world.

We believe we can all make a difference, so we are selecting farms that serve a purpose in their community. Our program of providing ''Coffee With A Purpose'' is to make an impact in the lives of others.


Together, with The Daily Java, our vision is about building a community one cup at a time by enabling others to make a difference in the world.

A Family Company

The Daily Java was started actually by accident. I started with espresso machines to restaurants. Within a year we had worked with numerous restaurants all over the country for the next 13 years. At the same time we were also setting up cafes in the DFW area. In 1999 we started carrying products due to the demand and need. In 2006 I received a phone call from a Dallas area church that they wanted to set up a cafe in their church. After a few minutes of back and forth the pastor convinced me that t was a great idea and he was correct! Since then we have partner with hundreds of churches and have taken the opportunity to focus on church cafes and independent cafes all across america being given the title ''Church Coffee House Experts'' . Our goal is to support cafes  to be set up correctly and to be ran successfully. We do this through proper design, equipment product, training and ongoing support. 

In the year 2000  May 31st to be exact,my oldest child Angela was born

(Followed by Benton 2003) and it became very clear on that date what my vision was for the world. My goal was that when my daughter turned 18 that when she had a flat tire and had to pull over on the road that someone would help her not hurt her. Since I didn't know where my daughter would be at the age. I knew it was important for me to change the world and that's why we do what we do which is to build a community one cup at a time to change the world. We believe that cafes both churches and independant bring people to fellowship and creates a connection to discover what's similar and important in life and that's how I'm fulfilling my vision. 

I was very fortunate to have such strong mentorship from my father Namie Bacile who dedicated his time to help The Dailly Java for over 14 years providing his wisdom and a sounding board for us to reach our vision. 

 Mike Bacile 

The Bacile family - Ben, Suzanne, Angela, Mike 

Mike & Namie Bacile 

Blends & Single Origins Coffee

1603 Blend

A blend of South and Central American coffee beans roasted to a full city roast. It has caramelized sugar and dark chocolate overtones leading to a sweet and medium roast cup of coffee.

That is smooth and easy to drink all day long.


Fun Fact:

Our most popular blend. Named after Mike Bacile's son Ben who is an avid soccer player

and wears the number 16 and was born in 2003.


Angel's Blend

A well rounded blend of Asian, African, and South American coffee beans roasted to a city plus ,

yielding a sweet, smooth, and bright cup of coffee. 


Fun Fact:

Named after Mike Bacile's daughter Angela ''Angel'' who motivated Mike to start The Daily Java.

She's a cheerleader, cross country runner and enjoys traveling. 


French Roast Blend

This coffee is mellow with full body and flavor. It's a blend of high grade Central American Beans. 


Columbian Supremo

Beans merged from area smallholders can be simple, clean and versatile. Use them for single origin, blend components to add brightness and dark roasts. They are dense, durable and large.

Cup Characteristics:


 Clean and bright with intense aroma. Light acidity and generous sweetness. Nice for preparation. Good for espresso 

Roasting Notes:

Durable, high grown coffee capable of roasts between City Plus (C+) and dark roasts past second crack, and steps in between. The beans are large and dense, having enough acidity to hold up to dark roasting while still being flavorful. 

Costa Rican Tarrazu

Cup Characteristics: 


Opulent fruit and fine acidity in complete harmony. Delicate body with long finish. Layered flavors.


Roast notes: 


 Tarrazu is high grown, dense and hard bean. It can take, and needs a lot of heat to develop. Roast to FC or FC+ to develop the complex flavor and fine acidity. The darker you roast beyond FC the more bright notes will diminish.

Ethiopian Harrar

 Cup Characteristics:


Bright, sweet, very clean, citrusy. Hints of melon. Chocolate body. Crisp with lingering finish. Particularly complex lot of Ethiopian coffee, wonderful to begin with but further enhanced by extreme sorting. Highly aromatic. A good daily coffee candidate for connoisseurs.


Roasting Notes: 

FC is a nice level for this coffee, taking it up to but not pushing fully into second crack. Or, at City+ the floral/lemony character is better preserved while the body will be a bit reduced. This coffee is interesting over a range of roasts and profiles.


Cup Characteristics:


Typically bright, zesty acidity but also offers a very smoothly textured bittersweet chocolate mouthfeel.


Roasting Notes:


Strictly Hard Bean (SHB), high grown coffees are durable and can be roasted to light or dark. Lighter roasts will be characterized by pronounce acidity and delicate wine notes. The acidity is sufficient to withstand darker roasting, meaning the coffee, when dark, will not be flat tasting and will remain vibrant as a stand-alone or blend component.

Mexican Altura

Cup Characteristics: 


Brown sugar, ripe green apple, lemon, buttery finish.

Roasting Notes:


 To your preference. This high grown decaffeinated Mexican coffee can be roasted throughout the gamut from City+ to dark roasts

Sumatra Mandheling

It has a heavy bodied, syrupy and chocolate flavor ideal for after dinner. Great in body and low acidity.


King's Coffee Espresso

King's Coffee Espresso is a beautiful medium roast espresso, with sweet chocolate and cinnamon undertone and a thick crema. This is our most popular espresso


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