New Coffee from Brazil

The latest addition to our coffee list is a new coffee from Sul de Minas in Brazil. At a medium roast the coffee is rich and sweet with a natural chocolate like flavor.

Behind the Scenes

The flavor of a coffee depends on many details. One of these is how that coffee is roasted. Neal Wilson has created a series of videos that look at different approaches to coffee roasting and how these impact the flavor of a specific coffee. The latest episode features our Ethiopia Ardi.

Now Selling Online!

You can now order one pound bags of whole bean roasted coffee through this web site. So far this is just a test run. If things go well we'll consider adding more features and products, but we're starting out with something simple. If you want something other than one pound bags of whole bean roasted coffee, orders can still be placed by phone.

What We Do

Wilson’s Coffee & Tea is Racine’s best source for great tasting coffee. We select exceptional coffees from all over the world and roast each on site to bring out its optimal flavor. Our coffees are available by the pound or by the cup.

A full espresso bar offers delicious cappuccinos, caffé lattés, and caffé mochas, blended drinks, and more along with fresh, made from scratch bakery.

Wilson’s also carries a large selection of premium teas and tisanes, an original chai concentrate prepared and bottled on site, fine chocolates, mugs, and tea and coffee accessories.

Coffee: Our sourcing and roasting philosophy

Every coffee comes from somewhere. The place where the coffee is grown has a tremendous influence on how it tastes. Soil, temperature, and rainfall have quite a bit to do with how a coffee will ultimately taste. Variety selection, farming techniques, and the care taken in harvesting and processing also play a role. We try to find a variety of unique coffees, all different, but all delicious.

For each lot of coffee we buy, we evaluate several different roasts and try to find ways of roasting that coffee which bring out the best characteristics of that coffee. The result of this coffee first approach is that there is a great diversity of roasting styles among the coffees we offer.