Campbell’s Coffee & Tea was founded in the wake of Hurricane Katrina. The owners, independent of one another, were washed across Lake Pontchartrain to Covington when their houses flooded after Katrina. Campbell had researched the business of coffee shops and Elizabeth had been teaching about Latin American coffee before they met. They opened as a micro-roaster of specialty coffees in 2006 and have carved out a niche market of discerning coffee consumers. They have built the business primarily on their house blend of Latin American Arabica beans, but occasionally will roast single origin beans and new blends for special occasions.