PT's Blog

Recently, we had the pleasure of inviting WRHS Business Department students to our roasting facility for a behind-the-scenes look into specialty coffee.

Join us as we discuss our recent collaboration with the Topeka Whiskey Society and the ins and outs of bourbon barrel-aged coffee.

Mike Mazulo chats with the Wounded Warrior Project for their first-ever Coast To Coast Coffee stream!

Wheatfield Village baristas Kyler, Dakota, and Joseph swung by our roasting facility for a tour, an overview of the roasting process, and a cupping session with Mike and Lara. Follow along!

The composition of our Signature Blends changes throughout the year according to the harvest schedule of different coffee-growing regions. With specific flavor profiles in mind for each component, we select in-season coffees that fit the bill.

Two of our most recent single-origin offerings are not only new to our lineup, but new to the coffee industry as a whole: Marsellesa and Starmaya were only recently made available to commercial coffee growers.

We were faced with the opportunity to create something we hadn't seen before: an organic half-caff blend made up of two versions of the same coffee. We couldn't resist.

Coffee is a crop like any other, with a cycle of maturation and harvest that dictates its availability throughout the year. Luckily, there's always a fresh crop to be had, since harvest times differ around the world. But if you've ever wondered why single-origin coffees come and go so frequently, this blog post is for you!

Ethiopia is the homeland of Coffea arabica, so it's no wonder that to this day Ethiopian heirloom single-origins create some of the most distinctive flavor profiles you'll find in a cup of coffee. Countless heirloom varieties thrive in the East African nation, where high altitude and varying micro-climates provide ideal growing conditions for coffee.