PT's Blog
Mike Mazulo chats with the Wounded Warrior Project for their first-ever Coast To Coast Coffee stream!
Read moreWheatfield 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!
Read moreThe 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.
Read moreTwo 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.
Read moreWe 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.
Read moreCoffee 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!
Read moreEthiopia 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.
Read moreIt's easy to forget how far coffee travels to reach your cup, but it is a truly international beverage: many blends include coffee from two or three continents. And consumers are often unaware of the centuries-long journeys that coffee varieties undertook to reach their current growing regions.
Read moreDaunting at first glance, Cascara's unique, subtly sweet flavor profile is ideal for a variety of coffee-adjacent uses. Plus, producing Cascara is a great way for coffee farmers to make the most of their coffee harvest.
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