2025 Whiskey Barrel-Aged Coffee

7th Annual Industry Collaboration  When industries collide, great things can happen! Orders will be fulfilled with our regular roasting schedule beginning on Tuesday, September 2nd through September 30th (or while supplies last).  Visit our Tasting Room during the month of September to try it on cold brew or drip. The Coffee This year our roasters, Bryan Selby and Andrew Kaye, have chosen to feature our Colombia Finca Palmichal for this exciting collaboration project. Grown in the department of Quindío, Colombia, this delicious coffee has tasting notes of green apple, kiwi, and macadamia nut.  The Barrel The whiskey barrel chosen for this year's collaboration is created with locally grown triticale, which combines the spice and complexity of rye with the approachability of wheat. Triticale is a rye-wheat hybrid developed in the late 1800s in Scotland. This "Trit" Whiskey is made from an original mash bill, including locally grown triticale, rye malt, and distillers’ malt. Aged for 4 ye