PT's Blog

Our summer seasonal cold brew blend, Dog Days, has returned! This year, with a lot of help from our friends at Greyhouse Coffee & Supply Co.

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!