We source Yirgacheffe coffee beans from Ethiopia and have them roasted locally to our specifications. We rely mostly on medium to dark roasts for our process, but also incorporate some lighter roasts to fully capture what we love most about Yirgacheffe coffee.

We then bring the roasted beans to the distillery, where we grind and cold-infuse them. Our cold-infusion method preserves the elegant flavors and aromas that we love from the beans, while minimizing extraction of astringent components.

We then blend the resulting coffee infusion with French roasted chicory root and Madagascar vanilla beans, and then lightly sweeten with organic cane sugar.