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, grinding and cold-infusing 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-roast chicory and Madagascar vanilla beans and lightly sweeten it with cane sugar. Rich coffee flavor with notes of hazelnut, black pepper, bittersweet chocolate, red wine, tobacco, dates, and plums.