In this episode, host Tret Malone discovers how Austin Hille, a native of the Pacific Northwest, found his passion for specialty coffee in Jackson, Mississippi. Through his startup Beanline, he's revolutionizing access to local roasters and elevating Southern coffee culture—one subscription at a time.

This episode highlights the power of regional craftsmanship, connecting communities through curated coffee experiences, and supporting Southern entrepreneurs shaping the future of specialty coffee.

In this episode, Trey Malone and Harry Fontenoy delve into the world of specialty coffee, exploring its evolution from commodity coffee to the nuanced flavors of the third wave.

Harry, the Vice President of Coffee Strategy and Culture at North Shore Specialty Coffee, shares insights on sourcing micro lots and the importance of building relationships with coffee producers.

The conversation highlights the distinction between commodity and specialty coffee, emphasizing the ethical practices and quality that define the specialty market. They discuss the significance of processing methods, such as washed and natural processes, and how these affect the flavor profiles of the coffee.

The episode also touches on the role of importers and the importance of community in the coffee industry, showcasing how personal connections enhance the coffee experience.

In this episode of Taste of Place, Northshore's Trey Malone sits down with Wade Johnson and Alison Anderson, the mother-daughter duo behind Exploradora Coffee in Oxford, Mississippi.

It's a conversation about sourcing exclusively from women-owned farms around the world, building connection in divided times, and why the best business partners might just be family.

You'll hear about Honduran honey process, cold brew science, and the radical act of paying women farmers what they've always deserved. With a "come one, come y'all" philosophy, this is coffee as community-building—one woman-grown bean at a time, from origin to your cup.

In this episode of Taste of Place, Northshore's Trey Malone sits down with Chaz Lindsay, owner of Pulito Osteria and Rowan's in Jackson's Belhaven Town Center, to talk about the journey from rock star to restaurateur.

From touring with the band The Weeks to running what has become the heart of Jackson's dining scene—a high-end Italian restaurant that makes all its own pasta and sources locally, paired with a dive bar serving cast iron hamburgers and jello shots—it's a conversation about taking the leap, building trust in your hometown, and the power of going all in on both ends of the spectrum.

You'll hear about fried bologna sandwiches, capacity crowds, and why understanding your numbers might just be the most rock and roll thing you can do. Because sometimes you build community one handmade rigatoni at a time—and sometimes over a can of beer and old school country music.

In this episode of Taste of Place, Northshore's Trey Malone sits down with Bartholomew Jones, founder of Cxffeeblack in North Memphis, to talk about the journey from White Haven apartments to the coffee forests of Ethiopia. From wanting to be a missionary or video game designer to running what Bart calls "a mix of the barber shop, a coffee nerd's dream, and a DJ set," it's a conversation about divine logic, unadulterated connection, and the power of saying "God don't make no junk." You'll hear about naturally processed Guji, the theology of terroir, and why an anti-gentrification coffee shop that blesses people on their way out the door might just be the most missionary thing you can do. Because sometimes the face of God shows up in a cup—and sometimes in the conversation that happens over it.

In this episode of Taste of Place, Northshore's Trey Malone sits down with one of his oldest friends in the coffee industry, affectionately known to all as "Bear" from Onyx Coffee Labs, to talk about the journey from San Diego to Northwest Arkansas. From burned-out barista to wholesale director, and from imposter syndrome to learning how to show himself the same kindness he naturally extends to others, it's a conversation about the invisible work of hospitality. You'll understand the power of employers who ask "what do you want to do?" instead of just telling you what to do, and why sometimes the most important conversations happen over coffee.

Join host Trey Malone as he sits down with the legendary Beachbum Berry at Latitude 29 in New Orleans' French Quarter for an unforgettable deep dive into the world of Tiki.

Over glasses of the Hamilton Beachbum Berry Navy Grog blend, they explore the fascinating origins of Tiki culture—from Ernest Raymond Beaumont Gantt's (aka Don the Beachcomber) rum-running grandfather in Mandeville, Louisiana, to the revolutionary cocktail techniques that transformed Hollywood during Prohibition. Beachbum reveals how Don's innovative approach of blending multiple rums and using the electric blender as cutting-edge technology created the "rum rhapsodies" that launched a 40-year cultural phenomenon.

This episode goes beyond the drinks to examine what Tiki truly represents: a mini-vacation, an escape from reality that thrived during the Depression, World War II, and the Cold War. Beachbum Berry addresses the evolution of Tiki drinks in the craft cocktail era, the important distinction between cultural appreciation and misappropriation, and why rum became the spirit of choice when whiskey and gin drinkers wanted nothing to do with it. Whether you're a Tiki enthusiast or just discovering this world, you'll gain new appreciation for the art, history, and human connection at the heart of Tiki culture.

Join host Trey Malone for a captivating mixology lecture from the inaugural Jackson Coffee Fest. With 13 years in the specialty coffee industry, Trey takes you on an entertaining journey through the history of cocktails (an American invention!), the evolution of coffee culture, and the magic that happens when these two craft movements collide.

Discover the fascinating origin stories behind bourbon, the Old Fashioned, and even the word "cocktail" itself, while learning how Prohibition actually advanced cocktail innovation. Trey shares his expertise on flavor balance, essential mixology tools, and why coffee works as a super ingredient in spirits—from White Russians to coffee mojitos. And, we learn about Trey's creation of Hoodoo Espresso Vodka, a collaboration with Cathead Distillery.

Whether you're a coffee professional, home mixologist, or simply curious about craft beverages, this episode delivers practical tips for creating balanced coffee cocktails at home, along with insights into the interconnected world of craft beer, spirits, and specialty coffee that's thriving in Mississippi.

Join host Trey Malone for an inspiring entrepreneurial journey with Richard Patrick and Austin Evans, the dynamic duo behind Cathead Distillery, Mississippi's first licensed distillery since Prohibition. Richard and Austin share how their college friendship at the University of Alabama led them to launch what would become Mississippi's premier craft distillery empire.

Discover how two friends went from hitting every single liquor permit in Mississippi to building a portfolio of award-winning brands including Cathead Vodka, Old Soul Bourbon, Bristow Gin, and Hoodoo liqueurs. Richard and Austin reveal the challenges of pioneering craft spirits in what many considered the country's worst alcohol market and how Cathead Jam grew from a front-yard gathering to Jackson's biggest music festival.

From sleepless nights perfecting their latest collaboration, Hoodoo Espresso Vodka, to their vision for building brands that bring people together, this episode celebrates the power of friendship, persistence, and staying true to your roots.

Join host Trey Malone for an inspiring journey through the world of specialty coffee with Kyle Ramage, the 2017 US Barista Champion and co-founder of Black and White Coffee Roasters. In this heartfelt conversation, Kyle shares his remarkable path from a small Mississippi town to coffee competition glory, revealing the unexpected science behind his championship-winning technique of freezing coffee beans before grinding.

Discover how Kyle's groundbreaking research with computational chemist Christopher Hinden led to revolutionary insights about coffee grinding and temperature control - even though their original thesis turned out to be completely wrong! Kyle opens up about the challenges of entrepreneurship, from making life-changing decisions to working 100-hour weeks building Black and White Coffee.

From touching moments with Honduran coffee producer Benhamin Paz to serendipitous connections across the global coffee community, this episode celebrates how coffee creates authentic human connections and transforms lives - both for those who grow it and those who serve it.