Dairy Farmers Turn Kitchen Experiment Into a Growing Coffee Brand

The journey began eight years ago in Henderson’s kitchen, where the duo first attempted to replicate Australian-style iced coffee. Seeking to offer a cleaner alternative to mass-market energy drinks, the pair eventually moved their R&D to the Food Processing Innovation Center at Michigan State University. Despite their deep expertise in agriculture, they faced a steep learning curve in manufacturing, marketing, and logistics. Early setbacks included product batches turning into solids during testing and shipments clumping due to freezing temperatures.

Scaling the business required moving beyond their comfort zone. While the founders remain focused on production, they have increasingly leaned on external sales teams and marketing partners to navigate a crowded retail landscape. By shifting their focus to strategic store placements and refining their supply chain, the pair has moved from a slow, two-year startup phase to consistent profitability. Today, they balance their traditional farming operations with the demands of a growing beverage brand, viewing their perseverance as the primary engine behind their expansion.