I tried this when Jeff brought some to Hopunion Hop + Beer School last year and talked about it. Amazing beer.
I recall him saying there were 2 kinds of coffee coarse grind, one was Peruvian. 2.5 pounds per barrel of coffee and cocoa nibs (I think the ratio was 50/50). Cold extraction for 3-5 days after primary fermentation.
Like Bokonon mentioned it is a blend of Peruvian and Indian coffee grounds and nibs cold extracted for up to 3 days. After 3 days rack off the grounds and let sit for another day for any remaining grounds to drop out of solution.
The only other thing I can add to this is Jeff likes to dry out his beers by using a yeast that attenuates well and he doesn't mash above 152 F. Sorry I can't help much on the grain or hop bill.