ISLAND JOES COFFEE

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All of our coffee is roasted in house daily.

Guatemalan Antigua Santo Domingo
producer: santo domingo, collective of 15-20 small farms
region: Guatemala Antigua
micro-region: acatenango
grade: Strictly Hard Bean (SHB)
altitude: 1400+ meters
processing: Traditional fully washed
drying: Full sun as conditions permit
varietals: Bourbon, Caturra
other features: Shade grown
cup characteristics: Typically bright, zesty acidity but also offers a very smoothly textured bittersweet chocolate.

Colombia, Medellin Supremo
altitude: 1,200 ‐ 1,800 meters
harvest: October ‐ December, April ‐ June December
peak availability: July 
soil type: Volcanic
region: Antioquia
varieties: Colombia, Castillo, Caturra
coffee processing: Washed
drying: Sun
certifications: Free Trade
cup notes: Smooth medium body, crisp acidity
flavor notes: Sweet with notes of nuts richly and deeply sweet. Baker’s chocolate, raisin, Brazil nut, magnolia, oak in aroma and cup. Roundly tart acidity; plump, syrupy mouthfeel. Richly drying, quietly nut-toned finish.
supremo is the highest grade of Colombia coffee based on bean size and relative freedom from physical imperfections.

Costa Rican 

• Origin: Tarrazú, Costa Rica
• Roast Level: Light/Medium (American, Light City)
• Flavor Notes: Honey · Almond · Bright Citrus
• Body: Light to Medium, Silky
• Acidity: Crisp, Vibrant
• Varietal: Caturra, Catuai
• Altitude: 4,000 – 6,000 ft (1,200 – 1,800 m)
• Process: Washed
• Drying: Sun-Dried on Patios
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Tarrazú is for those who crave a clean, sparkling cup that feels as refreshing as a cool mountain morning. Bright without being sharp, smooth without being flat—this coffee proves why Costa Rica is a name every coffee drinker should know.

We source our Costa Rican coffees from the West and Central Valley growing regions, renowned for the finest acidity in the world. The roasted beans produce medium-bodied coffee with a sweet flavor and crisp acidity.