Turks Island Roasters 

These are our tried, tested and true blends that we've mixed, sipped and perfected over the years of roasting and blending. 

They are all offered in Ground or Whole Bean.

A light, bright breakfast blend designed to refresh and enliven your taste buds and clear your mind for the day ahead. A light to medium roast which combines Costa Rican Tarrazu (for its vanilla sweetness) and Colombian Supremo Arabica beans with a dash Kenya AAA (for its berry ripe flavours).
Costa Rica is one of those classic coffee origins which has earned respect. Their Specialty Coffees are very high-grown Strictly Hard Bean coffees from regions near the capital of San José in the central part of the country. Coffees from these regions are distinctive in a way that defies simple, romantic description. That said, they are generally clean, balanced, and resonantly powerful. Some Estate coffees from the region walk a thin, wild edge between disturbing over-ripeness and exciting fruit and chocolate – and are a good choice for those who prefer romantic risk to certain perfection.
Colombia coffee is a wet-processed coffee produced by small holders, and for the most part collected, milled & exported by the Colombian Coffee Federation. Supremo is their highest grade sold. Generally considered a pleasantly fruity flavoured bean – there can sometimes be a tendency to “flirt with ferment”. Coffee drinking in Colombia is considered as much a dialogue with culture and history as with a beverage. Thus this hint of ferment is not only tolerated for the sake of the rich fruitiness that comes with it, but is an integral part of learning to enjoy coffee. This blend gives a good smooth yet bright taste on the tongue, but does not linger. A perfect refreshing breakfast choice.

A rich full flavoured medium roast combining the earthy flavours of Sumatra Mandehling beans blended with the hill-top freshness of organically grown Nicaraguan Arabica. Sumatra is one of the great romance coffees of the world. It has complexity in the cup, weight without heaviness, and an acidity that resonates deep inside the heart of the coffee, enveloped in richness. Crops of the ‘Mandheling’ region are grown in small plots scattered over a high undulating plateau of fern-covered clay. The plants are grown without shade or chemicals of any sort. Earthy Sumatras pick up the taste of fresh clay from having been dried directly on the earth. Its full body and richness is often attributed to this ancient practice.

A mélange of Specialty beans– full roasted slowly to perfection to bring out all that is best in each varietal. This is our ‘darkest’ roast and not for the faint hearted. We use Brasil Bourbon Santos, Panama Boquete Classico and Guatemala Antigua Panchoy – roasted separately and then blended by hand for a full body, rich aroma and exquisite taste. The most traditional specialty Brasil coffee – such as we bring you here – has been dried inside the fruit [dry processed] so that some of the sweetness of the fruit carries into the cup. It also comes from trees of the traditional Latin American variety of Arabica called bourbon. The best of these are a coffee treasure, so spicy sweet and smooth than even a sugar fanatic can drink them black with pleasure. They particularly come into their own in espresso brewing, which puts a premium on mellow sweetness. Santos is a market name referring to the port through which these coffees are traditionally shipped. Panama is a rising-star – an up-and-coming contender among Central America Coffee origins. All their premium coffees are produced on large, family owned farms in Chiriqui Province in the Western part of the country – At least 5 growing regions are clustered around Baru Volcano: Boquete being the best known. The elevations are impressive [3,600 to 5,200 feet], the soil volcanic, the wet-processing ‘state of the art’. What is produced is a superior Central American wet processed coffee with lively high notes and gentle acidity, which complements the Brasil character well. To this we add just a dash of Guatemala for some mellow tones. Try some when you need to ‘kick start’ your day!

A selection of Kenya ‘AAA’ beans roasted medium dark for their intense fruit and berry tones and their deep, winy acidity and resonant cup presence. This we balance by combining them with a light to medium roasted refreshing Colombia Popayan Excelso bean – with a dash of Salvador [SHG Everest] for its nutty notes. Colombia coffee is a wet-processed coffee produced by small holders, and for the most part collected, milled & exported by the Colombian Coffee Federation. Supremo is their highest grade sold. Generally considered a pleasantly fruity flavoured bean – there can sometimes be a tendency to “flirt with ferment”. Coffee drinking in Colombia is considered as much a dialogue with culture and history as with a beverage. Thus this hint of ferment is not only tolerated for the sake of the rich fruitiness that comes with it, but is an integral part of learning to enjoy coffee. This combined with a ‘fruity’ Kenya and a ‘nutty’ Salvador is a great way to start the day for your palate.

A great mixture of beans from old traditional Estates around the globe: Brasil Santos, Costa Rica Tarazzu plus Nicaragua Selva Negra. The genius of the Nicaraguan bean is its round, deep, yet resonant, chocolaty fullness. Typical to Central American coffees, its acidity makes itself felt, but is enveloped in a rich, fragrant, almost fatty, tastiness. This bean offers a complex blend of creamy flavours, with a nut and vanilla bouquet, right inside your cup. Nicaragua has recovered from the brutality of civil war, followed by the ravages of Hurricane Mitch, and its coffees are now becoming known again on the open market. Roasted separately and then hand-blended for your enjoyment. A medium dark richly aromatic blend, low in acidity.

This exciting Espresso Blend from Brazil consists of beans grown in differerent ways on separate plots and harvested at different stages of ripeness to attain greater body and depth without losing the sweetness and clean cup characteristics of traditional Italian Espresso. It is a delightful and unusual coffee from the “Daterra Estates” in Brasil. Less than 300 boxes [of 50 lbs each] of this bean are produced each year. Once packed it is allowed to sit and mature for nine months to develop its special qualities. The result is a coffee with an aroma of cocoa, with a bitter chocolate spicy flavor and a marked ‘sweetness’. It has low acidity and a dense body with good texture. The slight aftertaste will linger with heavy chocolate notes. A real treat for the palate. We have been very lucky to form a good working relationship with the Estate’s New York shipper and are thus able to bring you this rare bean to enjoy here On Island. Sit back and enjoy!

First we take Sumatra Mandheling Decaffeinated beans and medium roast them to bring out the earthy body for which Indonesian beans are world famous. Then we roast Colombia Supremo Decaffeinated beans on the dark side of medium – to bring out the bright tones of this mountain grown fruit. Then we hand blend them in just the right proportions to give you a fantastic cup of coffee – (but one that still allows you a good night’s rest!)