Ask the Roaster
We are true artisans, roasting coffee is as much an art as it is a science, “We hand roast our coffees in small batches using drum roasters to allow the coffee time to develop its true flavour”, rather than high speed automated roasters used for mass market coffees. The latest technology is used to visualise and meticulously record all aspects of the roast so that once the optimum profile has been determined for a particular coffee, it can be referred back to, ensuring consistency for future batches. 100% of the control of the roast is with the operator meaning adjustments are made based on knowledge, skill and experience, not mathematical formulas of automated systems.
Only the highest quality coffees are sourced, “ethical and sustainable coffees are premium and exactly what we look for as a craft roaster”, “Direct Trade” routes are used where possible ensuring the producer gets the highest price for their dedication. This is another area where we really differ from the mass market coffees of the large brands and chains. Our coffees are sourced from farms typically producing anything from 6 sacks/yr (1 sack = 60-69kg depending on origin) up to about 300sacks/yr.
Dog and Hat
You tend to find that a lot of coffee roasters in the UK are grouped together in certain parts of the - London, the North West etc. So we travelled outside of the usual locations to find one a little bit different... and that's how we ended up at the Isle of Wight.
Island Roasted have a great selection of espresso blends and single-origin coffees, including a fantastic direct trade arrangement with Leidy Chinchilla Finca Los Mangos farm in Honduras.