about our coffee beans

Island Joes Coffee and Gallery is an espresso based coffee shop and gallery on North Padre Island.

The new Joes is built from 10 shipping containers with a large outside patio that is pet friendly. The design and construction was done by father and son team Bryan and Andrew Tumlinson. It showcases photography for sale by Bryan Tumlinson. We serve hot drinks as well as iced and frozen drinks. Cold brew coffee on tap, hand poured Chemex, and all of our syrups are homemade. We wanted to make a really cool place for islanders and visitors to come enjoy a drink or pastry and relax in a family friendly environment. There are events planned , open mike nights, game nights, and movie nights. You can check out facebook.com/islandjoescc for postings of events. A percentage of Island Joes sales goes to a feeding program we have helped to set up in the Dominican Republic. 

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.

papua new guinea 
Balanced, engaging depth, quiet complexity. Raisiny dark chocolate, ripe tangerine-like citrus, night-blooming flowers, 
all deepened by a savory hint in the structure. Low-toned but vibrant acidity; smooth, plush mouthfeel. Flavor consolidates but persists in a long, gently sweet finish.
Notes:
The Plantation is owned and operated by the indigenous 
Opais people. The high mountain valleys of central Papua 
New Guinea offer some of the world’s most favorable terroir 
for production of fine coffee, although the rugged terrain presents daunting transportation and infrastructure challenges.

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.

about us