Premium Lemonade Concentrate Photo Credit: Island Rose Gourmet Tea

Island Rose Gourmet Tea was founded in the 1990s in Nassau, Bahamas.  Although they began by selling tea bags to resorts their business quickly evolved to include the tea and lemonade concentrates that have become the mainstay of their company. After just one taste of their delicious lemonade it was easy to understand the popularity of the product.

Using simple, natural ingredients Island Rose’s philosophy is that the “sum would always be greater than the parts.”  What this means is that by using real ingredients, as close to nature as possible, and combining them in the most perfect way, the final result will be amazing.  And as far as I can tell, they have succeeded.

The tea and lemonade concentrates boast a shelf-stable product with no artificial colors or flavors.  With a one year shelf life for unopened product, and one month after opening, you can be sure to have refreshing drinks at your fingertips without worrying about spoilage or product damaged from sitting in the warehouse for a length of time.

Island Rose’s Classic Black Tea is unsweetened goodness, reminiscent of the tea we make ourselves to cool off on hot summer days.  Refreshingly uncomplicated, this 11:1 concentrate is true to the taste of freshly brewed tea.  It “provides an eye-brightening energy kick without all the fillers,” just like a good glass of iced tea should.

The Southern Style Tea is the perfect blend of tea and sugar that you would expect to find in the South.   Made with the finest black tea and natural cane sugar, the 11:1 concentrate “will make any home down-home.”

Island Rose’s Premium Lemonade is “true summertime nostalgia.”  Made with real lemons and pure cane sugar this 5:1 concentrate is sure to knock your socks off.

Create the perfect beverage with Island Rose Gourmet Tea concentrates.  Whether you need a large batch to feed a crowd or a glass to serve to a single diner, Island Rose offers flexible preparation with no waste.  Or you can even combine the two to make an invigorating Arnold Palmer.  Custom carafes are available with easy-to-follow recipes stamped directly on the container, making preparation a breeze.

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Brazil:  Unquestionably the biggest coffee producing country in the world, Brazilian cups boast a clear, sweet, medium-bodied coffee with low acidity.  While the coffee tends to be pleasant, it lacks complexity that is desired in the third wave of coffee drinkers.  Some Brazilian beans do have a peanut quality and heavier body, and some have chocolate and spice tones that linger a bit in the mouth.

Colombia:  Working hard to maintain a high standard of excellence, Colombian farmers take great pride in a consistently mild cup of coffee with a well-balanced acidity.  Colombian Supremo is the highest grade, boasting a delicate, aromatic sweetness.  Excelso Grade may be softer and slightly more acidic.  Some claim that Colombian coffee is generally good, though ordinary and unimpressive.

Costa Rica:  Coffee is grown on small farms, harvested, and taken to processing facilities where wet-method processing takes place.  Costa Rican coffee is known for being perfectly balanced, with medium body and a sharp acidity, and the processing outcome is a consistently smooth and fragrant cup.

Ethiopia:  Coffees from the African country of Ethiopia make a bold statement.  They are full flavored, full-bodied, and exotic with a fruity, complex taste (from the Harrar region) and floral and citrus tones (from Yirgacheffe).  Ethiopia also has two very distinct processing procedures which create different flavor profiles.  Naturally processed coffees have a syrup palate-feel of sweet berry flavors while the washed coffees are lighter on the palate with jasmine or lemongrass notes.

Guatemala:  When you sip a cup of Guatemalan coffee you will enjoy a distinct, rich, medium-to-full bodied coffee with complex flavors of spice or chocolate on the tongue.  The coffees are fruity and nuanced with very good acidity.

Indonesia:  Growing and processing methods are not very sophisticated in Indonesia and so their coffee sometimes has an off-taste that can be a bit “swampy.”  When you find a good cup of Indonesian coffee, though, it will have a good leathery quality, great body, and some fresh cedar, foresty notes.  The flavors are often smoky and toasted, and some have a mushroom-like complexity with a long-lasting finish that is reminiscent of unsweetened cocoa.

Island Coffees:  Papua New Guinea and Hawaii are both renowned for their deliciously rich coffees with a medium body.  They both share a good acidity and a delicious aroma, though coffee from Papua New Guinea boasts a more complex cup with mellow fruit and spice notes.  Hawaiian coffee, especially beans from Kona, is always in high demand.  Kona coffee delivers a delectably rich and aromatic cup with medium to heavy body.  It is typically sweet, and fruity with hints of spice or nuts and roasted chocolate.  Its acidity is sweet and mild.

Kenya:  Well-known and well-liked in both the United States and across Europe, Kenyan coffee is sharp with a fruity acidity, full-bodied, and rich in fragrance.  Their coffees are typically complex and offer deep berry notes, with an almost tropical-tasting characteristic that make this a favorite among many coffee professionals.  Most Kenyan coffee is produced by small farmers who place an underscore quality from planting to processing.

Mexico:  Coffee from Mexico primarily comes from small coffee farms rather than large plantations.  A cup can offer a wonderful aroma and a depth of flavor, often with a pronounced sharpness.  They are typically smooth and rather delicate with a light snap.

Puerto Rico:  Quality Arabica varieties in Puerto Rico are produced to the highest standards.  You will find a balanced body and acidity paired with a fruity aroma.

Have you tried different coffees from various regions in the world?  Do you consider yourself to be among the third wave of coffee drinkers, drinking with the intent of detecting the nuances and complexities in flavor, body, and aroma?  What coffee tops the list of those you’ve had the pleasure of drinking?

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