Island Yaka Roasters has revolutionised the coffee industry in Sri Lanka, with their cold brew coffee blends. The venture came to be from the founder’s simple observation that whenever he was abroad, in European countries, he was always questioned as to what kind of coffee he would prefer, whether it was Colombian, Ethiopian, or anything else, but he noticed that no one would ask if he’d like a Sri Lankan coffee. That is what prompted him to start off a venture that would eventually promote local coffee to an international market.
Speaking to Head of Marketing Tuan Rahim, he explained that the focal point of their business is cold brew coffee at the moment, though they also sell coffee beans. “We do have beans for sale, but our primary target is to bring Sri Lakan coffee back to the international market.”
Giving us a bit of insight into the history of coffee in Sri Lanka, Rahim commented that coffee was a very lucrative industry, and was born even before tea became such a hit in Sri Lanka. “Even before cafe culture became a thing, we had ‘kopi kades’. We were a coffee-drinking nation before the severe disease called coffee rust destroyed our crops.” He explained that we got our railway lines and infrastructure thanks to coffee, adding that their main target market currently is the export market.
From bean to bottle
He took us through the journey their coffee beans go through, in order to become the delicious bottled drink that is loved by many. “Our coffee comes from the hill country of Sri Lanka. We collect the coffee from smallholder farmers which grow in elevation of 1,100-1,200 metres above sea level.” He added that they ask the farmers to collect the ripest cherry, which is what the red fruit plucked from the tree is often referred to as, and from there, it is sent to their processing centre. “We even have our own roastery, which is where it is sent next, and then it is prepared for the mass market.” He added that in order to ensure quality, they make sure to pluck only the ripest beans to promise their customers a premier product.
Their coffee is as organic and ethical as it can get, as every bean is hand plucked. Their coffee trees are grown in the backyard of these smallholder farmers. They use compost and avoid artificial growth, so their product maintains it’s high-quality flavour. He elaborated that there are different waves of coffee; these coffee waves have to do with bean quality, sourcing practices, and a handful of other elements. By learning about them, you can clearly see how coffee is evolving and where it’s headed. “We’re on our fourth wave of coffee,” he explained, which means that the fourth wave celebrates the science of coffee and the obsessive attention to detail and perfect taste experience. It relies on sourcing only the highest quality beans sustainably for a truly artisanal coffee experience. Rahim noted that they use 100% Arabica beans in their coffee. The flavours are deep and distinct while the aromas will fill a room with an enticing fragrance, which, as a coffeeholic, I would describe as something akin to true love. Perhaps most important, though, is the socioeconomic impact of this new wave of coffee. The fourth wave means that coffee is a direct, fair trade, and organic product with a direct reinvestment to specific farmers and their families, promising the finest products to their customers. He added: “We wanted to market a really good, high-quality coffee rather than going for an instant brew.”
The story
Island Yaka Roasters has quite the ring to its name; revealing the reasoning behind it, Rahim said: “When we started our business, we wanted to do something like a hype product. We wanted to do something cool with the labelling, and as we are a Sri Lankan coffee brand, we used the word ‘yaka’, because that’s as authentic as it gets.” He added that words like elephant or lion are overused, but this yaka mask is unique to Sri Lanka.
One feature that immediately caught my eye, about Island Yaka Roasters, is their unique packaging. Their coffee is sold in small bottles that one would normally receive a quarter of arrack in. Commenting on this, Rahim said: “We thought to ourselves ‘why don’t we use this iconic bottle that everyone knows and adores?’” After deciding on the bottle, they came up with a dark and vibrant mix of colours, in line with their concept that makes their product stand out from other products, if it were ever to be sold at a supermarket.
What’s new? 
Their product range currently includes two types of cold brew; the Black Series and the White Series. Describing the difference between cold brew and regular coffee, Rahim noted that it is much less acidic and is brewed for 24 hours. It’s also a lot less bitter than the normal coffee shot that you get from an espresso machine.
The White Series is cold brew with a layer of condensed milk and the Black Series is purely cold brew coffee. They recently introduced three new flavours; Mint from the Black Series and Chocolate and Cardamom from the White Series. They also have their Signature Black, which is purebred coffee for anyone looking for a quick caffeine fix.
Rahim revealed that they are introducing a coffee subscription called “Coffee Culture”, adding that customers should keep an eye out on their page for more details. They also hope to initiate more coffee-related events in 2021, and according to the demand, introduce a wide selection of flavours. “Our customers can expect a whole lot of exciting Coffee Culture-related events from us this year!”
IG: islandyakaroasters
