Turblend — Puerto Rican Beans, Turkish Soul.

Freshly roasted, never stored

Brewed on hot sand

Puerto Rican single origin

Anatolian tradition, modern hand

Coming to Cincinnati

Freshly roasted, never stored

Brewed on hot sand

Puerto Rican single origin

Anatolian tradition, modern hand

Coming to Cincinnati

01 — Origin

A discovery in Adjuntas.

Three years ago, deep in the mountains of Puerto Rico, I walked the rows of Sandra Farms — a small estate in Adjuntas growing arabica at elevations most farms can only dream of. I bought a bag, took it home, and ground it fine the way my mom taught me.

What came out of the cezve that morning changed everything. The body, the foam, the chocolate-and-citrus finish — Puerto Rican coffee, it turns out, was made for Turkish brewing.

Turblend is what happened next. A small, stubborn project to bring this pairing to America — beginning with pop-ups, and ending, soon, with a shop in Cincinnati.

Estate

Sandra Farms

Region

Adjuntas, PR

Elevation

3,200 ft

18.2101° N 66.8193° W Adjuntas · Puerto Rico

Single Origin · Est. MMXXVI

"The cezve doesn't lie. Either the bean sings or it doesn't."

02 — Method

Old ritual, fresh hand.

Most Turkish coffee on shelves today was roasted months ago. Ours never sits — we roast in small batches, grind to order, and brew on hot sand the way it has been done in Türkiye for centuries. The result is foam that lasts, aroma that travels, and a cup that tastes like it was meant to.

STEP 01 SOURCE

Grown high.

Arabica from Sandra Farms in Adjuntas, Puerto Rico — volcanic soil, cool mountain nights, and a slow ripening that builds the chocolate and stone-fruit notes Turkish brewing pulls forward.

STEP 02 ROAST

Roasted fresh.

Small batches, never warehoused. Where the big Turkish brands sit on shelves for months, we roast weekly to a medium profile — dark enough for body, light enough to let the origin speak.

STEP 03 BREW

Brewed on sand.

The traditional way: a copper cezve nestled into hot sand, heated slowly so the foam builds before the boil. Every cup poured in front of you, the way it was meant to be served.

03 — The Bean

Why Puerto Rico, of all places.

Turkish coffee asks more of a bean than any other brewing method. It is ground to the finest powder, unfiltered, and served whole — body, oils, sediment and all. A weak or thin coffee falls apart in a cezve. A great one becomes something else entirely.

Puerto Rican arabica — high-grown, dense, naturally sweet — handles the fine grind better than almost any origin we have tried. It is the unexpected match. And it is grown two flights from Cincinnati, not eight.

Altitude

3,200ft

High elevation slows ripening and builds sugar density — the foundation of body and foam.

Variety

100%

Arabica only. No robusta, no fillers — just the cleanest expression of the estate.

Roast

7days

From roast to cup, never longer than a week. Most Turkish brands measure in months.

Grind

Flour

Finer than espresso, finer than dust. The cezve demands it; only the right bean survives it.

04 — The Misfits

The bean the bag leaves behind.

Walk through Sandra Farms' processing room and you'll see two piles: whole beans destined for premium bags, and the cracked ones — split in shipping or sorting, perfectly delicious but visually imperfect. Most roasters won't touch them. They go to waste.

We take them. Every one.

In Turkish coffee, the bean is ground to flour. Appearance disappears the moment the grinder runs. What survives is what mattered all along — origin, altitude, freshness, care. Identical farm, identical harvest, identical hands. Just a different shape, on the way to becoming a top-class cup of Turkish coffee.

It is the most Turblend thing about us.

What the bag keeps

Whole.
Photogenic.

What we take

Cracked.
Identical in the cup.