Caramel, Hazelnut, Milk Chocolate
From the Bosque Lya farm in El Salvador, Caramel Crunch is a naturally processed medium roast with caramel sweetness, hazelnut warmth and a smooth milk chocolate finish. It works beautifully as a flat white or iced latte, and holds up just as well poured straight over ice - the kind of coffee you'll find yourself reaching for whatever the weather.
Sweet, nutty and indulgently easy-drinking
Sourced from the Bosque Lya farm in Santa Ana, western El Salvador, this coffee grows in the shadow of El Chingo Volcano, at high altitude, with a third of the farm left as natural rainforest. That environment does a lot of the work: the natural process draws out a sweetness that feels almost confected, with no intervention needed. What you get in the cup is caramel and hazelnut up front, a biscuity warmth through the middle, and a smooth milk chocolate finish that lingers without overstaying its welcome.
It suits milk well - a flat white or iced latte lets those sweeter notes come forward without any sharpness getting in the way. Brewed hot it's indulgent and easy-drinking; over ice it holds up cleanly. Volcano suggest trying it as an affogato, and it's hard to argue with them: poured over a scoop of caramel ice cream, it makes a strong case for itself.
This one started as a summer special. The flavour profile had other ideas.
About the Roaster
Volcano Coffee Works began with Kurt Stewart, a New Zealand-born chef, wheeling a vintage Piaggio Ape cart along a West Dulwich pavement and serving espresso to whoever fancied one. That spirit - unpretentious, curious, quietly determined - has carried through to a London roastery, two south London cafés, and a team built around the idea that good coffee should do good in the world as well as taste good in the cup.
