Chocolate, Apricot, Nectarine
A Colombian single origin from the Risaralda region, the Fullsteam is a medium-light espresso built on a smooth milk chocolate base, with nectarine and apricot sitting quietly in the background. It drinks well black and opens up further with milk - a reliable companion for flat whites and espressos alike.
Dark, smooth espresso with soul
The Fullsteam is the coffee that started it all for Volcano - the one Kurt Stewart was pulling from a Piaggio Ape cart on Rosendale Road, before there was a roastery, a team of 56, or a B Corp certification to speak of. It comes from the Risaralda region of Colombia, where cherries are sorted carefully at a wet mill and dried with a precision that shows up in the cup.
What you get is a medium-light roast with a smooth, settled character: milk chocolate at the core, with ripe stone fruit - nectarine and apricot - threading through the finish in a way that feels natural rather than showy. As an espresso it's clean and well-balanced, with enough sweetness to hold its own without milk. Pull it with milk and it opens up further, the chocolate deepening and a quiet caramel note coming through.
It's the kind of coffee that works across the week without ever feeling like a compromise - easy to dial in, easy to enjoy, and honest about what it is. Volcano recommends it alongside a cinnamon bun, which is hard to argue with.
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.
