Milk Chocolate, Red Grapes, Caramel
A South American blend of Brazilian, El Salvadorian and Colombian coffees, roasted in small batches in Brixton and built around low acidity and easy sweetness. Milk chocolate, caramel and a touch of red grape make for a well-balanced cup that holds up just as well with milk as it does black - and it's now available in home-compostable pods compatible with Nespresso, Opal and Dualit machines.
Smooth, low-acid and quietly satisfying
The Mount Blend is Volcano's most approachable coffee - a South American blend of Brazilian, El Salvadorian and Colombian beans that sits comfortably at the sweeter, lower-acidity end of the spectrum. Milk chocolate comes through cleanly on the palate, caramel rounds things out, and a hint of red grape lifts it just enough to keep things interesting. It drinks well at any time of day and holds up equally with or without milk.
The pods are home compostable, breaking down in around 180 days, and work with Original Nespresso, Opal and Dualit capsule machines. The beans come from mostly family-run farms across Brazil, El Salvador and Colombia, and are roasted in small batches at Volcano's Brixton roastery. If you're after a pod that delivers a consistent, well-balanced cup without any fuss, this is a reliable place to land.
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.
