Raspberry, Strawberry, Vanilla
A seasonal Colombian blend with a clear sense of occasion - raspberry and strawberry up front, a thread of vanilla underneath, and enough body to sit comfortably in milk. Producer Jairo Arcila's red-fruit co-fermentation process at Santa Mónica farm is what gives it that vivid, fruit-forward character. It works just as well poured over ice as it does hot.
Berry-bright and built for summer
A seasonal blend built around a very specific feeling - the kind of bright, berry-sweet freshness you get from a good summer fruit dessert. It brings together two Colombian components: a blend from Risaralda and a red-fruit co-ferment from Quindío, produced by Jairo Arcila at Santa Mónica farm. Arcila's process involves adding ripe red fruits and wine yeast during a 72-hour fermentation stage, before the cherries are pulped and dried on raised beds alongside fresh red fruits. That's where the signature berry character comes from - vivid raspberry and strawberry sitting alongside a softer vanilla sweetness, with enough body to hold together well in milk.
It drinks well hot, but comes into its own iced - a flat white or iced latte is a natural fit. Volcano also suggest it as an affogato, poured over vanilla ice cream, which is hard to argue with. The strength sits at a medium 3, so there's plenty of flavour without it tipping into overwhelming.
If you're after something that tastes like British summertime in a cup, this is a considered way to get there.
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.
