Milk Chocolate, Caramel, Red Grapes
A South American blend built around low acidity and easy sweetness, The Mount Blend draws on Brazilian, El Salvadorian and Colombian beans, roasted in small batches in Brixton. Milk chocolate, caramel and a hint of red grape make it a natural fit for flat whites and cappuccinos - though it holds up just as well in a cafetiere on a slow morning.
Sweet, low-acid, and quietly reliable
The Mount Blend is Volcano's most popular coffee, and it's easy to see why. A blend of Brazilian, El Salvadorian and Colombian beans, roasted to a medium profile in small batches in Brixton, it lands in that sweet spot of low acidity and easy sweetness that works whether you're rushing out the door or settling in for a second cup. Milk chocolate and caramel carry the body, with red grape threading through to keep things from feeling flat. It pulls well as an espresso, holds up beautifully with milk in a flat white or cappuccino, and does a fine job in a cafetiere if that's your morning ritual.
The name carries some personal weight, too. It's a tribute to Kurt Stewart's late father, who first gave him a love of coffee, and refers to Mount Maunganui in New Zealand, where he lived. That kind of story doesn't change what's in the cup, but it does explain why this one feels like it was made with particular care.
Grown by a selection of mostly family-run farms across South America, the Mount Blend suits a wide range of tastes and brewing habits without ever demanding you meet it halfway.
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.
