This Brazilian coffee is decaffeinated using the sugarcane method, a chemical-free process that preserves the bean's inherent character while removing caffeine. The result is a clean, sweet cup with maple syrup and dark chocolate anchoring the profile, lifted by bright green grape and a subtle rum-like warmth. The medium roast brings out both smoothness and complexity, making it work well across espresso and filter preparations.
Origin
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Flavor Notes
Maple Syrup, Dark Chocolate, Green Grape, Rum
Roast Level
Medium
Processing
Sugarcane Decaffeination
Typology
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Established by Kurt Stewart in 2010, Volcano Coffee Works channels the founder's global coffee journey into a roasting approach that celebrates bold, distinctive flavor profiles. Their philosophy embraces the volcanic soils that produce some of the world's most complex coffees, translating this geological richness into carefully developed roasts. From their South London roastery, they've cultivated a reputation for pushing boundaries while maintaining an unwavering commitment to ethical sourcing and community engagement.
