This coffee blends beans from Risaralda (Colombia) with a red-fruit co-ferment from Quindío, featuring bright raspberry and strawberry notes with vanilla sweetness. It is a medium roast with washed and honey processing, and is suggested for drinks like flat whites and iced lattes. The producer is Jairo Arcila at Santa Mónica farm, using a 72-hour fermentation with red fruits and wine yeast before pulping and drying on raised beds.
Origin
Quindío (Colombia)
Risaralda (Colombia)
Flavor Notes
Raspberry, Strawberry, Vanilla
Roast Level
Medium
Processing
Washed, Honey
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.
