This coffee is sourced from a cooperative of smallholder farmers in Santa Maria, located in the Tarrazu region of Costa Rica. Processed using the honey method, the cherries are de-pulped but dried with the mucilage intact, resulting in a silky mouthfeel and honey-like sweetness. The flavor profile features notes of juicy peach, almond, and milk chocolate. This coffee offers good clarity and a medium body, making it well-suited for filter brewing methods.
Origin
Tarrazú (Costa Rica)
Flavor Notes
Honey, Peach, Almond, Milk Chocolate
Roast Level
Medium Light
Processing
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.
