Roasteries / Volcano Coffee Works
Volcano Coffee Works
London, UK
Volcano Coffee Works began nearly 20 years ago in West Dulwich, London, when founder Kurt Stewart — a New Zealand-born chef — arrived with a vintage Italian Piaggio Ape cart serving espresso from Rosendale Road. Steady customer demand grew the business into a specialty coffee roaster now headquartered at a converted Victorian firehouse on Ferndale Road, Brixton, with a second roastery and café on Martell Road in West Norwood. Kurt still personally roasts the first batch each day. Volcano is B Corp certified (top 30% globally), pays farmers 50-180% above Fairtrade minimums, and has won multiple Great Taste Awards for its blends.
12
coffees
UK
base
Location
Volcano Coffee Works Café
40 Martell Road, West Norwood, London, SE21 8EN, UKMon-Fri: 08:00-15:30 · Sat: 09:00-15:00 · Sun: 10:00-14:00
020 8670 8927Coffees
12 coffees
Exclusive dark-roasted blend created with Crisis Charity — 15% of every bag sold supports Crisis's work to combat homelessness in the UK. Rich, nutty and spiced; excellent as espresso or Aeropress. Source: volcanocoffeeworks.com
Stone Fruits · Hazelnuts · Clove
High-elevation, volcanic-soil-grown Brazilian decaf, chemical-free sugarcane process preserves flavour. Chocolatey sweetness with bright, fruit-forward notes; good for espresso or filter. Source: volcanocoffeeworks.com
Maple Syrup · Green Grape · Dark Chocolate
Single-origin from Volcano's Mió farm partners in Monte Santo de Minas. Light body, best brewed black via pour-over or cafetière for soft nutty, spiced character. Source: volcanocoffeeworks.com
Stone Fruits · Hazelnut · Cocoa · Nutmeg
A sweet, fruity and spicy dark-roasted espresso named after Volcano's flagship Brixton roastery, housed in a converted Victorian firehouse. Full-bodied and well-balanced black, comes to life with milk. Source: volcanocoffeeworks.com
Milk Chocolate · Forest Fruits · Dried Orange
Volcano's flagship Colombian single-origin espresso from Risaralda, meticulously sorted and scientifically dried. Smooth milk chocolate with ripe stone-fruit undertones; best as espresso or with milk for caramel notes. Source: volcanocoffeeworks.com
Chocolate · Apricot · Nectarine
Honey-processed single-origin from a carbon-neutral-certified (since 2011) cooperative of smallholder farmers in Santa Maria, Tarrazú, whose land shelters local wildlife. Sweet, silky, with juicy stone fruit and nut notes. Best brewed filter. Source: volcanocoffeeworks.com
Honey · Peach · Almond
Grown in Embu on the south-eastern slopes of Mount Kenya at the Kamavindi estate, founded in 1958 by John Njiru Mbature and Anna Rwamba and now run by the third generation; its coffees have repeatedly placed in the World Barista Championship top 10. Hand-picked and dried on raised beds. Red wine depth, blackcurrant and raspberry, elderflower. Best black.
Raspberry · Red Wine · Elderflower
A washed microlot from second-generation farmer David Guevara Armijos in La Libertad, northern Peru, where altitude, rich soils and humidity suit quality coffee. Cherries are depulped and fermented overnight, then dried first on raised beds and then slowly on a lined patio for 7-10 days to keep the sweetness. Sweet and silky; best as a filter.
Red Grape · Cranberry · Vanilla
Dark-roasted espresso blend pairing beans from the female-led Rebuild Women's Hope cooperative on Idjwi Island, DRC (empowering 15,000+ women) with Brazilian beans from an agroforestry research initiative. Muted acidity, creamy with milk. Source: volcanocoffeeworks.com
Milk Chocolate · Orange Rind · Raspberry Candy
Shade-grown single-origin espresso from an agroforestry project with farmer Mió, developed to eliminate monocrop coffee farming by restoring forest ecosystems around water sources. Velvety toffee character with milk. Source: volcanocoffeeworks.com
Toffee in Milk · Dark Chocolate · Hazelnut · Plum
Dark-roasted Brazilian single-origin from the Mió agroforestry project, named as a homage to Brixton and south London's diverse roots. Full-bodied, intense, and sweet. Source: volcanocoffeeworks.com
Cacao · Orange Rind · Liquorice
Volcano's signature espresso blend, named after Mount Maunganui in New Zealand as a tribute to founder Kurt Stewart's father. Low-acidity beans from mostly family-run farms, roasted in small batches in Brixton. Winner of a 3-star Great Taste Award. Source: volcanocoffeeworks.com
Milk Chocolate · Red Grapes · Caramel