Volcanica Coffee Co.
Suwanee, Georgia
4.27(19)
Thoughtful craft roaster from Georgia highlighting unique lots from all over the world
Show moreVolcanica Coffee Co. is a coffee roaster from Suwanee, GA United States. We have 11 cataloged roasts with 19 total reviews with a score of 4.27.
| Name | Roast Level | Bean Source |
|---|---|---|
|
4.50(3) |
Medium | Honduras |
|
4.50(2) |
Medium | Indonesia |
|
4.25(4) |
Medium | Costa Rica |
|
4.25(2) |
Light Medium | Tanzania |
|
4.25(2) |
Medium | Nicaragua |
|
4.17(3) |
Light Medium | Ethiopia |
|
4.00(3) |
Medium | Guatemala |
| Medium | Indonesia | |
| - | International Blend | |
|
0(0) |
Medium | El Salvador |
| Medium | Jamaica |
Top Reviews(19)
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Theo Chan, Managing Editor1347 roasts rated, avg score of 4.29
4.50 - Average
4.50 - Aroma
4.50 - Finish
4.50 - Flavor
4.50 - Acidity
4.50 - Balance
A chocolatey, lively coffee with some earthiness but not overwhelming. Syrupy and bittersweet as espresso with a pleasant linger. Acidity is intermingled with a rich/bittersweet note but it's not too tart. Definitely some walnut or pecan. Fluffy medium crema.
I tried V's iced americano and thought it did very well in that format.Cupping Method:Made it on my espresso machine at 95C. I'd considering dialing it back to 94C as I might have slightly overextracted but these were solid results.
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Scott Greenaway164 roasts rated, avg score of 4.26
4.50 - Average
4.50 - Aroma
4.00 - Finish
4.50 - Flavor
4.00 - Acidity
4.50 - Balance
This roast is a slightly darker medium that presents with a full body with oak / smokey edges. A robust and deep flavor profile features dark chocolate-covered cherry.Cupping Method:Moka espresso, cream with no sweetener
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Emily Schadler93 roasts rated, avg score of 4.24
4.50 - Average
This cup had a real sweetness to it, complimented by a distinct cherry note and maybe a touch of bergamot. Very enjoyable.Cupping Method:Hario V60 pour over
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Theo Chan, Managing Editor
1347 roasts rated, avg score of 4.29
4.50 - Average
4.50 - Aroma
4.50 - Finish
4.00 - Flavor
4.00 - Acidity
4.50 - Balance
I drank this as espresso and the first thing youll notice espresso js unusually large, fluffy crema. Its quite a sight, but theres more to it than just appearance. Theres a lot of life in these beans!
The flavor profile is varied, with a noticeable cherry note thats neither too subtle nor too dominant. Theres a hint of oak in the background, lending a touch of sophistication. The earthy, smoky, and spicy elements add depth, while the maple syrup sweetness rounds it out nicely. Its smooth to drink, with a pleasing mouthfeel.
Overall, a very enjoyable cup of espresso, deserving of a 4.5/5 rating. Could use one clean, bright note but pretty balanced.Cupping Method:Espresso 95C
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Victoria S-C531 roasts rated, avg score of 4.31
4.50 - Average
A bit bitter as both pourover and in a latte. -
-
Theo Chan, Managing Editor
1347 roasts rated, avg score of 4.29
4.50 - Average
4.50 - Aroma
4.50 - Finish
4.50 - Flavor
5.00 - Acidity
4.50 - Balance
This Costa Rica peaberry is really nice. It has a really nice citrus acidity note in the sweet mandarin orange range, and has a honey like sweetness and texture. It's not super complex but it drinks very smooth and has a nice mouthfeel.Cupping Method:v60, 203 degrees
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Victoria S-C
531 roasts rated, avg score of 4.31
4.50 - Average
Smooth, chocolaty. Not too earthy like some Sumatrans. Nice that it is organic.Cupping Method:Iced Americano
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Theo Chan, Managing Editor
1347 roasts rated, avg score of 4.29
4.50 - Average
4.50 - Aroma
4.00 - Finish
4.00 - Flavor
4.50 - Acidity
4.50 - Balance
I like this Tanzanian Peaberry. It's very fruity and smooth. I get blood orange, plum, and chocolate. Short, clean, finish. A lot of natural sweetness. Good hot or cold.Cupping Method:Hario v60 pourover, 204F. First of 8 coffees from a Volcanica sampler.
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Scott Greenaway
164 roasts rated, avg score of 4.26
4.50 - Average
4.50 - Aroma
4.00 - Finish
4.50 - Flavor
4.00 - Acidity
4.50 - Balance
This roast had a nice, strong coffee bean flavor. It was a little sweet with a nice lemony edge.Cupping Method:Moka espresso, cream with no sweetener
