Caramel Crunch Coffee

Tastes Like: Caramel, Hazelnut, Milk Chocolate

Strength: 3

Process: Natural

Roast profile: Medium 

Origin: El Salvador

Best if you:

✔ Drink flat whites / iced lattes

✔ Like sweet, nutty flavours

For our summer special, we've drawn inspiration from nostalgic ice cream flavours to create a coffee that captures the season.

Sourced from the Bosque Lya farm in Santa Ana, Western El Salvador, this coffee grows against the backdrop of El Chingo Volcano. With a third of the farm preserved as natural rainforest, the high altitude and tropical climate contribute to the coffee is complexity and sweetness.

This coffee has all the caramel sweetness you'd expect, with rich notes of hazelnut and biscuit, balanced with smooth chocolatey undertones. An indulgent summer treat. Enjoy brewed hot or served with ice, or for added luxury we recommend trying it as an affogato.

We recommend pairing with: A scoop of caramel ice cream 

Try our other Summer coffee, Raspberry Ripple and Banoffee Coffee

How do I brew this coffee? Explore our brew guides to find the right method for you.

Caramel Crunch from Volcano Coffee Works showcases a naturally processed El Salvador microlot from Bosque Lya farm in Santa Ana's western highlands. Natural-process coffees typically develop fuller body and pronounced sweetness through extended fruit-skin fermentation—a characteristic reflected here in the roaster's tasting profile emphasizing caramel and chocolate notes. The interplay of hazelnut, milk chocolate, and biscuit suggests a balanced sweetness anchored by nutty and toasty undertones. This lot represents the variability and fruit-forward potential inherent to natural processing, where fermentation conditions shape the final cup complexity.