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Your cart is empty. Volcano Coffee Company is one of Brazil's most unique producers, being located on the side of an ancient volcano and facing the sun perfectly for an intense sunny day and sudden nightfall as the sun drops over the top of the volcano. This produces a high-energy bean that develops fullest flavor in the evening hours. This micro-climate has produced several high-scoring lots in recent years at international cupping competitions. The mix of rainforest soil with volcanic soil is ideal, imparting many of the rich mineral traces that give coffee the unique volcanic profile and flavor that lovers of deep, dark coffee profiles recognize as uniquely compelling.
The care taken in processing these beans is world class and exemplary for the industry. These are some of the highest-quality dry process beans we have seen. The Adrano is a taste profile registered in the USA, Australia and Brazil. It has several ideal roasting times but excels in dark roasts where it produces a compelling buttery aroma and smooth body while boasting a strong attack on the senses that can only come from a high-sugar, large, hard green bean that has been fully ripened in processing.
Emil S.
Reviewed in the United States on April 17, 2024
these beans have a fantastic flavor and are easy to roast.
Steven Hajost
Reviewed in the United States on March 22, 2023
I’m going to start by saying my coffee roasting journey began a few years ago. I was looking for a way to save a couple bucks. I tried many different blends and origins, this by far blows them all out of the water. These beans offer great taste at any roasting level I have tried. I’ve also given some of my fresh roasts to friends as gifts and gotten back rave reviews. I only wish they had a punch card for the amount I have ordered.
daniel
Reviewed in the United States on July 5, 2021
Definitely for people who prize smoothe and creamy/sweet over acidity and fruity taste notes.For some reason either I never hear a first crack with these beans or I always miss it but I found that treating the initial browning stage as a surrogate for "first crack" works too. I would recommend trying to extend the time between when the bean first starts to turn brown and the crack after to really let the sugars develop.Like the product description says, these beans really do shine between medium dark to extra dark. After a ton of experimenting, I personally like it just after 2nd crack (who ever wrote the description really knows their product). Extra dark is interesting too because it gets a smokey campfire taste and as long as the temp increase is relatively gradual, there isn't much bitterness if at all, unlike other beans that I've tried (just make sure you have good ventilation).
Ricky B
Reviewed in the United States on October 4, 2019
Received yesterday and brewed today within a half hour of roasting. I'm always a little excited to try a new coffee bean and supplier. I find that medium and dark roasts don't need to off gas long compared to lighter roasts and regions seem to vary differently too (any less than 48 hours of off-gassing for a light roast normally tastes bitter with my roasting methods). I instantly liked this bean; excellent black and almost as good with whole mike. I'm normally not so lucky with a first roasting of a bean. This has a surprisingly clean, earthy and smoky smooth favor. I did three dumps of 180 grams, 1st dump was a medium roast 2 minutes into first crack (approx 390° 7:45 minutes roast time in a whirlypop preheated to 260+°) 2nd dump was a medium-dark 2-1/2 minutes into first crack (approx 415° 8:15 minutes and very smoky meaning a laser probe isn't too reliable) 3rd dump was a dark roast 2:50 minutes into first crack (approx 425° 8:35 minutes). Second crack merger with first crack and began it rapid repetition around 8 minutes. I'm sure the favors will improve a bit after its rested some. The dark beans are already showing an oily sheen. Next I plan to separate roast a light, medium and dark. Last week I roasted a Brazilian I purchased from Matsuya Coffee in Japan from Amazon Japan (my 3rd purchase of that bean) it's been an excellent coffee similarly roasted but tastes quite different compared to this Brazil bean. I show images of how I roast, cool and brew a bean. The last and fifth image was taken on the 3rd day after roasting to better show the roast levels and developed sheen.update 2022-11-30. Every year one’s roasting a new harvest year and this year’s beans are cup’n VG–Ex & better at medium than last yr. Since my 2019 review I’ve roasted 25lb and switched to an SR800 & continue to refine my methods. Helped in part by, Coffee Roaster's Handbook: A How-To Guide for Home and Professional Roasters, by Len Brault & later James Hoffmann’s “Atlas of Coffee.” If you compared the old & new photos you’ll note I’m using a digital temperature probe in the roast chamber. There are three timers, 1st -drop to dump, 2nd -first Krack (not snap), 3rd -end of 1st-K. My Vornado cooling fan is now vertical (no more stirring). A more recent change; my SR800 is elevated on a grid to improved air flow to bottom vents.With the SR800 I’m extending my dry period to between 3:30 – 4:00 due to the mixed varieties Yellow Catuai and Red Mundo Novo. (Elsewhere I’ve seen Acaiá included). Fyi, I measured bean expansion of my first two roastings of this 2022 harvest yr using clear auto body mixing cups; Adrano green 215g = 310ml, Medium roast level = 545ml i.e. 175.8% & med-dark = 565ml i.e. 182.2% expansion.
David
Reviewed in the United States on February 29, 2016
It roasts easily (Just beyond second crack). Nice buttery caramel and very smooth but there is an aftertaste tang that my wife nor myself like. Out of a pound I separated about 30-40 spotted beans so maybe I missed some and that's what we are tasting?
Wino
Reviewed in the United States on December 17, 2016
For those of you who are really serious, read a bunch of spot-on reviews. Roasted ground beans with hot water = coffee. But how you roast them! That's the question. I like these just into 2nd crack as I generally really like a darker roast. I have a 1/2 cup roaster and hit the 'cool' button when I hear the crack. I always try lighter roast, too, because then you get the 'soul' of the bean (no, I can't explain). That buttery note is a surprise. Now I have been roasting in two batches, barely into 2nd crack and about 20 seconds before 2nd crack, since I know how long it takes. Then I let them sit in mason jars 3-4 days, checking them every day for absolutely no reason at all other than it's foreplay for chosing which bean I will now brew as I wait. I mixed the roasts 50/50 and now do 2/3 darker roast, 1/3 lighter roast. There's no rules and no laws. This is one of my favorite coffees, but honestly it's a long list. Beans aren't wines but the taste (or my taste) will change over time. Try them.
Manuel Villalpando
Reviewed in the United States on November 8, 2016
I bought a pound of these Brazilian Green beans to sample them. Let me say that loved the flavor and the had the right kick to them too. I am considering them to use as a base for my espresso shots. I personally don't think that the beans are Arabica, but more so Robusta. The reason I say this is because the green beans that came on my pack were small and definitely higher in caffeine. Either way, I score them high because I personally love both Robustas and Arabicas, and I am always looking to taste coffees from different origins, whether they are grown on high altitudes or low altitudes, each coffee bean has its own unique flavors. That's what makes coffee so wonderful!I will be purchasing more of these soon too!Oh, I roasted my first 1/4 pound batch as a dark roast and the flavor was awesome! Then I made a tasty technical mistake, I roasted the remaining green beans between a light to medium roast. Surprisingly, I discovered a buttery taste to them, a popcornish taste almost. I was not expecting this at all! I had some friends sample the light roast and they loved it too. I would definitely recommend to folks to try roasting a small amount between a light to medium roast to savor this delicious flavor too!
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