Banoffee Coffee

Tastes Like: Banana, Toffee, Cream

Strength: 3

Process: Washed/ Honey

Roast profile: Medium 

Origin: Colombia

Best if you:

✔ Drink flat whites / iced lattes

✔ Like sweet, creamy flavours

A standout finale to our ice-cream–inspired Summer specials, this coffee captures the indulgent, nostalgic flavours of Banoffee.

This unique composition combines a Colombian blend produced in Risaralda with a banana co-ferment from Quindio, balancing fruit acidity with caramelised sweetness.

The unique banana flavour comes from the co-ferment component. Bananas are added to the tanks whilst the cherries undergo a 72-hours fermentation process, infusing the coffee with creamy sweetness and tropical fruit complexity.

In the cup, it’s vibrant and balanced, with soft acidity and a rounded sweetness. Expect notes of ripe banana, smooth toffee, and cream for a truly dessert-like experience.

We recommend pairing with: A scoop of chocolate ice cream

Try our other Summer coffees, Caramel Crunch and Raspberry Ripple

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

This washed-honey processed coffee from Risaralda, Colombia showcases the balanced sweetness characteristic of Volcano Coffee Works. The dual processing method—combining the clarity of washed preparation with the fruit development of honey fermentation—bridges two distinct profiles. Honey processing retains some fruit sugars during fermentation while maintaining the cleaner cup structure of washed coffees, a technique that can highlight both delicate florals and deeper caramel notes.

Risaralda's elevation and volcanic soils in Colombia's coffee belt support coffees with naturally sweet character. The roaster identifies banana and toffee forward, suggesting ripe fruit sweetness paired with deeper caramelized sugars, rounded by creamy mouthfeel. For reference on flavor descriptors, consult the flavor wheel. Learn more about Colombia's Risaralda region and its coffee traditions.