Volta Coffee, Tea & Chocolate

Tasting notes: Bright, yet sweet notes of apricot and marmalade complement the tartness of cherry and lime. The finish is clean with a hint of orange zest.

Cold-brewed coffee over ice.

Cold-brewed coffee with milk and our Askinosie chocolate sauce.

A double ristretto shot of espresso.

Volta serves a traditional Italian cappuccino: a double ristretto shot of espresso in a 6 ounce cup, with velvety, microfoamed milk.

A‎ double ristretto shot of espresso that we float over 10 ounces of hot water.

Harvested‎ in the Kagoshima Prefecture, late March 2012. Shinchas differ from senchas in that the tea was delicately roasted after steaming so it's slightly nutty with complex green undertones. This shincha is the combination of three different cultivars. Each contributes different flavors to this sweet and savory medium-steamed green tea. Certain to be one of our finest Japan green teas this year.

From the Golden Phoenix Mountains in Guangdong, China. Harvested in April 2012 in soil rich in minerals such as manganese and magnesium. The high elevation from where it grows gives it very strong clear flavors of wildflower and sugar cane, with an aftertaste that is peachy and long lasting.

Northern Fujian, China; medium elevation, sub-tropical. Harvested April 2012. Our Snow Buds green tea is made from two famous white tea cultivars. The baking process imparts very little flavor allowing the green tea notes to shine. The sweetness and delicate flavors are quite remarkable.

The nutty, sweet flavor of Organic Emerald Spring is a perfect introduction for novice green tea drinkers. Emerald Spring is mildly vegetal without the strong grassy or oceanic notes often associated with some green teas. The nuttiness is complimented by a rich, buttery body.

Eastern China black tea with aromas of cedar, citrus, and spice. The creamy mouth-feel offers just a touch of briskness while the deep flavors of pine, dried date, and black pepper are balanced with the concentrated sweetness of dried fruit.

A‎ blend of organic black teas with a complex and spicy aroma, malty flavor and a distinct apricot undertone. Enjoy it straight, or with milk and sugar. Black tea, single 12oz pot.

Organic black tea with a complex peppery aroma and the flavor of smoke from pine needles. Black tea, single 12 oz pot.

Sweet organic jasmine green tea blended with intense peppermint. 6 oz pot, multiple infusions.

A warm, soothing cup with a buttery body and apple-like aroma. Certified organic.

Intelligentsia's blend of peppermint, chamomile, and rose hips. Soothing, yet refreshing.

A rich, frothy chocolat chaud blended from 35% and 65% chocolate, madagascar vanilla, and cinnamon.

Get in touch with chocolate’s roots with this spicy blend of 65% and 75% chocolate, blended with cinnamon, ancho and chipotle chiles, cardamom, and a touch of Mexican cornmeal for added thickness.

70% cocoa beans from San Jose Del Tambo, Ecuador (this includes 2% Askinosie cocoa butter made with the same beans) . Other companies don’t usually disclose the amount of cocoa butter, but Askinosie does.

1% cocoa butter (made with the same beans) 23% organic sugar. The first cacao brought to Asia in 1600 was grown in the Philippines and Askinosie is the first chocolate maker to export Filipino cocoa beans in nearly twenty-five years. The beans used to make this tantalizing bar are very exclusive, making the Davao, Philippines chocolate bar uniquely exotic. There has never before been a single origin bar from the Philippines.

Cocoa butter made from Soconusco, Mexico beans. The main ingredient in Askinosie's white chocolate is 34% natural, non-deodorized cocoa butter. The cocoa butter is pressed in their factory, and they are the first small-batch chocolate maker to do this. After pressing our Soconusco, Mexico beans to create the cocoa butter, they combine it with goat's milk powder and organic cane juice, and then craft it for days in our 85-year old German melanguer, making Askinosie's white one of the only single origin white chocolates in the world. Available plain, with cocoa nibs, or pistachio.

Without a doubt, the Sale Dolce bar is the staff favorite at Volta. It was a complete revelation when we were first sourcing Italian chocolates. Milk chocolate with sea salt and olive oil? Why not! L'Artigiano begins building the flavors in the bar with milk chocolate. Yeah, we know. Chocolate snobs are not supposed to like milk chocolate. Trust us, you'll like this one. From the chocolate base, the Gardini brothers add sweet sea salt from Cervia (Ravenna) and olive oil from Brisighello. The combination of chocolate, sweet sea salt, and unctuous, peppery olive oil is close to chocolate perfection. Also available as a dark chocolate + sea salt bar, with 54% chocolate and no olive oil.

At any time, Volta offers a selection of Vintage Plantations dark chocolate and milk chocolate bars, including a very popular 75% dark with macadamia and a milk chocolate with crystalized sea salt. Volta uses Vintage Plantation chocolates in our shop-made flavored hot chocolates, our truffles, and for our chocolate desserts.

Armadillo Chocolates is a small batch, handcrafted chocolate and confection project. Suwanprakorn pairs Vintage Plantation chocolate with the finest local and organic ingredients to make every bite of her chocolate bonbons unforgettable. If you are not in the mood for a bonbon, you can also find her Badass Bars, Buttah-Cruncha and Barktastica chocolates on display.