Assembly House Espresso - A Guide
The seasonal Assembly House Espresso is the clearest demonstration of the value we aim to create for specialty coffee industry stakeholders, and the sincere narratives we highlight for the specialty movement. We source our House Espresso to celebrate the diversity of coffee. We source it to define what quality coffee is, and what that means to everyone involved.
By rotating the coffee throughout the year, we make accessible multiple premium coffees at competitive prices. And by working closely with the same producers over multi-year contracts, not only do we deliver consistent impact, we’re constantly refining and improving to dial in on the formula for the perfect espresso.
There are only so many farms in the world that can produce 40, 50, 60 tonnes of premium-quality coffee for a consistent, year-round house espresso. We’ve engineered the House Espresso to create value for smaller farms, enabling us to have an impact across a much wider diversity of producers and regions.
In the cup, the House Espresso is always the ultimate expression of the terroir in which it was produced. It is sticky, sweet, viscous. Its acidity is pronounced but not overpowering. It is this profile that determines every iteration of the House Espresso and is the framework within which we use the coffee to explore nuances in taste.
Assembly House Espresso - Colombia
- Region —Risaralda, Caldas
- Terroir — 1400-2000 masl, temperate tropical climate
- Process — Natural, Washed
- Varietal — Castillo, Colombia, Caturra
Suggested espresso recipe - 18g - 29s - 37g
Plum + Brown Sugar + Syrupy
Espresso is the ultimate expression of coffee's utility, versatility, and tactility. It needs to propose an enjoyable experience drunk black and paired with milk. Therefore, espresso should have prominent sweetness, low acidity, and viscous texture.
To achieve these qualities with the Assembly House Espresso, we source coffees that naturally exhibit these characteristics. And then we roast them in ways that ensure they are fully optimised for this brew method.
This season’s Assembly House Espresso is a mix of coffees from producers in the Risaralda and Caldas regions of Colombia. In the cup you’ll find deeply rich fruit flavours, plenty of sweetness and weighty body. What more do you want from an espresso?
If espresso isn't your thing, not to worry. You'll also enjoy this coffee when brewed with AeroPress, French Press, Moka Pot or filter.
Mio Fazenda
.Renato Pellicer was born in 1939 at Fazenda Mio, or as it was named then, Fazenda Cachoeirinha. Renato's father had worked on the farm after immigrating to Brazil and he was to follow in his footsteps.
Fast-forward to 2022 and Renato's daughter Renata and husband Carlos own the farm, with their daughter Ana Luiza representing Mio abroad. Ana has become a great friend of ours over recent years and our time together spans both the farm and Mio's new London base in Battersea.
The farm is located between southern Minas Gerais and the high-altitude Mogiana region. A third of the farm is used for milling and processing using state-of-the-art technology.
J.J Borja Nathan — El Salvador
Finca El Salvador — El Salvador
Fazenda Mio — Brazil
Finca Santa Teresa — Panama
Multiple producers — Peru