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 - Fazenda Pinhal

  • Producer — Pedro Gabbara at Fazenda Pinhal
  • Region — Campo De Verentes, Minas Gerais, south-eastern Brazil
  • Terroir — 1200 masl, 17-23 degrees Celcius, temperate
    tropical climate
  • Process — Natural
  • Varietals — Arara

Suggested espresso recipe - 18g - 28s - 35g

Peach crumble + Grapefruit + Juicy

Illustrated with: Sloane Street Deli

This season's House Espresso is an exclusive lot from Brazilian farm Fazenda Pinhal, arguably the most sustainable coffee farm on the planet.

In the cup this coffee is super sweet, rich, chocolatey and full of layered fruit flavours.

As always, the House Espresso is versatile. We use the above recipe in the roastery for a balanced espresso that is sweet and vibrant when drunk black, and also pairs well with milk. Of course there are many variables that will impact the optimum recipe for you, but start here and you'll be on your way to brewing the coffee to its maximum potential.

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.

Fazenda Pinhal, Minas Gerais, Brazil

The world's most sustainable coffee farm

Fazenda Pinhal is legitimately the most sustainable coffee farm in the world. Claiming 1st prize in the last two Global Sustainable Farming Awards hosted by unilateral certification bodies including 4C, Rainforest Alliance, UTZ, and Fair Trade Organic.

Owned and managed by Pedro Gabbara, his mission is to cultivate Pinhal as an open source agricultural research centre -  hosting long-term university partnerships for studies into conservation, agronomy and climate resilience.

100% of the energy used on the farm is powered by solar energy. And the surplus is used to provide surrounding farms and amenities with free energy. 

There are several protected native rainforest areas which actually constitute more land in hectares than the coffee producing land. And these areas double as wildlife reserves for animals rescued from illegal poaching activities.

The Wings Project

"Asas" translates from Portugese to English as "wings", and is the abbreviation of Área de Soltura de Animais Silvestres or Wild animals' release area.

The Wings project is Brazilian government-led initiative pushed forward by the State Forest Institute (IEF) and the Brazilian Institute of Environment and Renewable Natural Resources (IBAMA). The primary aim of the project is to rescue native animals from illegal trade and domestic mistreatment, and reintroduce them to their natural environment.

IBAMA seizes animals that are in danger and houses them at the Wild Animals Rehabilitation Centre. They go through an extensive rehabilitation process before being taken to designated release areas. After acclimatising to the environment in appropriate facilities, they are then released back into their native habitat.

In 2018, Fazenda Pinhal was designated an official release area for the project. With two aviaries on site for acclimatisation, Pinhal has successfully released almost 200 birds in their first two release groups including 55 Saffron Finches, 36 White-eyed Parakeets and 23 Yellow-bellied Seedeaters.

Pedro and his team aim to release two groups of rehabilitated birds every year, as well as engaging local schools in the initiative to help provide environmental education to the surrounding communities.

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