Assembly Wholesale Offering
The curation of our coffee catalogue is driven by purpose and impact. Every coffee is sourced with the ambition to create value for stakeholders and surface more sincere narratives for the speciality movement. Our partnerships with producers are founded on collaboration at origin across multi-year projects.
The seasonal Assembly House Espresso is always the ultimate expression of terroir, diversity and producer expertise. The Assembly Espresso Blend is our continuous refinement of texture, mouthfeel and body. Our Selected Espressos are sourced for both espresso and filter brewing, and are for the baristas who want to take their dialling-in expertise to the next level.
In our Elevated Brewing range you'll find a regular rotation of vibrant, complex single origins that explore the nuance and diversity of taste by highlighting the flavour potential of coffee.
Assembly Limited Edition coffees showcase unique examples of flavour experience that purposefully rework existing frameworks for quality and preconceived notions of value.
These espresso coffees are designed for your house hopper. Enjoy the seasonal House Espresso, the consistently classic Espresso Blend, or something a bit more unconventional altogether with one of our Selected Espressos.

Assembly House Espresso
Region — Santa Ana, western El Salvador
Producer — Finca El Salvador
Farm — Finca El Salvador
Varieties — Bourbon
Terroir — 1640 masl, temperate tropical climate
Process — Natural, Washed
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 espresso and also offer a delicious cup when brewed with all other methods
Over multi-year partnerships, we work with a small group of producers to rotate the coffee seasonally, so that:
- We celebrate the diversity in flavour of coffee, giving you the opportunity to experience multiple coffees
- We’re constantly refining the formula for the perfect espresso with data from the previous year’s harvest
- We return value to origin consistently, fairly and through innovative mechanisms.
While the coffee changes, the flavour profile remains similar through each iteration. It always has the qualities we all love in a classic espresso, with a touch more acidity to please the palate.
This season’s Assembly House Espresso is the work of Finca El Salvador - our longest-standing green coffee partner. It's the fourth appearance of this coffee in our House Espresso rotation and this latest harvest once again has all the qualities of an exceptional espresso – prominent sweetness, silky texture, plenty of body and balanced acidity.
Milk chocolate + Grape + Silky

Assembly Espresso Blend
The Assembly Espresso Blend has been created in collaboration with some of the most esteemed specialty coffee shops in the UK. The coffees that make up the Blend are regularly refined according to crop seasonality and our sourcing programme, currently it is comprised of:
- Brazil - 60%
- Colombia - 30%
- Congo - 10%
The Blend is designed to be versatile, equally suited to black and milk-based drinks and fine-tuned for the evolving palate of the UK coffee drinker. It's sweet, has a medium-to-full body, and a viscous mouthfeel. We recommend this coffee for anyone who enjoys a classic espresso.
In the cup, the Blend is balanced, viscous and rich. It’s a consistent espresso constantly refined via our tight-knit producer partnerships and the product development they enable.
Banoffee + Nutty + Rich

Assembly Decaf
- Region — Monte Santo de Minas, Brazil.Producer — MióVarieties — Catucai, Arara, AcaiaTerroir — 900-1100 masl, temperate tropical climateProcess — Natural
Decaffeinated with the all-natural sugarcane process, it's a cup for any hour of the day.
Hazelnut + Milk Chocolate + Creamy
We source these coffees because they have characteristics that lend themselves to both espresso and filter brewing. Their texture and flavour facilitate outstanding espresso and we also encourage filter brewing to unlock their complexity and clarity. And by securing these dual-purpose coffees in larger volumes, we give you access to premium lots at reduced prices.

Peru — Hermanos Guerreros
Peru — Hermanos Guerreros
- Producer — Hermanos GuerrerosRegion — PeruVariety — Catuai, PacheTerroir — 1800 maslProcess — Natural
- Near Jaén, in the small community of El Palto, Bellavista, the Guerrero family has been farming coffee for three generations. Since taking over in 2006, they have each managed their own 2-hectare plots while sharing centralized washing and drying stations. Until 2020, they sold their coffee to local buyers at market prices, but after discovering the potential of the specialty coffee market, they began replanting varieties like Marshell and Geisha and implementing irrigation to adapt to drier conditions.As part of Falcon’s Specialty Plus program, the Guerreros have worked with an agronomist to refine their processing methods. Their standout honey process this year scored 88 points, involving a 36-hour cherry rest, 84-hour fermentation in barrels, and 12 days of drying on African beds. With tools like refractometers and thermometers provided by the program, they have also improved their washed coffees, increasing scores by 2.5 points and unlocking new opportunities in the specialty market.
Cherry Jam + Fudge + Sticky

DRC — TCC Drying Bed Project
DRC — TCC Drying Bed Project
- Region — South KivuProducers — Tumaini SmallholdersVariety — BourbonTerroir — 1500-2000 masl, temperate tropical climateProcess — Natural
- The coffee:
- For this coffee, we paid a premium to directly fund the construction of coffee drying infrastructure at one of the cooperative's processing facilities. In the cup it presents similarly to high quality Rwandan coffees grown close to the nearby border (across the water of nearby Lake Kivu) - expect rich berry flavours and a red wine-like texture.
The producer:Based in South Kivu, closed to the shores of Lake Kivu, the Tumaini cooperative was founded in 2016 to support the wives, widows and orphans of local coffee farmers who have either passed or been subject to unlawful imprisonment.Tumaini – “hope” in Swahili – exists to celebrate, reward and further develop women’s contribution to the region’s coffee supply chain. Female producers are supported with education and resources to grow both coffee and other crops to secure year-round income.With support from the International Institute of Tropical Agriculture and Swiss public research university ETH Zurich, the cooperative has launched an initiative (led by 8 in-house agronomists, 4 of which are women) to create a circular economy in which the organic waste of households, local markets and coffee processing stations is collected and redistributed to farmers across the region to use as fertiliser.Tumaini gained organic certification and first exported green coffee in 2021. Financed largely by export revenue, plans for the next few years focus on the development of infrastructure including new schools, health centres and increased access to clean water and electricity.
Blackcurrant + Black tea + Syrupy
Sourced and roasted for filter brewing, refreshed every few months according to seasonality.

Brazil — Brevi
- Producer — MioRegion — Monte Santo de MinasVariety — Yellow CatucaiTerroir — 900-1100 masl, temperate tropical climateProcess — Assisted Fermentation

Brazil — Cerevi
- Producer — MioRegion — Monte Santo de MinasVariety — Yellow CatucaiTerroir — 900-1100 masl, temperate tropical climateProcess — Assisted Fermentation

Brazil — Lacti
- Producer — MioRegion — Monte Santo de MinasVariety — Yellow CatucaiTerroir — 900-1100 masl, temperate tropical climateProcess — Assisted Fermentation

Brazil — Daterra Low Caffeine
Region — Cerrado, eastern Brazil
Producer — Daterra Coffee
Farm — Daterra
Varieties — Aramosa, Laurina
Terroir — 1000-1200 masl, temperate tropical climate
Process — Pulped Natural
This lot is a blend of two coffee varieties with considerably reduced levels of caffeine – Aramosa and Laurina. A hybrid of two different species - Arabica and Racemosa – Aramosa is prized for its subtle florality, notes of milk chocolate and typically half the level of caffeine of Arabica.
Laurina, a naturally evolving hybrid of the Arabica variety Bourbon, is inherently very sweet and typically offers vibrant fruit flavours. With 25-50% of the caffeine content of regular Arabica beans, Laurina is extremely popular with coffee drinkers who are limiting their intake of caffeine.
Daterra has become synonymous with high-quality, low-caffeine coffees and this example is smooth, medium-bodied and full of the classic milk chocolate flavours Brazilian coffee is treasured for.
As Daterra approaches its 50th anniversary, its reputation as one of the world’s most influential coffee producers is incontestable. A fertile breeding ground for innovative farming practices and the high-quality, high-volume coffees they can produce, Daterra is home to a team of expert engineers with backgrounds in the automotive industry.
These engineers have a track record of developing new technologies that deliver significant steps forward in coffee processing, primarily in quality control and controlled fermentation.
And, not just focused on high-volume lots, the Masterpieces by Daterra collection showcases Daterra’s highest-scoring microlots that are processed by an in-house research and development laboratory.
Milk chocolate + Apricot + Creamy

Rwanda — Berthe Nyiransengimana
Region — Nyamasheke District
Producer — Berthe Nyiransengimana
Washing Station — Rugali
Varieties — Red Bourbon
Terroir — 1450-1600 masl, temperate tropical climate
Process — Natural
This is one of a collection of three coffees that are the first Rwandan single producer lots ever produced against a brief, provided by us to global coffee exporter Raw Material. All located in the Nyamasheke District, coffees grown by these smallholders usually get mixed together before being processed at the Rugali or Cyesha Washing Stations - hubs renowned for consistently high-quality lots.
As is the same for the other producers featured in this series, this is the first time that one of Berthe's coffees has been processed as a single-producer lot. We worked closely with Raw Material and Rwanda's leading coffee producer organisation - Muraho Trading Company - to make these coffees a reality.
By bringing these coffees to market as single-producer lots, we've created significantly more value for the producers. And, by implementing a commitment of purchase mechanism (that is to say that we committed to purchasing these coffees at a future point in time), the buying process offered more security than is typical of Rwanda's coffee supply chain.
In the cup this coffee has a deliciously moreish texture, prominent berry flavours and plenty of sweetness. We can, and do, drink it all day.
After his passing, Berthe inherited the five acres of land once owned by her husband. Increasing the number of coffee plants from 300 to 4,000, Berthe has become a pillar Nyamasheke's coffee community and is blazing a trail for Rwanda's female coffee producers.
Shortbread + Raspberry jam + Creamy

Rwanda — Deo Gratias Bagaragaza
Region — Nyamasheke District
Producer — Deo Gratias Bagaragaza
Washing Station — Cyesha
Varieties — Red Bourbon, Mibirizi, Pop, Caturra
Terroir — 1460-1720 masl, temperate tropical climate
Process — Washed, Assisted Fermentation
This is one of a collection of three coffees that are the first Rwandan single producer lots ever produced against a brief, provided by us to global coffee exporter Raw Material. All located in the Nyamasheke District, coffees grown by these smallholders usually get mixed together before being processed at the Rugali or Cyesha Washing Stations - hubs renowned for consistently high-quality lots.
As is the same for the other producers featured in this series, this is the first time that one of Deo Gratias' coffees has been processed as a single-producer lot. We worked closely with Raw Material and Rwanda's leading coffee producer organisation - Muraho Trading Company - to make these coffees a reality.
By bringing these coffees to market as single-producer lots, we've created significantly more value for the producers. And, by implementing a commitment of purchase mechanism (that is to say that we committed to purchasing these coffees at a future point in time), the buying process offered more security than is typical of Rwanda's coffee supply chain.
In the cup this coffee has layers of rich fruit flavours, intense sweetness and a sticky, syrupy texture. This is as indulgent as they come.
Deo Gratias has a reputation as one of Nyamasheke's most skilled smallholders, producing coffees that have triumphed in local cup of excellence competitions. In 2019, he spent 10 days in Colombia to complete a training programme focused on innovative farming practices and crop management systems.
Mango + Strawberry + Sticky

Rwanda — Jonathan Ngoga
Region — Nyamasheke District
Producer — Jonathan Ngoga
Washing Station — Rugali
Varieties — Red Bourbon, BM139, RB C15, Jackson
Terroir — 1450-1600 masl, temperate tropical climate
Process — Washed
This is one of a collection of three coffees that are the first Rwandan single producer lots ever produced against a brief, provided by us to global coffee exporter Raw Material. All located in the Nyamasheke District, coffees grown by these smallholders usually get mixed together before being processed at the Rugali or Cyesha Washing Stations - hubs renowned for consistently high-quality lots.
As is the same for the other producers featured in this series, this is the first time that one of Jonathan's coffees has been processed as a single-producer lot. We worked closely with Raw Material and Rwanda's leading coffee producer organisation - Muraho Trading Company - to make these coffees a reality.
By bringing these coffees to market as single-producer lots, we've created significantly more value for the producers. And, by implementing a commitment of purchase mechanism (that is to say that we committed to purchasing these coffees at a future point in time), the buying process offered more security than is typical of Rwanda's coffee supply chain.
In the cup this has the prominent citrus flavours and rich sweetness often exhibited by Rwandan coffees - it's a mouth-watering drop.
A smallholder with 8,000 trees, Jonathan Ngoga is a mainstay of the district's coffee-growing community. Each year he produces around 25 tonnes of ripe cherries, every last one of which is processed at the Rugali facility on the shores of Lake Kivu - one of the 7 African Great Lakes.
Honeycomb + Lemon + Juicy

Guatemala — Santa Irene
- Region — Cobán, central GuatemalaProducer — Carlos EstradaFarm — Finca Santa IreneVarieties — GeishaTerroir — 1740 masl, temperate maritime climateProcess — Natural
Oolong tea + Jasmine + Tea-like

El Salvador — FES Bronze 72 Hr
- Producer — Rodolfo Ruffatti at Finca El SalvadorRegion — Santa Ana, western El SalvadorVarietal — Bronze Tip PacamaraTerroir — 1700 masl, temperate tropical climateProcess — Natural
Dried Pineapple + Dark Chocolate + Smooth

Colombia — Sebastian Ramirez White Honey Geisha
- Region - Quindío, ColombiaFarm - Finca El PlacerAltitude - 1744 maslVariety - GeishaProcess - Assisted Fermentation, Semi-washed
Honey + White Tea + Syrupy

Brazil — Rocalso
- Producer - MióRegion - Minas Gerais, BrazilTerroir - 900-1100 maslProcess - Natural, assisted fermentationVariety - Arara
Light brown sugar + White grape + Silky

Colombia — Nestor Lasso Ombligon 2024
- Producer - Nestor Lasso at El DivisoRegion - Pitalito, Huila, ColombiaTerroir - 1750 mslProcess - Natural, Assisted FermentationVariety - Ombligon
Cherry + Tropical fruits + Syrupy

Colombia — Sudan Rume Hybrid CGLE
- Region — Valle del CaucaProducer — Cafe Granja La EsperanzaFarm — Finca Las MargaritasVariety — Sudan RumeTerroir — 1500-1900 masl, temperate tropical climateProcess — Semi-washed, Assisted Fermentation
Strawberry + Stewed Apricot + Silky

Colombia — Geisha Hybrid CGLE
- Region — Valle del CaucaProducer — Cafe Granja La EsperanzaFarm — Finca Cerro AzulVariety — GeishaTerroir — 1700-2000 masl, temperate tropical climateProcess — Semi-washed, Assisted Fermentation
Peach + Candied Lemon + Juicy

Ecuador — Cruz Loma
- Producers — Galo and Alexandra Morales
- Region — San José de Minas, Pichincha, Ecuador
- Variety — Caturra
- Terroir — 1450 masl
- Process — Honey
Plum + Maple Syrup + Viscous
Our Limited Edition coffees and collaborative releases showcase brand partnerships based on aligned values while celebrating excellence in farming process and exceptionally unique flavour experience.

Overripe Fermentation Series
- Producer — MioRegion — Monte Santo de MinasVariety — Yellow CatucaiTerroir — 900-1100 masl, temperate tropical climateProcess — Assisted Fermentation
Unprecedented climatic conditions contributed to 75% of Mio's 2024 crop being classified as not ripe, of which 90% was overripe. Data-driven fermentation protocols - designed by Professor Lucas Louzada and his team - were applied to three lots from this harvest to rescue their cup score and it is these coffees that form this series.
Coffee Included in this box :
- 100g Brazil — Brevi
- 100g Brazil — Cerevi
- 100g Brazil — Lacti
- Taste Cards
- Foldout presentation poster
Created with coffee produced by our long-term Brazilian coffee partner Mió.

Cold Brew Concentrate
Producer — Mió
Region — Monte Santo de Minas, Brazil
Process — Natural
Created with coffee produced by our long-term Brazilian coffee partner Mió, our new Cold Brew Concentrate offers a cup smooth, rich and naturally sweet.
All you need to do is add water.
We offer 48-hour working day delivery (UK only). Orders placed after 4pm on a Wednesday will be delivered the following Monday. You can place an order by emailing orders@assemblycoffee.co.uk or, if you're an existing customer, via our ordering portal.
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