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 — Cajamarca, northern Peru
Producers — Cajamarca Smallholders
Farm — Cajamarca Smallholders
Variety — Bourbon, Catimor + Catuai
Terroir — 1650-2000 masl
Process — Natural + Washed
The Producer: Cajamarca Smallholders
This lot brings together selected day lots from producers across the Cajamarca region, all high-altitude farms, harvested early in the season and processed on site. An intentional blend of 20% natural and the rest washed, for a profile that reflects the best of the region – creamy, sweet and smooth. A remarkable espresso.
Raisin + Brown Sugar + 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 – Fazenda Mio
Timor Leste – Atsabe
Tanzania – Estate AB
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
Producer – Vale De Grama smallholders
Region – Vale De Grama, Brazil
Variety – Yellow Bourbon, Catuaí, Catucaí
Altitude – 1000-1300masl
Process - Natural, Sugar-cane decaffeination
Sourced from the Vale de Grama region in São Paulo state, this lot brings together coffees from six main farms – including Recreio, Rainha, Santa Alina, Cachoeira da Grama, Irarema and Santa Inês – alongside smaller producers across the valley.
High elevations, cool temperatures and fertile volcanic soils create ideal conditions
for growing exceptional coffees.
Vale de Grama played a pivotal role in shaping Brazil’s specialty movement – its farms have been producing coffee since the late 1800s, and the Brazilian Specialty Coffee Association was founded here in 1991.
This is a classic Brazilian coffee full of sweet nut, chocolate and caramel flavours. 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.
Tanzania — Edelweiss Estate Mielado
Tanzania — Edelweiss Estate Mielado
Producer — Neel and Kavita Vohora, Edelweiss Estate
Region — Karatu District, Arusha Region
Altitude — 1650-1800 masl, temperate highland climate
Variety — Bourbon
Process — Semi-washed
Process
Bourbon N39 is a Tanzanian Bourbon, first developed in the 1930s for quality and yield.
This lot underwent an extended, high-temperature fermentation. Cherries were held for six days in a controlled, exothermic environment, where elevated temperatures drove the development of complex, fruit-forward esters while reinforcing the variety’s natural sweetness and structure. Following fermentation, the cherries were pulped, leaving a measured amount of mucilage intact.
The result is a velvety, smooth cup with stone fruit sweetness and a slight nuttiness.
Producer
Edelweiss is a third-generation family estate, now run by siblings Neel and Kavita Vohora. Perched at 1,600–1,850 metres on the edge of the Ngorongoro Conservation Area – a UNESCO World Heritage site - the farm borders the entirely indigenous Ngorongoro forest.
The Vohoras actively protect the surrounding ecosystem, preserving bushland corridors and maintaining native tree cover so the farm can sit in harmony with the wildlife and natural ecology around it. Extreme variations in topography, naturally rain-fed agriculture, and a patchwork of microclimates give Edelweiss coffees their remarkably complex flavour profiles – a result of Tanzania’s high-altitude volcanic terroir.
Nectarine + Pecan + Smooth
Ethiopia — Gatta Duwancho
Ethiopia — Gatta Duwancho
Producer – Asefa Dukamo, Gatta Farm
Region – Bombe, Sidama Bensa, southern Ethiopia
Altitude – 1920-2020 masl, cool-temperate climate
Variety – Heirloom 74110 + 741112
Process – Natural
Process
Coffee processed at Gatta is sourced from neighbouring communities across Sidama's Bensa district, where elevations of 1920–2020 metres above sea level and cool temperatures slow cherry maturation, producing exceptionally dense, small beans. This extended development creates concentrated sweetness and remarkable complexity.
Only fully ripe cherries are selected before floating removes lower-density fruit, after which the coffee is dried on raised African beds for 14–18 days.
The result is a syrupy, fruit-forward cup with vibrant sweetness, delicate bergamot florals and impressive clarity.
Producer
Hidden amongst the forests and waterfalls of Sidama's Bensa district, Gatta Farm is the heart of Daye Bensa's specialty coffee programme. Founded by brothers Asefa and Mulugeta Dukamo, Daye Bensa works alongside smallholder producers across the region, pairing exceptional coffee production with long-term investment in local communities.
Beyond processing coffee, Gatta is home to a drying station, training centre and accommodation for seasonal workers, creating skilled employment and supporting the continued development of specialty coffee in Bensa.
Blueberry + Bergamot + Syrupy
Tanzania — Edelweiss Estate Kent
Tanzania — Edelweiss Estate Kent
Producer – Neel and Kavita Vohora, Edelweiss Estate
Region – Karatu District, Arusha Region
Altitude – 1650-1800 masl, temperate highland climate
Variety – Kent KP9293
Process – Natural
Process
Coffee processed at Gatta is sourced from neighbouring communities across Sidama's Bensa district, where elevations of 1920–2020 metres above sea level and cool temperatures slow cherry maturation, producing exceptionally dense, small beans. This extended development creates concentrated sweetness and remarkable complexity.
Only fully ripe cherries are selected before floating removes lower-density fruit, after which the coffee is dried on raised African beds for 14–18 days.
The result is a syrupy, fruit-forward cup with vibrant sweetness, delicate bergamot florals and impressive clarity.
Producer
Hidden amongst the forests and waterfalls of Sidama's Bensa district, Gatta Farm is the heart of Daye Bensa's specialty coffee programme. Founded by brothers Asefa and Mulugeta Dukamo, Daye Bensa works alongside smallholder producers across the region, pairing exceptional coffee production with long-term investment in local communities.
Beyond processing coffee, Gatta is home to a drying station, training centre and accommodation for seasonal workers, creating skilled employment and supporting the continued development of specialty coffee in Bensa.
Cognac + Plum + Smooth
Sourced and roasted for filter brewing, refreshed every few months according to seasonality.
Colombia — Linarco Rodriguez Castillo Washed
Producer – Linarco Rodriguez
Region – Huila, Colombia
Altitude – 1710masl
Variety – Castillo Tambo
Process – Washed
Process
This lot comes from producers across Huila and brought to Linarco’s farm for processing. The cherries are fermented between 14–22 °C for around 72 hours, before being pulped and left to oxidise for 48 hours.
The result is a beautifully structured washed profile where the sweetness and fruit clarity are complemented by a gentle creaminess and a lingering, balanced finish.
Producer
Linarco Rodriguez and his family have managed three farms across three generations, working some of the most fertile, biodiverse soils in southwest Huila.
It’s an environment that consistently elevates their coffees, earning them repeated recognition in Colombia’s national Cup of Excellence competitions – a long-standing benchmark for quality.
This lot is sourced from producers within the El Origen network and processed at Linarco’s farm, where the family operate a communal wet mill and drying facility. By centralising processing, they ensure consistency and quality across each lot, combining regional collaboration with the Rodriguez family’s meticulous approach to craft.
Caramel + Strawberry + Creamy
Rwanda — Ngoga Washed Year 2
Producer – Jonathan Ngoga
Region – Nyamasheke District, Lake Kivu
Altitude – 1450-1600 masl, temperate tropical climate
Variety – Red Bourbon, BM139, RB C15, Jackson
Process – Washed
Process
Cherries from Jonathan’s farm are processed as a dedicated single-producer lot at Muraho Trading Company’s Rugali washing station, alongside coffees from the surrounding smallholder community.
The cherries are hand-sorted before being floated and pulped, with underripe or damaged fruit removed at each stage. The coffee is then fermented for around 12 hours in concrete tanks, with the parchment agitated several times throughout the process. After fermentation, it is washed and graded by density before being hand-sorted again and laid out to dry for around 30 days.
The result is a vibrant coffee bursting with honeycomb sweetness and yuzu.
Producer
Based in Rwanda’s Nyamasheke District, Jonathan Ngoga farms around 8,000 coffee trees, producing approximately 25 tonnes of ripe cherries each year. His coffee is processed at Muraho Trading Company’s Rugali washing station, on the shores of Lake Kivu.
We first worked with Jonathan on this coffee last year, a release that marked his first single-producer lot with Assembly. Now in its second year, the same outstanding lot returns to our catalogue. Bright and vibrant, it's sunshine in a cup.
Honeycomb + Yuzu + Vibrant
Best of Congo: DRC — Sopade Co-op
- Producer – Sopade smallholdersRegion – South Kivu, Democratic Republic of the CongoAltitude – 1500-2000masl, temperate tropical climateVariety – BourbonProcess – Washed
Producer
Maple syrup + Cranberry + Dense
Tanzania– Edelweiss Estate SL28 (House Partner Exclusive)
Producer – Neel and Kavita Vohora, Edelweiss Estate
Region – Karatu District, Arusha Region
Altitude – 1650-1800 masl, temperate highland climate
Variety – SL28
Process – Natural
Process
Although synonymous with Kenyan coffee, SL28's origins lie in Tanzania, where it was first selected from a naturally occurring bourbon mutation before undergoing trials at Scott Agricultural Laboratories – hence the ‘SL’ – just outside Nairobi, Kenya.
To showcase its distinctive character, ripe cherries are pre-fermented beneath breathable black tarps for four days before being slow-dried in thin layers for 25–26 days. The coffee is then sealed in hermetic storage until milling, ensuring a clean, vibrant cup bursting with bright tropical and citrus fruits.
Producer
Edelweiss is a third-generation family estate, now run by siblings Neel and Kavita Vohora. Perched at 1,600–1,850 metres on the edge of the Ngorongoro Conservation Area – a UNESCO World Heritage site – the farm borders the entirely indigenous Ngorongoro forest.
The Vohoras actively protect the surrounding ecosystem, preserving bushland corridors and maintaining native tree cover so the farm can sit in harmony with the wildlife and natural ecology around it. Extreme variations in topography, naturally rain-fed agriculture, and a patchwork of microclimates give Edelweiss coffees their remarkably complex flavour profiles – a result of Tanzania’s high-altitude volcanic terroir.
Mango + Blood Orange + Fresh
Colombia — Cata Pacamara
Producer – Salado Blanco smallholders
Region – Huila, southwestern Colombia
Altitude – 1850masl
Variety – Pacamara
Process – Washed
Process
Processing follows a washed method, guided by a shared fermentation protocol designed to be both accessible and consistent across different producers and farms.
This lot underwent a 24-hour oxidation stage in cherries. This stage allows enzymatic activity to begin while the fruit is still whole – softening the cherry and starting to develop deeper, darker flavours that carry through into fermentation.
The oxidised cherries are then sealed in plastic bags and fermented anaerobically for 90 hours. Without oxygen, sugars and acids break down more slowly, encouraging a layered complexity and adding to the coffee’s rounded sweetness. After this, the coffee is manually depulped and fermented once more – this time for 24 hours – to further build texture and body in the cup.
Together, these stages produce a cup that’s rich, with notes of fudge and spiced rum and a smooth, velvety mouthfeel.
Producer
This Pacamara comes from a small group of producers in Salado Blanco, Huila – each farming around 1.5 hectares of land, often in challenging conditions. Through a partnership with Cata Export, these producers receive ongoing support and advice tailored to their specific needs – from soil health and clean agriculture to guidance on post-harvest practices and sensory evaluation.
The goal of the Cata’s work is simple: to bring visibility and opportunity to producers who haven’t traditionally had access to specialty markets. By building quality at origin and offering consistent reinforcement, the initiative makes space for these coffees to evolve – not just in the cup, but as part of a more inclusive supply chain.
Mandarin + Fudge + Rich
Brazil — Daterra Low Caffeine (Year 3)
Producer – Pascaol family, Daterra
Region – Cerrado, eastern Brazil
Altitude – 1000-1200 masl, temperate tropical climate
Variety – Aramosa + Laurina
Process – Natural
Process
This lot is a blend of two coffee varieties with considerably reduced caffeine levels – Aramosa and Laurina. A hybrid of two different species – Arabica and Racemosa – Aramosa is prized for its subtle florality, notes of milk chocolate and around half the caffeine level 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 caffeine intake.
Daterra has become synonymous with high-quality, low-caffeine coffees and this example is truly delicious. It’s smooth, medium-bodied and full of the sweet, nutty flavours Brazilian coffee is treasured for.
Producer
As we bring this coffee back for the third year running, it feels only right to reflect on the producer behind it. Founded in 1976, Daterra is five decades into redefining what Brazilian coffee can be – and its reputation as one of the world’s most influential producers is incontestable.
A fertile breeding ground for innovative farming practices – and the high-quality, high-volume coffees they make possible – 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 meaningful steps forward in coffee processing, particularly in quality control and controlled fermentation. And they’re not solely focused on scale. The Masterpieces by Daterra collection showcases Daterra’s highest-scoring microlots, processed and refined through their in-house research and development laboratory.
Nougat + Dried Cherry + Smooth
Colombia — Linarco Rodriguez Pink Bourbon Washed
Producer – Linarco Rodriguez
Region – Palestina, Huila
Altitude – 1710 masl
Variety – Pink Bourbon
Process – Washed
Process
Pink Bourbon has become one of Colombia’s most sought-after varieties, prized for its clarity, floral aromatics and bright, structured acidity.
The lot underwent an open fermentation for around 48 hours at approximately 15°C. Once fermentation is complete, the coffee is washed and transferred to covered dryers where it dries slowly for 25 days at temperatures between 18–22°C. After drying, the coffee is packed and left to stabilise for a further 12 days.
The washed process keeps the cup clean and bright, letting the Pink Bourbon’s natural sweetness and floral notes shine.
Producer
The Rodriguez family own seven farms in total, four of which are overseen by Linarco. Together with his siblings, Linarco has managed these farms for three generations – working some of the most fertile, biodiverse soils in southwest Huila.
This lot comes from Central de Beneficio, a farm planted with Caturra, Tabi, Pink Bourbon, Castillo and Geisha. That diversity in varieties mirrors the diversity in flavour: Linarco’s coffees celebrate the full spectrum of profiles possible from high-quality Colombian terroir.
Vanilla + Apricot + Sticky
Colombia — Wilber Gómez
Producer – Wilber Gómez
Region – Saladoblanco, Huila
Altitude – 1750-2100 masl, cool highland climate
Variety – Pacamara
Process – Semi-washed
Process
Pacamara is prized for its intensity and complexity – combining floral aromatics with a bright, citrus fruit acidity that gives the cup a distinctive taste.
This lot is processed as a semi-washed (honey), where some mucilage is left intact after pulping before undergoing 48 hours of controlled fermentation. During this stage, oxidation builds on the varietal’s inherent qualities, giving additional sweetness.
This approach brings more balance to the cup, softening the acidity slightly and supporting a more structured, weightier mouthfeel while allowing the Pacamara’s defining characteristics to remain vibrant.
Producer
Wilber Gómez is yet another coffee producer introduced to us by influential Colombian coffee group Cata Export. Cata’s commitment to sharing coffees from undiscovered producers has contributed to their significant impact on Colombia’s coffee sector and the wider global coffee market.
Saladoblanco, in Huila, sits at the heart of one of Colombia’s most celebrated coffee-growing regions – known for producing coffees of clarity, sweetness and distinct character. It’s here that Wilber Gómez has steadily built his farm, driven by a commitment to both quality and longevity. His work reflects a balance of tradition and progression, combining years of local knowledge with a thoughtful, sustainable approach to farming.
This approach results in coffees that are shaped by the altitude and growing conditions of Huila, alongside Wilber’s consistent focus on quality.
Passionfruit + Pomelo + Dense
Mexico — Benancio Chavez
Producer – Benancio Chavez, Finca Santa Elena
Region – Amatenango de la Frontera, Chiapas
Altitude – 1500-1750 masl, tropical savanna climate
Variety – Bourbon, Caturra, Anacafe 14, Marsellesa, Sarchimor + Obata
Process – Semi-washed
Process
This lot is processed as a semi-washed (honey), where the coffee cherry is pulped but a layer of sticky mucilage is intentionally left on the parchment during drying.
After harvest, the cherries are rested intact for 24 hours, allowing the natural sugars to develop before pulping. Retaining this mucilage further enhances this lots inherent sweetness. Drying takes place in Benancio’s solar dryer, where controlled conditions result in a cup that’s deliciously sweet and silky, smooth.
Producer
This lot comes from Benancio Chavez, who farms 10 hectares across nine parcelas in Amatenango de la Frontera, Chiapas, under the name Finca Santa Elena – formal farm names like this are relatively uncommon among smaller producers in Mexico. Stand in the town centre and a strong throw will send a stone across the border into Guatemala’s renowned coffee-growing Huehuetenango region. This proximity means that coffee from the two regions share similar traits
.
Planted between 1500–1750 masl in a tropical savanna climate, the farm grows Bourbon, Caturra, Anacafe 14, Marsellesa, Sarchimor and Obata – varieties selected for both cup quality and resilience.
Benancio is part of SIPRO (Sierra Productora de Café), a small, producer-led association formed to strengthen market access and move beyond reliance on local intermediaries. This is our first time purchasing a single producer lot from within the group, and we’ve secured the entirety of this coffee as a European exclusive.
Marzipan + Brown Sugar + Smooth
Mexico — Sipro
Producer – Sierra Productora de Cafe (SIPRO)
Region – Amatenango de la Frontera, Chiapas
Altitude – 1500-1750 masl, tropical savanna climate
Variety – Caturra + Mundo Novo
Process – Natural
Process
This lot is naturally processed, where the coffee is dried whole in the cherry after harvest. With the fruit left intact, sugars are absorbed back into the seed as it dries, building depth and intensity of flavour.
The result is a cup full fruit-forward sweetness, with notes of dried fruit and a dense, syrupy texture. This is the fourth year in a row we’ve shared this coffee with you and once again, it’s a real standout.
Producer
This lot comes from SIPRO (Sierra Productora de Café), a small association of producers based in Amatenango de la Frontera in Chiapas. Founded by a group of mostly young producers, the association also represents a wider network of family members, creating a tight, locally rooted organisation.
Stand in the town centre and a strong throw will send a stone across the border into Guatemala’s renowned coffee-growing Huehuetenango region. This proximity means that coffees from the two regions share similar traits.
In a region where most producers farm very small plots and often rely on selling to local intermediaries, SIPRO was formed to create better access to specialty markets and more stable returns, while ensuring value is retained at producer level.
Orange + Raisin + Dense
Panama — Carmen Estate Caturra
Producer – Carmen Estate
Region – Volcán Barú, Boquete
Altitude – 1800 masl, temperate highland climate
Variety – Caturra
Process – Naturall
Process
This Caturra lot was selectively hand harvested and dried whole under the sun on open patios, with careful movement throughout drying to maintain consistency.
The estate describes the style as ‘winey’, distinguishing it from larger-scale natural production while remaining grounded in traditional natural processing methods that emphasise sweetness and fruit definition.
Grown at altitude in fertile volcanic soils, it delivers a fruit-forward profile with rich sweetness and a smooth, rounded mouthfeel.
Producer
Founded in 1960 on the slopes of Volcán Barú, Carmen Estate has become one of Panama’s most respected coffee farms. Originally purchased by Carmen Franceschi and her husband Efrain, the estate has remained family-owned for three generations and is now led by their grandson, Carlos Aguilera Franceschi.
As interest in Panamanian specialty coffee grew in the early 2000s, Carlos invested heavily in quality-focused cultivation and processing infrastructure, helping establish Carmen Estate among the country’s leading producers. Since then, the farm has been consistently recognised in the Best of Panama competition, including a winning washed Geisha in 2023 and top-five placements across every category in 2024.
Situated at 1,800 metres above sea level in Boquete’s volcanic highlands, the estate benefits from warm days and cool evenings that slow cherry maturation and contribute to cup complexity. Native tree cover provides natural shade and supports healthy, biologically rich soils, underpinning the estate’s ecological focus and distinctive cup quality.
Strawberry + Honey + Syrupy
Tanzania — Edelweiss Estate Natural
Producer – Neel and Kavita Vohora, Edelweiss Estate
Region – Karatu District, Arusha Region
Altitude – 1650-1800 masl, temperate highland climate
Variety – Bourbon
Process – Natural
Process
N39 is a variation of the Bourbon varietal originating from Kilimanjaro in the late 1920s, prized for its vibrant acidity, pronounced sweetness and dependable yield.
This lot undergoes a carefully managed drying process designed to enhance its inherent sweetness, beginning with a controlled pre-fermentation beneath black tarpaulins before being slow dried in thin layers over 25–26 days.
The result is a cup bursting with vivid fruit character and sweetness, with a coating mouthfeel to finish.
Producer
Edelweiss is a third-generation family estate, now run by siblings Neel and Kavita Vohora. Perched at 1,600–1,850 metres on the edge of the Ngorongoro Conservation Area – a UNESCO World Heritage site – the farm borders the entirely indigenous Ngorongoro forest.
The Vohoras actively protect the surrounding ecosystem, preserving bushland corridors and maintaining native tree cover so the farm can sit in harmony with the wildlife and natural ecology around it. Extreme variations in topography, naturally rain-fed agriculture, and a patchwork of microclimates give Edelweiss coffees their remarkably complex flavour profiles – a result of Tanzania’s high-altitude volcanic terroir.
Pineapple + Lime + Viscous
Guatemala — Finca Gascón
Producer – Felipe Contreras
Region – San Juan Gascón, Antigua, Guatemala
Altitude – 1750-2000 masl, subtropical highland climate
Variety – Catuai
Process – Natural
Process
This Catuai lot is processed as a natural, meaning the cherries are dried whole, with the fruit left intact around the seed. After harvest, the cherries are sorted, weighed and transported to the wet mill, before undergoing a 96-hour fermentation in GrainPro bags.
Felipe has refined this approach over the years, drawing from a broad set of processing protocols to produce coffees with structure and sweetness.
For this coffee, the result is a cup with vivid red fruit, subtle boozy notes and a sweet, rounded finish.
Producer
Located in San Juan Gascón, Antigua, 1750–2000 metres above sea level, in a subtropical highland climate. Finca Gascón has become renowned in Guatemala , and abroad, not just for exceptional coffees but also its innovative approaches to natural farming practices.
Gildardo Contreras’ connection to coffee began in childhood, picking and processing cherries from the Bourbon trees his parents grew in their back garden. In 2012, he purchased Finca Gascón, gradually expanding the farm from mixed avocado and coffee production into a 54-acre project focused on specialty coffee.
Today, the farm is managed by Gildardo’s son, Felipe, whose work centres on quality, experimentation and continual improvement. Alongside refining the farm’s own production, Felipe works with neighbouring producers to strengthen processing techniques across the area. This same progressive approach extends to the farm’s agronomy, where natural remedies are used to manage disease pressure, and ongoing renovation is helping prepare the farm for the future.
Raspberry + Cognac + Smooth
Tanzania — Edelweiss Estate Geisha
Producer – Neel and Kavita Vohora, Edelweiss Estate
Region – Karatu District, Arusha Region
Altitude – 1650-1800 masl, temperate highland climate
Variety – Geisha
Process – Natural
Process
Although Geisha's route from Ethiopia to Central and South America passed through Tanzania, the varietal has remained largely absent from the country's coffee landscape. At Edelweiss, Neel and Kavita have reintroduced Geisha, sourcing and cultivating the seeds themselves to establish the variety on the estate.
Fully ripe cherries undergo a four-day pre-fermentation beneath a black tarp, where consistent airflow supports a controlled fermentation. The cherries are then spread in a thin layer and slowly sun-dried for 25–26 days until their moisture content falls below 12%.
The result is a cup that showcases Geisha's renowned floral complexity alongside bright, fruit-forward notes and a silky smooth finish.
Producer
Edelweiss is a third-generation family estate, now run by siblings Neel and Kavita Vohora. Perched at 1,600–1,850 metres on the edge of the Ngorongoro Conservation Area – a UNESCO World Heritage site – the farm borders the entirely indigenous Ngorongoro forest.
The Vohoras actively protect the surrounding ecosystem, preserving bushland corridors and maintaining native tree cover so the farm can sit in harmony with the wildlife and natural ecology around it. Extreme variations in topography, naturally rain-fed agriculture, and a patchwork of microclimates give Edelweiss coffees their remarkably complex flavour profiles – a result of Tanzania’s high-altitude volcanic terroir.
Hibiscus + Blueberry + Silky
Brazil — Mió Calase
Producer – Mió
Region – Minas Gerais, southeastern Brazil
Altitude – 900-1100 masl, temperate tropical climate
Variety – Yellow Catucaí
Process – Natural
Process
A world exclusive to Assembly, this microlot was selected from one of Fazenda Mió's single harvest plots – Ribeirão das Pedras – before being dried as a natural. This process is considered one of the most eco-friendly coffee processes, using little to no water and minimal intervention.
Slow drying in a dehumidifier for approximately 9 days, followed by a short resting period in wooden silos, preserves the coffee's sweetness while delivering rich chocolate flavours, ripe stone fruit and a luxuriously full-bodied cup.
Producer
Mió is our Brazilian green coffee partner, and as the partnership moves forward into its fifth year, the farm's fermentation research into overripe coffee crop quality is spearheaded by Dr. Lucas Louzada – PHD in Production Engineering, Q-Grader, former Head of Coffee Design at the Institute of Espírito Santo, Chief Operating Officer of Mió and Founder of the Mió Institute (its research and development arm).
Lucas’ expertise speaks for itself – his work (including the Overripes programme) is identifying systems, accessible and scalable, with the potential to protect coffee from climate change not just in Brazil, but globally.
With Lucas, Mió has positioned itself at the frontier of innovation in coffee – a critical stakeholder in the present and future of the global industry.
Dark Chocolate + Cherry + Viscous
Guatemala — Santa Irene Catuai
Producer – Carlos Estrada
Region – Cobán, central Guatemala
Altitude – 1740 masl, temperate maritime climate
Variety – Catuaí
Process – Washed
Process
Catuaí is a cornerstone varietal of contemporary coffee production, prized for its resilience as much as its quality. While often associated with dependable everyday coffees, lots like this show just how expressive the variety can be when grown in exceptional conditions.
A classic washed process brings clarity and structure to the cup, revealing vibrant citrus, rounded sweetness and a lingering, syrupy finish.
Producer
Owned by Dr. Jacinto Estrada Zanabria, Santa Irene is a protected natural forest reserve stretching out over 320 acres in Cobán – central Guatemala's coffee hub. In 2013, Dr. Zanabria's son, Carlos Estrada, planted the reserve with around 37 acres of Catuaí, Geisha and Bourbon Sidra lots.
Thirteen years on, Carlos is producing coffees that demonstrate qualities rarely associated with Guatemalan lots.
The local climate plays a defining role. Cobán's proximity to the Atlantic Ocean envelopes it in one of coffee's rarest growing environments: a temperate maritime climate. Here, the seasons are either misty or rainy. With no dry season, a year's rainfall can push the 4,000mm mark – up to twice the amount usually seen across the other major coffee-growing regions.
The unique climate, and the soil composition this drives, helps to produce coffees distinctively different from those grown elsewhere in the country. Delicate in texture and floral in aroma, Cobán's crop celebrates the diverse sensory qualities of Guatemalan coffee.
Orange + Toffee Apple + Sticky
Guatemala — Santa Irene Bourbon Sidra
Producer – Carlos Estrada
Region – Cobán, central Guatemala
Altitude – 1740 masl, temperate maritime climate
Variety – Sidra
Process – Washed
Process
Originally derived from Bourbon, Sidra has fast become one of the world's most sought-after coffee varieties, prized for its vibrant fruit character and remarkable complexity.
Here, a traditional washed process allows those qualities to shine, producing a cup with exceptional clarity and a mouthwatering finish, where bright tropical fruits are balanced by delicate floral notes.
Producer
Owned by Dr. Jacinto Estrada Zanabria, Santa Irene is a protected natural forest reserve stretching out over 320 acres in Cobán – central Guatemala's coffee hub. In 2013, Dr. Zanabria's son, Carlos Estrada, planted the reserve with around 37 acres of Catuaí, Geisha and Bourbon Sidra lots.
Thirteen years on, Carlos is producing coffees that demonstrate qualities rarely associated with Guatemalan lots.
The local climate plays a defining role. Cobán's proximity to the Atlantic Ocean envelopes it in one of coffee's rarest growing environments: a temperate maritime climate. Here, the seasons are either misty or rainy. With no dry season, a year's rainfall can push the 4,000mm mark – up to twice the amount usually seen across the other major coffee-growing regions.
The unique climate, and the soil composition this drives, helps to produce coffees distinctively different from those grown elsewhere in the country. Delicate in texture and floral in aroma, Cobán's crop celebrates the diverse sensory qualities of Guatemalan coffee.
Watermelon + Lychee + Juicy
Ecuador — La Rosita Typica Mejorado
Producer – Rosa Morillo, La Rosita
Region – San José De Minas, Pichincha
Altitude – 1450 masl, mild subtropical highland climate
Variety – Typica Mejorado
Process – Washed
Process
Situated on the western foothills of the Andes, La Rosita benefits from a mild subtropical highland climate, where cool temperatures, frequent cloud cover and high annual rainfall help to extend cherry maturation and develop greater sweetness and complexity. These same conditions, however, make drying coffee particularly challenging, particularly for honey and natural processes. For this reason, Rosa Morillo favours a washed approach.
After harvest, ripe cherries are hand-selected and fermented for 24 hours before pulping. The coffee then undergoes a second 12-hour fermentation with the mucilage intact before being fully washed and dried in covered polytunnels for around 10 days.
The result is a sweet, fruit-led cup with a juicy finish.
Producer
La Rosita is the culmination of Rosa Morillo's determination to build a coffee farm of her own after years spent refining her craft at one of Ecuador's pioneering experimental coffee farms. There, she developed an expert understanding of varieties including Typica Mejorado, earning national recognition in 2012 when one of her coffees won first place in Ecuador's specialty coffee competition.
Despite twice losing years of work through forced evictions, Rosa and her husband Olger rebuilt from scratch, eventually establishing La Rosita in 2018. Beginning with only the most basic infrastructure, each harvest has helped them gradually expand the farm. Today, La Rosita stands as the result of years of perseverance, with every coffee reflecting Rosa's unwavering commitment to producing exceptional coffee.
Raisin + Cherry + Juicy
Ecuador — La Rosita Sidra
Producer – Rosa Morillo, La Rosita
Region – San José De Minas, Pichincha
Altitude – 1450 masl, mild subtropical highland climate
Variety – Sidra
Process – Washed
Process
Developed in Ecuador, Sidra is a locally adapted variety that combines an Ethiopian varietal with Ecuadorian terroir and growing conditions.
At La Rosita, the western foothills of the Andes provide a mild subtropical highland climate, where cool temperatures, frequent cloud cover and high annual rainfall encourage slow cherry maturation and greater sweetness.
After harvest, ripe cherries are hand-selected and fermented for 24 hours before pulping. The coffee then undergoes a second 12-hour fermentation with the mucilage intact before being fully washed and dried in covered polytunnels for around 10 days.
The result is an elegant, silky cup that highlights the clarity and delicate floral character of the Sidra variety.
Producer
La Rosita is the culmination of Rosa Morillo's determination to build a coffee farm of her own after years spent refining her craft at one of Ecuador's pioneering experimental coffee farms. There, she developed an expert understanding of varieties including Typica Mejorado, earning national recognition in 2012 when one of her coffees won first place in Ecuador's specialty coffee competition.
Despite twice losing years of work through forced evictions, Rosa and her husband Olger rebuilt from scratch, eventually establishing La Rosita in 2018. Beginning with only the most basic infrastructure, each harvest has helped them gradually expand the farm. Today, La Rosita stands as the result of years of perseverance, with every coffee reflecting Rosa's unwavering commitment to producing exceptional coffee.
Chamomile + Apple + Silky
Ecuador — La Rosita Bourbon
Producer – Rosa Morillo, La Rosita
Region – San José De Minas, Pichincha
Altitude – 1450 masl, mild subtropical highland climate
Variety – Bourbon
Process – Washed
Process
First cultivated on the island of Réunion before spreading across the coffee-growing world, Red Bourbon remains one of the industry's most revered varieties, celebrated for its natural sweetness and balance.
At La Rosita, the combination of cool Andean temperatures, humid cloud covered conditions and slow cherry maturation allows the variety to develop exceptional depth of flavour.
To preserve that character, Rosa Morillo carries out a carefully controlled washed process. Ripe cherries are selected by hand before fermenting for 24 hours, then pulped and returned to tanks for a further 12-hour fermentation with the mucilage intact. The coffee is then fully washed and dried in covered polytunnels for around 10 days. The result is a rich, rounded cup with remarkable sweetness.
Producer
La Rosita is the culmination of Rosa Morillo's determination to build a coffee farm of her own after years spent refining her craft at one of Ecuador's pioneering experimental coffee farms. There, she developed an expert understanding of varieties including Typica Mejorado, earning national recognition in 2012 when one of her coffees won first place in Ecuador's specialty coffee competition.
Despite twice losing years of work through forced evictions, Rosa and her husband Olger rebuilt from scratch, eventually establishing La Rosita in 2018. Beginning with only the most basic infrastructure, each harvest has helped them gradually expand the farm. Today, La Rosita stands as the result of years of perseverance, with every coffee reflecting Rosa's unwavering commitment to producing exceptional coffee.
Nectarine + Caramel + Sticky
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.
- Colombia — Linarco Rodriguez Honey Geisha
Producer – Linarco Rodriguez
Region – Huila, Colombia
Altitude – 2000masl
Variety – Geisha
Process – Semi-washed
Process
This coffee was processed using a series of controlled fermentation stages designed to maximise flavour and showcase the pedigree of cherries grown in the fertile soils of southwest Huila.
The first stage started with a 24-hour fermentation, keeping the whole cherry intact, allowing the fruit’s natural sugars to enhance the inherent qualities of this lot. The cherries were then depulped and moved into sealed barrels for 48 hours of anaerobic fermentation – a no-oxygen environment that guides a more controlled development of flavour. A single wash followed before the coffee moved to raised beds for a slow, even 22-day dry, reaching a target moisture content of 10–11%.
The result is a coffee that reflects both precise post-harvest technique and the inherent quality of its origin – a clear expression of what careful fermentation and exceptional growing conditions can achieve.
Producer
Linarco Rodriguez and his family have managed three farms across three generations, working some of the most fertile, biodiverse soils in southwest Huila. It’s an environment that consistently elevates their coffees and earning them repeated recognition in Colombia’s national Cup of Excellence competitions – a long-standing benchmark for quality.
This lot comes from La Betania, a 32-hectare farm planted with Caturra, Tabi, Pink Bourbon, Castillo and Geisha. That diversity in varieties mirrors the diversity in flavour: Linarco’s coffees celebrate the full spectrum of profiles possible from high-quality Colombian terroir.
Apple + Chamomile + Fresh
Producer – Carlos Estrada
Region – Cobán, central Guatemala
Altitude – 1740 masl, temperate maritime climate
Variety – Geisha
Process – Natural
Provenance
The fourth release in our 10-Year Series continues a theme of finding exceptional flavour beyond the expected.
A returning favourite from Santa Irene that showcases the quality of Geisha emerging from Guatemala, a country not typically associated with this varietal.
Complex and expressive, this lot was sourced through our decade-long partnership with Coffee Bird.
Process
A natural process shaped by the conditions in Cobán, where climate plays a defining role in how the coffee is grown and dried. Instead of a defined dry season, the region experiences consistent mist and rainfall – known locally as chipi-chipi – for much of the year. This creates dense, moisture-rich soils and a staggered flowering cycle, both of which contribute to the cup profile.
Keeping intervention low allows these environmental factors to come through clearly. Ripe cherries are carefully selected and dried slowly. The result is a Geisha with defined structure, bright fruit, floral aromatics and a clean, tea-like finish that sets it apart from more typical Guatemalan profiles.
Producer
Owned by Dr. Jacinto Estrada Zanabria, Santa Irene is a protected natural forest reserve stretching out over 320 acres in Cobán – central Guatemala's coffee hub. In 2013, Dr. Zanabria's son, Carlos Estrada, planted the reserve with around 37 acres of Catuaí, Geisha and Bourbon Sidra lots.
Fast forward thirteen years and Carlos is producing coffees of rare qualities rarely associated with Guatemalan lots, and the local climate plays a key role.
Cobán's proximity to the Atlantic Ocean envelopes it in that most rare of climates – a temperate maritime climate. Here, the seasons are either misty or rainy. With no dry season, a year's rainfall can push the 4,000mm mark – up to twice the amount usually seen across the planet's coffee-growing regions.
The unique climate, and the soil composition this drives, helps to produce coffees distinctively different from those grown elsewhere in the country. Often particularly delicate in texture and floral in aroma, Cobán's crop celebrates the diversity in sensory qualities of Guatemalan coffee.
Pomegranate + Jasmine + Tea-like
Producer – Mauricio Shattah
Region – Villa Restrepo, Tolima
Altitude – 1800-2350 masl, cool tropical climate
Variety – Sidra
Process – Natural, Assisted Fermentation
Provenance
A legacy lot for Assembly. This Sidra from Mauricio Shattah was used by our Head of Quality, Claire Wallace, to place third at the World Barista Championship in 2022.
This year, it returns to the world stage as the coffee selected by Jake Mummery, Irish Brewers Cup Champion and Door Café Manager, for his World Brewers Cup routine.
A landmark coffee from our back catalogue, and a fitting addition to our 10-Year Series.
Process
This Sidra lot from La Negrita reflects Mauricio Shattah’s precise, science-led approach to coffee production.
To start, the ripe cherries were placed into stainless steel tanks with saccharomyces cerevisiae – a wine yeast – and fermented for 18 hours in a dark room at 17°c with a maximum humidity of 40%.
The aim was to keep fermentation within the early alcoholic stages, where the yeast can bind alcohols with acids to produce esters. These compounds contribute to the coffee’s fruit-forward profile, while the breakdown of the cherry’s high sugar content helps create more vibrant aromatics.
During fermentation, a constant nitrogen flush removed CO2 from the tank, preventing the formation of carbonic acid, which can lead to astringency. This helps preserve the coffee’s clarity, sweetness and velvety structure.
After fermentation, the coffee was removed from the tanks and dried slowly over six to eight weeks, allowing a carefully controlled dehydration to protect the quality of the final cup.
Producer
Two hundred kilometres west of Bogotá, Finca La Negrita sits high in the canyon of the Combeima River, with panoramic views of the snowcapped Nevado del Tolima. Here, cool winds from the volcano meet warm air rising from the Magdalena River valley, creating permanent morning dew, a cool tropical climate and near-constant natural shade.
This unique microclimate, combined with rich volcanic soils and natural water springs, was exactly what Mauricio Shattah had spent years searching for. A trained radiation oncologist with more than 20 years of medical experience, Mauricio bought the farm in 2014 and brought his scientific background into the world of coffee production.
Since then, La Negrita has become known for exotic varieties, experimental processing and a meticulous pursuit of flavour.
Today, the farm is home to more than 20 varieties, with 90% of its land preserved as forest reserve. This biodiversity, alongside mostly organic fertilisation and Mauricio’s ongoing experimentation, makes La Negrita one of Colombia’s most distinctive specialty coffee farms.
Peach + Dark Rum + Velvety
Producer – Cafe Granja, La Esperanza
Region – Valle del Cauca, Colombia
Altitude – 1571-1852 masl
Variety – Sidra
Process – Natural
Provenance
The next release in our 10-Year Series takes us to Valle del Cauca, where Café Granja La Esperanza has spent decades exploring the possibilities of Colombian coffee production.
This naturally processed Sudan Rume is a rare example of a variety prized for its distinctive floral and tea-like character. Grown across La Esperanza’s network of farms, the coffee reflects the group’s long-standing commitment to exploring unusual varieties and refining the processes that bring out their potential.
Process
Sudan Rume is one of coffee’s rarer varieties, known for its floral aromatics and bright, tea-like character. Here, Café Granja La Esperanza uses a carefully controlled natural process that brings further depth to these characteristics.
Only cherries at peak ripeness are selected before undergoing a floating process to remove lower-density fruit. The cherries are then assessed for their natural sugar content before beginning a two-stage fermentation. They first ferment in open tanks for 48 hours, followed by a further 72 hours in sealed tanks, allowing the fermentation to develop greater depth and complexity.
After fermentation, the cherries are mechanically dried for 8–12 days at 38°C. Once dried, the coffee is rested in climate-controlled storage at 18–19°C, allowing it to stabilise.
With vibrant blueberry notes and fresh lemongrass aromatics, the finished coffee demonstrates the remarkable diversity of flavour found in Colombian coffee.
Producer
Café Granja La Esperanza has been a fixture of Colombian coffee for generations. Founded in 1945 by Juan Antonio Herrera and Blanca Ligia Correa, the family initially built its reputation around traditional varieties including Typica, Bourbon and Caturra.
Today, their sons Rigoberto and Luis have transformed La Esperanza into one of Colombia’s most innovative coffee producing groups, with a network of farms across Valle del Cauca, each offering distinct microclimates and opportunities for experimentation. Cerro Azul specialises in Geisha, while Las Margaritas produces varieties including Geisha, Mokka, Laurina, Pacamara and Pink Bourbon. La Esperanza itself is home to Laurina, Colombia, Geisha, Yellow Bourbon and Caturra, while Potosí – the family’s original farm – produces Geisha, Sidra, San Juan, Colombia, Castillo and Mandela.
This approach has earned Café Granja La Esperanza more than 50 international awards, alongside recognition on the World Barista Championship stage. The group also pioneered Colombia’s first private coffee auction in 2021, and in 2025 achieved a record price of $2,194 per kilo at its fifth virtual auction.
From its roots in Valle del Cauca to its position today, Café Granja La Esperanza continues to combine generations of experience with a willingness to experiment, using its farms to explore new varieties and approaches to processing.
Blueberry + Lemongrass + Vibrant
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 UK ordering portal or European ordering portal.
Subscribe to weekly updates and general musings from the team here.