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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.

House espresso illustration

Assembly House Espresso


  • Region — Cajamarca region, northern Peru
    Producer —Cajamarca Smallholders
    Varieties — Bourbon, Catimor, Catuai
    Terroir — 1650 - 2000 masl
    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.


Our latest iteration of the House Espresso is a mix of the finest lots from across northern Peru's Cajamarca region.


Almond + Orange + Smooth

Espresso Blend Illustration

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

House espresso illustration

Assembly Decaf


    • Region — Monte Santo de Minas, Brazil.
      Producer — Mió
      Varieties — Catucai, Arara, Acaia
      Terroir — 900-1100 masl, temperate tropical climate
      Process — Natural
With Mió, the Pellicer family have made a big impression on us over the past few years. Mió has become synonymous with consistently high-quality espresso coffees that celebrate the archetypal characteristics of Brazil's crop - think rich chocolate and sweet nut flavours, balanced acidity and round body.


Assembly's partnership with Mió continues to grow. Alongside a constant stream of new coffees - our collaborative agroforestry project - Sombra - in which we're reforesting 60,000 trees to showcase a sustainable alternative to mono-crop farming is in it's third year. A relationship we've built to facilitate tangible impact in the long-term.

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


        • Producer — Hermanos Guerreros
          Region — Peru
          Variety — Catuai, Pache
          Terroir — 1800 masl
          Process — Natural
    1. 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.

  1. Cherry Jam + Fudge + Sticky

DRC — TCC Drying Bed Project


        • Region — South Kivu
          Producers — Tumaini Smallholders
          Variety — Bourbon
          Terroir — 1500-2000 masl, temperate tropical climate
          Process — Natural
    1. The coffee:

    2. 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.

  1. Blackcurrant + Black tea + Syrupy

Sourced and roasted for filter brewing, refreshed every few months according to seasonality.

Colombia — Cata Reserva Castillo


          • Region — Huila
            Producer — Cata Reserva
            Farm — Cata Reserva
            Variety — Castillo
            Terroir — 200 masl, temperate tropical climate
            Process — Semi-washed
    1. Grown on a sunlit 4.5-acre plot of mature Castillo trees, this lot was selectively hand-sorted before processing. Ripe cherries underwent 2–3 days of open-tank oxidation.
      This was followed by removing the mucilage around the cherries through pulping, and then a 4-day sealed fermentation with coffee mosto (sugars from previous fermentations) and panela, an unrefined whole cane sugar. A thorough approach used to drive fermentation while avoiding unwanted alcohol-like flavours.

      Producer
      Situated at 2000 metres above sea level in La Florida, Timaná, Cata Reserva spans 74 acres. Fifty percent of the farm is preserved as native forest, with the other half cultivated with traditional varieties including smaller lots of Pink Bourbon, Geishas and some low-caffeine Laurina blends.

      Originally owned and managed by Rodrigo Cortés, the farm was part of Cata Export’s producer network, with coffees regularly exported to Spain by them. Following Rodrigo’s retirement, the land was taken over by Cata Co-founders Cat and Pierre to continue its legacy.

      Seventeen hectares remain in production while the rest are undergoing renovation through selective replanting. The farm’s approach centres on understanding it’s unique terror and applying sustainable, microbiology driven practices to get the best out of their harvests.

  1. Strawberry + Mango + Juicy

Brazil — Florentino Meneguetti


        • Producer – Florentino Meneguetti
          Region – Espírito Santo, Brazil
          Altitude – 950-1100 masl
          Variety – Catucaí 785
          Process – Washed
Process
Grown at less than 1000 metres above sea level (MASL), this is another Brazilian specialty coffee that challenges long-held assumptions about elevation driving quality in the cup.


Heralded as the key variable, high elevation equals lower air temperature which in turn equals a longer maturation phase for coffee cherries. A longer maturation phase can produce more complexity, more sweetness and a more rounded flavour profile.
But there is growing evidence that these qualities aren’t developed due to elevation. Rather, the biodiversity and health of the surrounding ecosystem - specifically that of the soil microbiome - is the critical variable.


This means coffees grown at 1000 MASL could offer higher quality cups than a coffee grown at twice the elevation. And this specific lot is proof of that supposition. Expect a flavour profile round, juicy and rich.


Producer
Sitio Rancho Dantas sits in the mountains of Brejetuba, Espírito Santo - a region known for smallholder producers and remarkable quality. Founded over six decades ago by Lord Firmino Meneguetti, the farm is now run by his son Florentino, together with his wife Lourdes and their children.
Since shifting their focus to specialty coffee in 2007, the family’s commitment to quality and sustainability has positioned them as a notable producer in the region – earning accolades in Brazil’s Cup of Excellence.

Blackberry + Vanilla + Silky

Our Elevated Brewing range showcases coffees we find to be extraordinary. Coffees produced with innovative farming techniques that, above all else, provide unique flavour experiences.

Brazil — Brevi


      • Producer — Mio
        Region — Monte Santo de Minas
        Variety — Yellow Catucai
        Terroir — 900-1100 masl, temperate tropical climate
        Process — Assisted Fermentation
Brought to you by Assembly, Mió and Professor Lucas Louzada, the Overripe Fermentation Series marks a milestone in the research of solutions to reduce the impact of climate change on the production of coffee.


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.⁣


This lot was processed with a carbonic maceration technique very similar to that used in winemaking. The overripe cherries were enclosed in an oxygen-free tank at a temperature of 38°C for 72 hours and then dried naturally, without washing.
Toffee + Cognac + Viscous

Brazil — Cerevi


      • Producer — Mio
        Region — Monte Santo de Minas
        Variety — Yellow Catucai
        Terroir — 900-1100 masl, temperate tropical climate
        Process — Assisted Fermentation
Brought to you by Assembly, Mió and Professor Lucas Louzada, the Overripe Fermentation Series marks a milestone in the research of solutions to reduce the impact of climate change on the production of coffee.


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.⁣


This lot was processed with a technique that utilises the power of baker's yeast to drive fermentation. The overripe cherries were placed in oxygen-free tanks and inoculated with the yeast to kick-start the process. Glucose and fructose were then added to further fuel the fermentation that lasted 72 hours before the cherries were dried naturally, without washing.
Blackberry + Strawberry + Floral

Brazil — Lacti


      • Producer — Mio
        Region — Monte Santo de Minas
        Variety — Yellow Catucai
        Terroir — 900-1100 masl, temperate tropical climate
        Process — Assisted Fermentation
Brought to you by Assembly, Mió and Professor Lucas Louzada, the Overripe Fermentation Series marks a milestone in the research of solutions to reduce the impact of climate change on the production of coffee.


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.⁣
This lot was processed with a method that utilises the power of baker's yeast and oxygen to drive fermentation. In an oxygen-rich environment, the overripe cherries were carefully placed into small mounds and inoculated with the yeast to kick-start the process. After 72 hours, the cherries were moved to be dried naturally, without washing.


The result is a cup full of stone fruit flavours, a creamy texture and intense floral aromas. Yet another notable demonstration of the impact of the fermentation protocols developed at Mió.
Peach + Yoghurt + Floral

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 Guatemala
        Producer — Carlos Estrada
        Farm — Finca Santa Irene
        Varieties — Geisha
        Terroir — 1740 masl, temperate maritime climate
        Process — Natural
This Geisha lot has all of the qualities this rarest of varieties continues to be prized for. Complexity in flavour, rich floral aromas and intense sweetness. It's a special coffee, produced in a special environment.


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 within the reserve 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.

Oolong tea + Jasmine + Tea-like

El Salvador — FES Bronze 72 Hr


      • Producer — Rodolfo Ruffatti at Finca El Salvador
        Region — Santa Ana, western El Salvador
        Varietal — Bronze Tip Pacamara
        Terroir — 1700 masl, temperate tropical climate
        Process — Natural
The Pacamara varietal was developed in the 1950s in El Salvador by crossing two natural mutations from two different coffee varietals – Bourbon (Pacas mutation) and Typica (Maragogype mutation).
Typically, to stabilise a new varietal, at least seven generations of breeding are required before it can be released. However, Pacamaras were introduced after just four generations, resulting in some trees showing signs of regression to one of the parent varietals.


The most noticeable differences are in the colour of the fresh leaves – some have a bronze hue, similar to Typica/Maragogype, while others are green, like Bourbon/Pacas. As a result, you’ll find Pacamaras with either 'bronze tip' or 'green tip' leaves.


Left to dry as a natural, this lot was first picked and left in its cherry and juices for 72 hours – a process sometimes labelled as maceration (as in winemaking). Although a relatively simple approach, this coffee has resulted in a rich and fruity cup with a smooth finish. We’re delighted to have this coffee from Rodolfo for the third year in a row.

Dried Pineapple + Dark Chocolate + Smooth

Brazil — Rocalso


      • Producer - Mió
        Region - Minas Gerais, Brazil
        Terroir - 900-1100 masl
        Process - Natural, assisted fermentation
        Variety - Arara
Process
This is another coffee from our Brazilian green coffee partners Mió that was previously classified as overripe, processed with a progressive technique to rescue quality.


Mió’s yeast fermentation technique utilises the power of baker's yeast to drive fermentation and facilitate the development of flavour-carrying sugars that can produce the flavours present in the cup.
For this coffee, the overripe cherries were placed in oxygen-free tanks and inoculated with the yeast to kick-start the process. Glucose and fructose were then added to further fuel the fermentation that lasted 72 hours before the cherries were dried naturally, without washing.


The result is a flavour profile of marked sweetness and silky textures, another excellent lot from a farm now synonymous with innovation.
You’ll find Mió’s other overripe lots in our Overripe Fermentation Series.


Producer
Mió is our Brazilian green coffee partner, and as the partnership progress through its fifth year, the farm's fermentation research 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 R&D arm).


Lucas’ expertise speaks for itself and the work of his team 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.

Light brown sugar + White grape + Silky

Colombia — Nestor Lasso Ombligon 2024


      • Producer - Nestor Lasso at El Diviso
        Region - Pitalito, Huila, Colombia
        Terroir - 1750 msl
        Process - Natural, Assisted Fermentation
        Variety - Ombligon
This coffee is the latest harvest of one of our most popular coffees of last year… And the flavour profile is even more breathtaking than the last.
Grown in limited quantities in the Huila region only and known for its distinctive “navel” at the base of the bean (hence the name ‘Ombligon’ – Spanish for ‘belly button’), this variety is a natural genetic mutation that typically offers intense fruitiness and heady aromas.


This specific lot has had the full El Diviso post-harvest treatment – a multi-step process of temperature-controlled fermentations, brewer’s yeast inoculation and thermal shock water rinsing.
The result is a cup that you’ll never forget – a wild drop that will linger long in the memory. It’s intense, vibrant and wholly expressive of a naturally complex coffee processed with pioneering methods.


Producer:
Nestor Lasso’s reputation as one of the world’s most influential coffee producers has been founded on a consistent stream of coffees that challenge existing understanding of the flavour potential of coffee.


For the past seven years, Nestor, his brother and Jhoan Vergara (himself an established producer) have grown coffees under the El Diviso umbrella. During this time, the two brothers enrolled on a government-funded education programme delivered by SENA – an organisation providing training and support to Colombia’s new generation of coffee producers.


Three years ago, the three began working with Colombian coffee exporter Cata Export to research new fermentation protocols that would produce coffees for the UK and European markets.


The results have been fruitful – coffees from El Diviso have won multiple international barista competitions, and Nestor particularly has become synonymous with coffees wild and wonderful.

Cherry + Tropical fruits + Syrupy

Ecuador — Cruz Loma


        • Producers — Galo and Alexandra Morales
        • Region — San José de Minas, Pichincha, Ecuador
        • Variety — Caturra
        • Terroir — 1450 masl
        • Process — Honey
This lot was handpicked, pulped and fermented for 24 hours before being dried in a controlled environment. A juicy, well balanced cup with a stone fruity sweetness that made it an instant favourite last year – so we brought it back for another year.


Producer


In recent years, husband and wife Galo and Alexandra Morales have built a reputation as two of Ecuador’s leading producers.

Their pedigree is demonstrated by their numerous successes in coffee competitions, including 1st place in Ecuador’s prestigious coffee competition Taza Dorada - “Golden Cup” – in 2021 and 2nd place in the same competition the following year. 2022 also saw the couple take home 3rd place in the country’s Cup of Excellence competition.
Grown in the Andean highlands of San José de Minas, Pichincha, Cruz Loma’s coffees represent the best of what Ecuadorean coffee has to offer – exceptional sweetness, and juicy, smooth textures.

Plum + Maple Syrup + Viscous

Colombia — María Belén Díaz


        • Producer – María Belén Díaz
          Region – Huila, Colombia
          Altitude – 1800 masl
          Variety – Papayo
          Process – Washed
Process
This lot was fermented for 72 hours, in two stages - first in the whole cherry and the second once it was depulped. The impact of this long fermentation process is super juicy tropical fruits and complex floral notes in the cup.
After a two-stage wash where the last remaining bits of mucilage are removed, a final 15-day resting period in a cool, dark environment allows the profile to fully settle. The result is a clean cup with subtle florals, layered sweetness, and a creamy mouthfeel.


Producer
María Belén Díaz has spent more than 12 years in specialty coffee - first as a quality analyst in southwest Colombia – developing cupping skills and knowledge that led her to focus on coffee production. Now a producer, she runs her farm - Resinas - in Huila, with her husband and three sons, focusing on varieties such as Papayo, Caturra, Castillo and Geishas.

In 2024, María became one of the first women in her region to earn a certification in coffee processing from The Forest Academy - a recognition of both technical skill and leadership. She’s part of the Huila Condor Project, a network of 96 women producers working to build visibility and access in what remains a male-dominated industry.

Red currant + Hibiscus + Creamy

Colombia — Colombia Inmaculada Fellows Geisha


        • Producer – Holguin Family
          Region – Huila, Colombia
          Altitude – 1700-2000msl
          Variety – Geisha
          Process – Natural
Process:
While the low intervention approach of this coffee’s post-harvest process has preserved the archetypal flavour notes associated with high-quality geishas, it has a weightier body and richer textures than you’d expect of this prized variety.
Processed as a natural, without any washing, this is a cup of structure and character that maintains clarity and florality.
Expect a soft and creamy mouthfeel, juicy notes of papaya and ripe plum, and a clean, aromatic finish.


Producer:
Nestled high in the Andes mountains of Valle del Cauca, Colombia, the Holguin family founded Inmaculada Coffee Farms in 2010. In the years since, the farm has gained global recognition for producing some of Colombia’s most refined coffees.
Sasa Sestic brewed Inmaculada’s Sudan Rume to take home the 2015 World Barista Championship (WBC) title. 2021 saw Diego Campos win WBC and Matt Winton win World Brewers Cup with their ultra-rare Eugenioides varietal.
While their reputation for elite coffee precedes them, the family’s mission goes beyond cultivation. Since 2022, their Fellows Farms Project has partnered together farms in Huila and neighbouring Cauca to improve agronomic practices and support coffee growers with best practice education in growing, harvesting and processing.
And through the project, Finca Inmaculada pay a premium for cherries produced by farms within the project, applying their processing expertise and then sharing with their established markets. A clear demonstration of the farm’s commitment to elevating other key actors in Colombia’s coffee sector.

Papaya + Plum + Creamy

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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