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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


  • Producer — Finca Santa Teresa

    Region — Santa Clara, Renacimiento, Chiriquí, western Panama

    Variety — Caturra and Catuai

    Terroir — 1400-1600 masl, 23-31 degrees celcius, tropical maritime climate

    Process — Natural, Washed

The next iteration of our House Espresso was grown by Finca Santa Teresa in the rich soils near Panama's only volcano - Volcàn Barú.

Brown sugar + Blood orange + Viscous

200g
1kg
2kg
£7
£23
£46
Espresso Blend Illustration

Assembly Espresso Blend


  • Brazil – Fazenda Mio

    El Salvador - Finca El Salvador

    Panama - Finca Santa Teresa

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%
  • Panama - 30%
  • El Salvador - 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-full body, and a viscous mouthfeel. We recommend this coffee for anyone who enjoys a classic espresso.


In this particular iteration, the Brazil is the flavour anchor and brings out the chocolate notes, creamy texture and body. The El Salvador adds the sweetness and rich fruitiness, and the acidity of the Panama enhance the overall complexity of the Blend's flavour profile.


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

200g
1kg
2kg
£6.8
£21
£42
Decaf Illustration

Assembly Decaf


  • Producer — El Carmen, Colombia
  • Region — Pitalito, Huila
  • Varietals — Caturra, castillo
  • Process — Sugar Cane Decaffeination
  • Altitude — 1400 - 2100 masl

The Assembly Decaf is produced in Huila region, southern Colombia by farmers and producers from Raw Material's El Carmen project. The decaffeination plant for this coffee is located in Manizales - a city situated in the mountainous coffee-growing region of western Colombia.


A sugar cane decaffeination process is used to strip the coffee of its caffeine content. This process utilises naturally derived ethyl acetate (a byproduct from refining sugar cane), diluted with local spring water. This then attaches itself to substances of a particular molecular weight, including caffeine, to decaffeinate the coffee without hindering its natural complexities and flavour compounds.

Milk chocolate + Cherry + Sweet

200g
1kg
2kg
£8
£25
-

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.

Mexico  Sipro


      • Producer Association — Sierra Productora de Café (SIPRO)
        Region — Amatenango de la Frontera, Chiapas, Mexico.
        Variety — Caturra, Mundo Novo
        Terroir — 1500 - 1750 masl, temperate tropical climate.
        Process — Washed

Sierra Productora de Cafe or SIPRO is an association of eight smallholder producers in Amatenango de la Frontera, a small Chiapian community on the south-eastern edge of the country. 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. This lot has prominent sweetness, nutiness, a syrupy texture and low acidity. The result is an easy- drinking, crowd-pleasing cup.


This is the second successive year we've bought this coffee and once again it's proving to be a huge hit in the roastery, we're very happy to share it with you. 

Pecan + Milk chocolate + Syrupy 

200g
1kg
2kg
£7.37
£28
£56

Brazil — Elias Maria + Erika Peres


      • Producer — Elias Maria + Erika Peres
        Farm — Sítio cantinho do céu
        Region — Mata de Minas, São Sebastião do Anta
        Variety — Catucai
        Terroir — 750 masl, temperate tropical climate
        Process — Anaerobic Fermentation
Within Brazil, the Minas Gerais municipality of São Sebastião do Anta has a reputation for producing high-quality coffees. But ask anyone outside of the country and it’s unlikely you’ll hear the same enthusiasm, for one simple reason – these coffees rarely leave Brazilian shores.


Historically, São Sebastião do Anta’s harvest season often doesn’t match up with the sourcing programmes of coffee roasters based outside of Brazil. And so, with none of the coffees making it onto cupping tables during sourcing visits to origin of these overseas roasters, they are usually destined for the domestic market.


Outside of our sourcing activities, we recently visited our green coffee partners – Mió - to launch a collaborative agroforestry project. During the trip, we were lucky enough to sample several coffees grown in São Sebastião do Anta – including this specific lot.


Grown at 750 masl, this coffee is another indicator that altitude might not be the variable that most effects quality. Instead, it’s likely that it’s the diversity of the soil microbiome in which the coffee is grown – directly impacted by the biodiversity of the surrounding habitat.


Research in this area is being driven forward in Brazil by Professor Lucas Louzada of the Instituto Federal do Espírito Santo and it was him who introduced us to this coffee.
In the cup, you’ll encounter flavours notably different from the classic Brazilian notes of chocolate, nut and caramel. This is a remarkable coffee.

Papaya + Lime + Juicy

200g
1kg
2kg
£7.37
£28
£56

Brazil — Jamilson Cezati


      • Producer — Jamilson Cezati

        Farm — Sítio Balança

        Region — Balança, Castelo, Montanhas Do Espirito Santo

        Variety — Red Catucai

        Terroir — 950 masl, temperate tropical climate

        Process — Washed

Produced by the Cezati family at Sítio Balança, this is one of three coffees that make up our Best of Espírito Santo collection. As with several other coffee-growing regions in Brazil, Espírito Santo’s harvest season doesn’t sync up with the sourcing programmes of many coffee roasters based abroad.


And so, with none of the coffees making it onto cupping tables during sourcing visits to origin of these overseas roasters, they are usually destined for the domestic market.


Outside of our sourcing activities, we recently visited our green coffee partners – Mió - to launch a collaborative agroforestry project – Sombra. During the trip, we were lucky enough to sample several coffees grown in Espírito Santo – one of which is this specific lot.


Grown at 950 masl, this coffee is another indicator that altitude might not be the variable that most effects quality. Instead, it’s likely that it’s the diversity of the soil microbiome in which the coffee is grown – directly impacted by the biodiversity of the surrounding habitat.


Research in this area is being driven forward in Brazil by Professor Lucas Louzada of the Instituto Federal do Espírito Santo and it was him who introduced us to this coffee.


In the cup you’ll find the indulgent texture associated with exceptional Brazilian coffees, vibrant stone fruit flavours and prominent sweetness.

Caramel + Peach + Creamy

200g
1kg
2kg
£7.37
£28
£56
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.
Moises Illustration

Ecuador — La Rosita Sidra


      • Producer — Rosa Morillo
        Farm — Finca La Rosita
        Region — Pichincha, north-central Ecuador 

        Variety — Sidra
        Terroir — 1450 masl, temperate tropical climate 

        Process — Honey washed

In the early 2000s, while many of her peers moved abroad in search of work, Rosa Morillo remained in Ecuador to pursue a promising path in coffee. Working at a forward-thinking experimental farm that was one of the first in the country to produce Sidra and Typica Mejorado (varietals both native to Ecuador), Rosa developed deep knowledge of every stage of the growing process.


After leasing a plot of land with her husband, she began producing high-quality lots and in 2012 a Typica Mejorado of hers took home first place in a national specialty coffee competition.


A year later, full of confidence and high hopes for the next harvest, the couple were unceremoniously evicted from their land.


Regrouping and rebuilding over the next five years, in 2018 the pair secured the funds to establish their own farm – Finca La Rosita. Working with the most basic of facilities, 2021 marked La Rosita’s first commercial harvest. Leaning on her proven expertise and instinct, Rosa’s subsequent harvests have produced a number of truly exceptional lots.

This specific coffee carries plenty of the hallmarks of high-quality sidra lots – it’s super sweet, silky and finely balanced.

Green apple + Honey + Silky

200g
1kg
2kg
£10.50
£52
-
Moises Illustration

Colombia - Tres Dragones


      • Producer — Café Granja La Esperanza
        Farm — Potosi
        Region — Caicedonia, Cauca, western Colombia 

      • Variety — Colombia
        Terroir — 1400-1860 masl, temperate tropical climate 

      • Process — Natural 

Café Granja La Esperanza (CGLE) is one of the most influential participants in Colombia’s coffee industry. With five farms producing high-quality coffee, it has a reputation for consistently exceptional harvests.


This specific coffee was grown at Potosi – the largest farm in the group at 52 hectares (almost half of which is forest land). The farm is CGLE’s research and development hub and hosts the majority of their coffee species breeding trials. ‘Tres Dragones’ or ‘Three Dragons’ refers to Potosi’s trio of furnaces used to provide heat for the drying process.


You can expect a rich, smooth cup full of forest fruit flavours. This is an indulgent drop we’re sure you’ll keep going back for more of. 

Maraschino + Dark chocolate + Silky 

200g
1kg
2kg
£10
£45
-
Moises Illustration

Brazil — Sivanius Kutz


      • Producer — Sivanius Kutz

        Farm — Sítio Kutz

        Region — Alto Santa Rosa, Itarana, Espírito Santo

        Variety — Yellow Catucai

        Terroir — 1000 masl, temperate tropical climate

        Process — Washed

Produced by the Kutz family at Sítio Kutz, this is one of three coffees that make up our Best of Espírito Santo collection. As with several other coffee-growing regions in Brazil, Espírito Santo’s harvest season doesn’t sync up with the sourcing programmes of many coffee roasters based abroad.


And so, with none of the coffees making it onto cupping tables during sourcing visits to origin of these overseas roasters, they are usually destined for the domestic market.


Outside of our sourcing activities, we recently visited our green coffee partners – Mió - to launch a collaborative agroforestry project – Sombra. During the trip, we were lucky enough to sample several coffees grown in Espírito Santo – one of which is this specific lot.


Grown at 1000 masl, this coffee is another indicator that altitude might not be the variable that most effects quality. Instead, it’s likely that it’s the diversity of the soil microbiome in which the coffee is grown – directly impacted by the biodiversity of the surrounding habitat.


Research in this area is being driven forward in Brazil by Professor Lucas Louzada of the Instituto Federal do Espírito Santo and it was him who introduced us to this coffee.


In the cup you’ll find flavours and textures wildly different to classic Brazilian coffees. Close your eyes as you enjoy and this could be a washed Kenyan lot. Utterly remarkable. 

Raspberry + Redcurrant + Juicy

200g
1kg
2kg
£7.37
£28
-
Moises Illustration

Brazil — Valdeir Cezati


      • Producer — Valdeir Cezati

        Farm — Sítio Balança

        Region — Balança, Castelo, Montanhas Do Espirito Santo

        Variety — Red Catucai

        Terroir — 950 masl, temperate tropical climate

        Process — Washed

Produced by the Cezati family at Sítio Balança, this is one of three coffees that make up our Best of Espírito Santo collection. As with several other coffee-growing regions in Brazil, Espírito Santo’s harvest season doesn’t sync up with the sourcing programmes of many coffee roasters based abroad.


And so, with none of the coffees making it onto cupping tables during sourcing visits to origin of these overseas roasters, they are usually destined for the domestic market.


Outside of our sourcing activities, we recently visited our green coffee partners – Mió - to launch a collaborative agroforestry project – Sombra. During the trip, we were lucky enough to sample several coffees grown in Espírito Santo – one of which is this specific lot.


Grown at 950 masl, this coffee is another indicator that altitude might not be the variable that most effects quality. Instead, it’s likely that it’s the diversity of the soil microbiome in which the coffee is grown – directly impacted by the biodiversity of the surrounding habitat.


Research in this area is being driven forward in Brazil by Professor Lucas Louzada of the Instituto Federal do Espírito Santo and it was him who introduced us to this coffee.


Brazilian washed coffees are as rare as it gets, and the flavour in the cup is certainly unique. Expect prominent fruit flavours, more similar to a high-quality East African coffee. Enjoy.

Blackberry + Cacao nib + Smooth

200g
1kg
2kg
£7.37
£28
-
Introducing our first ever coffee pods. Nespresso® compatible, made from aluminium, and recyclable via the nationwide coffee pod recycling scheme, Podback.
House espresso illustration

Assembly Coffee Caps - Selected Espresso


      • Producer — Fidel Huancas
      • Region — San Ignacio, Cajamarca, northern Peru
      • Terroir — 1840 masl, 17 degrees Celcius, cool tropical climate
      • Process — Natural
      • Variety — Bourbon

Nespresso-compatible, infinitely recyclable and packed full with high-quality, freshly-roasted coffee, our Selected Espresso coffee pods give you a cup full of sweetness, velvety texture and rich crema.


We use aluminium for our coffee caps as we believe it is the optimal material for quality and consistency, and because of its possibility to be recycled infinitely if disposed of consciously.

Caramel + Hazelnut + Cherry

4x10 capsules
£24
Assembly Limited Edition coffees showcase unique examples of flavour experience that purposefully rework existing frameworks for value and preconceived notions of worth. It’s here that we define what quality in the specialty coffee industry really means, and how it’s communicated.
House espresso illustration

Tanzania - Edelweiss


      • Origin — Tanzania
      • Producers — The Vohora family, Edelweiss Estate
      • Region — Karatu, northern Tanzania
      • Variety — Ethiopian Heirloom
      • Terroir — 1600-1850 masl, temperate tropical climate
      • Process — Anaerobic Natural

The Edelweiss estate has been in the hands of the Vohora family since 1969. Perched on the edge of the Ngorongoro Conservation Area, a UNESCO World Heritage site, the farm borders the entirely indigenous Ngorongoro forest.

Volcanic soil, extreme variations in topography and multiple micro-climates ensure coffees from the estate present remarkably complex flavour profiles.

The origin of this coffee is particularly interesting. In 2007, five Heirloom beans were imported into Tanzania from Ethiopia. They were planted, propagated and over the following 10 years the plantings were expanded to cover 40 acres of the estate and are now producing exceptional lots.

Once harvested as ripe cherries, this lot underwent a four day pre-fermentation process. It was then dried in cherry and the result is a cup full of rich fruit flavours, sweet spice notes and a weighty texture. A delicious brew.

Red fruits + Sweet Spice + Rich

200g
£40
The catalogue is also available below to view and download as a PDF, link below. We offer 48-hour working day delivery (UK). 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. Subscribe to weekly updates and general musings from the team here.