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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 — Risalda, Villamaría

    Region — Colombia

    Variety — Castillo Colombia Caturra

    Terroir — 1400 - 2000 masl

    Process — Natural, Washed


Assembly House Espresso

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 must 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 this brew method.


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.


Plum + Brown Sugar + Syrupy

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


    • Producers — Cooperative Agricole Muungano smallholders
      Region — South Kivu, eastern D.R.Congo
      Variety — Bourbon
      Terroir — 1400-2100 masl, temperate maritime climate
      Process — Washed
After gaining independence from Belgium in 1960, the DRC’s arabica coffee industry fell into decline and collapsed altogether in the aftermath of the Rwandan genocide and subsequent Congo civil wars.
Founded in 2009, the Cooperative Agricole Muungano (CAM) was founded as a farmers’ initiative to re-establish the production of high quality arabica for export out of the Democratic Republic of Congo. Located on the slopes near the shores of Lake Kivu, today the number of smallholder farmers operating within the co-op totals close to 5,000.


Initially Muungano rented a washing station dating from the colonial period – Mukwidja - on the lake shore. In 2013, they built their first new washing station at Kiniezere and have since added six others across their catchment areas in Kalehe (South Kivu) and Masisi (North Kivu).
And Muungano’s impact isn’t limited to coffee. The history of women in Eastern D.R.Congo is one of marginalisation and abuse, and the co-op has worked tirelessly to address the deeply-rooted gender inequalities within the communities that the co-op supports.


Almost 50% of members are women and three women feature on Muungano’s board – notable statistics given the broad lack of female representation in decision-making roles within coffee across the world’s growing regions.
A significant amount of the co-op’s female members own their own coffee plants, working completely independently of their husbands. Since 2016, coffees from these producers have been sold by Muungano as stand-alone products, distinct from all other crop grown within the co-op.


This is one of those coffees. Grown in South Kivu, processed with a natural sugarcane decaffeination method, and roasted by us in London. This is the best decaf coffee we’ve ever tasted and has reconfigured our understanding of the flavour potential of decaffeinated beans. Extraordinary.

Brown sugar + Blackberry + Syrupy

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.

Colombia — Linarco Rodriguez


        • Producer — Linarco Rodriguez

          Farm — El Origen

          Region — Palestina, Huila

          Variety — Castillo

          Process — Washed

        • Terroir — 1710 masl

    1. Linarco is the youngest farmer of the Ospinas - a family which has been farming in Huila for three generations - and has built himself a reputation for excellent coffees. A coffee of his secured second place in the 2019 Colombian Cup of Excellence competition and he has placed several more times at the event in recent years.

      We've enjoyed several exceptional coffees from Linarco and this latest is particularly indulgent in the cup. Full of rich chocolate notes and red apple sweetness, it offers a delicious drop when brewed as filter or as espresso.

  1. Red apple + Milk Chocolate + Syrupy

Mexico — Sipro Year 3


        • Producer — SIPRO Smallholders
          Region — Chiapas
          Variety — Caturra, Mundo Novo
          Terroir — 1500-1750 masl, temperate tropical climate
          Process — Natural
    1. Sierra Productora de Cafe (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.

    2. This proximity means that coffee from the two regions share similar traits. This lot has prominent sweetness, lots of chocolate notes, a syrupy texture and low acidity. The result is an easy-drinking, crowd-pleasing cup.
      This is the third successive year we've shared this coffee with you. Once again it's a real standout - enjoy.

  1.  Dark chocolate + Dried orange + Dense

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.

Colombia — Henry Bonilla Pink Bourbon


      • Producer — Henry Bonilla

        Farm — El Errayan

        Origin — Colombia

        Region — Huila

        Variety — Pink Bourbon

        Terroir — 1700 masl, temperate tropical climate

        Process — Washed (Altered Fermentation)

This is yet another coffee produced in Colombia that offers an extraordinary cup. You’ll discover the joy of this coffee way before you’ve taken your first sip. In brewing, heady floral aromas will fill the air and hint at the flavour experience you’re about to enjoy.


The nutrient-diverse soil of Huila, natural sweetness of the Pink Bourbon variety and a pioneering fermentation method has created a coffee that will linger long in the memory.


During post-harvest processing, controlled fermentation was enhanced with the addition of yeasts created by the intentional fermentation of red fruits. Similar in practice to techniques now being seen across South America’s coffee-growing regions, this inoculation was designed to maximise the sensory potential of an already exceptional lot.


The results are astonishing. In the roastery we’ve tasted numerous delicate citrus flavours, sometimes tropical notes, always a notably silky texture and not forgetting the aromas.


This is one of the most remarkable coffees we’ve enjoyed in recent years. Enjoy.

Jasmine + Orange blossom + Silky

Guatemala — Tierra Santa


      • Origin — Guatemala
        Producers — Agua Volcano Smallholders
        Processing Centre — Tierra Santa
        Region — Antigua
        Variety — Caturra, Catuai
        Terroir — 1500-2000 masl, temperate tropical climate
        Process — Carbonic Maceration
While Guatemala's coffee sector is well-established, historically producers have found it a challenge to get access to premium markets and the opportunities within.
Recognising this through her own experience with Finca Filadelfia - the farm established by her great, great, great grandfather Manuel Matheu and considered the kick-starter of the country's first and most prolific coffee-growing region of Antigua - in 2011 Marta Dalton founded Coffee Bird.


Fast forward 13 years and Coffee Bird is the country's preeminent coffee sourcing organisation. Bringing coffees of the highest quality to markets all over the world, we've enjoyed numerous exceptional examples over the years.
This latest coffee was made possible by Coffee Bird's new Tierra Santa producer programme - an initiative to bring together coffees produced by Antigua's smallholders and process them with pioneering post-harvest technology.

Producers of this specific coffee:

  • Juan José Gomez
  • Luis Alfredo Gonzalez
  • Hugo Gonzalez
  • Wenceslao Lopez
  • Rafael Morales

The coffee was processed with a carbonic maceration technique. The cherries were placed in an air-tight tank, injected with CO2 (similar to the method used in wine) to kick-start a fermentation lasting 96 hours and then dried in cherry.
The result is a cup of rich tropical fruit notes and a velvety texture that's often a hallmark of coffees processed in these ways. Get ready to have any preconceptions of Guatemalan coffee well and truly reframed. 
Tropical fruits + Milk chocolate + Velvety

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

Colombia — Nestor Lasso Estate


      • Producer — Nestor Lasso
        Region — Huila
        Altitude — 1750 masl, temperate tropical climate
        Process — Natural, Assisted Fermentation
        Variety — Castillo, Colombia
In 2018, alongside his older brother Adrian and just 17 years-old, Nestor Lasso took over the day-to-day running of the family farm. The two siblings then partnered with another young, local producer – Jhoan Vergara – to bring together two family farms and create El Diviso.


Determined to focus on specialty coffee, experimenting with pioneering post-harvest methods in the process, the trio partnered with Colombian coffee exporters, Cata Export, to accelerate their research and share their coffees with new markets across the globe.


The partnership has paid off, in recent years coffees produced at El Diviso have been used to win a number of barista competitions all over the world.
The process for this specific coffee was light touch. It was picked, rested, fermented for 72 hours and then left to dry for around two weeks. And while the process is simple, the flavour is anything but. This coffee is an Assembly UK exclusive, full of tropical fruits and juicy textures.
Tropical Fruits + Lime + Silky

Our Limited Edition coffees and collaborative releases showcase brand partnerships based on aligned values while celebrating excellence in farming process and exceptionally unique flavour experience. 

Overripe Fermentation Series


      • Producer — Mio
        Region — Monte Santo de Minas
        Variety — Yellow Catucai
        Terroir — 900-1100 masl, temperate tropical climate
        Process — Assisted Fermentation

Unprecedented climatic conditions contributed to 75% of Mio's 2024 crop being classified as not ripe, of which 90% was overripe. Data-driven fermentation protocols - designed by Professor Lucas Louzada and his team - were applied to three lots from this harvest to rescue their cup score and it is these coffees that form this series.⁣


Coffee Included in this box :

  • 100g Brazil — Brevi
  • 100g Brazil — Cerevi
  • 100g Brazil — Lacti
  • Taste Cards
  • Foldout presentation poster

Finca Deborah Geisha


      • Producer — Jamison Savage at Finca Deborah
        Region — Panama
        Variety — Geisha
        Process — Carbonic Maceration, Washed
        Terroir — 1900 masl, cool tropical climate

Located high up in the mountains of northern Panama, the prestige of the Volcan region within coffee is often compared to that of Bordeaux within wine. And Finca Deborah has significant influence on this reputation – coffees from the farm dominate barista competitions and are often the most sought-after lots on the planet.

The reason for this? The farm’s soil and climate play the key roles. Temperatures at Deborah can drop to as low as 10°c overnight – elongating the maturation process of the cherries. Annual rainfall is notably high at an average of 2200mm – driving the development of flavour-carrying sugars. And under a rich, diverse canopy blanketed by rainforest cloud cover, native flora and fauna thrive. 


This terroir, complemented by refined post-harvest processing techniques, enables Finca Deborah to produce a consistent stream of show-stopping coffees, positioning it as one of the world’s most prestigious coffee farms. 


Taste notes
Nirvana - Strawberry + Rose + Juicy

Elipse - Watermelon + Papaya + Tea-like

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 — Rufatti Family
      Region — Santa Ana, El Salvador
      Terroir — 1640 masl
      Process — Washed
      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.

Almond + Cherry tart + Caramel

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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