Assembly Coffee

A classic Brazilian coffee full of sweet nut, chocolate and caramel flavours, decaffeinated with the all-natural sugarcane process — a cup for any hour of the day.

A house blend developed with some of the UK's most esteemed coffee shops — 60% natural Brazil from Mió and 30% Timor Leste, giving chocolate and caramel notes with a weighty, banoffee-pie texture.

Assembly's house espresso, sourced from small producers in Cajamarca, Peru, and roasted for prominent sweetness, low acidity and a viscous texture — built to shine black or with milk.

Neel and Kavita reintroduced Geisha to Tanzania at Edelweiss Estate, sourcing and cultivating the seeds themselves — a four-day pre-fermentation precedes a slow 25-26 day sun-dry.

Felipe's Catuaí lot from Finca Gascón is dried whole and given a 96-hour fermentation in GrainPro bags, producing a cup with vivid red fruit, subtle boozy notes and a sweet, rounded finish.

Grown in the fertile soils of southwest Huila, this lot goes through a 24-hour whole-cherry ferment followed by 48 hours of anaerobic fermentation before a single wash.

A legacy lot from Mauricio Shattah's La Negrita farm — the coffee Assembly's Claire Wallace used to place third at the 2022 World Barista Championship, produced with a precise, science-led fermentation process.

A world-exclusive microlot from Fazenda Mió's Ribeirão das Pedras plot, slow-dried as a natural over roughly nine days for rich chocolate, ripe stone fruit and a full-bodied cup.

Assembly's first-ever drip bag — a single-serve, nitrogen-flushed portion of the Rumudamo natural from Ethiopia, for a clean and consistent cup anywhere.

Catuaí is a cornerstone varietal of contemporary coffee production, prized for its resilience as much as its quality — this lot from Santa Irene shows vibrant citrus, rounded sweetness and a lingering, syrupy finish.

Part of Assembly's 10-Year Series, this natural-processed Geisha from Santa Irene shows the quality the varietal can reach in Cobán, sourced through a decade-long partnership with Coffee Bird.

Originally derived from Bourbon, Sidra has become one of the world's most sought-after coffee varieties — a traditional washed process here gives bright tropical fruit balanced by delicate floral notes.