Assembly Coffee

A classic Brazilian natural from Vale De Grama smallholders, decaffeinated with the sugarcane process: sweet nut, chocolate and caramel for any hour of the day.

Hazelnut, Milk chocolate, Creamy

Developed with some of the UK's best specialty coffee shops and refined with the seasons: currently 60% Brazil Mió natural, 30% Timor-Leste Astabe natural and 10% Tanzania. A classic, weighty espresso with chocolate and caramel that turns banoffee pie with milk.

Banoffee, Nutty, Rich

Assembly's single-origin house espresso, sourced for prominent sweetness, low acidity and viscous texture so it works black and with milk (and in a French press). Currently a selection of day lots from smallholders in Cajamarca, northern Peru.

Raisin, Brown sugar, Silky

A naturally low-caffeine pairing from Daterra: Aramosa, an Arabica x Racemosa hybrid with about half the caffeine, and Laurina, a sweet Bourbon mutation with 25-50% of Arabica's caffeine. No decaffeination involved.

Nougat, Dried cherry, Smooth

A world exclusive to Assembly from Fazenda Mió's Ribeirão das Pedras plot: dried as a natural for about nine days in a dehumidifier and rested in wooden silos. Rich chocolate, ripe stone fruit and a full body.

Dark chocolate, Cherry, Viscous

A 10-Year Series release from Café Granja La Esperanza, which has spent decades exploring unusual varieties across its network of farms. A natural Sudan Rume, one of coffee's rarer varieties, prized for floral aromatics and a bright, tea-like character.

Blueberry, Lemongrass, Vibrant

Built from Salado Blanco smallholder lots using low-resource, replicable post-harvest methods: close to five days fermenting in cherry, a 24-hour fermentation after depulping, then a final wash. Fudge, spiced rum and mandarin, for filter or espresso.

Mandarin, Fudge, Rich

From a sunlit 4.5-acre plot of mature Castillo, hand-sorted, oxidised in open tanks for two to three days, then pulped and sealed for four days with coffee mosto and panela, a controlled fermentation that avoids boozy notes.

Papaya, Strawberry, Juicy

The seventh 10-Year Series release: a natural Wush Wush from Jonathan Gasca's competition-fixture Finca Zarza in Huila, sourced through Cata Export. A return to a variety that holds a special place in Assembly's history.

Raspberry, Lavender, Fresh

Cherry from Huila producers processed on Linarco Rodriguez's farm: fermented about 72 hours at 14-22°C, pulped and oxidised 48 hours. A structured washed cup with sweetness, fruit clarity and a gentle creaminess.

Caramel, Strawberry, Creamy

A Geisha from southwest Huila taken through staged fermentations: 24 hours in whole cherry, then 48 hours depulped in sealed anaerobic barrels, a single wash and slow drying on raised beds.

Apple, Chamomile, Fresh

Open-fermented for about 48 hours at around 15°C, washed, then slowly dried in covered dryers for 25 days and rested 12 more. Clean and bright, letting Pink Bourbon's sweetness and florals show.

Vanilla, Apricot, Sticky

An SL28 given a 48-hour sealed-tank anaerobic fermentation and 20-30 days on raised beds: a distinctly tropical take on the variety, with ripe mango, butterscotch and a creamy mouthfeel.

Butterscotch, Mango, Creamy

A honey-processed Pacamara with 48 hours of controlled fermentation, which softens the variety's bright citrus acidity slightly and builds a weightier, more structured body.

Passionfruit, Pomelo, Dense

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.

Red Bourbon grown in La Rosita's cool, cloudy Andean foothills, where slow maturation builds depth. Rosa Morillo ferments 24 hours in cherry, then another 12 hours after pulping, before washing.

Nectarine, Caramel, Sticky

Rosa Morillo's Sidra from the western Andean foothills: fermented 24 hours in cherry, pulped, fermented another 12 hours with the mucilage on, then washed and dried in polytunnels for about ten days.

Chamomile, Apple, Silky

Rosa Morillo favours washed processing because La Rosita's rain and cloud make honeys and naturals hard to dry. This Typica Mejorado is fermented in cherry for 24 hours, pulped, fermented 12 more hours and washed.

Raisin, Cherry, Juicy

Cherry from communities around Bensa, processed at Gatta: floated, then dried on raised beds for 14-18 days. The altitude and cool temperatures give small, dense beans and a syrupy, fruit-forward cup with bergamot florals and clarity.

Blueberry, Bergamot, Syrupy

The penultimate release in Assembly's 10-Year Series: ripe cherries sealed in GrainPro bags and submerged in cold-water tanks for 168 hours, then dried on raised beds. A refinement of Daye Bensa's early Gatta experiment of sinking the bags in the river, it keeps Sidama's vibrant fruit in a clean, balanced cup.

Lychee, Mango, Creamy

A natural Catuai from Felipe Contreras in Antigua, fermented 96 hours in GrainPro bags before drying whole: vivid red fruit, subtle boozy notes and a sweet, rounded finish.

Raspberry, Cognac, Smooth

A washed Catuaí from Carlos Estrada's Santa Irene that shows how expressive an everyday variety can be in exceptional conditions: vibrant citrus, rounded sweetness and a syrupy finish.

Orange, Toffee apple, Sticky

The fourth 10-Year Series release and a returning favourite from Carlos Estrada's Santa Irene, sourced through a decade-long partnership with Coffee Bird. Cobán has no real dry season, only constant mist and rain ("chipi-chipi"), which shapes how this natural Geisha is dried.

Pomegranate, Jasmine, Tea-like

A traditional washed Sidra from Santa Irene in Cobán: exceptional clarity and a mouthwatering finish, bright tropical fruit balanced by delicate florals.

Watermelon, Lychee, Juicy

Cherries rest intact for 24 hours before pulping, then dry with their mucilage in Benancio Chavez's solar dryer: a sweet, silky honey from Finca Santa Elena.

Marzipan, Brown sugar, Smooth

The fourth year running Assembly has shared this Chiapas natural from SIPRO smallholders: fruit-forward sweetness, dried fruit and a dense, syrupy texture.

Orange, Raisin, Dense

Hand-harvested and sun-dried whole on open patios in the estate's "winey" style of natural. Grown in volcanic soils: fruit-forward, richly sweet and smooth.

Strawberry, Honey, Syrupy

A single-producer lot from Jonathan Ngoga, processed at Muraho Trading Company's Rugali washing station: floated, pulped, fermented about 12 hours in concrete tanks, density-graded and dried for around 30 days.

Honeycomb, Yuzu, Vibrant

Neel and Kavita Vohora reintroduced Geisha to Tanzania, a country it passed through on its way from Ethiopia but never settled in. Four days' pre-fermentation under black tarp, then 25-26 days of thin-layer sun drying.

Hibiscus, Blueberry, Silky

Kent, selected in Mysore for leaf-rust resistance with Typica-like sweetness. Whole cherries pre-ferment 24 hours under black tarps, then sun-dry for 25-26 days: silky, with ripe stone fruit and a boozy richness.

Cognac, Plum, Smooth

Bourbon N39, bred in Tanzania in the 1930s, held for six days in a warm, exothermic cherry fermentation, then pulped with some mucilage left on. Velvety, with stone-fruit sweetness and a slight nuttiness.

Nectarine, Pecan, Smooth