Assembly Decaf — Brazil

A naturally low-caffeine Brazilian lot from Daterra, blending Aramosa and Laurina varieties. Nougat, dried cherry, and a smooth body give it sweet depth with a gentler caffeine level.

A Geisha from Finca Deborah in Panama, fermented in sealed CO2-flushed tanks with cascara reintroduced through the Echo process. Bergamot, hibiscus, and a silky texture make it refined, aromatic, and highly expressive.

A washed Pacamara from Salado Blanco smallholders in Huila, shaped by extended fermentation before final washing. Mandarin, fudge, and a rich body make it expressive as both filter and espresso.

Panama + Guatemala — Echo + Santa Irene Blend Inspired by the blends increasingly appearing at the world’s leading brewing competitions, this coffee brings together two Geishas from our 10-Year Series: 60% Santa Irene and 40% Echo. Echo’s floral, tea-like character meets Santa Irene’s bright, fruit-forward profile, creating a blend with greater complexity while retaining the clarity of each individual lot. Echo is a washed lot that undergoes an extended fermentation thanks to Jamison Savage’s ‘Echo’ process. Ripe cherries are de-pulped before being placed in airtight steel tanks, where they ferment in a CO₂-flushed environment for around 50 hours. A portion of the removed cascara is reintroduced to the tank during fermentation, adding another layer of aromatic complexity. Santa Irene is naturally processed, with ripe cherries carefully selected and dried slowly in Cobán’s cool, misty conditions. With rainfall throughout much of the year, the region has no defined dry season, creating a slower drying environment that contributes to the coffee’s delicate, floral character. Together, these distinct approaches create a blend that brings new dimension to both coffees. Roasted by Assembly Head of Quality Claire Wallace, it’s versatile enough to enjoy as a pour over or lighter espresso.