Assembly Espresso Blend

Tanzania — Edelweiss Estate Kent Selected at Doddengooda Estate in Mysore, India, Kent KP9293 was originally prized for its resistance to coffee leaf rust, while retaining the classic sweetness associated with the Typica varietal. Whole cherries are pre-fermented for 24 hours beneath black tarpaulins to enhance sweetness and body before drying slowly in the sun over 25-26 days. Dried coffee is then transferred to hermetic storage until milling. The result is a silky smooth cup, full of ripe stone fruits and a boozy richness.

A natural Ethiopian coffee from Gatta Farm in Bombe, Sidama, grown at 1,920-2,020 masl. Blueberry, bergamot, and syrupy sweetness give it a concentrated, floral profile.

A natural Yellow Catucai from Mio in Minas Gerais, Brazil, slowly dried to preserve a rich, full-bodied sweetness. Dark chocolate, cherry, and a viscous texture make it a deep, polished Brazilian cup.

Colombia — Cata x Zarza Wush Wush Provenance The seventh release in our 10-Year Series comes from one of Colombia's most influential producers. At Finca Zarza in Huila, Jonathan Gasca has built an international reputation through meticulous cultivation, innovative processing and a commitment to exploring exceptional varieties. This naturally processed Wush Wush reflects that approach, bringing together one of coffee's rarest cultivars with the precision that has made Finca Zarza a fixture on the competition stage. Sourced through our long-standing partners at Cata Export, the release also marks a return to a variety that holds a special place in Assembly's history. We were among the first roasters to release Wush Wush back in 2017, when it also became Assembly's very first limited edition coffee. Jonathan's relentless pursuit of quality and innovation reflects just how far Colombian coffee has evolved, with processing now playing as much of a role in shaping flavour as the variety itself, making this coffee a fitting addition to our 10-Year Series, nearly a decade on from our first Wush Wush release. Read more about our 10-Year series. Process Originally documented in the Wush Wush region of southwest Ethiopia, Wush Wush is a rare Ethiopian landrace now grown in limited quantities in Colombia. Prized for its floral aromatics, vibrant fruit character and remarkable complexity, it has become one of the most sought-after varieties among producers experimenting with advanced processing methods. At Finca Zarza, Jonathan Gasca uses a carefully controlled multi-stage fermentation to build sweetness, structure and clarity while preserving the variety's distinctive character. Only fully ripe cherries are handpicked before undergoing 24 hours of anaerobic fermentation, encouraging controlled microbial activity that develops floral aromatics and vibrant fruit character. The coffee then rests in sealed bags for 12 hours of controlled oxidation, increasing complexity and enhancing its fruit-forward qualities. A final submerged fermentation further develops flavour before the cherries are sun-dried in parabolic dryers for 10–12 days. This slow, even drying process preserves freshness, aromatic intensity and the vibrant character that defines a truly exceptional Wush Wush.