Assembly House Espresso

Ecuador — La Rosita Bourbon First cultivated on the island of Réunion before spreading across the coffee-growing world, Red Bourbon remains one of the industry's most revered varieties, celebrated for its natural sweetness and balance. At La Rosita, the combination of cool Andean temperatures, humid cloud covered conditions and slow cherry maturation allows the variety to develop exceptional depth of flavour. To preserve that character, Rosa Morillo carries out a carefully controlled washed process. Ripe cherries are selected by hand before fermenting for 24 hours, then pulped and returned to tanks for a further 12-hour fermentation with the mucilage intact. The coffee is then fully washed and dried in covered polytunnels for around 10 days. The result is a rich, rounded cup with remarkable sweetness.

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 sugarcane decaf from Vale De Grama smallholders in Brazil, combining Yellow Bourbon, Catuai, and Catucai. Hazelnut, milk chocolate, and a creamy texture make it a classic sweet Brazilian cup at any hour.

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.