Assembly Seasonal Selection
Current listingMulti-origin
Assembly Coffee

Assembly Seasonal Selection

About this coffee

Assembly Seasonal Selection Four coffees, selected for their character, quality and distinctiveness. From an innovative approach to processing in Guatemala to a world-exclusive from Rwanda, this collection brings together producers exploring different ways to advance specialty coffee. Featuring a returning favourite, a pre-release and two other new coffees to explore, it's a selection we've been looking forward to sharing. Colombia - CGLE Mandela (Guava + Cherry + Velvety) Mandela is a unique variety developed by Café Granja La Esperanza, shaped by years of careful cultivation and a pursuit of exceptional cup quality. This lot showcases the family’s continued work with unusual varieties, exploring their potential to deliver something beyond the expected. Rwanda – Deo Gratias Bagaragaza (Strawberry + Rooibos + Viscous) Returning for a second year, this world-exclusive release from Deo Gratias showcases the quality of Rwanda's Nyamasheke region. Recognised for his success in local Cup of Excellence competitions, Deo Gratias has established himself as one of the region's most skilled smallholders. In 2019, he travelled to Colombia for a 10-day training programme in innovative farming practices and crop management, bringing new approaches back to his own production. Guatemala – Santa Irene Sidra (Watermelon + Lychee + Juicy) Carlos Estrada continues to explore the potential of Santa Irene, this time with a Sidra that highlights the variety's character and the distinctive growing conditions of Cobán. A new expression from a producer whose work continues to make this farm one to watch.Also available in 200g/1kg. Colombia – Cata x Zarza Pink Bourbon (Goji Berry + Green Apple + Silky) Available as a pre-release, this Pink Bourbon showcases the Gasca family's innovative approach to processing. Combining oxidation, double fermentation and thermal shock, the process brings together a series of techniques to develop complexity while highlighting the character of this prized Colombian variety.

Current bag
£45.00/ 200g

£22.50/100g

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Coffee data

Process
Natural

Brew methods

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Coffees with a roaster, origin, process or brew method in common.

Colombia — Maria Rodriguez
Assembly Coffee
ButterscotchMangoCreamy
Region Palestina, Huila
Producer Maria Rodriguez
Process Natural
Variety SL-28
Altitude 2000masl

Colombia — Maria Rodriguez This SL28 is naturally processed, with a 48-hour anaerobic fermentation playing a key role in developing its depth of flavour. Ripe cherries are harvested, floated and sorted before being placed in sealed tanks, where the controlled fermentation builds richer fruit character while retaining SL28’s signature clean profile. The cherries are then slowly sun-dried on raised beds for 20–30 days, turned regularly to ensure even dehydration and prevent over-fermentation. The result is a distinctly tropical expression of SL28: ripe mango, butterscotch sweetness and a rounded, creamy mouthfeel.

£20.00 / 200g£10.00/100g
Tanzania — Edelweiss Estate Geisha
Assembly Coffee
HibiscusBlueberrySilky
Region Karatu District, Arusha Region
Producer Neel and Kavita Vohora, Edelweiss Estate
Process Natural
Variety Gesha
Altitude 1650-1800 masl

A natural Gesha from Edelweiss Estate in Tanzania, where the variety has been reintroduced by Neel and Kavita Vohora. Hibiscus, blueberry, and a silky finish show floral complexity alongside bright fruit.

£21.00 / 200g£10.50/100g