Natural Process Coffee Beans

A single origin Brazilian coffee from Fazenda Mio with stone fruit flavors balanced by cocoa and subtle nutmeg spice notes.

A 1-star Great Taste award-winning single origin from Brazil with creamy toffee notes, rich dark chocolate, and plum fruit flavors.

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.

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.

DR Congo — Tumaini Coffee Co-Op The cherries are naturally processed and dried on raised beds at Tumaini’s collection centres, where access to running water can be limited. Assembly helped fund several of these drying beds during our first year working with the cooperative, allowing producers to dry their lots locally. Drying the cherries whole helps retain their natural sweetness, resulting in a rich, rounded cup with a smooth finish.

A natural Catuai from Felipe Contreras at Finca Gascon in Antigua, fermented in GrainPro bags before drying. Raspberry, cognac, and a smooth finish bring vivid red fruit and subtle boozy sweetness.

A natural Mexican lot from SIPRO smallholders in Chiapas, built from Caturra and Mundo Novo. Orange, raisin, and a dense body give it dried-fruit sweetness with plenty of depth.

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.

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 Shantawene, Sidama, grown at 1920-2020 masl with nectarine, papaya, blueberry, sugarcane sweetness, and citrus-like acidity.

Please note: this is a very special lot, so we roast it in small batches every Tuesday. Your order will be dispatched once your coffee has been freshly roasted, so you may have to wait until the following Tuesday for your whole order to arrive.We’re delighted to share this coffee from El Equimite, a remarkable farm in Veracruz, Mexico, led by Gibrán Cervantes. Gibrán combines traditional farming knowledge, biodiversity and deep respect for the land to grow expressive coffees while protecting the ecosystem they depend on.El Equimite is what Gibrán calls an “edible forest”: a living farm where coffee grows beneath the native canopy alongside fruit trees, medicinal plants, wildlife and a natural lake. It’s one of the few Demeter-certified biodynamic coffee farms in the world, managed as a connected, living system. Its cool, misty cloud forest climate slows cherry maturation, developing the sweetness, clarity and complexity we love in the cup.Gibrán’s work also extends beyond his own farm. Through Ensambles, a project he founded, he brings producers together to share knowledge, strengthen communities and explore more sustainable ways of farming. His aim is not just exceptional coffee at El Equimite, but a more resilient future for coffee across Mexico, showing how quality and sustainability can grow together.

A natural Mexican coffee from women producers in the Montana Alta region of Guerrero, dried on tarps outside family homes and carrying raspberry, chocolate, and toffee notes.

In Guerrero, farmers have very small lots growing their coffee in forests surrounding their homes in much the same way that a lot of Ethiopian coffee is. Coffee trees are grown in the wilds around the farmers home alongside other crops and flora. This creates a default biodiversity. This is an ancient practice of the indigenous producers in the area, where tradition and spirituality combine to benefit the product and the environment. This form of agroforestry has now been proven to increase farm productivity and profitability, reduce soil erosion, create wildlife habitat, improve soil structure, and help with carbon sequestration – the storing of carbon dioxide. In simple terms this means that carbon dioxide is captured by the forest and essentially stored underground, reducing the farm's impact on global warming. Guerrero has long been overlooked by the Mexican Government and communities here have historically been very vulnerable to cartels. Coffee farmers were only able to sell to coyotes who would often cheat or go back on promises. This history meant it took a lot of work for our friends at Ensambles to build trust in this region. But over the years working in the region they, and we, have seen improvements to the communities and a desire to invest in improving the quality of their crop each year.

Brothers Kevin & Kenny Soewondo started their coffee careers by opening a café in Surubaya, the largest city in East Java. As they grew they started a roastery. This piqued their interest in coffee processing and it wasn’t long before they were renting old rice processing and drying stations and using them to process their own green coffee. Buying cherry from farmers living and working around Mt Ijen. The majority of the farmers here are Madurese, their grandparents having come from the Madura island. The cherry once sorted via an optical sorter goes through a 2 day Anaerobic Fermentation. Cherries are dried, hulled then another round of sorting.

A collaborative blend with District Coffee, combining naturally processed Brazilian coffees from Flavio Reis and Elisabete Martins for a chocolatey, nutty, fruity cup.

This lot comes from Finca Majahual, run by Patrick Murray, 4th Generation coffee farmer, and located in the Los Naranjos Valley along the Apaneca-Ilamatepec mountain range in the municipality of Apaneca, western El Salvador. The farm covers 90 hectares with coffee trees interspersed amongst the surrounding forest, benefiting from the shade of canopies that help regulate temperature, protect soil, conserve moisture and provide a natural habitat for birds and other wildlife. Coffee production also benefits from its elevation and the rich volcanic soil of the valley. Alongside coffee production Finca Majahual sponsors the La Cumbre Elementary located on site, providing schooling for local children. Alongside this community work, Finca Majahual also runs a nutritional programme and health clinic for the local community.

A natural Bourbon from smallholder producers in Ngozi, Burundi, processed at Gihere Washing Station and showing a juicy, experimental fruit-led character.

Niguse Jilo’s farm is located in Halo Bariti village at 2150 masl. in the Yirgachefe region of Southern Ethiopia. Niguse is a member of the Bore Nageso farmer group, serving in the role as lead farmer, implementing innovative technology and practices into the cultivation of specialty coffee on his farm. All of which pays to support his 10 children. In 2022, Niguse’s coffee was recognised among the top 40 entries in the Cup of Excellence competition.

Broadway Blend is our expression of the seasons — a reminder of just how good a blend can be. It’s our go-to coffee for a flat white at Broadway Market, built for everyday drinking thats never ordinary.

Order our Single Origin coffee from Finca Suita, Honduras. Available online in 250g and 2 KG.

The Baron Bruno's Pick is a natural Brazilian espresso from Fazenda Inhame in Campos Altos, Minas Gerais. Catuai and Mundo Novo varieties bring dark chocolate, hazelnut and marzipan richness.

As pioneers in the London specialty coffee scene The Fields is a nod to our London Fields neighbourhood and a vehicle to explore the boundaries of possibility in coffee processing and sustainability.

A natural Gesha from Hacienda La Esmeralda in Panama, slowly dried to highlight the variety's floral sweetness and rich, moreish character.

A natural Sudan Rume with distinctive herbaceous aromatics, tropical fruit, medium body, and a touch of citrus.