Assembly Coffee Coffee Beans

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.

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.

Colombia — Cata Reserva Year 2 Grown on a sunlit 4.5-acre plot of mature Castillo trees, this lot was selectively hand-sorted before processing. Ripe cherries underwent 2–3 days of open-tank oxidation. The cherries were then pulped to remove the mucilage, before undergoing four days of sealed fermentation with coffee mosto – sugars from previous fermentations – and panela, an unrefined whole cane sugar. This controlled approach encourages a thorough fermentation while avoiding unwanted alcohol-like flavours.

A washed Castillo Tambo from Huila, processed by Linarco Rodriguez after a long cherry fermentation and oxidation stage. Caramel, strawberry, and a creamy body make it structured, sweet, and clean.

Colombia — Linarco Rodriguez Pink Bourbon Pink Bourbon has become one of Colombia’s most sought-after varieties, prized for its clarity, floral aromatics and bright, structured acidity. The lot underwent an open fermentation for around 48 hours at approximately 15°C. Once fermentation is complete, the coffee is washed and transferred to covered dryers where it dries slowly for 25 days at temperatures between 18–22°C. After drying, the coffee is packed and left to stabilise for a further 12 days. The washed process keeps the cup clean and bright, letting the Pink Bourbon’s natural sweetness and floral notes shine. Explore our full Linarco Rodriguez collection here

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.

A semi-washed Pacamara from Wilber Gomez in Saladoblanco, Huila. Passionfruit, pomelo, and a dense mouthfeel show the variety at its vivid, citrus-led best.

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.

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.

Ecuador — La Rosita Sidra Developed in Ecuador, Sidra is a locally adapted variety that combines an Ethiopian varietal with Ecuadorian terroir and growing conditions. At La Rosita, the western foothills of the Andes provide a mild subtropical highland climate, where cool temperatures, frequent cloud cover and high annual rainfall encourage slow cherry maturation and greater sweetness. After harvest, ripe cherries are hand-selected and fermented for 24 hours before pulping. The coffee then undergoes a second 12-hour fermentation with the mucilage intact before being fully washed and dried in covered polytunnels for around 10 days. The result is an elegant, silky cup that highlights the clarity and delicate floral character of the Sidra variety.

Ecuador — La Rosita Typica Mejorado Situated on the western foothills of the Andes, La Rosita benefits from a mild subtropical highland climate, where cool temperatures, frequent cloud cover and high annual rainfall help to extend cherry maturation and develop greater sweetness and complexity. These same conditions, however, make drying coffee particularly challenging, particularly for honey and natural processes. For this reason, Rosa Morillo favours a washed approach. After harvest, ripe cherries are hand-selected and fermented for 24 hours before pulping. The coffee then undergoes a second 12-hour fermentation with the mucilage intact before being fully washed and dried in covered polytunnels for around 10 days. The result is a sweet, fruit-led cup with a juicy 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.

Guatemala — Santa Irene Catuaí Catuaí is a cornerstone varietal of contemporary coffee production, prized for its resilience as much as its quality. While often associated with dependable everyday coffees, lots like this show just how expressive the variety can be when grown in exceptional conditions. A classic washed process brings clarity and structure to the cup, revealing vibrant citrus, rounded sweetness and a lingering, syrupy finish.

Guatemala — Santa Irene Sidra Originally derived from Bourbon, Sidra has fast become one of the world's most sought-after coffee varieties, prized for its vibrant fruit character and remarkable complexity. Here, a traditional washed process allows those qualities to shine, producing a cup with exceptional clarity and a mouthwatering finish, where bright tropical fruits are balanced by delicate floral notes.

A semi-washed honey lot from Benancio Chavez at Finca Santa Elena in Chiapas. Marzipan, brown sugar, and a smooth texture come through from careful resting, pulping, and solar drying.

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.

Peru — Mikan Grown in the high-altitude areas around Jaén, this coffee benefits from a humid high-jungle climate, rich volcanic soils and plenty of tropical rainfall. Ripe cherries are hand-picked and processed on the smallholder producers’ individual farms using hand-pulping machines, before being fermented in tanks and dried on patios or raised beds. Once processed all lots are sent to Falcon’s production facility, Mikan, in Jaén. The washed process keeps things clean and balanced, highlighting the Tabi variety’s characteristic sweetness, citrus acidity and smooth body. Expect orange and vanilla, with a sticky sweetness that carries through the cup.

Rwanda — Jonathan Ngoga Year 2 Cherries from Jonathan’s farm are processed as a dedicated single-producer lot at Muraho Trading Company’s Rugali washing station, alongside coffees from the surrounding smallholder community. The cherries are hand-sorted before being floated and pulped, with underripe or damaged fruit removed at each stage. The coffee is then fermented for around 12 hours in concrete tanks, with the parchment agitated several times throughout the process. After fermentation, it is washed and graded by density before being hand-sorted again and laid out to dry for around 30 days. The result is a vibrant coffee bursting with honeycomb sweetness and yuzu.

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 semi-washed Bourbon from Edelweiss Estate, processed with extended high-temperature fermentation before pulping. Nectarine, pecan, and a smooth body give it stone-fruit sweetness with a gentle nutty edge.