Raisin, Brown Sugar
A smooth, sweet espresso blend from smallholder farms in Peru's Cajamarca region, where high-altitude growing and a mix of natural and washed processing produce that creamy, raisin-and-brown-sugar warmth. It pulls well as a straight shot and holds its own with milk - the kind of house espresso you'll find yourself reaching for every morning without really thinking about it.
Silky, sweet espresso from Peru
The Assembly House Espresso is built around a clear idea: that a great espresso should be just as enjoyable drunk black as it is with milk. To get there, Assembly sources from smallholder farms across the Cajamarca region of northern Peru - high-altitude plots sitting between 1,650 and 2,000 metres, harvested early in the season when the fruit is at its sweetest. The blend brings together day lots from across the region, combining 80% washed coffees with 20% natural-processed for a profile that's creamy and smooth, with the natural component adding a little extra sweetness and body without tipping things out of balance.
In the cup, you get raisin and brown sugar up front, with a silky texture that carries through to the finish. It's the kind of espresso that doesn't demand much of you - no fussing over extraction windows or milk temperatures to coax out something decent. It simply works, whether you're pulling a straight shot in the morning or steaming milk for a flat white.
Assembly also recommend it for French press, and it holds up well there too - the sweetness and body translate cleanly to a longer brew.
About the Roaster
Assembly Coffee started in Brixton in 2015, built around a simple conviction: that a roastery should source what its customers actually need, not what looks good on a shelf. Now a B-Corp certified team of thirty, they work with producers, scientists and hospitality partners across the world - bringing carefully chosen coffees to independent cafes, restaurants and home brewers from London to Manila.
