Marzipan, Brown Sugar
A honey-processed lot from Finca Santa Elena in Chiapas, Benancio Chavez's coffee leads with sweetness - marzipan and brown sugar on a smooth, silky body. The 24-hour cherry rest and careful solar drying give it a rounded, settled character. Whichever method you brew it by, it's an easy, rewarding cup.
Silky, marzipan-warm, quietly indulgent espresso
Benancio Chavez grows this coffee at Finca Santa Elena in Amatenango de la Frontera, a corner of Chiapas sitting between 1,500 and 1,750 metres above sea level. The varieties are a characterful mix - Bourbon, Caturra, Anacafe 14, Marsellesa, Sarchimor and Obata - and the processing is where the sweetness really takes shape. After harvest, the cherries rest whole for 24 hours, letting the natural sugars develop before pulping. A layer of sticky mucilage is then left on the parchment during drying, which takes place in a solar dryer under controlled conditions.
The result leans into sweetness - marzipan and brown sugar up front, with a silky body that carries it all the way through. No sharp edges, no brightness pushing for attention; just a settled, comfortable cup. It's the kind of coffee you reach for when you want something comforting and well-made.
It works well as a pour over or through a filter machine, though a French press will bring out a little more body if that's your preference. Either way, it doesn't ask much of you - which, some mornings, is exactly the point.
A quietly satisfying coffee from a producer who clearly knows his land.
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.
