Cognac, Plum
A naturally processed Tanzanian from Edelweiss Estate, this coffee opens with ripe plum and stone fruit before settling into a smooth, cognac-warmed finish. Grown by Neel and Kavita Vohora in the Karatu District and dried slowly over nearly four weeks, it's a coffee with real depth - one that rewards a little patience, and keeps giving the longer you sit with it.
Silky, boozy and stone-fruit rich
The Kent KP9293 variety has an interesting backstory: selected at Doddengooda Estate in Mysore, India, it was originally valued for its resistance to coffee leaf rust, carrying that resilience alongside the classic sweetness of its Typica lineage. Neel and Kavita Vohora grow it at Edelweiss Estate in the Karatu District, at altitude, where the conditions suit the kind of slow, careful drying that shapes a coffee like this.
The process is deliberate - whole cherries pre-fermented for 24 hours under black tarpaulins, then dried in the sun for 25 to 26 days and held in hermetic storage until milling. That patience shows in the cup. There's a silky, smooth quality to it, with ripe stone fruit at the centre and a boozy, cognac-like richness that deepens as it cools. It's the kind of coffee that rewards a slower morning - brewed as a pour over or pressed in a cafetiere, it opens up nicely and holds its character well.
If you tend towards naturals with depth and a little warmth rather than sharp brightness, this one's worth your time.
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.
