Pineapple, Lime
From Neel and Kavita Vohora's estate on the slopes of Kilimanjaro, this natural-processed Bourbon leads with vivid pineapple and lime brightness, then settles into a coating, sweet mouthfeel that lingers well after the cup is empty. Lively and fruit-forward, it's a filter coffee that rewards a little patience - which feels right, given the 25-day drying process that shaped it.
Vivid, fruit-forward and coating-sweet coffee
Grown on the slopes of Kilimanjaro at between 1,650 and 1,800 metres, this coffee comes from Neel and Kavita Vohora's Edelweiss Estate in the Karatu District - a part of Tanzania that doesn't always get the spotlight it deserves. The variety is N39, a Bourbon offshoot cultivated in this region since the late 1920s, valued for its brightness, sweetness and reliable character in the cup.
What makes this lot particularly interesting is the processing. The cherries go through a controlled pre-fermentation under black tarpaulins before being slow dried in thin layers over 25 to 26 days - an unhurried approach that draws out the coffee's natural sweetness without tipping into anything overworked. The result is vivid and fruit-forward: pineapple and lime cut through cleanly, and there's a coating, almost viscous mouthfeel that lingers pleasantly. It feels lively without being sharp, and sweet without being cloying.
Pour over or Aeropress will let it open up nicely, though it's an accommodating coffee that rewards a little experimentation.
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.
