Forest Fruits, Cacao Nib
Grown by Oscar Hernandez in the highlands of Huila and processed through a carefully staged semi-washed technique developed with Cata Export, this Colombia brings forest fruits and cacao nib together with a syrupy, lingering weight. Decadent and fruit-rich, it's the kind of cup you'll want to sit with rather than rush - considered at every stage, from the hillside to the finish.
Dark, jammy-sweet and gloriously syrupy
This coffee comes from a close collaboration between Finca Los Nogales, where Oscar Hernandez grows and processes at altitude in Pitalito, Huila, and Cata Export, who developed the post-harvest technique together with the farm. The process is layered and deliberate: cherries spend 72 hours oxidising before pulping, then the mucilage is sealed in tanks for a 36-hour anaerobic fermentation, before a light wash halts things at just the right moment - leaving enough of that sticky sweetness to shape the final cup.
What you get is rich and deeply satisfying. Forest fruits and cacao nib sit together with a syrupy weight that makes each sip feel considered. It's the kind of coffee that rewards a slow pour over on a quiet morning, though it holds up well through an Aeropress too. The Typica and Caturra varieties, grown between 1,870 and 2,000 metres, bring a natural clarity to the fruit that keeps it from tipping into heaviness.
Assembly have sourced this with care - it's a coffee that shows what happens when a farm and an exporter work closely together over time. The relationship matters here. You can taste it.
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.
