Honey, Milk Chocolate
A semi-washed Brazilian from Jamilson Cezati's Sítio Balança, this Catucaí lot leads with honey sweetness and milk chocolate warmth, lifted by just enough acidity to keep things moving. Grown at 950 metres in Montanhas do Espírito Santo, it brews into a smooth, syrupy filter coffee - familiar in the cup, quietly considered in the making.
Warm, honey-sweet and quietly complex
Grown at 950 metres on the slopes bordering Parque Estadual do Forno Grande, this lot from Jamilson Cezati's Sítio Balança makes a quiet but convincing case that soil matters as much as altitude. The farm sits within a temperate tropical habitat whose diverse microbiome shapes the Catucaí crop in ways that a simple elevation number doesn't capture - and you can taste it in the cup.
The semi-washed process is less common in Brazil, where natural drying dominates, and it does something interesting here: stripping back enough mucilage to introduce a gentle lift of acidity while keeping the warm, familiar character the country is known for. The result is honey sweetness, milk chocolate depth and a syrupy body that holds together without ever feeling heavy. It's the kind of coffee that rewards a slow morning pour-over but sits just as comfortably through a filter machine - unhurried, considered, quietly satisfying.
Assembly have been sourcing with care since 2015, and this is a good example of what that attention looks like in practice. A less obvious processing choice, handled well, can bring out something worth slowing down for.
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.
