Caramel, Strawberry, Creaminess
A beautifully structured washed coffee from Huila, Colombia, with caramel sweetness, a gentle strawberry brightness and a creamy, lingering finish. Linarco Rodriguez runs a precise 72-hour fermentation on this Castillo Tambo lot - and you can taste the care in every cup. The kind of coffee that rewards a careful pour over and quietly earns a regular spot in your rotation.
Creamy, fruit-forward with composed grace
This washed Colombian comes from a group of smallholders across Huila, with all the cherries brought to Linarco Rodriguez's farm for processing. The fermentation is careful and deliberate - cherries sit between 14 and 22°C for around 72 hours, then are pulped and left to oxidise for a further 48 hours. That extra oxidation step is what gives the cup its distinctive character: a sweetness that feels rounded rather than sharp, with strawberry fruit sitting alongside caramel warmth and a gentle, creamy finish that lingers.
At 1,710 metres, the Castillo Tambo variety has had time to develop real clarity, and you can taste it. This is a structured, composed washed coffee - the kind that rewards a slow pour over on a quiet morning, and holds its own through an Aeropress too. If you tend to enjoy coffees that are fruit-forward without being loud about it, and you like a finish that stays with you, this is a very good place to be.
Assembly have been working with producers across Huila for some time, and the care in the sourcing shows in the cup.
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.
