Apple, Chamomile
A Geisha from Linarco Rodriguez in Huila, put through a multi-stage fermentation that draws out apple, chamomile and a clean, lifted freshness. Grown at 2,000 metres and dried slowly over 22 days - it's a coffee that shows what careful post-harvest work can do with an already exceptional variety.
Floral, apple-fresh and quietly precise
Grown at 2,000 metres in southwest Huila and processed through a carefully staged fermentation, this Geisha from Linarco Rodriguez is the kind of coffee that rewards a slow morning. It starts with 24 hours of whole-cherry fermentation, letting the fruit's natural sugars work into the bean before depulping. The cherries then spend 48 hours in sealed barrels - a controlled, oxygen-free environment that shapes flavour with real precision - before a single wash and a 22-day rest on raised beds to reach an even 10-11% moisture.
The result carries apple and chamomile in a way that feels clean and lifted, with a freshness that makes it a natural fit for pour over or Aeropress. Geisha has a reputation for floral delicacy, and this lot earns it - the fermentation adds depth without obscuring the brightness of the origin.
Assembly have been working with producers and scientists across the supply chain since 2015, and that rigour shows in a coffee like this. The detail in the post-harvest work is evident 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.
