Dark Chocolate, Cherry
A world-exclusive microlot from a single plot at Fazenda Mió in Minas Gerais, this Yellow Catucaí natural is dried slowly and with minimal intervention - and the cup reflects it. Dark chocolate and ripe cherry, carried in a full, coating body that feels unhurried. The kind of coffee that makes a slower morning feel like a reasonable idea.
Dark, cherry-rich, and seriously full-bodied
This microlot comes from a single harvest plot at Fazenda Mió called Ribeirão das Pedras, in the highlands of Minas Gerais - and it's a world exclusive to Assembly, which tells you something about the care that went into finding it. The Yellow Catucaí variety is processed as a natural, dried slowly in a dehumidifier for around nine days before resting in wooden silos. It's a low-intervention approach that uses little to no water, and the results show in the cup: sweetness well-preserved, body full and coating, flavour landing somewhere between dark chocolate and ripe cherry.
This is a coffee that rewards a slower morning. Rich without being heavy, fruit-forward without being sharp, the natural process gives it a warmth and depth that holds up across brew methods - a cafetiere will bring out the body, a pour over will lift the fruit. Assembly have been working with producers, scientists and hospitality partners since 2015, and the precision behind this coffee - the drying time, the resting period, the plot selection - reflects the kind of attention to detail that's become their hallmark.
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.
