Orange, Raisin
A naturally processed coffee from smallholders in the Chiapas highlands, the SIPRO lot brings orange and raisin sweetness with a dense, syrupy body - unhurried and satisfying in the cup. Assembly have sourced it four years running, which says something without needing to say much. It's the kind of coffee that earns a slow morning and a pour over to match.
Sun-dried fruit, dark and lingering
Assembly have been sourcing this lot from SIPRO smallholders in Amatenango de la Frontera for four years running, and it's not hard to see why. Grown at 1,500 to 1,750 metres in the highlands of Chiapas and processed naturally - dried whole in the cherry - it builds the kind of depth and sweetness the method does so well. The fruit stays on the seed as it dries, drawing sugars in and giving the finished cup a dense, syrupy body alongside flavours of orange and raisin that feel generous without tipping into heavy. It's fruit-forward in a warm, rounded way, with a richness that lingers.
The Caturra and Mundo Novo varieties are reliable workhorses in this part of Mexico - not the flashiest names in specialty, but well suited to the altitude and the patient processing that SIPRO's growers bring to the harvest. That steadiness shows in the cup.
If you enjoy naturals that lean into dried fruit sweetness without losing their composure, this is a coffee worth returning to - which, clearly, Assembly do.
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.
