Assembly Coffee

Naturally processed Ethiopian coffee from Arbegona highlands with juicy, floral characteristics.

Natural processed N39 from Kilimanjaro with vibrant acidity and fruit character.

Natural processed Catuai with vivid red fruit and sweet finish.

Naturally processed Mexican coffee with dried fruit notes and syrupy texture.

Colombian Pink Bourbon with floral aromatics and bright, structured acidity.

Beautifully structured washed profile with sweetness, fruit clarity, and creaminess.

Hand-harvested Carmen Estate Caturra natural processed for fruity sweetness.

Mexican honey-processed coffee with enhanced sweetness and silky smoothness.

Tanzanian Bourbon with velvety body and stone fruit sweetness.

Two coffees from Amatenango de la Frontera featuring natural and semi-washed processing.

Brazilian natural coffee fermented with yeast and sugars for enhanced complexity.

Colombian semi-washed coffee with rich, jammy notes from controlled oxidation and anaerobic fermentation.

Semi-washed Brazilian lot with chocolate, nut profile, balanced body and acidity.

Colombian Pacamara with floral aromatics, citrus acidity, and balanced sweetness.

Honey-processed Geisha from Colombian Huila with controlled fermentation technique.

Washed DR Congo coffee with intense sweetness and berry flavours from Best of Congo auction.

Colombian Pacamara with smooth, rich cup of fudge, spiced rum and mandarin.

Colombian washed coffee with anaerobic fermentation and complex fruit-forward flavors.

Washed Brazilian coffee with rich texture, perceptible acidity and fruitiness.

Decadent cup with rich jammy notes from oxidation and anaerobic fermentation.

Washed DR Congo coffee with rich texture, perceptible acidity and fruitiness.

Complimentary taste card for Colombia Hachi Saikō Geisha coffee.