Pour Over Coffee Beans

A bestselling blend featuring rich chocolate notes complemented by forest fruits and dried orange flavors.

An exclusive blend created with Crisis Charity, combining Brazilian and Ethiopian lots for a rich cup with stone fruit sweetness, hazelnut depth, and a clove finish. 15% of each sale supports Crisis.

A flavorful single origin decaf with smooth maple syrup, green grape, and dark chocolate notes.

A single origin Brazilian coffee from Fazenda Mio with stone fruit flavors balanced by cocoa and subtle nutmeg spice notes.

A 1-star Great Taste award-winning single origin espresso with chocolate notes and stone fruit flavors of apricot and nectarine.

A balanced blend featuring sweet raspberry candy notes with orange rind complexity and a smooth milk chocolate finish.

A 1-star Great Taste award-winning single origin from Brazil with creamy toffee notes, rich dark chocolate, and plum fruit flavors.

A single origin coffee named after Volcano's home in Brixton, London. Features rich cacao notes with orange rind and a touch of liquorice.

A 3-star Great Taste award-winning blend with complex flavors of red grapes, caramel, and milk chocolate.

A sugarcane decaf from Vale De Grama smallholders in Brazil, combining Yellow Bourbon, Catuai, and Catucai. Hazelnut, milk chocolate, and a creamy texture make it a classic sweet Brazilian cup at any hour.

A naturally low-caffeine Brazilian lot from Daterra, blending Aramosa and Laurina varieties. Nougat, dried cherry, and a smooth body give it sweet depth with a gentler caffeine level.

A natural Yellow Catucai from Mio in Minas Gerais, Brazil, slowly dried to preserve a rich, full-bodied sweetness. Dark chocolate, cherry, and a viscous texture make it a deep, polished Brazilian cup.

A washed Pacamara from Salado Blanco smallholders in Huila, shaped by extended fermentation before final washing. Mandarin, fudge, and a rich body make it expressive as both filter and espresso.

Colombia — Cata Reserva Year 2 Grown on a sunlit 4.5-acre plot of mature Castillo trees, this lot was selectively hand-sorted before processing. Ripe cherries underwent 2–3 days of open-tank oxidation. The cherries were then pulped to remove the mucilage, before undergoing four days of sealed fermentation with coffee mosto – sugars from previous fermentations – and panela, an unrefined whole cane sugar. This controlled approach encourages a thorough fermentation while avoiding unwanted alcohol-like flavours.

Colombia — Cata x Zarza Wush Wush Provenance The seventh release in our 10-Year Series comes from one of Colombia's most influential producers. At Finca Zarza in Huila, Jonathan Gasca has built an international reputation through meticulous cultivation, innovative processing and a commitment to exploring exceptional varieties. This naturally processed Wush Wush reflects that approach, bringing together one of coffee's rarest cultivars with the precision that has made Finca Zarza a fixture on the competition stage. Sourced through our long-standing partners at Cata Export, the release also marks a return to a variety that holds a special place in Assembly's history. We were among the first roasters to release Wush Wush back in 2017, when it also became Assembly's very first limited edition coffee. Jonathan's relentless pursuit of quality and innovation reflects just how far Colombian coffee has evolved, with processing now playing as much of a role in shaping flavour as the variety itself, making this coffee a fitting addition to our 10-Year Series, nearly a decade on from our first Wush Wush release. Explore our full 10-Year series. Process Originally documented in the Wush Wush region of southwest Ethiopia, Wush Wush is a rare Ethiopian landrace now grown in limited quantities in Colombia. Prized for its floral aromatics, vibrant fruit character and remarkable complexity, it has become one of the most sought-after varieties among producers experimenting with advanced processing methods. At Finca Zarza, Jonathan Gasca uses a carefully controlled multi-stage fermentation to build sweetness, structure and clarity while preserving the variety's distinctive character. Only fully ripe cherries are handpicked before undergoing 24 hours of anaerobic fermentation, encouraging controlled microbial activity that develops floral aromatics and vibrant fruit character. The coffee then rests in sealed bags for 12 hours of controlled oxidation, increasing complexity and enhancing its fruit-forward qualities. A final submerged fermentation further develops flavour before the cherries are sun-dried in parabolic dryers for 10–12 days. This slow, even drying process preserves freshness, aromatic intensity and the vibrant character that defines a truly exceptional Wush Wush.

Colombia — CGLE Sudan Rume Provenance The next release in our 10-Year Series takes us to Valle del Cauca, where Café Granja La Esperanza has spent decades exploring the possibilities of Colombian coffee production. This naturally processed Sudan Rume is a rare example of a variety prized for its distinctive floral and tea-like character. Grown across La Esperanza’s network of farms, the coffee reflects the group’s long-standing commitment to exploring unusual varieties and refining the processes that bring out their potential. Explore our full 10-Year series. Process Sudan Rume is one of coffee’s rarer varieties, known for its floral aromatics and bright, tea-like character. Here, Café Granja La Esperanza uses a carefully controlled natural process that brings further depth to these characteristics. Only cherries at peak ripeness are selected before undergoing a floating process to remove lower-density fruit. The cherries are then assessed for their natural sugar content before beginning a two-stage fermentation. They first ferment in open tanks for 48 hours, followed by a further 72 hours in sealed tanks, allowing the fermentation to develop greater depth and complexity. After fermentation, the cherries are mechanically dried for 8–12 days at 38°C. Once dried, the coffee is rested in climate-controlled storage at 18–19°C, allowing it to stabilise. With vibrant blueberry notes and fresh lemongrass aromatics, the finished coffee demonstrates the remarkable diversity of flavour found in Colombian coffee.

A Castillo co-ferment from Jairo Arcila in Quindio, with strawberries introduced during anaerobic fermentation. The result is bright and fruit-forward, with strawberry, Turkish delight, and a juicy finish.

A washed Castillo Tambo from Huila, processed by Linarco Rodriguez after a long cherry fermentation and oxidation stage. Caramel, strawberry, and a creamy body make it structured, sweet, and clean.

Colombia — Maria Rodriguez This SL28 is naturally processed, with a 48-hour anaerobic fermentation playing a key role in developing its depth of flavour. Ripe cherries are harvested, floated and sorted before being placed in sealed tanks, where the controlled fermentation builds richer fruit character while retaining SL28’s signature clean profile. The cherries are then slowly sun-dried on raised beds for 20–30 days, turned regularly to ensure even dehydration and prevent over-fermentation. The result is a distinctly tropical expression of SL28: ripe mango, butterscotch sweetness and a rounded, creamy mouthfeel.

A natural Sidra from Mauricio Shattah at La Negrita in Tolima, fermented with wine yeast under carefully controlled conditions. Peach, dark rum, and a velvety texture give this lot a polished, fruit-rich depth.

A semi-washed Pacamara from Wilber Gomez in Saladoblanco, Huila. Passionfruit, pomelo, and a dense mouthfeel show the variety at its vivid, citrus-led best.

A washed Bourbon from Sopade smallholders in South Kivu, selected through the Best of Congo auction. Maple syrup, cranberry, and a dense body bring extra sweetness and weight to a clean washed profile.

Ecuador — La Rosita Bourbon First cultivated on the island of Réunion before spreading across the coffee-growing world, Red Bourbon remains one of the industry's most revered varieties, celebrated for its natural sweetness and balance. At La Rosita, the combination of cool Andean temperatures, humid cloud covered conditions and slow cherry maturation allows the variety to develop exceptional depth of flavour. To preserve that character, Rosa Morillo carries out a carefully controlled washed process. Ripe cherries are selected by hand before fermenting for 24 hours, then pulped and returned to tanks for a further 12-hour fermentation with the mucilage intact. The coffee is then fully washed and dried in covered polytunnels for around 10 days. The result is a rich, rounded cup with remarkable sweetness.

Ecuador — La Rosita Sidra Developed in Ecuador, Sidra is a locally adapted variety that combines an Ethiopian varietal with Ecuadorian terroir and growing conditions. At La Rosita, the western foothills of the Andes provide a mild subtropical highland climate, where cool temperatures, frequent cloud cover and high annual rainfall encourage slow cherry maturation and greater sweetness. After harvest, ripe cherries are hand-selected and fermented for 24 hours before pulping. The coffee then undergoes a second 12-hour fermentation with the mucilage intact before being fully washed and dried in covered polytunnels for around 10 days. The result is an elegant, silky cup that highlights the clarity and delicate floral character of the Sidra variety.