Natural Process Coffee Beans

A natural Ethiopian coffee from Chelbesa in Yirgacheffe with pineapple, passion fruit, and strawberry jam 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 from Brazil with creamy toffee notes, rich dark chocolate, and plum fruit flavors.

A seasonal espresso blend currently built from Brazil, Timor-Leste, and Tanzania components. Banoffee, nutty sweetness, and a rich body make it dense and satisfying, especially with milk.

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.

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.

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 natural Ethiopian coffee from Gatta Farm in Bombe, Sidama, grown at 1,920-2,020 masl. Blueberry, bergamot, and syrupy sweetness give it a concentrated, floral profile.

Ethiopia — Gatta 168 Hour Anaerobic Provenance The penultimate release in our 10-Year series, and a glimpse into the future of Ethiopian coffee. This Gatta lot pairs the vibrant fruit character of Sidama with a more experimental approach to processing. A 168-hour cold fermentation opens up new possibilities for flavour, while retaining the qualities that make Ethiopian coffees so distinctive. Explore our full 10-Year series. Process Ripe cherries are harvested, before being sealed in GrainPro bags and submerged in tanks of cold water for 168 hours. Once fermentation is complete, the cherries are transferred to raised African beds to dry, resulting in a clean and balanced cup bursting with vibrant fruit. This process has evolved from an early experiment at Gatta, where the sealed bags were placed directly in the river, with cold water flowing over them throughout fermentation. The approach was refined for this lot, using water-filled tanks to maintain the low temperatures needed for the extended fermentation. It’s an early step in Daye Bensa’s exploration of longer, controlled fermentations. And with a cherry colour sorter, stainless steel tanks and dark drying room now in place, there’s plenty of scope for further experimentation in future harvests. A peek at the possibilities ahead for post-harvest processing in Ethiopia.

A natural Catuai from Felipe Contreras at Finca Gascon in Antigua, fermented in GrainPro bags before drying. Raspberry, cognac, and a smooth finish bring vivid red fruit and subtle boozy sweetness.

A natural Gesha from Santa Irene in Coban, shaped by the region with constant mist, rainfall, and slow cherry development. Pomegranate, jasmine, and a tea-like finish make it bright, floral, and composed.

A natural Mexican lot from SIPRO smallholders in Chiapas, built from Caturra and Mundo Novo. Orange, raisin, and a dense body give it dried-fruit sweetness with plenty of depth.

A natural Gesha from Edelweiss Estate in Tanzania, where the variety has been reintroduced by Neel and Kavita Vohora. Hibiscus, blueberry, and a silky finish show floral complexity alongside bright fruit.

Tanzania — Edelweiss Estate Kent Selected at Doddengooda Estate in Mysore, India, Kent KP9293 was originally prized for its resistance to coffee leaf rust, while retaining the classic sweetness associated with the Typica varietal. Whole cherries are pre-fermented for 24 hours beneath black tarpaulins to enhance sweetness and body before drying slowly in the sun over 25-26 days. Dried coffee is then transferred to hermetic storage until milling. The result is a silky smooth cup, full of ripe stone fruits and a boozy richness.

A natural Ethiopian coffee from Gatta Farm in Shantawene, Sidama, grown at 1920-2020 masl with nectarine, papaya, blueberry, sugarcane sweetness, and citrus-like acidity.

A natural Mexican coffee from women producers in the Montana Alta region of Guerrero, dried on tarps outside family homes and carrying raspberry, chocolate, and toffee notes.

In Guerrero, farmers have very small lots growing their coffee in forests surrounding their homes in much the same way that a lot of Ethiopian coffee is. Coffee trees are grown in the wilds around the farmers home alongside other crops and flora. This creates a default biodiversity. This is an ancient practice of the indigenous producers in the area, where tradition and spirituality combine to benefit the product and the environment. This form of agroforestry has now been proven to increase farm productivity and profitability, reduce soil erosion, create wildlife habitat, improve soil structure, and help with carbon sequestration – the storing of carbon dioxide. In simple terms this means that carbon dioxide is captured by the forest and essentially stored underground, reducing the farm's impact on global warming. Guerrero has long been overlooked by the Mexican Government and communities here have historically been very vulnerable to cartels. Coffee farmers were only able to sell to coyotes who would often cheat or go back on promises. This history meant it took a lot of work for our friends at Ensambles to build trust in this region. But over the years working in the region they, and we, have seen improvements to the communities and a desire to invest in improving the quality of their crop each year.

An anaerobic natural Indonesian coffee from the Ijen Highlands, produced by Kevin and Kenny Soewondo with blackberry, whiskey, and orange notes.

A collaborative blend with District Coffee, combining naturally processed Brazilian coffees from Flavio Reis and Elisabete Martins for a chocolatey, nutty, fruity cup.

A natural Bourbon from smallholder producers in Ngozi, Burundi, processed at Gihere Washing Station and showing a juicy, experimental fruit-led character.

The Baron Bruno's Pick is a natural Brazilian espresso from Fazenda Inhame in Campos Altos, Minas Gerais. Catuai and Mundo Novo varieties bring dark chocolate, hazelnut and marzipan richness.