"Each release in our 10-year series reflects a different part of our story. Some return to coffees that helped define Assembly's first ten years. Others look ahead to new possibilities in flavour, process and varietal"

Ten years of Assembly Coffee.

A decade spent working with pioneering producers, hospitality partners, scientists and academics to advance speciality coffee as a fair, sustainable and resilient value chain.

Today, Assembly is served around the world – in leading independent cafés, premium restaurants, luxury hotels, and the homes of discerning coffee drinkers.

Our 10-year milestone is more than an anniversary. It signals a shift: from the foundations of our first decade to the frontiers of the next.

To mark the occasion, we present ten limited-edition coffees, unveiled monthly throughout 2026.

Each release reflects a chapter of our story. Some revisit coffees that defined Assembly in our early years; others look ahead, exploring new possibilities in flavour, process and varietal. Together, they trace the path of our first decade and point to what comes next.

And yes, there may even be a celebration or two along the way.

Release 01 — Finca Deborah Echo Geisha

Tastes Like: Bergamot + Hibiscus + Silky

Producer: Jamison Savage, Finca Deborah

Region: Volcan, Chiriqui, Panama

Variety: Geisha

Terroir: 1900 masl, cool tropical climate

Process: Washed, carbonic maceration

A defining coffee from our back catalogue. This world-class Geisha was used by our Head of Quality, Claire Wallace, to win the UK Barista Championship in 2022. A benchmark for everything that follows.

Release 02 — Bonita Springs SL28

Tastes Like: Cherry + Rose + Creamy

Producer: Miro + Olmedo families, Bonita Springs Estate

Region: Alto Lino, Boquete, Panama

Variety: SL28

Terroir: 1250-1270 masl, tropical highland climate

Process: Natural

From Bonita Springs in Panama’s Volcán Barú region. Juicy red fruit, soft sweetness, round structure. A new coffee to our catalogue, and proof that Panama’s future extends beyond Geisha.

Release 03 — Jairo Arcila Strawberry Co-ferment

Tastes Like: Strawberry + Turkish Delight + Juicy

Producer: Jairo Arcila, Santa Mónica

Region: Armenia, Quindío, Colombia

Variety: Castillo

Terroir: 1450-1500 masl, warm tropical climate

Process: Washed, Assisted Fermentation

A welcome return for a coffee we first released in 2021, at the dawn of the co-ferment wave. Traditional craft combines with innovative fermentation. A bright, fruit-forward and conversation-starting cup. 

Release 04 — Santa Irene Geisha

Tastes Like: Pomegranate + Jasmine + Tea-like

Producer: Carlos Estrada

Region: Cobán, central Guatemala

Variety:Geisha

Terroir:1740 masl, temperate maritime climate

Process:Natural

The fourth release in our 10-Year Series continues a theme of finding exceptional flavour beyond the expected. A returning favourite from Santa Irene that showcases the quality of Geisha emerging from Guatemala, a country not typically associated with this varietal.

Release 05 — Carmen Estate Geisha

Tastes like: Blackberry + Violet + Juicy

Producer – Carmen Estate

Region – Volcán Barú, Boquete

Altitude –  1800 masl, temperate highland climate

Variety – Geisha

Process – Natural

The fifth release in our 10-Year Series is a new coffee for Assembly, and an example of truly world-class flavour complexity. This naturally processed Geisha is from the renowned Carmen Estate, who were previous Best of Panama winners. 

Release 06 — Mauricio Shattah Sidra

Tastes like:Peach + Dark Rum + Velvety

Producer – Mauricio Shattah

Region – Villa Restrepo, Tolima

Altitude –  1800-2350 masl, cool tropical climate

Variety – Sidra

Process – Natural, Assisted Fermentation

A legacy lot for Assembly. This Sidra from Mauricio Shattah was used by our Head of Quality, Claire Wallace, to place third at the World Barista Championship in 2022. This year, it returns to the world stage as the coffee selected by Jake Mummery, Irish Brewers Cup Champion and Door Café Manager, for his World Brewers Cup routine.

Release 07 — Cata x Zarza Wush Wush

Tastes like:Peach + Dark Rum + Velvety

Producer –Jonathan Gasca, Finca Zarza

Region –Bruselas, Huila, southwestern Colombia

Altitude –  1750-1800 masl, temperate highland climate

Variety –Wush Wush

Process – Natural

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.

Release 08 — CGLE Sudan Rume

Tastes like: Blueberry + Lemongrass + Vibrant

Producer – Café Granja la Esperanza

Region – Caicedonia, Valle del Cauca

Altitude – 1500-1900 masl, temperate tropical climate

Variety – Sudan Rume

Process – Natural

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.