Espresso is the ultimate expression of coffee's utility, versatility, and tactility. It needs to propose an enjoyable experience drunk black and paired with milk. Therefore, espresso should have prominent sweetness, low acidity, and viscous texture.

To achieve these qualities with the Assembly House Espresso, we source coffees that naturally exhibit these characteristics. And then we roast them in ways that ensure they are fully optimised for espresso and also offer a delicious cup when brewed with all other methods - especially French Press.

The Producer: Fazenda Mió

Our latest iteration of the House Espresso is a mix of Yellow Catucaí and Acaiá from the team at Fazenda Mió. This lot undergoes a 72-hour volcanic fermentation, with the addition of Saccharomyces cerevisiae as a starter yeast.

The result is a cup full of sweet red fruits and nuttiness, balanced by a smooth, creamy mouthfeel.