This Sidra lot from Mauricio Shattah in Colombia is a legacy Assembly coffee. The lot underwent a controlled yeast fermentation (Saccharomyces cerevisiae) for 18 hours in stainless steel tanks at 17° C with ~40% humidity, followed by slow drying over six to eight weeks. The process aims to preserve clarity, sweetness and a velvety structure, contributing to a fruit-forward cup profile.
Founded in 2015 in Brixton, London, Assembly Coffee is a quality-focused roastery that pushes the boundaries of the coffee industry.They are housed in a 19th-century fire station and are committed to innovation, sustainability, and collaboration.
