{"title":"Wholesale Catalogue","description":"","products":[{"product_id":"assembly-espresso-blend-espresso-200g","title":"Assembly Espresso Blend","description":"\u003ch1\u003eAssembly Espresso Blend\u003c\/h1\u003e\n\u003cp\u003eThe Assembly Espresso Blend has been created in collaboration with some of the most esteemed specialty coffee shops in the UK. The coffees that make up the Blend are regularly refined according to crop seasonality and our sourcing programme.\u003c\/p\u003e\n\u003cp\u003eThe Blend offers classic profile with prominent notes of chocolate and caramel, and a weighty texture. This is the coffee for someone who appreciates a rich, dense cup. Pair it with milk for a flavour reminiscent of banoffee pie.\u003c\/p\u003e\n\u003cp\u003eCurrent components:\u003c\/p\u003e\n\u003cp\u003eBrazil - 60%\u003cbr\u003eProduced by - Mió\u003cbr\u003eProcess - Natural\u003c\/p\u003e\n\u003cp\u003eTimor Leste - 30%\u003cbr\u003eProduced by - Astabe\u003cbr\u003eProcess - Natural\u003c\/p\u003e\n\u003cp\u003eTanzania - 10%\u003cbr\u003eProduced by - Estate AB\u003cbr\u003e\u003c\/p\u003e","brand":"Assembly Coffee London","offers":[{"title":"200g \/ Whole Bean","offer_id":39740669526115,"sku":"AYBLEND200","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"200g \/ Espresso Grind","offer_id":43630079934758,"sku":"AYBLEND200ESP","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"200g \/ Pour-Over\/ Aeropress","offer_id":43630079967526,"sku":"AYBLEND200F","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"200g \/ French Press","offer_id":43630080000294,"sku":"AYBLEND200FP","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Whole Bean","offer_id":29842440257635,"sku":"AYBLEND","price":39.0,"currency_code":"GBP","in_stock":true},{"title":"2kg \/ Whole Bean","offer_id":54863739027842,"sku":"AYBLEND2","price":73.0,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Espresso Grind","offer_id":55457169080706,"sku":"AYBLEND01ESP","price":39.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0193\/3393\/9299\/files\/Assembly_Blend_Packshot_NEW_01.2.jpg?v=1764668850"},{"product_id":"assembly-house-single-espresso-espresso-200g","title":"Assembly House Espresso","description":"\u003ch3\u003eAssembly House Espresso\u003c\/h3\u003e\n\u003cp\u003eEspresso 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.\u003c\/p\u003e\n\u003cp\u003eTo 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.\u003c\/p\u003e\n\u003ch3 data-pm-slice=\"1 1 []\"\u003eThe Producer: Fazenda Mió\u003c\/h3\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003eOur 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 \u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e as a starter yeast.\u003c\/p\u003e\n\u003cp\u003eThe result is a cup full of sweet red fruits and nuttiness, balanced by a smooth, creamy mouthfeel.\u003c\/p\u003e","brand":"Assembly Coffee London","offers":[{"title":"200g \/ Whole Bean","offer_id":43630028161318,"sku":"AYHOUSE200","price":11.0,"currency_code":"GBP","in_stock":true},{"title":"200g \/ Espresso Grind","offer_id":29938388697187,"sku":"AYHOUSE200ESP","price":11.0,"currency_code":"GBP","in_stock":true},{"title":"200g \/ Pour Over\/ Aeropress","offer_id":43630028194086,"sku":"AYHOUSE200F","price":11.0,"currency_code":"GBP","in_stock":true},{"title":"200g \/ French Press","offer_id":43630028226854,"sku":"AYHOUSE200FP","price":11.0,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Whole Bean","offer_id":43630028259622,"sku":"AYHOUSE01","price":43.0,"currency_code":"GBP","in_stock":true},{"title":"2kg \/ Whole Bean","offer_id":54863729262978,"sku":"AYHOUSE2KG","price":79.0,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Espresso Grind","offer_id":55466267017602,"sku":"AYHOUSE01ESP","price":43.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0193\/3393\/9299\/files\/Brazil_Mio_AYHouse_Packshot_01.jpg?v=1775128482"},{"product_id":"assembly-decaf-brazil","title":"Assembly Decaf — Brazil","description":"\u003ch1 class=\"MsoNormal\"\u003eAssembly Decaf — Brazil\u003c\/h1\u003e\n\u003cp\u003e\u003cspan\u003eThis is a classic Brazilian coffee full of sweet nut, chocolate and caramel flavours. Decaffeinated with the all-natural sugarcane process, it's a cup for any hour of the day. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch6\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cem\u003e\u003c\/em\u003e\n\u003c\/h6\u003e","brand":"Assembly Coffee London","offers":[{"title":"200g \/ Whole Bean","offer_id":32133620138083,"sku":"AYDECAF02","price":12.0,"currency_code":"GBP","in_stock":true},{"title":"200g \/ Espresso Grind","offer_id":43630108508454,"sku":"AYDECAF02ESP","price":12.0,"currency_code":"GBP","in_stock":true},{"title":"200g \/ Pour-Over\/ Aeropress","offer_id":43630108573990,"sku":"AYDECAF02F","price":12.0,"currency_code":"GBP","in_stock":true},{"title":"200g \/ French Press","offer_id":43630108606758,"sku":"AYDECAF02CAF","price":12.0,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Whole Bean","offer_id":32133293539427,"sku":"AYDE01","price":44.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0193\/3393\/9299\/files\/Brazil_MioDecaf_Packshot_NEW_01.2.jpg?v=1764668805"},{"product_id":"colombia-jhoan-vergara-chiroso","title":"Colombia — Jhoan Vergara Chiroso","description":"\u003ch1 data-pm-slice=\"1 1 []\"\u003eColombia — Jhoan Vergara Chiroso\u003c\/h1\u003e\n\u003cdiv class=\"TypographyPresentation TypographyPresentation--medium RichText3-paragraph--withVSpacingNormal RichText3-paragraph HighlightSol HighlightSol--buildingBlock\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"TypographyPresentation TypographyPresentation--medium RichText3-paragraph--withVSpacingNormal RichText3-paragraph HighlightSol HighlightSol--buildingBlock\"\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cblockquote\u003e\n\u003cp class=\"TypographyPresentation TypographyPresentation--medium RichText3-paragraph--withVSpacingNormal RichText3-paragraph HighlightSol HighlightSol--buildingBlock\"\u003eColombia’s reputation for innovative processing methods and the vibrant flavours they can enhance continues to grow, and this coffee is our latest example of why.\u003c\/p\u003e\n\u003cp class=\"TypographyPresentation TypographyPresentation--medium RichText3-paragraph--withVSpacingNormal RichText3-paragraph HighlightSol HighlightSol--buildingBlock\"\u003eTechnically classed as a washed coffee, this lot went through extensive processing:\u003c\/p\u003e\n\u003cp\u003e1 - 16-hour cherry oxidation (exposure to oxygen - similar to a natural or honey process)\u003c\/p\u003e\n\u003cp\u003e2 - 38-hour anaerobic (oxygen-free) fermentation in sealed tanks\u003c\/p\u003e\n\u003cp\u003e3 - 12-hour bean and mucilage oxidation (exposure to oxygen to boost complexity and sweetness)\u003c\/p\u003e\n\u003cp\u003e4 - A 24-hour fermentation with coffee mosto (similar to mosto in the context of wine-making)\u003c\/p\u003e\n\u003cp\u003e5 - A thermal shock wash (hot water first, then cold).\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cblockquote\u003e\n\u003cp\u003eThe intention of reintroducing mosto is to enhance the flavour profile with additional complexity, more funky fruit notes and syrupy textures. The result is a cup with notes of sweet baking spices, stewed fruit and a smooth, buttery mouthfeel. Phwoar.\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Assembly Coffee London","offers":[{"title":"200g \/ Whole Bean","offer_id":55479786471810,"sku":"JHOANVERG200","price":30.0,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Whole Bean","offer_id":55479786504578,"sku":"JHOANVERG01","price":120.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0193\/3393\/9299\/files\/Colombia_JhoanVergara_ProductPage_01_1.gif?v=1754036593"},{"product_id":"colombia-hachi-project-geishas","title":"Hachi Geishas: Saikō + Kibō","description":"\u003ch1 class=\"MsoNormal\"\u003eHachi Project Geishas: Saikō Geisha + Kibō Geisha Low-Caf\u003c\/h1\u003e\n\u003ch1 class=\"MsoNormal\"\u003eProvenance\u003c\/h1\u003e\n\u003cp class=\"MsoNormal\"\u003eWelcome to two extremely special coffees. Produced by the Hachi Project, a research initiative founded in 2024 by two of the world’s most influential coffee producers - Diego Bermudez (Colombia) and Allan Hartmann (Panama) - these Geisha lots represent the pinnacle of innovation in coffee production.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe project's primary objective is to implement biogenetic protocols to maximise the inherent genetic expression and flavour potential of every coffee plant type. The philosophy is entirely holistic - the extraction of quality doesn't begin in the post-harvest process, it begins in the plant itself.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe name “Hachi” derives from the Japanese word for eight, symbolising infinity - an emblem of the boundless possibilities emergent when cultivation and processing are informed by scientific rigour.\u003c\/p\u003e\n\u003cp\u003eSpanning five farms across Colombia and Panama, a stream of extraordinary coffees produced by the project has built Hachi a reputation for truly unique flavour profiles and remarkable complexity, and we're delighted to have two of their headline Geisha lots in our catalogue - the \u003cmeta charset=\"utf-8\"\u003e Hachi Saikō Geisha and the Hachi Kibō Geisha Low-Caf.\u003c\/p\u003e\n\u003ch1\u003eProcess\u003c\/h1\u003e\n\u003ch1\u003eHachi Saikō Geisha – Hachi Inverted Process\u003c\/h1\u003e\n\u003cp class=\"MsoNormal\"\u003eThe Hachi Inverted Process reverses traditional fermentation by starting with whole cherry fermentation in a tailored liquid culture before de-pulping and washing.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThis preserves the fruit’s skin and mucilage, enabling controlled biochemical exchange and modulated metabolite flow. Cherries ferment for 24 hours in a solution enriched with enzymes and selected yeasts, enhancing specific flavour attributes.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eDuring this process the intact cherry acts as a barrier, allowing gradual enzymatic infusion while protecting natural precursors. This results in a stable, yeast-driven fermentation.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003ePost-fermentation, cherries are de-pulped, washed, and dried in UV-free dehumidification chambers. The result is a cup with refined fruit clarity, clean acidity, and integrated structure – a reflection of Hachi’s precision-led, non-intrusive approach.\u003c\/p\u003e\n\u003ch1 class=\"MsoNormal\"\u003eHachi Kibō Geisha Low-Caf – Hachi Low-Caf Process\u003c\/h1\u003e\n\u003cp class=\"typographypresentation\"\u003eHachi's Low-Caf process introduces a new approach to partial decaffeination - one designed to preserve the complexity and clarity high-quality varieties such as Geisha are celebrated for.\u003c\/p\u003e\n\u003cp class=\"typographypresentation\"\u003eThe process begins by fermenting freshly washed beans in a sealed tank with Cascara - a natural extract made from the coffee’s own fruit and mucilage. This creates a rich, flavour-protective environment that prepares the coffee for gentle decaffeination.\u003c\/p\u003e\n\u003cp class=\"typographypresentation\"\u003eCaffeine is then removed using hot water and a carbon filter in a closed-loop system that keeps the coffee’s most delicate aromas and flavours intact. By maintaining low heat throughout, the process avoids damaging the floral and citrus notes that define exceptional Geisha.\u003c\/p\u003e\n\u003cp class=\"typographypresentation\"\u003eThe result is a low-caffeine coffee with remarkable aroma, bright acidity, and a clean, expressive finish - offering the full Geisha experience, without the compromise.\u003c\/p\u003e\n\u003cp class=\"typographypresentation\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eRead our deep-dive on the Hachi Project here: \u003ca href=\"https:\/\/assemblycoffee.live\/blogs\/insights\/the-hachi-project\" target=\"_blank\" rel=\"noopener\"\u003eThe Hachi Project: Engineering a Future for Coffee.\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1 class=\"typographypresentation\"\u003eAlso Available\u003c\/h1\u003e\n\u003cp class=\"typographypresentation\"\u003eBoth coffees are also available to purchase in 50g, 100g, 200g and 1kg formats.\u003c\/p\u003e\n\u003cp class=\"typographypresentation\"\u003eView the Hachi Saikō Geisha \u003ca href=\"https:\/\/assemblycoffee.live\/products\/colombia-hachi-saiko-geisha\" rel=\"noopener\" target=\"_blank\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eView the Hachi Kibō Geisha Low-Caf \u003ca href=\"https:\/\/assemblycoffee.live\/products\/colombia-hachi-kibo-geisha-low-caf\" rel=\"noopener\" target=\"_blank\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e","brand":"Assembly Coffee London","offers":[{"title":"100g \/ Whole Bean","offer_id":56007070122370,"sku":"HACHIMULTI50","price":49.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0193\/3393\/9299\/files\/Ay_HachiProject_Hero_01.jpg?v=1764234784"},{"product_id":"colombia-hachi-saiko-geisha","title":"Colombia – Hachi Saikō Geisha","description":"\u003ch1 data-pm-slice=\"1 1 []\"\u003eColombia – Hachi Saikō Geisha\u003c\/h1\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eThis coffee is also available as part of our Hachi Geishas Double Pack – view the collection \u003ca href=\"https:\/\/assemblycoffee.live\/products\/colombia-hachi-project-geishas\" rel=\"noopener\" target=\"_blank\"\u003ehere\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003cdiv class=\"TypographyPresentation TypographyPresentation--medium RichText3-paragraph--withVSpacingNormal RichText3-paragraph HighlightSol HighlightSol--buildingBlock\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"TypographyPresentation TypographyPresentation--medium RichText3-paragraph--withVSpacingNormal RichText3-paragraph HighlightSol HighlightSol--buildingBlock\"\u003eProvenance\u003c\/h2\u003e\n\u003cp class=\"MsoNormal\"\u003eThis coffee, produced by the Hachi Project - a research initiative founded in 2024 by two of the world’s most influential coffee producers - Diego Bermudez (Colombia) and Allan Hartmann (Panama) - is one of two Hachi coffees we have in our catalogue that represent the pinnacle of innovation in coffee production.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe project's primary objective is to implement biogenetic protocols to maximise the inherent genetic expression and flavour potential of every coffee plant type. The philosophy is entirely holistic - the extraction of quality doesn't begin in the post-harvest process, it begins in the plant itself.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe name “Hachi” derives from the Japanese word for eight, symbolising infinity - an emblem of the boundless possibilities emergent when cultivation and processing are informed by scientific rigour.\u003c\/p\u003e\n\u003cp\u003eSpanning five farms across Colombia and Panama, a stream of extraordinary coffees produced by the project has built Hachi a reputation for truly unique flavour profiles and remarkable complexity, and we're delighted to have two of their headline Geisha lots in our catalogue - the \u003cmeta charset=\"utf-8\"\u003e Hachi Saikō Geisha you see here, and the Hachi Kibō Geisha Low-Caf.\u003c\/p\u003e\n\u003ch1 class=\"TypographyPresentation TypographyPresentation--medium RichText3-paragraph--withVSpacingNormal RichText3-paragraph HighlightSol HighlightSol--buildingBlock\"\u003eProcess\u003c\/h1\u003e\n\u003cp class=\"TypographyPresentation TypographyPresentation--medium RichText3-paragraph--withVSpacingNormal RichText3-paragraph HighlightSol HighlightSol--buildingBlock\"\u003eThe Hachi Inverted Process reverses traditional fermentation by starting with whole-cherry fermentation in a tailored liquid culture before de-pulping and washing. Unlike conventional methods, where fermentation happens after the fruit is removed, this approach allows the microorganisms to work with the full complexity of the cherry from the outset - driving deeper flavour development and more control over the final profile.\u003c\/p\u003e\n\u003cp class=\"TypographyPresentation TypographyPresentation--medium RichText3-paragraph--withVSpacingNormal RichText3-paragraph HighlightSol HighlightSol--buildingBlock\"\u003eThe coffee cherries' skin and mucilage are preserved and they ferment for 24 hours in a solution enriched with enzymes and selected yeasts, enhancing specific flavour attributes. During this process the intact cherry acts as a barrier, allowing gradual enzymatic infusion. This results in a stable, yeast-driven fermentation.\u003c\/p\u003e\n\u003cp class=\"TypographyPresentation TypographyPresentation--medium RichText3-paragraph--withVSpacingNormal RichText3-paragraph HighlightSol HighlightSol--buildingBlock\"\u003ePost-fermentation, cherries are de-pulped, washed, and dried in dehumidification chambers. The result is a cup with refined fruit clarity, clean acidity, and wholly integrated structure – a reflection of Hachi’s precision-led, non-intrusive approach.\u003c\/p\u003e\n\u003cp class=\"TypographyPresentation TypographyPresentation--medium RichText3-paragraph--withVSpacingNormal RichText3-paragraph HighlightSol HighlightSol--buildingBlock\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eRead our deep-dive on the Hachi Project here: \u003ca href=\"https:\/\/assemblycoffee.live\/blogs\/insights\/the-hachi-project\" target=\"_blank\" rel=\"noopener\"\u003eThe Hachi Project: Engineering a Future for Coffee.\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Assembly Coffee London","offers":[{"title":"50g \/ Whole Bean","offer_id":56007142965634,"sku":"HACHISAIKO50","price":26.0,"currency_code":"GBP","in_stock":false},{"title":"100g \/ Whole Bean","offer_id":56007134118274,"sku":"HACHISAIKO100","price":45.0,"currency_code":"GBP","in_stock":false},{"title":"200g \/ Whole Bean","offer_id":56007089914242,"sku":"HACHISAIKO200","price":85.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0193\/3393\/9299\/files\/Colombia_Hachi_Saiko_Packshot_Hero_02.jpg?v=1776081040"},{"product_id":"colombia-hachi-kibo-geisha-low-caf","title":"Colombia – Hachi Kibō Geisha Low-Caf","description":"\u003ch1 data-pm-slice=\"1 1 []\"\u003eColombia – Hachi Kibō Geisha Low-Caf\u003c\/h1\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cem\u003eThis coffee is also available as part of our Hachi Geishas Double Pack – view the collection \u003ca href=\"https:\/\/assemblycoffee.live\/products\/colombia-hachi-project-geishas\" target=\"_blank\" rel=\"noopener\"\u003ehere\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1 class=\"TypographyPresentation TypographyPresentation--medium RichText3-paragraph--withVSpacingNormal RichText3-paragraph HighlightSol HighlightSol--buildingBlock\"\u003eProvenance\u003c\/h1\u003e\n\u003cp class=\"MsoNormal\"\u003eThis coffee, produced by the Hachi Project - a research initiative founded in 2024 by two of the world’s most influential coffee producers - Diego Bermudez (Colombia) and Allan Hartmann (Panama) - is one of two Hachi coffees we have in our catalogue that represent the pinnacle of innovation in coffee production.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe project's primary objective is to implement biogenetic protocols to maximise the inherent genetic expression and flavour potential of every coffee plant type. The philosophy is entirely holistic - the extraction of quality doesn't begin in the post-harvest process, it begins in the plant itself.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe name “Hachi” derives from the Japanese word for eight, symbolising infinity - an emblem of the boundless possibilities emergent when cultivation and processing are informed by scientific rigour.\u003c\/p\u003e\n\u003cp\u003eSpanning five farms across Colombia and Panama, a stream of extraordinary coffees produced by the project has built Hachi a reputation for truly unique flavour profiles and remarkable complexity, and we're delighted to have two of their headline Geisha lots in our catalogue - the \u003cmeta charset=\"utf-8\"\u003eHachi Kibō Geisha Low-Caf you see here, and the \u003cmeta charset=\"utf-8\"\u003eHachi Saikō Geisha.\u003c\/p\u003e\n\u003cp class=\"TypographyPresentation TypographyPresentation--medium RichText3-paragraph--withVSpacingNormal RichText3-paragraph HighlightSol HighlightSol--buildingBlock\"\u003e\u003cmeta charset=\"utf-8\"\u003eHachi's Low-Caf process introduces a new approach to partial decaffeination - one designed to preserve the complexity and clarity high-quality varieties such as Geisha are celebrated for.\u003c\/p\u003e\n\u003cp class=\"TypographyPresentation TypographyPresentation--medium RichText3-paragraph--withVSpacingNormal RichText3-paragraph HighlightSol HighlightSol--buildingBlock\"\u003eThe process begins by fermenting freshly washed beans in a sealed tank with Cascara - a natural extract made from the coffee’s own fruit and mucilage. This creates a rich, flavour-protective environment that prepares the coffee for gentle decaffeination.\u003c\/p\u003e\n\u003cdiv class=\"TypographyPresentation TypographyPresentation--medium RichText3-paragraph--withVSpacingNormal RichText3-paragraph HighlightSol HighlightSol--buildingBlock\"\u003e\n\u003cp class=\"TypographyPresentation TypographyPresentation--medium RichText3-paragraph--withVSpacingNormal RichText3-paragraph HighlightSol HighlightSol--buildingBlock\"\u003eCaffeine is then removed using hot water and a carbon filter in a closed-loop system that keeps the coffee’s most delicate aromas and flavours intact. By maintaining low heat throughout, the process avoids damaging the floral and citrus notes that define exceptional Geisha.\u003c\/p\u003e\n\u003cp class=\"TypographyPresentation TypographyPresentation--medium RichText3-paragraph--withVSpacingNormal RichText3-paragraph HighlightSol HighlightSol--buildingBlock\"\u003eThe result is a coffee with the intense aromas associated with the Geisha variety, and perhaps unexpectedly rich flavours driven by the Colombian terroir.\u003c\/p\u003e\n\u003cp class=\"TypographyPresentation TypographyPresentation--medium RichText3-paragraph--withVSpacingNormal RichText3-paragraph HighlightSol HighlightSol--buildingBlock\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eRead our deep-dive on the Hachi Project here: \u003ca href=\"https:\/\/assemblycoffee.live\/blogs\/news\/the-hachi-project\" title=\"Assembly Hachi Project\" rel=\"noopener\" target=\"_blank\"\u003eThe Hachi Project: Engineering a Future for Coffee\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Assembly Coffee London","offers":[{"title":"50g \/ Whole Bean","offer_id":56007171244418,"sku":"HACHIKIBO50","price":26.0,"currency_code":"GBP","in_stock":false},{"title":"100g \/ Whole Bean","offer_id":56007171277186,"sku":"HACHIKIBO100","price":45.0,"currency_code":"GBP","in_stock":false},{"title":"200g \/ Whole Bean","offer_id":56007171309954,"sku":"HACHIKIBO200","price":85.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0193\/3393\/9299\/files\/Colombia_Hachi_Kibo_Packshot_Hero_02.2.jpg?v=1764256576"},{"product_id":"colombia-linarco-rodriguez-honey-geisha","title":"Colombia — Linarco Rodriguez Honey Geisha","description":"\u003ch1 data-pm-slice=\"1 1 []\"\u003eColombia — Linarco Rodriguez Honey Geisha\u003c\/h1\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003eThis coffee was processed using a series of controlled fermentation stages designed to maximise flavour and showcase the pedigree of cherries grown in the fertile soils of southwest Huila.\u003c\/p\u003e\n\u003cp\u003eThe first stage started with a 24-hour fermentation, keeping the whole cherry intact, allowing the fruit’s natural sugars to enhance the inherent qualities of this lot. The cherries were then depulped and moved into sealed barrels for 48 hours of anaerobic fermentation – a no-oxygen environment that guides a more controlled development of flavour. A single wash followed before the coffee moved to raised beds for a slow, even 22-day dry, reaching a target moisture content of 10–11%.\u003c\/p\u003e\n\u003cp\u003eThe result is a coffee that reflects both precise post-harvest technique and the inherent quality of its origin – a clear expression of what careful fermentation and exceptional growing conditions can achieve.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eExplore our full Linarco Rodriguez collection \u003ca rel=\"noopener\" href=\"https:\/\/assemblycoffee.live\/products\/the-linarco-rodriguez-collection\" target=\"_blank\"\u003ehere\u003c\/a\u003e\u003c\/p\u003e","brand":"Assembly Coffee London","offers":[{"title":"200g \/ Whole Bean","offer_id":56034874818946,"sku":"LINARCOGEISHA200","price":35.0,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Whole Bean","offer_id":56034874851714,"sku":"LINARCOGEISHA01","price":128.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0193\/3393\/9299\/files\/Colombia_LinarcoRodriguezHoneyGeisha_ProductPage.gif?v=1764755169"},{"product_id":"finca-deborah-echo-geisha","title":"Panama — Finca Deborah Echo Geisha","description":"\u003ch1 class=\"MsoNormal\"\u003ePanama — Finca Deborah Echo Geisha\u003c\/h1\u003e\n\u003ch2 data-pm-slice=\"1 1 []\"\u003eProvenance\u003c\/h2\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003eIntroducing the first release in a series of exceptional coffees marking 10 years of Assembly. A celebration of the coffees, relationships and principles that shaped our first decade, and the direction that comes next. \u003c\/p\u003e\n\u003cp\u003eWe begin with a coffee that holds a defining place in the Assembly catalogue. An extraordinary Geisha that demonstrates what elevated brewing means to us. \u003c\/p\u003e\n\u003cp\u003eThis same coffee was used by Assembly’s Head of Quality, Claire Wallace, to win the UK Barista Championship in 2022. \u003c\/p\u003e\n\u003cp\u003eA welcome return, and a benchmark for everything that follows. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-teams=\"true\"\u003eRead more about our 10-Year series \u003ca aria-label=\"Link here\" id=\"menurac4o\" href=\"https:\/\/assemblycoffee.live\/blogs\/news\/10-years-of-assembly-a-decade-of-elevated-brewing\" rel=\"noreferrer noopener\" class=\"fui-Link ___1q1shib f2hkw1w f3rmtva f1ewtqcl fyind8e f1k6fduh f1w7gpdv fk6fouc fjoy568 figsok6 f1s184ao f1mk8lai fnbmjn9 f1o700av f13mvf36 f1cmlufx f9n3di6 f1ids18y f1tx3yz7 f1deo86v f1eh06m1 f1iescvh fhgqx19 f1olyrje f1p93eir f1nev41a f1h8hb77 f1lqvz6u f10aw75t fsle3fq f17ae5zn\" title=\"https:\/\/assemblycoffee.live\/blogs\/news\/10-years-of-assembly-a-decade-of-elevated-brewing\" target=\"_blank\"\u003ehere\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eProcess\u003c\/h2\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003eOnce the cherries reach optimal ripeness, they are hand-picked and de-pulped before being placed into air-tight steel tanks, which are flushed with CO2 to create an oxygen-free environment for fermentation. \u003c\/p\u003e\n\u003cp\u003eThis slower, more controlled approach allows the coffee’s natural sweetness and aromatics to develop further, enhancing the character of an already world-class Geisha without compromising clarity. \u003c\/p\u003e\n\u003cp\u003eFor this specific maceration, a portion of the removed cascara is reintroduced to the tank, adding an additional layer of flavour complexity – a technique pioneered by Finca Deborah owner Jamison Savage and named the ‘Echo’ process. \u003c\/p\u003e\n\u003cp\u003eAfter approximately 50 hours, the cascara-infused coffee is removed, gently rinsed and dried slowly in temperature-controlled dry houses on shaded raised beds to around 11% moisture content, preserving balance and structure to produce a truly exceptional final cup. \u003c\/p\u003e","brand":"Assembly Coffee London","offers":[{"title":"50g \/ Whole Bean","offer_id":56275666305410,"sku":"ECHOGEISHA50","price":33.0,"currency_code":"GBP","in_stock":false},{"title":"100g \/ Whole Bean","offer_id":56277381874050,"sku":"ECHOGEISHA100","price":54.0,"currency_code":"GBP","in_stock":false},{"title":"200g \/ Whole Bean","offer_id":56277381906818,"sku":"ECHOGEISHA200","price":90.0,"currency_code":"GBP","in_stock":false},{"title":"1kg \/ Whole Bean","offer_id":56277381939586,"sku":"ECHOGEISHA1KG","price":395.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0193\/3393\/9299\/files\/Echo_Geisha_-06.jpg?v=1769533639"},{"product_id":"panama-bonita-springs","title":"Panama — Bonita Springs","description":"\u003ch1 class=\"MsoNormal\"\u003ePanama — Bonita Springs\u003c\/h1\u003e\n\u003ch2 data-pm-slice=\"1 1 []\"\u003eProvenance\u003c\/h2\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003eOur second release in a series of exceptional coffees marking 10 years of Assembly. After beginning the campaign with Finca Deborah Echo Geisha, we wanted the next coffee to show a different side of this origin. Bonita Springs, in the Volcán Barú region, does exactly that.\u003c\/p\u003e\n\u003cp\u003eThis SL28 delivers juicy red fruit and floral notes – a clear example that Panama’s future in specialty coffee extends beyond Geisha.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-teams=\"true\"\u003eRead more about our 10-Year series \u003ca aria-label=\"Link here\" id=\"menurac4o\" href=\"https:\/\/assemblycoffee.live\/blogs\/news\/10-years-of-assembly-a-decade-of-elevated-brewing\" rel=\"noreferrer noopener\" class=\"fui-Link ___1q1shib f2hkw1w f3rmtva f1ewtqcl fyind8e f1k6fduh f1w7gpdv fk6fouc fjoy568 figsok6 f1s184ao f1mk8lai fnbmjn9 f1o700av f13mvf36 f1cmlufx f9n3di6 f1ids18y f1tx3yz7 f1deo86v f1eh06m1 f1iescvh fhgqx19 f1olyrje f1p93eir f1nev41a f1h8hb77 f1lqvz6u f10aw75t fsle3fq f17ae5zn\" title=\"https:\/\/assemblycoffee.live\/blogs\/news\/10-years-of-assembly-a-decade-of-elevated-brewing\" target=\"_blank\"\u003ehere\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eProcess\u003c\/h2\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003eThis lot is produced using a traditional, low-intervention natural method, referred to by the family as their ‘winey’ process to distinguish it from larger-scale naturals common elsewhere. Only fully ripe cherry is harvested and dried on raised beds, with frequent raking to ensure consistent, even drying and controlled fermentation.\u003c\/p\u003e\n\u003cp\u003eThe variety is SL28 – originally developed in Kenya and prized in specialty coffee for its structure and fruit-forward qualities. Grown here in Panama’s Volcán Barú region, it retains that vibrancy while taking on a softer, rounder sweetness.\u003c\/p\u003e\n\u003cp\u003eThe result is a clean, well-structured cup with orchard fruit, subtle florals and a velvety mouthfeel.\u003c\/p\u003e","brand":"Assembly Coffee London","offers":[{"title":"50g \/ Whole Bean","offer_id":56407226909058,"sku":"BONITASPRINGS50","price":24.0,"currency_code":"GBP","in_stock":false},{"title":"100g \/ Whole Bean","offer_id":56407226941826,"sku":"BONITASPRINGS100","price":32.0,"currency_code":"GBP","in_stock":false},{"title":"200g \/ Whole Bean","offer_id":56407226974594,"sku":"BONITASPRINGS200","price":43.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0193\/3393\/9299\/files\/Panama_BonitaSpringsSL28_ProductImage_01.jpg?v=1771868024"},{"product_id":"colombia-jairo-arcila-strawberry-co-ferment","title":"Colombia — Jairo Arcila Strawberry Co-ferment","description":"\u003ch1 class=\"MsoNormal\"\u003eColombia — Jairo Arcila Strawberry Co-ferment\u003c\/h1\u003e\n\u003ch2 data-pm-slice=\"1 1 []\"\u003eProvenance\u003c\/h2\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003eFirst released in 2021, at the start of the co-ferment wave, this lot from Jairo Arcila helped shape the conversation.\u003c\/p\u003e\n\u003cp\u003eNow it returns as the third release in our 10-Year Series: bright, fruit-forward, and built to spark curiosity.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-teams=\"true\"\u003eRead more about our 10-Year series \u003ca aria-label=\"Link here\" id=\"menurac4o\" href=\"https:\/\/assemblycoffee.live\/blogs\/news\/10-years-of-assembly-a-decade-of-elevated-brewing\" rel=\"noreferrer noopener\" class=\"fui-Link ___1q1shib f2hkw1w f3rmtva f1ewtqcl fyind8e f1k6fduh f1w7gpdv fk6fouc fjoy568 figsok6 f1s184ao f1mk8lai fnbmjn9 f1o700av f13mvf36 f1cmlufx f9n3di6 f1ids18y f1tx3yz7 f1deo86v f1eh06m1 f1iescvh fhgqx19 f1olyrje f1p93eir f1nev41a f1h8hb77 f1lqvz6u f10aw75t fsle3fq f17ae5zn\" title=\"https:\/\/assemblycoffee.live\/blogs\/news\/10-years-of-assembly-a-decade-of-elevated-brewing\" target=\"_blank\"\u003ehere\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eProcess\u003c\/h2\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003eThis lot follows a controlled, multi-stage approach. After selecting only the ripe cherries, they undergo a 48-hour anaerobic fermentation, with strawberries introduced during this stage to influence the overall profile. Following fermentation, the coffee is pulped, washed and dried over eight days.\u003c\/p\u003e\n\u003cp\u003eThe use of assisted fermentation here is deliberate – building on the inherent structure of Castillo varietal while introducing an intensely fruit-forward profile, without compromising clarity or balance.\u003c\/p\u003e","brand":"Assembly Coffee London","offers":[{"title":"50g \/ Whole Bean","offer_id":56503415013762,"sku":"JAIROARCILA50","price":24.5,"currency_code":"GBP","in_stock":false},{"title":"100g \/ Whole Bean","offer_id":56503415046530,"sku":"JAIROARCILA100","price":33.5,"currency_code":"GBP","in_stock":false},{"title":"200g \/ Whole Bean","offer_id":56503415079298,"sku":"JAIROARCILA200","price":48.7,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0193\/3393\/9299\/files\/Colombia_JairoArcilaStrawberry_ProductImage_01.jpg?v=1774263342"},{"product_id":"hachi-geishas-gift","title":"Hachi Geishas (Gift)","description":"\u003cp class=\"MsoNormal\"\u003eExclusively available to Assembly mailing List members, Saikō or \u003cmeta charset=\"utf-8\"\u003eKibō randomly allocated to orders £60 and over.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eRoasted between December '25 \u0026amp; February '26\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e100 Complimentary 200g bags available. While stocks last.\u003c\/p\u003e\n\u003ch1 class=\"MsoNormal\"\u003eHachi Project Geishas: Saikō Geisha + Kibō Geisha Low-Caf\u003c\/h1\u003e\n\u003ch1 class=\"MsoNormal\"\u003eProvenance\u003c\/h1\u003e\n\u003cp class=\"MsoNormal\"\u003eWelcome to two extremely special coffees. Produced by the Hachi Project, a research initiative founded in 2024 by two of the world’s most influential coffee producers - Diego Bermudez (Colombia) and Allan Hartmann (Panama) - these Geisha lots represent the pinnacle of innovation in coffee production.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe project's primary objective is to implement biogenetic protocols to maximise the inherent genetic expression and flavour potential of every coffee plant type. The philosophy is entirely holistic - the extraction of quality doesn't begin in the post-harvest process, it begins in the plant itself.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe name “Hachi” derives from the Japanese word for eight, symbolising infinity - an emblem of the boundless possibilities emergent when cultivation and processing are informed by scientific rigour.\u003c\/p\u003e\n\u003cp\u003eSpanning five farms across Colombia and Panama, a stream of extraordinary coffees produced by the project has built Hachi a reputation for truly unique flavour profiles and remarkable complexity, and we're delighted to have two of their headline Geisha lots in our catalogue - the \u003cmeta charset=\"utf-8\"\u003e Hachi Saikō Geisha and the Hachi Kibō Geisha Low-Caf.\u003c\/p\u003e\n\u003ch1\u003eProcess\u003c\/h1\u003e\n\u003ch1\u003eHachi Saikō Geisha – Hachi Inverted Process\u003c\/h1\u003e\n\u003cp class=\"MsoNormal\"\u003eThe Hachi Inverted Process reverses traditional fermentation by starting with whole cherry fermentation in a tailored liquid culture before de-pulping and washing.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThis preserves the fruit’s skin and mucilage, enabling controlled biochemical exchange and modulated metabolite flow. Cherries ferment for 24 hours in a solution enriched with enzymes and selected yeasts, enhancing specific flavour attributes.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eDuring this process the intact cherry acts as a barrier, allowing gradual enzymatic infusion while protecting natural precursors. This results in a stable, yeast-driven fermentation.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003ePost-fermentation, cherries are de-pulped, washed, and dried in UV-free dehumidification chambers. The result is a cup with refined fruit clarity, clean acidity, and integrated structure – a reflection of Hachi’s precision-led, non-intrusive approach.\u003c\/p\u003e\n\u003ch1 class=\"MsoNormal\"\u003eHachi Kibō Geisha Low-Caf – Hachi Low-Caf Process\u003c\/h1\u003e\n\u003cp class=\"typographypresentation\"\u003eHachi's Low-Caf process introduces a new approach to partial decaffeination - one designed to preserve the complexity and clarity high-quality varieties such as Geisha are celebrated for.\u003c\/p\u003e\n\u003cp class=\"typographypresentation\"\u003eThe process begins by fermenting freshly washed beans in a sealed tank with Cascara - a natural extract made from the coffee’s own fruit and mucilage. This creates a rich, flavour-protective environment that prepares the coffee for gentle decaffeination.\u003c\/p\u003e\n\u003cp class=\"typographypresentation\"\u003eCaffeine is then removed using hot water and a carbon filter in a closed-loop system that keeps the coffee’s most delicate aromas and flavours intact. By maintaining low heat throughout, the process avoids damaging the floral and citrus notes that define exceptional Geisha.\u003c\/p\u003e\n\u003cp class=\"typographypresentation\"\u003eThe result is a low-caffeine coffee with remarkable aroma, bright acidity, and a clean, expressive finish - offering the full Geisha experience, without the compromise.\u003c\/p\u003e\n\u003cp class=\"typographypresentation\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eRead our deep-dive on the Hachi Project here: \u003ca href=\"https:\/\/assemblycoffee.live\/blogs\/insights\/the-hachi-project\" rel=\"noopener\" target=\"_blank\"\u003eThe Hachi Project: Engineering a Future for Coffee.\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Assembly Coffee London","offers":[{"title":"200g \/ Whole Bean","offer_id":56556704530818,"sku":"HACHIKIBO200-FREE","price":85.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0193\/3393\/9299\/files\/Ay_HachiProject_Hero_01.jpg?v=1764234784"},{"product_id":"hachi-geisha-gift","title":"Hachi Geisha (Gift)","description":"\u003cp class=\"MsoNormal\"\u003eExclusively available to Assembly mailing List members, Saikō or \u003cmeta charset=\"utf-8\"\u003eKibō randomly allocated to orders £60 and over.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eRoasted between December '25 \u0026amp; February '26\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e100 Complimentary 200g bags available. While stocks last.\u003c\/p\u003e\n\u003ch1 class=\"MsoNormal\"\u003eHachi Project Geishas: Saikō Geisha + Kibō Geisha Low-Caf\u003c\/h1\u003e\n\u003ch1 class=\"MsoNormal\"\u003eProvenance\u003c\/h1\u003e\n\u003cp class=\"MsoNormal\"\u003eWelcome to two extremely special coffees. Produced by the Hachi Project, a research initiative founded in 2024 by two of the world’s most influential coffee producers - Diego Bermudez (Colombia) and Allan Hartmann (Panama) - these Geisha lots represent the pinnacle of innovation in coffee production.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe project's primary objective is to implement biogenetic protocols to maximise the inherent genetic expression and flavour potential of every coffee plant type. The philosophy is entirely holistic - the extraction of quality doesn't begin in the post-harvest process, it begins in the plant itself.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe name “Hachi” derives from the Japanese word for eight, symbolising infinity - an emblem of the boundless possibilities emergent when cultivation and processing are informed by scientific rigour.\u003c\/p\u003e\n\u003cp\u003eSpanning five farms across Colombia and Panama, a stream of extraordinary coffees produced by the project has built Hachi a reputation for truly unique flavour profiles and remarkable complexity, and we're delighted to have two of their headline Geisha lots in our catalogue - the \u003cmeta charset=\"utf-8\"\u003e Hachi Saikō Geisha and the Hachi Kibō Geisha Low-Caf.\u003c\/p\u003e\n\u003ch1\u003eProcess\u003c\/h1\u003e\n\u003ch1\u003eHachi Saikō Geisha – Hachi Inverted Process\u003c\/h1\u003e\n\u003cp class=\"MsoNormal\"\u003eThe Hachi Inverted Process reverses traditional fermentation by starting with whole cherry fermentation in a tailored liquid culture before de-pulping and washing.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThis preserves the fruit’s skin and mucilage, enabling controlled biochemical exchange and modulated metabolite flow. Cherries ferment for 24 hours in a solution enriched with enzymes and selected yeasts, enhancing specific flavour attributes.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eDuring this process the intact cherry acts as a barrier, allowing gradual enzymatic infusion while protecting natural precursors. This results in a stable, yeast-driven fermentation.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003ePost-fermentation, cherries are de-pulped, washed, and dried in UV-free dehumidification chambers. The result is a cup with refined fruit clarity, clean acidity, and integrated structure – a reflection of Hachi’s precision-led, non-intrusive approach.\u003c\/p\u003e\n\u003ch1 class=\"MsoNormal\"\u003eHachi Kibō Geisha Low-Caf – Hachi Low-Caf Process\u003c\/h1\u003e\n\u003cp class=\"typographypresentation\"\u003eHachi's Low-Caf process introduces a new approach to partial decaffeination - one designed to preserve the complexity and clarity high-quality varieties such as Geisha are celebrated for.\u003c\/p\u003e\n\u003cp class=\"typographypresentation\"\u003eThe process begins by fermenting freshly washed beans in a sealed tank with Cascara - a natural extract made from the coffee’s own fruit and mucilage. This creates a rich, flavour-protective environment that prepares the coffee for gentle decaffeination.\u003c\/p\u003e\n\u003cp class=\"typographypresentation\"\u003eCaffeine is then removed using hot water and a carbon filter in a closed-loop system that keeps the coffee’s most delicate aromas and flavours intact. By maintaining low heat throughout, the process avoids damaging the floral and citrus notes that define exceptional Geisha.\u003c\/p\u003e\n\u003cp class=\"typographypresentation\"\u003eThe result is a low-caffeine coffee with remarkable aroma, bright acidity, and a clean, expressive finish - offering the full Geisha experience, without the compromise.\u003c\/p\u003e\n\u003cp class=\"typographypresentation\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eRead our deep-dive on the Hachi Project here: \u003ca href=\"https:\/\/assemblycoffee.live\/blogs\/insights\/the-hachi-project\" rel=\"noopener\" target=\"_blank\"\u003eThe Hachi Project: Engineering a Future for Coffee.\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Assembly Coffee London","offers":[{"title":"200g \/ Whole Bean","offer_id":56568553963906,"sku":"HACHISAIKO50-FREE","price":85.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0193\/3393\/9299\/files\/Ay_HachiProject_Hero_01.jpg?v=1764234784"},{"product_id":"hachi-project-geishas-gift","title":"Hachi Project Geishas (Gift)","description":"\u003cp class=\"MsoNormal\"\u003eExclusively available to Assembly mailing List members, Saikō or \u003cmeta charset=\"utf-8\"\u003eKibō randomly allocated to orders £60 and over.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eRoasted between December '25 \u0026amp; February '26\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e100 Complimentary 200g bags available. While stocks last.\u003c\/p\u003e\n\u003ch1 class=\"MsoNormal\"\u003eHachi Project Geishas: Saikō Geisha + Kibō Geisha Low-Caf\u003c\/h1\u003e\n\u003ch1 class=\"MsoNormal\"\u003eProvenance\u003c\/h1\u003e\n\u003cp class=\"MsoNormal\"\u003eWelcome to two extremely special coffees. Produced by the Hachi Project, a research initiative founded in 2024 by two of the world’s most influential coffee producers - Diego Bermudez (Colombia) and Allan Hartmann (Panama) - these Geisha lots represent the pinnacle of innovation in coffee production.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe project's primary objective is to implement biogenetic protocols to maximise the inherent genetic expression and flavour potential of every coffee plant type. The philosophy is entirely holistic - the extraction of quality doesn't begin in the post-harvest process, it begins in the plant itself.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe name “Hachi” derives from the Japanese word for eight, symbolising infinity - an emblem of the boundless possibilities emergent when cultivation and processing are informed by scientific rigour.\u003c\/p\u003e\n\u003cp\u003eSpanning five farms across Colombia and Panama, a stream of extraordinary coffees produced by the project has built Hachi a reputation for truly unique flavour profiles and remarkable complexity, and we're delighted to have two of their headline Geisha lots in our catalogue - the \u003cmeta charset=\"utf-8\"\u003e Hachi Saikō Geisha and the Hachi Kibō Geisha Low-Caf.\u003c\/p\u003e\n\u003ch1\u003eProcess\u003c\/h1\u003e\n\u003ch1\u003eHachi Saikō Geisha – Hachi Inverted Process\u003c\/h1\u003e\n\u003cp class=\"MsoNormal\"\u003eThe Hachi Inverted Process reverses traditional fermentation by starting with whole cherry fermentation in a tailored liquid culture before de-pulping and washing.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThis preserves the fruit’s skin and mucilage, enabling controlled biochemical exchange and modulated metabolite flow. Cherries ferment for 24 hours in a solution enriched with enzymes and selected yeasts, enhancing specific flavour attributes.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eDuring this process the intact cherry acts as a barrier, allowing gradual enzymatic infusion while protecting natural precursors. This results in a stable, yeast-driven fermentation.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003ePost-fermentation, cherries are de-pulped, washed, and dried in UV-free dehumidification chambers. The result is a cup with refined fruit clarity, clean acidity, and integrated structure – a reflection of Hachi’s precision-led, non-intrusive approach.\u003c\/p\u003e\n\u003ch1 class=\"MsoNormal\"\u003eHachi Kibō Geisha Low-Caf – Hachi Low-Caf Process\u003c\/h1\u003e\n\u003cp class=\"typographypresentation\"\u003eHachi's Low-Caf process introduces a new approach to partial decaffeination - one designed to preserve the complexity and clarity high-quality varieties such as Geisha are celebrated for.\u003c\/p\u003e\n\u003cp class=\"typographypresentation\"\u003eThe process begins by fermenting freshly washed beans in a sealed tank with Cascara - a natural extract made from the coffee’s own fruit and mucilage. This creates a rich, flavour-protective environment that prepares the coffee for gentle decaffeination.\u003c\/p\u003e\n\u003cp class=\"typographypresentation\"\u003eCaffeine is then removed using hot water and a carbon filter in a closed-loop system that keeps the coffee’s most delicate aromas and flavours intact. By maintaining low heat throughout, the process avoids damaging the floral and citrus notes that define exceptional Geisha.\u003c\/p\u003e\n\u003cp class=\"typographypresentation\"\u003eThe result is a low-caffeine coffee with remarkable aroma, bright acidity, and a clean, expressive finish - offering the full Geisha experience, without the compromise.\u003c\/p\u003e\n\u003cp class=\"typographypresentation\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eRead our deep-dive on the Hachi Project here: \u003ca href=\"https:\/\/assemblycoffee.live\/blogs\/insights\/the-hachi-project\" rel=\"noopener\" target=\"_blank\"\u003eThe Hachi Project: Engineering a Future for Coffee.\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Assembly Coffee London","offers":[{"title":"200g \/ Whole Bean","offer_id":56570414498178,"sku":"HACHISAIKO200-FREE","price":85.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0193\/3393\/9299\/files\/Ay_HachiProject_Hero_01.jpg?v=1764234784"},{"product_id":"guatemala-santa-irene-geisha","title":"Guatemala — Santa Irene Geisha","description":"\u003ch1 class=\"MsoNormal\"\u003eGuatemala — Santa Irene Geisha\u003c\/h1\u003e\n\u003ch2 data-pm-slice=\"1 1 []\"\u003eProvenance\u003c\/h2\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003eThe fourth release in our 10-Year Series continues a theme of finding exceptional flavour beyond the expected.\u003c\/p\u003e\n\u003cp\u003eA returning favourite from Santa Irene that showcases the quality of Geisha emerging from Guatemala, a country not typically associated with this varietal.\u003c\/p\u003e\n\u003cp\u003eComplex and expressive, this lot was sourced through our decade-long partnership with Coffee Bird.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003eRead more about our \u003ca rel=\"noopener\" class=\"ProsemirrorEditor-link\" href=\"https:\/\/assemblycoffee.live\/blogs\/news\/10-years-of-assembly-a-decade-of-elevated-brewing\" target=\"_blank\"\u003e10-Year Series\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eProcess\u003c\/h2\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003eA natural process shaped by the conditions in Cobán, where climate plays a defining role in how the coffee is grown and dried. Instead of a defined dry season, the region experiences consistent mist and rainfall – known locally as chipi-chipi – for much of the year. This creates dense, moisture-rich soils and a staggered flowering cycle, both of which contribute to the cup profile.\u003c\/p\u003e\n\u003cp\u003eKeeping intervention low allows these environmental factors to come through clearly. Ripe cherries are carefully selected and dried slowly. The result is a Geisha with defined structure, bright fruit, floral aromatics and a clean, tea-like finish that sets it apart from more typical Guatemalan profiles.\u003c\/p\u003e","brand":"Assembly Coffee London","offers":[{"title":"50g \/ Whole Bean","offer_id":56577017282946,"sku":"SANTAIRENE2650","price":25.0,"currency_code":"GBP","in_stock":true},{"title":"100g \/ Whole Bean","offer_id":56577017315714,"sku":"SANTAIRENE26100","price":34.0,"currency_code":"GBP","in_stock":true},{"title":"200g \/ Whole Bean","offer_id":56577017348482,"sku":"SANTAIRENE26200","price":49.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0193\/3393\/9299\/files\/Guatemala_SantaIreneGeisha_Productimage_01.jpg?v=1776693335"}],"url":"https:\/\/assemblycoffee.live\/collections\/wholesale-catalogue.oembed","provider":"Assembly Coffee London","version":"1.0","type":"link"}