Assembly Coffee
Assembly Coffee
  • 5
  • 710
Introducing: Sombra Agroforestry Project
A ground-breaking 5-year research initiative in Brazil between Assembly Coffee, Volcano Coffee Works and Mió.
Sombra - 'shade' in Portugese - is being delivered by Assembly in collaboration with our sister brand Volcano Coffee Works, our green coffee partner - Mió, and the Federal Institute of Espírito Santo.
It aims to showcase how Brazil's ubiquitous monocrop, full-sun farming system - proven to decimate wildlife, degrade soil diversity and provide coffee plants with no protection from extreme weather events - can be reconfigured to harness the power of agroforestry.
Sombra will prove that agroforestry land management systems can help to mitigate the threat to the coffee industry of a rapidly warming climate, improve production yields for producers, enable native wildlife to prosper alongside large-scale farming activities, and pave the way for a more sustainable future for Brazil’s coffee industry.
Over five years, we're funding the reforesting of 60,000 coffee trees and non-coffee trees across a 15-hectare plot of Mió's land. In doing so, we'll create a sustainable and integrated management system of different plant species to protect the area from extreme weather conditions, recover soil health and native species diversity, and improve yield from the area at harvest.
Переглядів: 56

Відео

Brazil’s Coffee Crisis - The Impact of Climate Change
Переглядів 1824 місяці тому
During a recent visit to our long-term Brazilian green coffee partner, Mio, Assembly Co-founder Nick Mabey sat down with coffee scientist Professor Lucas Louzada and neuroscientist Dr. Fabiana Carvalho to discuss: - How sustained periods of high temperatures cause overripe cherries, destroying quality - Using post-harvest altered fermentation methods to rescue the harvest - How these methods wi...
Pour Over Recipe - Assembly Coffee
Переглядів 209Рік тому
Pour Over Recipe - Assembly Coffee
The Assembly method for optimising espresso.
Переглядів 198Рік тому
An espresso should be the ultimate expression of coffee's utility, versatility and tactility. It needs to propose an equally enjoyable sensorial experience when drunk black or paired with milk.Our method for optimising espresso focuses first on clarity and texture, followed by balance. The aim is an outcome of a creamy, viscous mouthfeel and the intrinsic heightened sweetness proposed by this d...
Brazil - Fazenda Mio
Переглядів 653 роки тому
Farmers - Renata, Carlos and Ana Luiza Pellicer Region - Monte Santo de Minas, Sul de Minas, Minas Gerais, Brazil Process - Natural Varietals - Bourbon and Mundo Novo Altitude - 1100 masl Tastes like: Passionfruit Caramel Rich Illustrated with: Ana Luiza Pellicer We invite people we work with to taste coffees before they're released, to help define the tasting notes that inform the brush stroke...