Medium-bodied with milk chocolate & dried fruit. Pairs perfectly with milk.

Region: 50% Colombia, Balboa & 50% Brazil, Anahy
Process: Washed & natural
Varietals: Castillo, caturra, acaia

This seasonal espresso blend combines two fresh, new-season coffees from Colombia and Brazil. Each component is roasted individually to preserve its best character, then blended to create a consistent, versatile espresso that prioritises balance, sweetness and structure. The Assembly Blend works seamlessly with milk while remaining clear and expressive as a straight espresso.

This iteration brings together two dependable, high-performing origins in equal measure: 50% Balboa Regional Plus from Cauca, Colombia, and 50% Anahy from the south of Minas Gerais, Brazil. Rather than chasing novelty, the blend is built around structure, sweetness, and consistency — coffees selected for clarity of process and reliability of profile. Together they form a balanced foundation: Colombia providing lift and definition, Brazil offering depth and warmth.

Balboa Regional Plus represents a higher-tier regional offering, sourced from well-managed farms and quality-driven producer groups in Cauca. Grown at altitude and carefully processed, the coffee undergoes pulping followed by a controlled dry anaerobic fermentation of around 20 hours before slow drying in parabolic dryers to preserve stability and longevity. The result is a clean, structured cup marked by caramel sweetness, raisin depth, orange brightness, and a soft pear-like acidity. It contributes precision and gentle fruit clarity to the blend without overt ferment character.

Anahy, meaning “sweet voice” in the Tupi-Guarani language, is a natural-processed coffee grown by small scale producers in South Minas Gerais at around 1,050 metres above sea level. The region’s fertile soils, abundant sunlight, and high elevations are well known for producing coffees with chocolate and nut foundations and an easy, balanced sweetness. In the blend, Anahy anchors the profile with cocoa richness and rounded body, smoothing the brighter edges of the Colombian component. The finished cup is composed and generous: milk chocolate and toasted nuts layered with caramelised citrus and subtle dried fruit, finishing clean, sweet, and quietly assured.

Choose whole beans or ground to your preference - select your grind option after adding to cart.

Roasted for espresso by Assembly in North Melbourne.

The Espro Press P6 is a premium stainless steel French press designed to brew smooth, grit-free coffee that stays hot for longer. Made with double walled stainless steel, it holds heat efficiently while the dual micro filter system delivers a cleaner, richer cup every time. Unlike standard French presses, the Espro P6 uses a double micro filter with a silicone seal that fits tightly against the inner wall. This creates a vacuum seal and stops extraction when you press the plunger, so your coffee tastes consistent from the first pour to the last. It’s made beautifully for everyday use. The Espro Press P6 features a locking handle for easy cleaning and an insulated lid to help keep your coffee warm. Durable, practical, and thoughtfully designed, it’s a French press you’ll reach for daily.

Features

• Double micro-filter with twist-lock design for quick removal and easy cleaning

• BPA-, BPS- and phthalate-free coffee filters

• Double-walled stainless steel keeps coffee hot for hours

Why You’ll Love It

• Sludge-Free French Press Coffee: The dual micro-filter is 12–15 times finer than standard French press filters, producing a smooth, clean cup

• Vacuum Insulation: Maintains stable brewing temperatures for better-tasting coffee

• Durable Stainless Steel: Built to handle daily use at home, in cafés, or on the go

• Great for Tea: Works just as well for loose-leaf tea

• Practical Size: 945 ml capacity suits most coffee drinkers and lifestyles

Specifications

• Materials: Stainless Steel, BPA-Free Plastic

• Capacity: 945 ml (32oz)

Made in Tsubame, Japan, the Kalita Drip Pot Slim 700SS is designed for precise, controlled pouring. Its long, narrow spout offers excellent control over water flow, making it well suited to pour-over coffee and tea brewing.

Made from durable 18-8 stainless steel, it is lightweight, comfortable to handle and sized for everyday brewing, with a 700ml capacity. The slim profile and balanced handle make pouring feel natural and consistent. A practical, well-made tool that will feel at home in any kitchen.

This glass tea brewer has a fine mesh stainless steel strainer in the lid. It’s an excellent brewer for preparing loose leaf tea, with ample surface area & space for leaves to evenly extract.

The pitcher is also a lovely carafe to prepare pour over coffee. Remove the lid and pop your dripper on top.

It has a capacity of 450ml.

Sweet citrus & red berries with a silky mouthfeel.

Region: Kirinyaga
Process: Washed
Varietals: Batian, SL28, SL34, ruiru 11

Mwendi is grown at Wega Estate in Kenya’s Kirinyaga region on the southern slopes of Mount Kenya. The estate operates within a long-standing Kenyan framework that prioritises precision at every stage—from selective hand-picking to meticulous processing—resulting in coffees that are both expressive and consistent. Smallholder contributions are central to the system, with farmers delivering ripe cherry that is sorted and processed with a level of care that has become synonymous with the region. The focus here is not on intervention, but on refining what the land already offers.

Situated between roughly 1,500 and 1,800 metres above sea level, Wega Estate benefits from rich volcanic soils, reliable rainfall, and cool nighttime temperatures that slow the maturation of coffee cherries. This extended ripening period supports the development of dense, sugar-rich fruit, which translates directly to cup intensity and definition. The coffee is fully washed, following Kenya’s traditional processing method: pulping, fermentation to break down mucilage, thorough washing, and drying on raised beds. This approach emphasises transparency and acidity, allowing the intrinsic qualities of the SL28, SL34, and related varieties to come forward with precision.

In the cup, Mwendi is vibrant and articulate, led by bright citrus and red berry acidity layered over a refined sweetness. Notes of blackcurrant, grapefruit, and stone fruit are common, supported by a structured, wine-like acidity and a clean, lingering finish. The mouthfeel is silky but defined, giving shape to the coffee without softening its edges. It’s a coffee that leans into clarity rather than weight—an expressive, high-altitude Kenyan profile where process and place work in alignment to produce something both vivid and composed.

We can grind your coffee for you or send you whole beans - select your preference after adding to cart.

Roasted for filter by Assembly in Melbourne.

The Kalita Wave coffee brewers are some of our favourite ways to make filter coffee at home. It uses rippled wave paper filters, and has a flat bottom cone, which is very forgiving and encourages even extraction. Being made from glass, it heats up quickly, and is quite beautiful! Coffee made with Kalita drippers have great flavour clarity.

It can brew up to 4 serves or approximately 500ml of coffee.

This product uses Kalita Wave 185 filters.

This vibrant loose leaf peppermint tea is grown in Egypt. It’s a great herbal option for those wanting to enjoy a hot drink and avoid caffeine. Peppermint is known and recommended by herbalists for helping digestion as well as calming, relaxing and minimising inflammation. It tastes bright and fresh with a lovely long finish.

Available in 50 gram canisters.

For best results, brew at 95-100 degrees for 2-4 minutes. Use a dose of 1 gram for 100ml of water.

Dong Ding oolong originated as tea that was exclusively grown in the Dong Ding mountains in central Taiwan. Now, the name has evolved and relates to the process and style, rather than the location. This Dong Ding is a handpicked, organically grown,spring harvest. This tea garden is in the luscious Nantou county, a region with a delicate ecosystem. The leaves are picked, wilted, lightly oxidised, rolled and baked. A cultivation of traditional production methods and environmentally sustainable practice.

Available in 50 gram canisters.

For the best results, brew at 90 degrees for 2 minutes. Use a dose of 1.7 grams for 100ml of water. The leaves can be infused multiple times and the flavours develop and evolve well over two steeps.

Breakfast tea is one of the most familiar styles of black tea - a blend shaped more by consistency than novelty. Ours is built to be bold and full-bodied, designed to take milk well while maintaining clarity and structure in the cup.

Our tea producing partners in India assess harvests throughout the year, adjusting the blend seasonally to maintain balance, as the character of the teas shifts with each picking. Built from robust Assamica cultivars, the blend evolves gently over time, guided by taste and experience.

The result is a steady, satisfying cup with malty depth, rounded mouthfeel and excellent tannin - a dependable everyday tea that has long held a place in kitchens and pantries around the world.

Loose leaf tea, available in 160 gram canisters and 1kg bags.

For best results, brew at 95-100 degrees for 3-5 minutes. Use a dose of 2.8 grams for 200ml of water. Brewing suggestions can be personalised for how you like to drink it.