Sabri · 19 September 2026 · Assembly
Chamomile in the Cup: Linarco Rodriguez Castillo from Assembly
A Colombian coffee from Huila, roasted by Assembly in London. As it cools, the body wakes up and chamomile takes over the cup; with the slightly astringent base underneath, it drinks like chamomile tea.
- Roaster Assembly
- Origin Colombia · Palestina, Huila
- Process Semi Washed
- Altitude 2000m
- Roast Light
- Grind 18 clicks
- Ratio 1:15.3
- Time 2:50
- Water Temp 96°C
- Bloom 40 seconds
- Pour 4 pours (50/50/50/50)
The Roaster in Brixton: Assembly
Assembly is a London roaster founded in 2015. They launched at the London Coffee Festival as headline sponsor of the first Coffee Masters competition, and since 2016 they have been roasting in Brixton, in a former 19th-century fire station. They are also a certified B Corp.
This coffee comes from Assembly’s Linarco Rodriguez collection. Linarco Rodriguez and his family have run three farms for three generations near the town of Palestina, in southwest Huila. Their coffees have been recognised again and again in Colombia’s national Cup of Excellence competitions. The collection brings together three of his coffees, each with a different variety and process; the Castillo in my cup today is one of them.
Brew Recipe & Equipment
I know Assembly’s coffees like heat, and their own recommendation confirms it: 98°C water for flat-bottom brewers. Since I have brewed this coffee before, I bring the temperature down to 96°C.
The Orea v4 with its classic base and a Kalita 185 filter gives excellent results.
I pour 50 grams four times, adding water each time the bed runs dry. After a 40-second bloom, the brew finishes at around 2:50.
On the Nose (Aroma)
On the nose there is caramel and ripe cherry, cherry that is almost past its peak.
On the Palate
The coffee is lightly juicy but not lively, because its acidity is low. And here is why this coffee earned a place on the site: this is the part that really excites me. As it cools, the body wakes up and chamomile takes over the cup. With the slightly astringent structure underneath, it feels like chamomile tea. This is the first time I have met chamomile in a coffee. Sour cherry on the nose and chamomile on the palate practically dance together; as someone who loves acidity, I don’t miss it at all. It is like eating a wonderful dessert where a chef has brought different flavours together.
Final Word
Assembly is a name light-roast lovers know, and their coffees can sometimes be tricky to brew. Anyone who prefers medium or darker roasts should approach with care.