This coffee is produced by Luz Ángela Rojas at Finca Chorro Alto in Oporapa, Huila, Colombia, grown at 1,600–1,850 meters altitude. The varietal is Chiroso, a rare Colombian mutation believed to descend from Caturra crossed with Ethiopian landraces. It is processed using an Anaerobic Natural method with sealed fermentation lasting 48–60 hours, incorporating mosto and yeast rehydration, followed by slow drying. The coffee presents a juicy and vibrant profile with tropical fruit, raspberry, grapefruit, and floral notes, accompanied by subtle funk and sweetness.
The Brew Project was founded by Jonny Bescoby, who invested in a coffee roaster during the COVID 19 lockdowns and turned a period of uncertainty into a new venture. Now based at Sedgeway Business Park in Witchford near Ely, Cambridgeshire, Jonny roasts three days a week, sourcing beans primarily from a Colombian farmers' collective. The roastery supplies wholesale clients including Restaurant 22 in Cambridge and The River Terrace in St Ives alongside direct online sales. Alongside the roasting operation, the business runs the Kerb Kollective cafe and has collaborated with a local brewery to produce a coffee stout.
