This decaffeinated coffee blend uses a unique decaffeination process where caffeine is extracted using a natural by-product of sugar cane and water. This process avoids excessive temperatures seen in other decaffeination methods and results in enhanced sweetness that roasts and tastes much more like the original caffeinated coffee. The decaffeination process is developed and completed at origin, reducing transportation and keeping profits in the country of origin.
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.
