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Bruma, Colombia, Washed
Red apple, plum and caramel
Medium-bodied and approachable, with gentle citric acidity balanced by caramel sweetness. Red apple and plum bring a soft fruit character, creating a smooth, dependable cup suited to both blending and espresso.
| TASTES LIKE | Red apple, plum and caramel |
| ROAST | Espresso |
| COMPONENTS | n/a |
Bruma takes its name from the mist that regularly settles over Colombia's mountainous coffee-growing regions. Rather than coming from a single farm, it is curated by Project Origin from lots grown by many small producers across Huila, Cauca and Nariño, with the team selecting and combining parcels each harvest to hit a consistent, repeatable cup profile. Cherries are picked ripe and delivered by local farmers to mills, where Project Origin's team works with local partners to standardise processing before blending. It is a deliberately different model to a single-farm microlot: rather than showcasing the diversity of one grower's land, Bruma is built to be dependable and repeatable, harvest after harvest.
| PRODUCER | Various Small Producers |
| REGION | Huila, Cauca and Nariño |
| VARIETAL | Caturra and Castillo |
| PROCESS | Washed |
| ALTITUDE | 1300-1800 masl |
Colombia is the world's second-largest producer of arabica coffee, helped by its tropical location, mountainous terrain and reliable rainfall across altitudes of roughly 1200-2000m. The Federación Nacional de Cafeteros (FNC), founded in 1927, has long coordinated the country's coffee sector - stabilising prices through the National Coffee Fund, building the global 'Juan Valdez' marketing campaign, and supporting the more than 500,000 small family farms that make up the bulk of Colombian production. The southwestern departments used in Bruma each bring their own character: Huila combines bright fruit and citrus with cacao and chocolate notes, Cauca's volcanic soils lean toward confection-like sweetness, and the high altitudes of Nariño produce some of Colombia's most refined, floral cups.
NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN
| Age Best Used | 10-25 days after roast |
| Brew Parameters | Dose 20.5g in the portafilter to extract 42g in the cups in 24 seconds at 93.5 degrees C |
| Best Freeze Date | 10-14 days after roast |