Roasteries / Sprout Coffee Roasters
Sprout Coffee Roasters
Eindhoven, Netherlands
Founded in 2019 by brothers Ruben and Daniell, originally from Perth, Australia. Based at Gasfabriek 5A in Eindhoven, roasting playful, flavour-forward coffees across espresso, omni, and filter categories. The team includes Carlos (roastery manager), Lidiia and Pablo. Known for fun names, direct-trade relationships, and a mix of experimental fermentation lots alongside clean, classic single origins.
28
coffees
2
followers
Netherlands
base
Location
Sprout Coffee Roasters
Gasfabriek 5A, 5613CP Eindhoven, NetherlandsCoffees
28 coffees
A big, bold, comforting washed Peru — wholesale/bulk size.
Dark Chocolate, Caramel, Spice
Banana fritter, lime rock candy, dynamite sticks
A complex, full-force natural from the Banko Chelchele village in the Gedeb Zone.
Peach, Tropical Fruit, Florals, Chocolate
From the ACALEM DE R.L. cooperative in Morazán — 90–120 hours of anaerobic fermentation, hand-selection, and sun-drying on African beds in the Sierra Lenca mountains. Blood orange and sticky overripe plum flavours balanced by creamy, boozy notes with a pleasant funky edge.
Blood orange, overripe plums & boozy
From the Cocatrel Cooperative in Carmo da Cachoeira — their most-served espresso. Full spiced and nutty body with creamy milk chocolate and a strawberry undertone. A vibrant, reliable daily driver.
Nuts, milk chocolate & strawberry
Maraschino cherry, amaretto, earl grey tea
A complex, floral anaerobic natural from the Banko Chelchele village in the Gedeb Zone.
White Peach, Strawberry, Jasmine
A washed Rwanda with a big, natural-like body — sourced from the Fugi Ikizere Women's Group.
Red Currant, Nectarine, Buttery
A classic profile washed Kenya from WanRich farm, produced by Jane Kamau.
Blackcurrant, Lemon-Lime, White Fudge
From Fredi & Jaime Ortega's El Bosquecito farm in San Agustín — a 1.5-hectare plot with ~5,000 trees managed sustainably since 2020. Bright and summery: lemon brightness, ripe peach juiciness, and an orange blossom floral finish.
Lemon, peach & orange blossom
From the Cocatrel Direct Trade cooperative in Carmo da Cachoeira — a classic espresso with a creamy chocolate and nutty body, finishing with full, lingering marzipan sweetness. Built to soothe your mornings.
Dark chocolate, nuts & marzipan
A full-force espresso blend combining washed Peru with natural Ethiopia — deep chocolate body, smooth marzipan sweetness, and a lingering berry aftertaste. Designed to complement milk-based drinks while delivering real complexity.
Dark chocolate, marzipan & berry
A Brazilian decaf from Dulces Sueños — decaffeinated using natural CO2 under sub-critical conditions, preserving full flavour without affecting aromatics. Big old-school flavours: nutty body, smooth milk chocolate sweetness, and creamy marzipan finish.
Nuts, milk chocolate & marzipan
From Sergio Darío Aranda Gómez at Finca ANAYA in Huila — dual fermentation with yeast inoculation and a pre-fermented fruit mix co-infusion, followed by temperature-controlled drying. Sweet childhood flavours: strawberry jello, tropical fruit cup, and caramel undertones.
Strawberry jello, fruit cup & caramel
From Terry Farm in Bener Meriah — shade-grown and handpicked in the volcanic Gayo region. Classic molassy depth with vibrant tamarind and lime cutting through the complexity. A funky, deep filter for those who appreciate the Gayo Highlands character.
Tamarind, lime & molasses
From Valentin Kimenyi's Gasharu Coffee in Nyamasheke — four years of sourcing from this Rwandan producer. The Ireme Anaerobic Natural delivers a soothing cacao nibs body layered with peach sweetness and a subtle, present boozy finish.
Peach, cacao nibs & boozy