Sprout Coffee Roasters

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

From Hassan Attia's Finca Amigos in Jardin — 12 hectares planted with coffee, dry-fermented 48 hours and sun-dried 10–15 days on raised beds. Big round orange cake body upfront, thick chocolate, and a drizzle of freshness from stone fruits.

Orange cake, chocolate & stone fruits

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

From Yury Montanchez at Finca Los Guaduales in San Agustín — his first micro lot and inaugural international sale at 35. Washed Papayo with Kenya vibe and Colombian sweetness: clean and complex, juicy blackcurrant and apple with bright lemon and subtle floral notes.

Blackcurrant, apple & lemon

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

From Julio Cesar Madrid at Finca La Milán in Quindío — a purple passionflower co-infused experimental. Tropical and creamy like a get-away: pineapple brightness, passionfruit depth, creamy coconut, and subtle cinnamon and nutmeg spice.

Pineapple, passionfruit, coconut, cinnamon & nutmeg

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