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.
37
coffees
2
followers
Netherlands
base
Location
Sprout Coffee Roasters
Gasfabriek 5A, 5613CP Eindhoven, NetherlandsCoffees
37 coffees
A big, bold, comforting washed Peru — wholesale/bulk size.
Dark Chocolate, Caramel, Spice
Banana fritter, lime rock candy, dynamite sticks
A "super natural" from Banko Chelchele village in the Gedeb zone: complex and full force, peach on a tropical beach with fresh florals throughout and a box of chocolates on the side.
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
A returning extended natural from Jhonatan Gasca of Zarza Coffee at Bella Vista, Bruselas: boozy stone-fruit liqueur up front, a decadent fudge mouthfeel and a wine-gum finish.
Stone fruit liqueur, Fudge, Wine gums
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
An ethyl-acetate decaf of the Colombia variety from Elias Roa's Finca Tamana in Pital, Huila, with surprising orange brightness, caramel sweetness and a smoothing almond-cream note.
Orange, Caramel, Almond cream
A washed Rwanda with a big, natural-like body — sourced from the Fugi Ikizere Women's Group.
Red Currant, Nectarine, Buttery
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
Sprout's third purchase of Yury Montanchez's washed Papayo from Finca Los Guaduales: a Kenya-like vibe with Colombian sweetness, juicy cassis and pear, lemony brightness and a floral finish.
Cassis, Pear, Lemon, Floral
A Caturra from Julio César Madrid's Finca La Milán co-infused with maypop (purple passionflower and its fruit): fresh maracuyá, coconut and delicate rose petals, for those not afraid to go out of bounds.
Maracuyá, Coconut, Rose petal
An anaerobic natural SL28 from the Tuganzangane Coffee Farmers in Mitandi, Rwenzori Mountains: natural-wine character, sweet red berry jam and subtle herbaceous pepper.
Natural wine, Red berry jam, Pepper
A full-force milk blend of a washed Colombian from the Timaná community in Huila and a natural Ethiopian (the Peru component has run out): dark chocolate body, smooth marzipan sweetness and a lingering berry aftertaste.
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
An anaerobic natural from the Lalesa site in Gedeb, full of fermentation funk and tropical fruit: big maraschino cherry, boozy Jamaican-rum notes and a hefty brownie body.
Maraschino cherry, Jamaican rum, Brownie
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
A washed Ugandan from Norman Mukuru in Bududa, Eastern Uganda: a soothing clean body with warm sticky molasses drizzled over a walnut-and-prune trail mix.
Molasses, Walnut, Prune
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
An anaerobic natural from western Uganda: a dried apricot and sultana fruit bomb that stays juicy, with plenty of sweetness and a lush coconut-cream body.
Dried apricot, Sultana, Coconut cream
A washed lot from the Halo Beriti station in Gedeb that punches like a natural with a washed coffee's delicacy: forest-fruit jam, chocolate body and caramel sweetness.
Forest fruits, Chocolate, Caramel
A yellow-honey lot from the Lalesa station in Gedeb: warm vanilla cream backed by lots of sweet black grape and wild peach.
Vanilla cream, Black grape, Wild peach
An experimental nitro-fermented Caturra from Julio César Madrid's Finca La Milán (Café Uba) in Quindío: watermelon candies, strawberry bubblegum and festive fairy floss.
Watermelon candy, Strawberry bubblegum, Fairy floss