In March, we are featuring for the first time in our subscription a roastery founded by two brothers who brought their experience from Australia to Eindhoven in the Netherlands. Arriving just before the COVID lockdowns began meant an unexpected start to their journey, but it also gave them space to think differently.
At the heart of Sprout is a simple idea: coffee grows best when the community around it grows too. Whether that means helping a new café, guiding a home brewer, or roasting coffees that surprise people, Sprout has always aimed to share knowledge and enthusiasm alongside great coffee.
For Sprout, coffee isn’t just about roasting great beans -it’s about growing the people and knowledge around them too.
How has your journey shaped the way you work as a team today?
We moved here just before the COVID lockdowns started, and at that time we weren’t allowed back into Australia. It created a situation where we had to think outside the box.
Both of us had worked in coffee in Australia before moving here, and we quickly noticed differences in coffee culture. One thing that stood out was consistency. Sometimes we would visit a café serving beans from our favourite roasters and have an amazing coffee, and then somewhere else the same beans would be brewed poorly. That contrast really stuck with us and helped shape how we approach coffee today.
The name Sprout carries a strong idea of growth and evolving.
The name Sprout comes from the idea of growing the coffee community. When the industry grows, we all grow together.
That idea is still fundamental to our ethos. The way we approach it has evolved as we’ve grown and as more resources have become available online, but we still see every interaction as an opportunity to help someone take their next step.
Whether that’s an excited barista opening their first coffee bar or a home brewer asking questions about their setup, we love sharing advice.
Your coffees range from approachable profiles to more experimental releases. How do you decide when a coffee should push boundaries?
When we first moved to Eindhoven, brewing fresh, funky or fruity coffees was quite a shock for many people. We had to make a choice: either conform and roast darker to match the style people were familiar with, or stick to what we believed coffee could be.
We chose the second option and found that by standing behind what we love, we created our own little niche.
That’s also how we think about our range. Coffees with chocolate and nut flavours are what we’d call our “daily drivers” — the kind of coffee we could happily drink all day. On the other hand, something tasting like watermelon or bubblegum might be more of a special moment coffee. We absolutely love it when someone tastes our coffee and is surprised that they can actually identify the flavours written on the bag.
You host tastings and workshops alongside roasting. How does education fit into what you do?
We feel that as a roastery there’s a responsibility to share knowledge so the person brewing has everything they need to get the best out of it.
Coffee passes through many hands before it reaches the cup, all putting in huge care and effort. Why stop that chain of love for coffee at the final step?
Sharing advice and brewing knowledge is our way of continuing that chain all the way to the cup.
Your branding feels playful, but the roasting philosophy is serious and precise. How do you balance that?
Our branding reflects our personalities and the way we like to approach coffee. We take the craft seriously and always try to produce the best coffee we can.
At the same time, we think it’s important to enjoy the process and have fun along the way.
What’s next for Sprout?
Sprout is definitely still growing. In fact, our current roastery and café space has started to feel a little too small as more and more green coffee arrives!
We’re moving to a new space just around the corner. That creates some important decisions… like whether we install a climbing wall, a basketball court, or maybe both.
March's Selection
SUPERPUNCH - Ruben’s favourite.
Colombia | Ombligon| Experimental fermentation
Strawberry Jello, fruit cup, caramel
Produced at Finca Anaya in Huila, this lot undergoes a dual fermentation with yeast inoculation, first in whole cherry and then after depulping. The result is a vibrant cup packed with strawberry candy sweetness, tropical fruit and a smooth caramel finish.
RUM CHERRY RUM - Daniell’s pick.
Ethiopia | Heirloom | Anaerobic Natural
Cherry, orange marmalade, brownie
At the Lalesa site in Gedeb, this coffee is fermented anaerobically in sealed barrels for nine days before drying. The extended fermentation creates bold maraschino cherry sweetness with peachy marmalade and a sparkling cola-like finish.
BERRY BANGER BOMBE - Carlos’ favourite.
Ethiopia | Heirloom | Natural
Berries, milk choc, tropical
This coffee from the Ayla Washing Station in Sidama is naturally processed and dried slowly on raised beds, allowing the fruit to develop intense sweetness. Expect juicy berry flavours balanced by creamy milk chocolate and bright tropical notes.
If you’re curious to learn more or explore the coffees further, scan the QR code on the bag to find brewing guides and more information about the coffees.
